Peach Pie Bars

Peach Pie Bars- a creamy, crumbly peach dessert bar | Kristine's Kitchen

Wait, didn’t I just post a recipe for blackberry crumb bars? Aren’t crumb bars and pie bars basically the same thing? Yes, actually, they are. But I made both recipes within days of each other and both are totally worthy of sharing here. If you asked me to choose which dessert bar I liked better, I couldn’t. Each is equally irresistible and easy to make. The main difference is that the fruit filling in these peach pie bars has eggs and Greek yogurt mixed in, which creates a creamy, fruity filling.  Both recipes are completely adaptable to whichever fruits you’re craving at the moment.

I have been eying this recipe for a long, long time. Pie bars are great because, well, they are pie in a bar form, but also because they are so easy to make. No rolling out of pie dough required here (although rolling out pie dough isn’t all that hard and is actually kind of fun, or maybe that’s just me).

I’m planning on taking full advantage of fresh summer produce fruits while I have the chance by trying this recipe with other fruits as well- blueberries, blackberries, and raspberries would all be delicious in pie bar form!

Peach Pie Bars- a creamy, crumbly peach dessert bar | Kristine's Kitchen

Peach Pie Bars

Printable Recipe

Makes one 8×8-inch pan, recipe can easily be doubled

Ingredients:

For the Crust and Topping:

  • 1 ½ cups all-purpose flour
  • ¾ cup granulated sugar
  • ¼ tsp. salt
  • ¾ cup (1 ½ sticks) cold unsalted butter, cut into small cubes

For the Fruit Filling:

  • 2 large eggs
  • ¾ cups granulated sugar
  • ½ cup Greek yogurt (or sour cream)
  • 6 tbsp. all-purpose flour
  • Scant ¼ tsp. cinnamon
  • Pinch of salt
  • ½ tsp. vanilla extract
  • 1 ¼ lbs. peaches, peeled, pitted, and chopped

Directions:

  1. To make the crust and topping, preheat oven to 350 degrees F. Grease an 8×8-inch baking pan.
  2. Combine the flour, sugar, and salt in the bowl of a stand mixer fitted with the paddle attachment. Mix briefly to combine. Add the cold butter cubes to the flour mixture and mix on low speed until there are small pieces of butter evenly distributed throughout but the mixture is still crumbly. (Alternately, the dough can be mixed up in the food processor.)
  3. Reserve ¾ cup of the mixture to use as the topping. Press the remaining mixture into the bottom of the pan, and bake for 12-15 minutes (it will not brown much). Cool for at least 10 minutes.
  4. To make the filling, whisk the eggs in a large bowl, then whisk in the sugar, yogurt, flour, cinnamon, salt, and vanilla. Gently fold in the peaches and spoon the mixture evenly over the crust. Sprinkle the remaining flour mixture evenly over the filling. Bake for 45 to 55 minutes.
  5. Cool at least 1 hour before cutting into bars. Store in the refrigerator.

Source: Adapted from Pink Parsley, originally from The Pastry Queen.


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Comments

  1. Rebecca Turner says:

    oh no! Isn’t there supposed to be some liquid in the crust recipe? It doesn’t come together at all with just what’s listed! I’m right in the middle of making this! AH! Help!

    • No, no liquid is needed. The mixture is supposed to be crumbly, and there should be pea-sized pieces of butter throughout. You should be able to press it into the bottom of the pan, and then crumble the rest on top. I hope it works out for you!

  2. I just made these for the first time. My husband loves peach pie and has declared these bars superior by far and wants these instead of pie from here on out.
    I used raw sugar which gave it a richer flavor.

    Yummy!!

  3. Think you can use canned peaches?

    • I haven’t tried it myself, but I think canned peaches would work as long as you drained them well. If you try it, let me know how it goes! It would be great to be able to make these bars year-round!

  4. Approximately how many peaches is 1 1/4 pounds (or how many cups equivalency)?

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