Peach Pie Bars Recipe
Sweeten up your summer with these Peach Pie Bars. A perfect balance of ripe peaches, buttery crust, and crunchy topping makes this dessert a timeless treat for any sunny afternoon.
Servings: 24 bars
Calories: 168kcal
Ingredients
For the Crust
- 1 1/4 cup all-purpose flour
- 2 tbsp brown sugar
- 1/4 tsp salt
- 7 tablespoons unsalted butter
- 1 egg yolk
- 2 1/2 tbsp cold water
For the Filling
- 5-6 medium ripe peaches
- 3 tbsp all-purpose flour
- 1 tbsp cornstarch
- 1/3 cup granulated sugar
- 2 teaspoons ground cinnamon
- 1 tsp vanilla extract
- 1 squirt fresh lemon juice
For the Crumb Topping
- 1 cup old-fashioned oats
- 1/2 cup all-purpose flour
- 2/3 cup brown sugar
- 1 tsp ground cinnamon
- 1/4 tsp salt
- 1/2 cup unsalted butter cold and cubed
Instructions
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Line the bottom of a 9x13-inch pan with parchment paper. Set aside.
Preparing the Dough
- In a large bowl, whisk together the flour, sugar, and salt. In a separate bowl, whisk together the egg yolk and ice water. Slowly pour into the flour mixture, mixing until combined. Cut the butter into the mixture with a pastry blender until pea-size clumps form. Knead the dough into a ball, then pat it flat and wrap it with plastic wrap. Refrigerate for 30 minutes.
Preparing the Filling
- Meanwhile, slice the peaches, remove the skin, and combine them with the flour, cornstarch, brown sugar, cinnamon, vanilla, and lemon juice in a large bowl. Toss together to coat evenly.
- After the dough has chilled, roll it out into a 9x13-inch rectangle. Place it in the bottom of the prepared pan.
Preparing the Crumb Topping
- In a medium-sized mixing bowl, combine the oats, flour, brown sugar, cinnamon, and salt. Whisk together. Using a pastry blender, cut in the cold, cubed butter until small clumps form. Pour the peach mixture into the pan over the pastry dough. Press to create an even layer. Pour the crumb topping over the peaches.
- Place the pan in the preheated oven and bake for 35-45 minutes, or until the top begins to brown. Remove from the oven and allow the bars to cool for 45 minutes before cutting and serving. The parchment paper should help prevent anything from sticking to the bottom of your pan.
Notes
STORE your Peach Pie Bars by letting them cool completely before transferring them to an airtight container. They can be kept at room temperature for about 3 days or refrigerated for up to 1 week. To FREEZE, wrap each one tightly in plastic wrap and place them in a freezer-safe bag or container. They’ll stay fresh in the freezer for up to 3 months.
REHEAT by thawing overnight in the refrigerator and warming in a 350°F (175°C) oven for 10-15 minutes if you prefer them warm.
Nutrition
Serving: 24serving | Calories: 168kcal | Carbohydrates: 23g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 27mg | Sodium: 56mg | Potassium: 75mg | Fiber: 1g | Sugar: 12g | Vitamin A: 334IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg
