Peach Pie Bars
These Peach Pie Bars are creamy, crumbly, and full of fresh peaches! One of our favorite summer dessert recipes!
What do you do when you buy 8 pounds of peaches at the farmer’s market? Make peach pie bars!
The kids have been loving fresh peaches and nectarines this summer, especially the white peaches and nectarines. They like to eat them plain as a snack, or with breakfast or lunch. My favorite way to eat fresh peaches is on top of my overnight oats or homemade granola, or in this easy peach galette.
I hesitate to bake with fresh peaches since we enjoy them so much on their own, but with so many peaches on hand I was able to part with a few to make these peach pie bars. I’m glad I did – these bars are definitely worthy! The peach filling is a combination of fruit and a creamy yogurt custard, sweetened with honey.
One easy dough (that you can make in your stand mixer, food processor, or even by hand) makes both the crust and crumbly topping.
This recipe is one that I first made years ago, and it needed a little makeover. I lightened these peach pie bars up a little bit by replacing the white sugar with coconut sugar and honey. I also used white whole wheat flour instead of all purpose. White whole wheat flour has all of the nutrition benefits of regular whole wheat, but it has a milder flavor. I’ve been baking with it for so long that I don’t even notice that my treats are whole grain when I use it.
If you haven’t started baking with whole grains, I encourage you to try. After a while, you’ll find that your tastes actually prefer the more complex flavor of whole grains over the flavor of white flour.
You can make this peach pie bar recipe with other fresh fruits as well. I’d recommend blueberries or blackberries. They’d both be amazing with the creamy filling and crumbly crust!
Peach Pie Bars
For the crust and topping:
- 1 ¾ cups white whole wheat flour
- ½ cup coconut sugar or brown sugar
- ¼ teaspoon salt
- ¾ cup unsalted butter cold, cut into cubes
For the peach filling:
- ¼ cup white whole wheat flour
- 1 large egg
- ½ cup plain Greek yogurt I used full fat
- ½ cup honey
- 1 teaspoon vanilla extract
- ¼ teaspoon cinnamon
- ¼ teaspoon salt
- 2 pounds fresh peaches about 4 large or 6 small, pitted and chopped into ½-inch pieces (no need to peel)
- Preheat oven to 350 degrees F. Lightly spray an 8x8-inch baking dish with cooking spray. Line with a sheet of parchment paper, leaving an overhang on two sides.
- To make the crust, place the white whole wheat flour, coconut sugar, and salt in the bowl of a stand mixer fitted with the paddle attachment. (Alternatively, the crust may be made in a food processor or even mixed by hand with a pastry blender.) Mix to combine. Add the butter cubes and mix on low speed until the butter pieces are small and evenly distributed. The mixture will still look crumbly but should hold together slightly when pressed between your fingers.
- Reserve 1 cup of the crust mixture for the topping and press the rest of it into the bottom of the prepared baking dish. Bake for 14-15 minutes.
- Meanwhile, make the peach filling. Place the ¼ cup white whole wheat flour, egg, Greek yogurt, honey, vanilla, cinnamon and salt in a large bowl. Whisk until smooth. Gently fold in the chopped peaches. Pour the mixture over the bottom crust in the pan.
- Sprinkle on the reserved 1 cup topping.
- Bake for 45-55 minutes, until filling is bubbly and topping is golden. For best results, let cool completely in the pan and then refrigerate at least 2 hours before cutting into bars. For easier slicing, carefully run a knife along the edges of the pan and then use the parchment overhang to transfer the bars to a cutting board.
- Store leftovers in the refrigerator.
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