Fresh Peach Pie Bars Recipe: The Easiest Peach Dessert Ever by Donna John
Fresh, juicy peaches are everywhere this time of the year. Peach cobbler is my all-time favorite dessert, and I enjoy a good peach pie, but now there's a new favorite peach dessert in my recipe box. These simple peach pie bars are so quick and easy to make, have just a few ingredients and taste amazing! I will definitely be making this peach pie bar recipe again.
All you need to make these sweet, moist fresh peach pie bars is flour, granulated sugar, salt, cinnamon, butter, vanilla, an egg, sour cream and fresh peaches. The crust and crumb topping is the same mix of ingredients, which cuts down on prep time. The peach filling mixes together in minutes and is simply poured over the unbaked crust. Bake for about 50 minutes and then get ready to be patient, because they need to cool completely before being cut into squares.
Serve these sweet peach pie bars as a snack at room temperature or cold, or warm them up and add a big scoop of vanilla ice cream for dessert. This may be your new favorite summer fruit dessert!
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Cuisine: American
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: Makes about 16 bars
Ingredients
Crust and Crumb Topping
- 1 3/4 cups all-purpose flour
- 3/4 cup granulated sugar
- pinch of salt
- 1/4 teaspoon ground cinnamon
- 1 1/2 sticks (12 tablespoons) butter, cold and cut into cubes
- 2 teaspoons vanilla
Filling
- 1 egg
- 1/4 cup sour cream
- 1/2 cup granulated sugar
- 1 tablespoon flour
- 1/4 teaspoon ground cinnamon
- pinch of salt
- 2 large or 3 medium fresh peaches, pitted and sliced thin
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Recipe Notes
- If you love cinnamon, add more than 1/4 teaspoon to the topping and the filling.
- Let the bars cool completely before cutting so they can firm up. It not, they may fall apart.
Here's how to make it:
- Spray an 8x8-inch baking pan with nonstick cooking spray, then line with parchment paper so it comes over the sides.
- Combine all the topping ingredients in a mixing bowl. Using your fingers, mush it together until the butter is combined and the mixture holds together. Set aside 3/4 cup for the crumb topping.
- Press the remaining mixture into the bottom of the prepared cake pan.
- To make the filling, stir together the egg, sour cream, sugar, flour, cinnamon and salt in a mixing bowl (you can use the same one you made the crumb topping in).
- Stir in the sliced peaches.
- Pour the filling over the crust.
- Crumble the 3/4 cup of topping over the peaches.
- Bake in a preheated 375-degree F oven for about 50 minutes. Remove and let them cool completely.
- Use the parchment paper to lift the cooled bars out of the pan.
- Cut into bars.
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