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+ servings
peach crumb bars

Peaches and Cream Bars

Take advantage of summer’s fresh peaches with these easy bars. A four layered bar with a brown sugar and oat crust, topped with a creamy peach filling, pecan streusel, and finished off with luscious vanilla icing.
Prep Time 15 mins
Cook Time 50 mins
cooling time 2 hrs 30 mins
Total Time 3 hrs 35 mins
Course Breakfast, Brunch, Dessert, Snack
Cuisine American
Servings 24 bars
Calories 243 kcal

Ingredients
  

Ingredients for the crust and topping.

  • 2 cup all-purpose flour spooned and leveled, 250g
  • 1 cup rolled oats 84g
  • 2/3 cup brown sugar 134g packed light or dark
  • 1 tablespoon ground cinnamon
  • 1 1/4 cup unsalted butter 300g, cold and cubed
  • 1 cup chopped pecans 140g

Ingredients for the filling.

  • 2 large egg
  • 1 cup granulated sugar 200g
  • 2 Tablespoon all-purpose flour 16g
  • 1/2 teaspoon salt
  • 4 peaches peeled, pitted, and chopped (about 3 cups)

Ingredients for the Icing.

  • 1 cup confectioners’ sugar 120g
  • 2 Tablespoon milk 30ml
  • 1 1/2 teaspoon vanilla extract

Instructions
 

  • Preheat oven to 350°F (177°C) degrees. Line the bottom and sides of an 9 x 13-inch baking pan with parchment paper, leaving an overhang on all sides to easily lift the bars out of the pan before cutting. Spray with nonstick spray or grease with butter. Set aside.

Make the crust/topping:

  • In a large bowl, whisk the flour, oats, brown sugar, and cinnamon together until combined.
  • Cut in the cold butter using a pastry blender or two forks until it reaches coarse, pea-sized crumbs.
  • Remove 1 1/2 cup of the mixture, put in a small bowl and mix with pecans. This will be set aside for the topping.
  • Evenly press the remaining oat mixture into the bottom of the prepared baking pan. Bake for 15 minutes as you prepare the filling.

Make the filling:

  • Whisk the egg and sugar together until smooth and creamy.
  • Add the flour and salt. Whisk until combined.
  • Fold in the peaches.
  • Remove crust from the oven after 15 minutes and pour the filling over hot crust. Sprinkle with reserved oat/pecan mixture.
  • Bake for 35 minutes or until golden brown on top. Allow to cool in the pan on a wire rack for 30 minutes. Transfer to the refrigerator and allow to chill for 2 hours.
  • Once chilled, lift with the parchment paper out of the pan using the overhang on the sides and cut into squares. For neat squares, use a very sharp knife and wipe it clean with a paper towel after each cut.

Make the vanilla icing:

  • Using a fork or spoon, whisk/stir the confectioners’ sugar, cream, and vanilla extract together until smooth.
  • Add another Tablespoon of milk to thin out if needed.
  • Drizzle over each square.
  • Leftovers keep well in the refrigerator for up to 5 days.

Notes

Make-Ahead & Freezing Instructions: Prepare the bars up to 3 days in advance. Store, covered tightly. in the refrigerator until ready to serve. Bars can be frozen for up to 3 months. Thaw overnight in the refrigerator before serving.
Prefer a smaller batch? To make these in an 8x8-inch square baking dish, use half of each of the ingredients. Your baking time will be reduced to about 30 minutes.
Hint: This recipe works with other fruit, too! Substitute equal amounts of your favorite fruit for the peaches.

Nutrition

Calories: 243kcalCarbohydrates: 34gProtein: 3gFat: 14gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 41mgSodium: 58mgPotassium: 111mgFiber: 2gSugar: 17gVitamin A: 405IUVitamin C: 2mgCalcium: 23mgIron: 1mg
Keyword cookie, peach
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