HEAVENLY PEACH BARS: EASY!

I can almost smell it now – that sweet, sun-ripened peach aroma wafting from my grandma’s kitchen, signaling the start of summer. Her peach desserts were legendary, and though I’ve tried countless recipes, none quite captured that nostalgic magic… until now. These Easy Heavenly Summer Peach Bars come darn close, and I’m so excited to share my version with you. Today, I’m sharing all my secrets for the most amazing Easy Heavenly Summer Peach Bars you’ll ever make!

The Ultimate Easy Heavenly Summer Peach Bars Recipe

Oh, my friend, get ready for a taste of pure summer bliss! These peach bars are not just easy; they’re absolutely heavenly. We’re talking a buttery, crumbly crust, a juicy, sweet peach filling bursting with flavor, and a simple streusel topping that adds the perfect touch of crunch. Honestly, they’re so good, you might just find yourself making them every week (I know I do!). Forget fussing with complicated pies or finicky tarts; these bars are the answer to your dessert dreams. Think of them as a simpler, easier, even more portable version of PEACH COBBLER. They’re ideal for potlucks, picnics, or just a little something sweet to brighten your day.

What Makes These Peach Bars So Special?

I think the magic of these bars comes from a few things. First, we’re using fresh, ripe peaches at their peak of flavor. That makes all the difference. Secondly, the crust is perfectly buttery and crumbly, providing a delightful contrast to the soft, juicy filling. And finally, the streusel topping adds that satisfying crunch that takes these bars over the top. Trust me, you’re going to love them! And if you enjoy a good crumble, don’t hesitate to check out this Peach Crisp recipe!

Ingredients You’ll Need

Before we dive into the recipe, let’s gather our ingredients. Don’t worry; you probably have most of them already in your pantry!

For the Crust:

• 1 ½ cups all-purpose flour
• ½ cup (1 stick) cold unsalted butter, cut into cubes
• ½ cup granulated sugar
• ¼ teaspoon salt
• 1 large egg yolk
• 2 tablespoons ice water

For the Peach Filling:

• 4 cups peeled and sliced fresh peaches (about 4-5 medium peaches)
• ¼ cup granulated sugar
• 2 tablespoons cornstarch
• 1 tablespoon lemon juice
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg (optional, but highly recommended!)

For the Streusel Topping:

• ½ cup all-purpose flour
• ⅓ cup packed light brown sugar
• ¼ cup (½ stick) cold unsalted butter, cut into cubes
• ¼ cup chopped pecans or walnuts (optional, but delicious!)

Step-by-Step Instructions: Let’s Bake!

Alright, let’s get baking! Don’t be intimidated; I’ve broken down each step to make it as simple and straightforward as possible. I promise you, you can do this!

1. Preheat your oven to 375°F (190°C). Grease and flour a 9×13 inch baking pan. Alternatively, line the pan with parchment paper, leaving an overhang for easy removal. This is my preferred method!
2. Make the Crust: In a large bowl, whisk together the flour, sugar, and salt.
3. Cut in the butter: Add the cold, cubed butter to the flour mixture. Use a pastry blender or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs. You should still see small pieces of butter, which is key for a flaky crust. If you have a food processor, you can pulse the butter and flour mixture until it resembles coarse crumbs.
4. Add the egg yolk and ice water: In a small bowl, whisk together the egg yolk and ice water. Pour this mixture over the flour mixture.
5. Combine the dough: Use a fork to gently combine the wet and dry ingredients until the dough just comes together. Be careful not to overmix! It’s okay if it looks a little shaggy.
6. Press the dough into the pan: Transfer the dough to the prepared baking pan. Use your fingers to evenly press the dough into the bottom of the pan, creating a solid crust. Don’t worry if it’s not perfectly smooth.
7. Par-bake the crust: Bake the crust in the preheated oven for 12-15 minutes, or until it’s lightly golden brown. This step helps prevent the crust from becoming soggy.
8. Prepare the Peach Filling: While the crust is baking, prepare the peach filling. In a large bowl, combine the sliced peaches, sugar, cornstarch, lemon juice, cinnamon, and nutmeg (if using). Gently toss to coat the peaches evenly. The cornstarch will help thicken the juices as the bars bake. If you’re feeling adventurous, a splash of amaretto liqueur would also be amazing in the filling, complementing the peach flavor beautifully! Or, if you are wanting a simpler peach dessert, you could try making PEACH COBBLER.
9. Make the Streusel Topping: In a medium bowl, combine the flour and brown sugar.
10. Cut in the butter: Add the cold, cubed butter to the flour mixture. Use a pastry blender or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs.
11. Add the nuts (optional): Stir in the chopped pecans or walnuts, if using.
12. Assemble the bars: Remove the par-baked crust from the oven. Pour the peach filling evenly over the crust.
13. Sprinkle with streusel: Sprinkle the streusel topping evenly over the peach filling.
14. Bake the bars: Bake the bars in the preheated oven for 30-35 minutes, or until the crust is golden brown and the peach filling is bubbly. The streusel topping should also be golden brown. If the streusel starts to brown too quickly, you can loosely tent the pan with foil for the last 10-15 minutes of baking.
15. Cool completely: Let the bars cool completely in the pan before cutting into squares. This is important, as the filling needs time to set up. Patience, my friend! I know it’s hard, but trust me, it’s worth it. Cooling them completely is so important, it’s listed as a tip below.

Success Tips for Perfect Peach Bars

Okay, let’s talk about some secret weapons – those little tips and tricks that will guarantee your Easy Heavenly Summer Peach Bars turn out absolutely perfect every single time.

• Use cold ingredients: This is crucial for a flaky crust and a crumbly streusel. Make sure your butter is very cold, and use ice water in the crust dough.
• Don’t overmix the dough: Overmixing develops the gluten in the flour, resulting in a tough crust. Mix the dough just until it comes together.
• Peel your peaches easily: The easiest way to peel peaches is to blanch them. Simply drop the peaches into boiling water for 30-60 seconds, then transfer them to an ice bath. The skins will slip right off!
• Adjust the sweetness: Taste your peaches before adding the sugar to the filling. If they’re very sweet, you may want to reduce the amount of sugar. If they’re tart, you may need to add a little more. This is especially important if you are substituting canned peaches for fresh.
• Cool completely before cutting: I know it’s tempting to dig in while they’re still warm, but trust me, you’ll get much cleaner slices if you let the bars cool completely. The filling needs time to set up. I usually let them cool for at least 2-3 hours, or even overnight, before cutting.
• Storing: These bars can be stored, covered, at room temperature for up to 3 days, or in the refrigerator for up to 5 days. I personally think they’re best within the first 2 days, when the crust is still nice and crisp.
• Make ahead and Freezing: You can bake these bars ahead of time and freeze them for later. Let them cool completely, then cut them into squares. Wrap them individually in plastic wrap, then place them in a freezer-safe container. They can be frozen for up to 2 months. To thaw, simply unwrap them and let them sit at room temperature for a few hours.

Variations and Additions

Want to get a little creative? Here are some fun ways to customize your Easy Heavenly Summer Peach Bars:

• Add a glaze: Drizzle a simple powdered sugar glaze over the cooled bars for an extra touch of sweetness. Just whisk together powdered sugar with a little milk or lemon juice until you reach your desired consistency.
• Use different fruits: While peaches are the star of the show here, you can easily substitute other fruits, such as nectarines, plums, or even a mix of berries. Just adjust the sugar accordingly, depending on the sweetness of the fruit. A combination of peaches and blueberries would be especially delicious! And if you’re looking for another fruit dessert idea, give PEACHES AND CREAM POPS a try!
• Spice it up: Add a pinch of ground ginger or cardamom to the peach filling for a warm, aromatic twist.
• Add almond extract: A few drops of almond extract in the peach filling will enhance the peach flavor and add a subtle nutty note.
• Use a different crust: If you’re feeling adventurous, you can try using a graham cracker crust instead of the traditional pastry crust. Just crush graham crackers with melted butter and sugar, then press the mixture into the bottom of the pan.

Why This Recipe Works

This recipe works because it’s all about balance. The buttery, crumbly crust provides a sturdy base for the juicy, sweet peach filling. The streusel topping adds the perfect amount of crunch and sweetness. And the combination of cinnamon and nutmeg complements the peach flavor beautifully. Plus, the use of cornstarch in the filling helps to thicken the juices, preventing the bars from becoming soggy. Each element plays a crucial role in creating a truly irresistible dessert. Thinking about it this way helps me when I’m making similar desserts like PEACH BARS, too!

The par-baking step is also essential. Par-baking the crust ensures that it’s firm enough to support the peach filling without becoming soggy. This is a common technique used in many baking recipes, and it’s particularly important when working with juicy fruits like peaches. I can’t stress enough how important this step is to the finished outcome, so don’t skip it!

A Recipe to Share

These Easy Heavenly Summer Peach Bars are more than just a dessert; they’re a taste of summer, a reminder of simpler times, and a way to share joy with those you love. I truly hope you’ll give this recipe a try. I’m confident that you’ll be delighted with the results. Remember to embrace the process, have fun in the kitchen, and don’t be afraid to experiment and make the recipe your own. Happy baking!

Lady Maria

Heavenly Peach Bars: Easy Summer Dessert

These peach bars are a taste of summer, featuring a buttery crust, juicy peach filling, and crunchy streusel topping. Perfect for potlucks, picnics, or a sweet treat, these easy-to-make bars capture the essence of homemade goodness and are sure to become a family favorite.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 12

Course: Dessert, Snack

Cuisine: American

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 1 ½ cups all-purpose flour for crust
• ½ cup 1 stick) cold unsalted butter, cut into cubes (for crust
• ½ cup granulated sugar for crust
• ¼ teaspoon salt for crust
• 1 large egg yolk for crust
• 2 tablespoons ice water for crust
• 4 cups peeled and sliced fresh peaches about 4-5 medium peaches
• ¼ cup granulated sugar for filling
• 2 tablespoons cornstarch for filling
• 1 tablespoon lemon juice for filling
• ½ teaspoon ground cinnamon for filling
• ¼ teaspoon ground nutmeg optional, for filling
• ½ cup all-purpose flour for streusel
• ⅓ cup packed light brown sugar for streusel
• ¼ cup ½ stick) cold unsalted butter, cut into cubes (for streusel
• ¼ cup chopped pecans or walnuts optional, for streusel

Equipment

• 9×13 inch baking pan
• Parchment paper (optional)
• Large bowl
• medium bowl
• small bowl
• whisk
• Pastry blender or fingertips
• Fork
• measuring cups and spoons
• Oven
• knife
• Cutting board

Method

 

1. Preheat your oven to 375°F (190°C). Grease and flour a 9×13 inch baking pan. Alternatively, line the pan with parchment paper, leaving an overhang for easy removal.
2. In a large bowl, whisk together the 1 ½ cups flour, ½ cup sugar, and ¼ teaspoon salt (for the crust).
3. Add the ½ cup cold, cubed butter to the flour mixture. Use a pastry blender or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs.
4. In a small bowl, whisk together the egg yolk and ice water.
5. Pour the egg yolk mixture over the flour mixture.
6. Use a fork to gently combine the wet and dry ingredients until the dough just comes together. Be careful not to overmix!
7. Transfer the dough to the prepared baking pan. Use your fingers to evenly press the dough into the bottom of the pan, creating a solid crust.
8. Bake the crust in the preheated oven for 12-15 minutes, or until it’s lightly golden brown.
9. While the crust is baking, prepare the peach filling. In a large bowl, combine the sliced peaches, ¼ cup sugar, cornstarch, lemon juice, cinnamon, and nutmeg (if using). Gently toss to coat the peaches evenly.
10. In a medium bowl, combine the ½ cup flour and brown sugar (for the streusel).
11. Add the ¼ cup cold, cubed butter to the flour mixture. Use a pastry blender or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs.
12. Stir in the chopped pecans or walnuts, if using.
13. Remove the par-baked crust from the oven.
14. Pour the peach filling evenly over the crust.
15. Sprinkle the streusel topping evenly over the peach filling.
16. Bake the bars in the preheated oven for 30-35 minutes, or until the crust is golden brown and the peach filling is bubbly. If the streusel starts to brown too quickly, you can loosely tent the pan with foil for the last 10-15 minutes of baking.
17. Let the bars cool completely in the pan before cutting into squares.

Notes

For best results, use cold butter and ice water to create a flaky crust. Don’t overmix the dough to avoid a tough texture. Blanching the peaches makes peeling easier. Adjust the sugar in the filling based on the sweetness of the peaches. Cooling the bars completely before cutting ensures cleaner slices. Store the bars at room temperature for up to 3 days or in the refrigerator for up to 5 days. To freeze, wrap individual squares in plastic wrap and store in a freezer-safe container for up to 2 months. Thaw at room temperature before serving. For added flavor, consider adding a splash of amaretto liqueur to the peach filling or a pinch of ground ginger or cardamom.