Enjoy the delicious taste of summer with these peach pie bars that capture all the classic flavors of a traditional peach pie without the complexity of making a homemade pie crust. The crust is buttery and also serves as a crumble topping, saving you the hassle of chilling, rolling out, or trimming.
The crust has a shortbread-like texture and complements the creamy peach filling perfectly. It’s an ideal treat for summer as it’s quick to make, highlights the season’s fresh fruits, and is wonderfully simple.
Selecting the Perfect Peaches
To determine if a peach is ripe, check for a sweet, fragrant aroma, and look for a deep yellow color. The peach should yield slightly to gentle pressure but shouldn’t be overly soft.
Depending on firmness and kitchen temperature, unripe peaches can take up to a week to ripen. To speed up ripening, place peaches in a brown paper bag to trap ethylene gas, which aids in the process.
Storing Peaches Correctly
The best way to ripen peaches is to leave them on the counter at room temperature. If the peaches are ripe but you aren’t ready to use them, store them in the refrigerator for a few days to slow down the ripening process.
Ripe peaches can be preserved by freezing. To do this, pit and slice the peaches, flash-freeze them on a parchment-lined baking sheet, and then transfer them to a freezer bag. They can last up to 3 months.
Using Frozen Peaches in the Recipe
While fresh peaches are ideal, frozen peach slices can be used directly from the freezer for making these bars. You don’t need to thaw them, though you may need to bake the bars for an additional 10 to 15 minutes.
Explore More Delicious Fruity Bar Recipes
You don’t need to peel the peaches for this recipe unless preferred. When slices are baked, the skin is hardly noticeable in the finished bars.
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For the crust and crumb topping
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1 3/4 cups (230g) all-purpose flour
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3/4 cup (150g) granulated sugar
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1/2 teaspoon kosher salt
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1/4 teaspoon ground cinnamon
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1 1/2 sticks (12 tablespoons) cold unsalted butter, cubed, plus more for the pan
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2 teaspoons vanilla extract
For the peach filling
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1 large egg
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1/4 cup sour cream
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1/2 cup (100g) granulated sugar
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1 tablespoon all-purpose flour
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2 teaspoons vanilla extract
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1/4 teaspoon ground cinnamon
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1/4 teaspoon kosher salt
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3 medium peaches (about 1 pound), pitted and sliced thinly
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Preheat the oven and prepare the pan:
Heat the oven to 375°F with a rack in the center. Grease an 8×8-inch square pan with butter. Line the bottom and two sides with parchment paper, leaving an overhang on two sides.
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Make the crust and crumb topping:
Combine flour, sugar, salt, and cinnamon in a large bowl. Add the cold cubed butter and vanilla, using your fingers to mix until the mixture holds together when squeezed. Set aside 3/4 cup of this to use as the crumb topping. Press the remaining mixture into an even layer in the pan and set aside.
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Make the peach filling:
In a medium bowl, whisk the egg, sour cream, sugar, flour, vanilla extract, cinnamon, and salt. Add the sliced peaches and mix until coated. Spread the mixture evenly over the crust.
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Add the crumb topping:
Sprinkle the reserved crumb topping evenly over the peaches. To form larger crumbs, squeeze the topping mixture before sprinkling, aiming for pea-sized pieces.
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Bake the bars:
Bake for about 50 minutes until the crumble is golden and crisp. Cool the bars on a wire rack for at least an hour. These bars can be stored in an airtight container at room temperature for five days, or refrigerated for a week. Once cut, they can also be frozen for up to three months.
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| Nutrition Facts (per serving) | |
|---|---|
| 217 | Calories |
| 10g | Fat |
| 30g | Carbs |
| 2g | Protein |
Nutrition calculations are approximate. Various factors, such as product types or brands, can impact the precise nutritional values. Results should be considered an estimate only.
