Do I need to peel the peaches for this recipe?

Peeling is completely optional! The peach skin softens nicely during baking and adds beautiful color. If you prefer no skins, you can easily peel them by blanching in boiling water for 30 seconds, then transferring to ice water - the skins will slip right off.

Can I use canned or frozen peaches instead of fresh?

Yes, you can! For canned peaches, drain them very well and reduce the added sugar in the filling. For frozen peaches, thaw completely and drain any excess liquid before using. Fresh peaches will give you the best flavor, but these alternatives work when peaches aren't in season.

Why did my peach filling turn out too runny?

This usually happens if your peaches were extremely juicy or if the bars didn't bake long enough. Make sure to bake until you see those bubbling edges, and cool completely before cutting. If your peaches are very ripe and juicy, you can add 1 tablespoon of cornstarch to the filling.

Can I make these bars gluten-free?

Absolutely! Simply substitute the all-purpose flour with a 1:1 gluten-free baking flour blend in both the base and crumble. Look for a blend that contains xanthan gum for the best texture results.

Perfect Peach Bars Recipe

Description

These delectable Peach Bars are the perfect harmony of buttery crust, juicy peaches, and a crunchy crumble topping. Bursting with fresh fruit flavor and a hint of cinnamon, they’re a delightful dessert made from simple ingredients. Perfect for gatherings, afternoon indulgences, or anytime your sweet tooth craves a fruity treat!

Ingredients

Units Scale

Base:

10 tablespoons unsalted butter, softened
1/2 cup granulated sugar
1 large egg
1 & 2/3 cups all-purpose flour
1/4 teaspoon ground cinnamon
1/4 teaspoon salt

Filling:

1 pound + 6 ounces peaches, sliced (peeling is optional)
3 tablespoons granulated sugar
Zest of 1 lemon

Crumble:

1 cup all-purpose flour
1/2 cup brown sugar
6 tablespoons unsalted butter, softened
1/4 teaspoon salt

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Instructions

Prepare the baking dish
Grease and line a 9″ x 13” baking dish with parchment paper and set it aside. Preheat the oven to 350°F.
Prepare the base
In a large bowl, beat the butter, sugar, and egg using a stand mixer or handheld mixer on medium-high speed for about 3 minutes until the mixture is creamy and light. Gradually add the flour, cinnamon, and salt. Mix on low speed until just combined, being careful not to overmix. Press the crust mixture evenly into your prepared pan by dolloping and spreading it with your fingertips. Chill the pan in the fridge.
Prepare the peach filling
In another bowl, gently combine the sliced peaches with the sugar and lemon zest. Stir until the peaches are evenly coated, then set the mixture aside.
Prepare the crumble topping
In a medium bowl, mix the flour, brown sugar, butter, and salt on low speed until the mixture resembles small crumbs. For larger crumbles, gently toss the mixture with your fingers until the crumbs form pea-sized pieces.
Assemble the layers
Remove the chilled base from the fridge. Spread the peach filling evenly over the crust. Sprinkle the crumble topping over the peaches, ensuring an even layer without pressing it down.
Bake and cool
Place the baking dish in the preheated oven and bake for 45-50 minutes, or until the crumble topping turns golden brown and the peach juices bubble slightly at the edges. Let the bars cool in the pan on a wire rack for at least 20 minutes before removing. Allow them to cool completely before cutting into bars and serving.

Notes

You can experiment with other fruits like strawberries or a peach-strawberry blend for a twist.
Peeling the peaches is optional as the skin softens beautifully when baked.
Save time on cleanup by using the same bowl for preparing each layer.
These peach bars freeze well—you can store extras for later indulgence.
Use any peach variety of your preference for the filling.

Nutrition

Serving Size: 1 bar
Calories: 230 kcal
Sugar: 15g
Sodium: 110mg
Fat: 10g
Saturated Fat: 6g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 2g
Protein: 3g
Cholesterol: 35mg