The Peach Pie Bars you will learn to bake in this recipe capture the essence of a classic summer peach pie but without the difficulty and hassle of making a homemade pie crust. With this recipe, you can bake a crispy crust that also doubles as a delightful crumble on top.
The crust, which has a shortbread-like texture, is coupled with a creamy peach filling. It is a perfect summer bake as it is quick, easy, and a wonderful way to use ripe, summertime peaches.
How to Choose Peaches
A ripe peach will have a sweet and fragrant aroma with a skin that appears deep yellow in color. It should have a slight give when gently pressed but should not be extremely soft. Depending on the firmness of the peaches and the temperature of your kitchen, peaches can take up to a week to ripen. You can speed this process up by placing them in a brown paper bag, which traps the ethylene gas that peaches release, thereby accelerating the ripening process.
How to Store Peaches
Store peaches at room temperature to allow them to ripen. If you are not ready to use them once they are ripe, peaches can last a few days in the fridge, with the cold temperature slowing down the ripening process.
You can also freeze ripe peaches. First pit and slice the peaches, flash freeze them on a parchment-lined baking sheet, then transfer to a freezer bag. They will keep well for up to 3 months.
How to Make This Recipe Using Frozen Fruit
While fresh peaches are preferable, you can use frozen peach slices for this recipe. The peaches can go directly from the freezer to the mix – no need to thaw them first. If using frozen fruit, the bake time of the bars may increase by 10 to 15 minutes.
More Delightfully Fruity Bar Recipes
Recipe Tips: There’s no need to peel the peaches unless you feel the need to. Sliced thin and baked, the peel in the finished bars will hardly be noticeable.
Ingredients
For the crust and crumb topping: 1 3/4 cups all-purpose flour, 3/4 cup granulated sugar, 1/2 teaspoon kosher salt, 1/4 teaspoon ground cinnamon, 1 1/2 sticks cold unsalted butter (cubed) and extra for the pan, 2 teaspoons vanilla extract.
For the peach filling: 1 large egg, 1/4 cup sour cream, 1/2 cup granulated sugar, 1 tablespoon all-purpose flour, 2 teaspoons vanilla extract, 1/4 teaspoon ground cinnamon, 1/4 teaspoon kosher salt, 3 medium peaches (about 1 pound) pitted and sliced thinly.
- Preheat the oven to 375°F. Grease the bottom and sides of an 8×8-inch square pan with butter. Line it with a piece of parchment paper on the bottom and two sides.
- To make the crust and crumb topping, combine the flour, sugar, salt, and cinnamon in a large bowl. Add the cold, cubed butter and the vanilla extract and work the butter into the dry mixture until it holds when squeezed. Set aside 3/4 cup of the mixture to use for the crumb topping. Press the remaining mixture into the pan to form an even layer.
- To make the peach filling, mix together the egg, sour cream, sugar, flour, vanilla extract, cinnamon, and salt in a medium bowl. Add the sliced peaches and coat them in the mixture before spreading evenly over the crust.
- Sprinkle the reserved 3/4 cup crumb topping evenly over the peach mixture, squeezing the mixture in your hand to form big crumb pieces. Most of the topping should be about pea-sized.
- Bake the bars until the crumble is a pale golden color and feels crisp, about 50 minutes. Allow it to cool for at least an hour before slicing and serving.
These bars can be stored in an airtight container at room temperature for up to 5 days, or in the fridge for up to a week. Once cut into squares, they can also be frozen for up to 3 months.
