If you’re looking for a dessert that captures everything we love about summer, these peach bars are it. Juicy, ripe peaches get tucked between layers of buttery shortbread crust, creating a treat that’s equal parts fruity, sweet, and cozy. They taste like peach cobbler and sugar cookies had the best little mash-up, and trust me, you’ll want them on repeat all peach season long.
Unlike some desserts that are best straight out of the oven, these bars reward a little patience. They need time to cool and set before slicing, which makes them perfect for baking ahead. Bring them to a summer BBQ, cut them into neat squares for a bake sale, or enjoy a piece with your afternoon coffee. However you serve them, they’re guaranteed to disappear quickly.
Why You’ll Love these Peach Bars
- Fresh, Juicy Peaches: Seasonal peaches shine with just the right balance of sweetness and acidity.
- Buttery Shortbread Crust: A simple mixture of butter, flour, and sugar that doubles as both the base and topping.
- Easy Prep: No rolling pins or fancy equipment. Just mix, press, and bake.
- Make-Ahead Friendly: These bars can be baked earlier in the day or the day before and still taste fresh when served later.
When to Make This Recipe
These bars are best when you have a little extra time to let them cool before serving. Bake them earlier in the day so they have plenty of time to set. They are perfect for:
- Summer and peach season, when fresh peaches are at their best
- Potlucks and BBQs, since they are easy to slice and serve
- Holiday baking as a fruity alternative to heavier desserts
- Bake sales and school events, because they are portable and always a hit
Craving more peach recipes? Check out my full collection of peach recipes here!
FAQs
Can I use frozen or canned peaches instead of fresh?
Yes! Both work, you’ll just want to handle them a little differently. Frozen peaches: Thaw and drain well. Since they are often less sweet than fresh, add 1 to 2 extra tablespoons of sugar if needed. Canned peaches: Drain the peaches. If using peaches canned in syrup, reduce the sugar in the filling to about 2 or 3 tablespoons. If they are canned in juice, keep the sugar amount the same as written.
How many peaches do I need to make 3 cups diced?
You will need about 3 to 4 medium peaches to get 3 cups diced. If your peaches are large, 2 to 3 may be enough. A good rule of thumb is that 1 pound of peaches equals about 3 cups diced.
My peaches released liquid after mixing with sugar and cornstarch. Will the bars turn out soggy?
No, that is completely normal. Fresh peaches release their juices when combined with sugar, and the cornstarch thickens it as the bars bake. This creates that delicious jammy filling. Just be sure to let the bars cool completely so the filling has time to set before slicing.
Can I freeze peach bars?
Yes. Once cooled, slice the bars and wrap them tightly in plastic wrap or store them in a freezer-safe container. They will keep in the freezer for up to 2 months. Thaw overnight in the refrigerator before serving.
How do I store peach bars?
Store in an airtight container at room temperature for 2 days, or refrigerate up to 5 days.
Can I double this recipe?
Yes. Bake in a 9×13-inch pan and increase the bake time by about 10 minutes.
Watch This Recipe
@megsescapades
Peach Bars Recipe – Sweet, Buttery & Bursting with Fresh Peaches
Ingredients
Filling
- 3 cups peaches peeled and diced
- 1/3 cup sugar
- 1 tbsp lemon juice
- 1/2 tsp pure vanilla extract
- 2 tbsp cornstarch
Crust
- 2 sticks unsalted butter softened
- 2 1/2 cups all-purpose flour
- 1 cup sugar
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 tsp pure vanilla extract
- 1 large egg room temperature
Method
- Preheat oven to 350°F. Line a 9×9-inch baking pan with parchment paper.
- In a bowl, mix together all filling ingredients. Set aside.
- In another large bowl, combine butter, flour, sugar, baking powder, salt, and vanilla. Cut together until crumbly. Add the egg and mix gently.
- Press 2/3 of the crust mixture into the prepared pan. Spread peach filling evenly over crust. Sprinkle remaining crust mixture on top.
- Bake 35 to 45 minutes, until golden and bubbly. Let cool completely before slicing to allow the filling to set.
What did you think?