The Best Peach Pie Bars Recipe: Sweet, Simple, and Seriously Delicious
Indulge in these delightful Peach Pie Bars, a truly delicious and efficient way to make the most of your fresh peaches. Each bar features a wonderfully tender cookie base, a succulent roasted peach filling, and is crowned with a sweet, aromatic vanilla almond glaze. They’re an absolute must-try!
As summer gently transitions into fall, the availability of ripe, juicy peaches might seem to dwindle. However, I often find local peaches lingering a little longer, offering one last opportunity to capture their incredible flavor before they disappear for the season. This recipe for Peach Pie Bars is precisely for those moments – a celebration of peach season that’s too good to pass up, even if it feels just “borderline seasonally inappropriate” on the first day of autumn!
I first created this recipe a couple of weeks ago, driven by a desire to salvage a box of peaches that weren’t quite ideal for eating raw. You know the type: a bit firm, yet somehow turning a little mealy when fully ripe? Don’t toss them! This is where baking magic happens. With a little culinary intervention, those humble peaches transform into something extraordinary. In this case, they became these absolutely amazing Peach Pie Bars – a true testament to the power of baking to redeem imperfect fruit.
Crafting Your Perfect Peach Pie Bars: The Roasting Secret
The secret to achieving perfectly structured, non-soggy Peach Pie Bars lies in one crucial step: roasting the peaches beforehand. While it adds a bit of extra time to your prep, this process is invaluable. Roasting helps to draw out and evaporate excess moisture from the peaches, preventing them from making your bars watery and mushy. More importantly, it intensifies their natural sweetness and deepens their flavor, resulting in a richer, more concentrated peach experience in every bite.
Choosing and Preparing Your Peaches
- Fresh Peaches: For the best flavor, opt for ripe but firm peaches. If they’re a bit bruised or slightly underripe, roasting will work wonders. Simply cut them in half, remove the pit, and follow the roasting instructions.
- Frozen Peaches: If fresh peaches aren’t in season, frozen peaches are a great alternative. Thaw them completely and pat them dry before roasting to remove as much ice crystal moisture as possible. You might need to extend the roasting time slightly.
- Canned Peaches: While I haven’t personally tested this recipe with canned peaches, it might be possible in a pinch. If you choose this route, be sure to drain them thoroughly, pat them very dry, and perhaps even give them a quick sauté in a dry pan to remove extra liquid before adding them to the bars. However, for guaranteed success and flavor, fresh or frozen are highly recommended.
As with many of my baking creations, I enjoy incorporating a little whole wheat flour into the cookie base and topping. This subtle addition not only boosts the fiber content but also adds a lovely depth of flavor and a slightly chewier texture that complements the tender peaches beautifully. Most people won’t even notice the difference, but you’ll know you’ve added a nutritious touch! If you don’t have whole wheat flour on hand, don’t worry – simply substitute it with an equal amount of all-purpose flour, bringing your total to 3 cups of all-purpose flour for the dry ingredients.
Assembling the Delicious Batter
While your peaches are roasting to perfection, you can get started on the cookie dough base and topping. The technique is straightforward and familiar to anyone who bakes cookies:
- Combine Dry Ingredients: In a medium bowl, whisk together your flours, baking powder, and salt. This ensures even distribution of the leavening agent and seasoning throughout the dough.
- Cream Wet Ingredients: In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), cream together the softened butter and granulated sugar until the mixture is light, fluffy, and pale. This step incorporates air, creating a tender crumb.
- Add Eggs and Extracts: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla and almond extracts, which provide a warm, inviting aroma and flavor that perfectly complements the peaches.
- Combine Wet and Dry: Gradually add the whisked flour mixture to the wet ingredients on low speed, mixing just until a soft, cohesive batter forms. Be careful not to overmix, as this can develop the gluten too much, resulting in tougher bars.
Once your batter is ready and your peaches have cooled and been sliced, it’s time for assembly. Spread about half to two-thirds of the batter evenly into your foil-lined 9×13-inch baking pan. Arrange the succulent roasted peach slices over this bottom layer. Then, dollop the remaining batter over the peaches. Don’t worry if it doesn’t cover every peach perfectly – it will spread beautifully as it bakes, creating a rustic, inviting topping. Bake until the topping is golden brown and the edges are set. Allow the bars to cool completely to room temperature before drizzling with the glaze; this prevents the glaze from melting prematurely.
Baking Tip 💡 for Perfectly Baked Bars
To ensure your Peach Pie Bars bake evenly and have a perfectly cooked bottom crust, avoid using a glass baking dish for this recipe. Glass is an insulator and heats up much slower than metal, which can result in an undercooked or gummy bottom layer while the top browns too quickly. For best results, use a metal pan.
If a glass dish is your only option, you’ll need to make a slight adjustment to the baking process: reduce the oven temperature by 25°F (so, bake at 325°F instead of 350°F) and increase the baking time by about 10 minutes. This will allow for a more gradual, even heat distribution, helping the bars to cook through properly.
The Finishing Touch: Sweet Vanilla Almond Glaze
The glaze is a simple yet essential component that elevates these Peach Pie Bars from delicious to truly irresistible. It’s a quick mixture of liquid (cream or milk), vanilla extract, almond extract, and powdered sugar. The combination of vanilla and almond perfectly complements the peaches, adding a layer of sophisticated sweetness. While the pie bars can certainly be enjoyed without the glaze, I find that it adds a beautiful sheen, extra moisture, and a burst of flavor that truly completes the dessert.
For those who prefer a less sweet option, or simply don’t have time for the glaze, a light dusting of sifted powdered sugar over the cooled bars makes for an elegant and equally delicious alternative.
Key Ingredients for Your Peach Pie Bars
Understanding the role of each ingredient helps in making substitutions and achieving the best results:
- Peaches: The star of the show! Use fresh, ripe peaches when in season. If unavailable, frozen peaches can work beautifully (just remember to thaw and pat dry before roasting for extra moisture removal). While canned peaches are an option in a pinch, fresh or frozen will always yield superior flavor and texture.
- Granulated Sugar: Provides sweetness to both the peach filling and the cookie base.
- All-Purpose Flour: Forms the structural base of the cookie dough. Ensure it’s sifted for a lighter texture.
- Whole Wheat Flour: Adds fiber, a slightly nutty flavor, and a pleasant chewiness. Feel free to replace it with additional all-purpose flour if you prefer or don’t have it on hand.
- Baking Powder: The leavening agent that helps the cookie base and topping rise slightly and achieve a tender crumb.
- Salt: A crucial ingredient that balances the sweetness and enhances all the flavors in the bars.
- Unsalted Butter: Provides richness, moisture, and aids in the texture of the cookie. Ensure it’s softened to room temperature for proper creaming. If you need a dairy-free recipe, use a high-quality dairy-free butter substitute.
- Large Eggs: Act as a binder, provide structure, and add richness to the dough. Have them at room temperature for better emulsion.
- Vanilla Extract: A classic flavor enhancer that adds warmth and depth to both the cookie and the glaze.
- Almond Extract: A secret weapon! Its subtle, nutty flavor pairs incredibly well with peaches and vanilla, making the glaze truly special.
- Milk or Half-and-Half Cream: Used as the liquid base for the glaze, contributing to its smooth consistency. For a dairy-free option, use water or your preferred dairy-free milk alternative.
- Powdered Sugar: Also known as icing sugar in some regions, it’s essential for creating a smooth, lump-free glaze.
Craving More Peach Recipes?
If you have an abundance of peaches or simply can’t get enough of this glorious fruit, explore these other fantastic peach-inspired recipes!
Peach Pie Bars Nutrition Notes & Dietary Adjustments
The nutrition information provided in the recipe card below is an estimate for one pie bar, assuming you cut the entire batch into 24 equal pieces. Please keep in mind that if you opt for larger or smaller bars, the nutritional values per serving will change accordingly. This information is a helpful guide but may vary based on specific ingredients and portion sizes.
For those with dietary restrictions, this recipe can easily be made dairy-free. Simply substitute the unsalted butter with your preferred dairy-free butter alternative (look for one that bakes well, like a stick butter alternative). For the glaze, replace the milk or cream with an unsweetened dairy-free milk (almond or oat milk work well) or even just water. These simple swaps ensure everyone can enjoy these delicious peach pie bars!
Peach Pie Bars
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Equipment
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Stand Mixer or hand mixer
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9×13″ Baking Pan
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Aluminum foil
Ingredients
- 2 pounds peaches (about 4 large)
- 1 1/2 cups plus 2 Tablespoons granulated sugar divided
- 2 cups all purpose flour
- 1 cup whole wheat flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup unsalted butter softened (2 sticks) (replace with a dairy-free butter substitute if you need this recipe to be dairy-free)
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 3 Tablespoons milk or half and half replace with water or a dairy-free milk if you need this recipe to be dairy-free
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon almond extract
- 1 cup powdered sugar (or more as needed)
Instructions
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Preheat your oven to 375°F (190°C). Line a large, rimmed baking sheet with aluminum foil for easier cleanup. Carefully cut the peaches in half and remove their pits. Place the peach halves, cut side up, onto the prepared baking sheet. Sprinkle them evenly with 2 Tablespoons of granulated sugar. Roast the peaches for 15 minutes. Then, gently flip the peaches over and continue roasting for another 15 minutes. Remove them from the oven and allow them to cool enough to handle comfortably. At this point, you can easily remove the skin if desired. Slice the roasted peaches into 1/4 to 1/2-inch thick pieces.
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Reduce your oven temperature to 350°F (175°C). Line a 9×13-inch baking pan with foil, extending it over the sides to create “handles,” and lightly grease the foil with butter or cooking oil. While the peaches are roasting and cooling, begin preparing the cookie batter for both the crust and topping. In a medium bowl, whisk together the 1 1/2 cups plus 2 Tablespoons (300 g) granulated sugar, 1 cup (120 g) whole wheat flour, 1 1/2 teaspoons (6 g) baking powder, and 1 teaspoon (6 g) salt until well combined. In the bowl of a stand mixer (or using a hand mixer), cream together the 1 cup (227 g) softened unsalted butter and the remaining 1 1/2 cups granulated sugar until the mixture is light and fluffy. Add the 3 large eggs, one at a time, beating well after each addition. Stir in the 1 teaspoon (5 ml) vanilla extract and 1/4 teaspoon (1.25 ml) almond extract. Finally, turn the mixer to low speed and gradually add the whisked flour mixture, mixing just until everything is well blended and a soft batter forms. Do not overmix.
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Carefully spoon about half to two-thirds of the prepared batter into your lined 9×13-inch baking pan and spread it evenly across the bottom using a spatula to form the crust. Arrange the sliced roasted peaches in an even layer over the batter. Then, take spoonfuls of the remaining batter and dollop them evenly over the peach slices. It’s okay if there are gaps; the batter will spread as it bakes to form a delicious, crumbly topping. Bake for 35-40 minutes, or until the top is beautifully golden brown and a wooden skewer inserted into the cookie portion comes out clean. Remove the pan from the oven and let the bars cool completely to room temperature before applying the glaze. This is crucial for a set glaze.
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In a medium bowl, combine 3 Tablespoons (45 ml) milk or half and half, 1/2 teaspoon (2.5 ml) vanilla extract, and 1/8 teaspoon almond extract. Gradually whisk in 1 cup (120 g) powdered sugar until you achieve a smooth, pourable consistency. If the glaze is too thick, add a tiny bit more milk/water; if too thin, add a little more powdered sugar. Drizzle generously over the completely cooled peach pie bars. Let the glaze set for a few minutes before slicing and serving.
Nutrition
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