Heavenly Summer Peach Bars: A Sweet Slice of Sunshine
If you swung by my kitchen in late July, you would probably find me with peach juice on my elbow and the oven preheating like a gentle summer breeze, which I know makes no sense but it feels that way. These Heavenly Summer Peach Bars: A Sweet Slice of Sunshine started as a happy accident after I bought way too many peaches at a roadside stand. The farmer tossed in a few extra that were a bit bruised and winked, and I thought, alright then, challenge accepted. I baked a pan for a friend, then another pan for my nosy neighbors, and then I made a third because the first two vanished while I was, um, taste testing. No regrets.
Okay, so why are these bars so good
I make this when the peaches are shouting to be used right now, or when I want something that looks like I tried harder than I did. My family goes wild for the buttery base and that peachy middle that is a bit jammy but still bright. Someone always picks off the crumb topping, which is cheeky but understandable. And the smell drifting form the oven is half the fun. I used to overthink the thickener, then one day I said fine, lets just bake and see, and it turned out better than all my over planning.
Also, I used to get annoyed when the edges looked extra toasty while the center still had a gentle wobble, but actually, I find it works better if I let it be. The set is cleaner once it cools; patience is not my strongest suit, but I am learning.
What you need in a calm, real world pantry way
- For the crust
- 1 cup unsalted butter, melted and slightly cooled about 225 g. My grandmother swore by a particular brand, but honestly any good butter works.
- 2 cups all purpose flour about 250 g. If you can, measure by weight, but cups are fine on a busy Tuesday.
- 1/2 cup granulated sugar about 100 g
- 1/4 teaspoon fine sea salt
- 1 teaspoon vanilla extract optional
- For the peach filling
- 5 cups diced ripe peaches about 6 to 7 medium, peeled if you fancy. I sometimes leave the skins on, more color and less faff.
- 1/3 cup granulated sugar, plus more to taste if your peaches are shy
- 2 tablespoons cornstarch about 18 g. You can use tapioca starch or 3 tablespoons flour in a pinch.
- 1 tablespoon lemon juice and a little zest if you have it
- 1/2 teaspoon cinnamon optional, a whisper is nice
- Pinch of nutmeg also optional
- For the crumb topping
- 1 cup old fashioned rolled oats
- 3/4 cup all purpose flour
- 1/2 cup light brown sugar, packed
- 1/2 teaspoon fine sea salt
- 6 tablespoons cold unsalted butter, cut into small cubes
Substitutions I use without stress
- Frozen peaches work. Thaw and pat dry. Canned peaches also work, well drained. I rinse off the syrup because it makes things too sweet.
- No cornstarch around. Use tapioca starch or a bit of plain flour, though it will be slightly cloudier.
- Oats out. Swap in chopped nuts for texture, almonds or pecans are lovely.
How I actually make these, with a little wiggle room
- Heat the oven to 350 F or 175 C. Line a 9 x 13 inch pan with parchment, leaving some overhang so you can lift the bars later. I think parchment is essential, but if you do not have it, generously butter the pan and dust with flour. No biggie.
- Make the crust. In a bowl, stir together melted butter, sugar, salt, and vanilla. Add the flour and mix until it looks like soft sand that clumps when squeezed. Press this into the lined pan in an even layer. Do not press too hard; gentle but firm wins.
- Bake the crust for 12 to 15 minutes until it looks set and the edges are just turning golden. It will puff a smidge, that is fine.
- While the crust bakes, toss the peaches with sugar, cornstarch, lemon, cinnamon, and nutmeg. Let them sit for 5 minutes so the juices start to mingle. This is where I usually sneak a taste, purely for quality control.
- For the crumb, combine oats, flour, brown sugar, and salt. Work in the cold butter with your fingers or a pastry cutter until you have pea size crumbles. A fork works too. It should feel like damp sand and clumpy in spots.
- When the crust comes out, pour the peach mixture over it and spread evenly. Sprinkle the crumb topping over the peaches. Do not worry if it looks a bit messy at this stage, it always does.
- Bake for 30 to 40 minutes until the fruit bubbles around the edges and the crumb is golden. If your peaches were very juicy, go to the longer end. The center will still look a touch soft.
- Cool in the pan on a rack for at least 1 hour, then use the parchment to lift and slice. For sharp edges, chill 1 to 2 hours first. Or do what I do and accept cozy, warm slices that lean a little, because warm peach is everything.
Little notes I learned the not so tidy way
- If your peaches taste a bit tart, drizzle a spoon of honey over the filling before the crumb goes on.
- Over thickening can make the filling chalky. Start modest if your peaches are not watery.
- Frozen fruit needs a pat dry. Once I forgot and the bars were soft in the center longer than I wanted.
- Let the bars cool before lifting. I once tried rushing this step and regretted it because the middle slumped.
- Actually, I find it works better if the crust is just barely golden before adding the fruit. Dark crust gets tough later.
Variations I have tried, with one oops
- Blueberry peach. Add a big handful of blueberries to the filling. Juicy and jewel toned.
- Ginger peach. Stir 2 tablespoons finely chopped crystallized ginger into the crumb. Wakes the whole thing up.
- Almond vibe. Swap 1/4 cup of the flour in the crumb for almond flour and add a splash of almond extract to the crust.
- Vanilla glaze. Whisk 1/2 cup powdered sugar with a spoon of milk and a drop of vanilla. Drizzle over cooled bars for a bakery moment.
- Did not love. I tried swirling in Greek yogurt on top before baking, and it went curdly and weird. Looked cute, texture not so much.
The few tools that truly help
- 9 x 13 inch metal baking pan. Glass works too, but metal browns a bit better in my kitchen.
- Parchment paper for easy lifting. I call it non negotiable, yet I have fully greased a pan and dusted with flour when I ran out and the bars still came out.
- Mixing bowls, a wooden spoon, and a fork or pastry cutter for the crumb.
- Microplane for lemon zest, optional but lovely.
- Kitchen scale if you like precision. I tend to think it gives more consistent results, and this article on how to measure flour by weight explains why.
If you are peeling peaches and want to be quick about it, the hot water trick is brilliant. Here is a step by step on how to peel peaches that I use when the skins are stubborn. And if you are curious about lining pans in general, I liked this comparison of parchment versus foil.
How to store them without eating them first
Once completely cool, store the bars in an airtight container at room temp for 1 day, then refrigerate for up to 4 more days. They firm up in the fridge and I think this tastes better the next day. For longer keeping, freeze slices on a tray, then wrap individually and keep up to 2 months. Rewarm in a low oven until the edges are just cozy again. Though honestly, in my house it never lasts more than a day.
How we like to serve these sunny squares
- Still just warm with a scoop of vanilla ice cream, the way my dad insists.
- For breakfast with Greek yogurt and a sprinkle of toasted almonds. We pretend it is granola and no one argues.
- With a little lemon zest on top and a pinch of flaky salt. Sounds odd, tastes fantastic.
- On the porch at sunset, because it is summer and why not.
Pro tips learned the oops way
- I once skipped par baking the crust and it baked up pale and soft. Do that quick first bake.
- I piled in too much cornstarch once and it was slightly pasty. If your peaches are not super juicy, ease up.
- Do not slice too early. Warm is fine, but hot bars will mush. Let them rest until they are at least just warm.
- Drain canned peaches well. I forgot once and the extra syrup made the filling slide around like it had its own plans.
Quick FAQ because people actually ask
Do I have to peel the peaches
Nope. I usually do for a softer bite, but if the skins are thin and pretty, leave them. On second thought, if the skins are very thick, peel them for cleaner slices.
Can I use canned peaches
Yes, just drain very well. Pat dry with a paper towel too. Reduce the sugar in the filling a bit since canned fruit is sweeter.
What size pan again
A 9 x 13 inch pan. You can do 8 x 8 but halve the recipe and bake a bit less.
How do I know when it is done
Look for steady bubbling around the edges and a golden topper. The center should not be watery when you nudge it, more like softly set.
Can I make these gluten free
I have swapped in a good cup for cup flour blend and certified oats with decent results. It was a touch more tender, so chill before slicing.
What about nectarines
Absolutely. Same method. No need to peel unless you want to.
Can I cut the sugar
You can, within reason. Go easy and taste your fruit. If the peaches are super sweet, trim a spoon or two of sugar without trouble.
If you make these Heavenly Summer Peach Bars: A Sweet Slice of Sunshine, come back and tell me how it went. How many peaches is too many, anyway. Asking for a friend and also for me.
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, chilled and diced
- 2 large eggs
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 3 cups fresh peaches, peeled and diced
- 2 tablespoons cornstarch
- 1/2 teaspoon ground cinnamon
Instructions
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1Preheat oven to 350°F (175°C) and line a 9×13 inch baking pan with parchment paper.
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2In a large bowl, combine flour, sugar, and salt. Cut in chilled butter until mixture resembles coarse crumbs.
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3Beat in eggs and vanilla extract, mixing until dough comes together. Reserve 1 cup of dough for topping.
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4Press the remaining dough evenly into the prepared pan to form the crust.
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5Toss diced peaches with cornstarch and cinnamon. Spread peach mixture evenly over crust.
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6Crumble the reserved dough over the peaches. Bake for 35 minutes, or until golden brown. Cool completely before slicing into bars.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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