Peach Pie Bars

These Peach Pie Bars are creamy, crumbly, and full of fresh peaches! They’re also whole grain and refined sugar free, but you’d never know from the taste that these peach bars are a healthier treat!

Peach Pie Bars with a creamy fruit filling and a crumbly crust! You'd never know this dessert is healthier and refined sugar free! | www.kristineskitchenblog.com

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 morning oatmeal or granola.

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Peach Pie Bars with a creamy fruit filling and a crumbly crust! You'd never know this dessert is healthier and refined sugar free! | www.kristineskitchenblog.com

I almost hate 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.

Peach Pie Bars with a creamy fruit filling and a crumbly crust! You'd never know this dessert is healthier and refined sugar free! | www.kristineskitchenblog.com

One easy dough (that you can make in your stand mixer, food processor, or even by hand) makes both the crust and crumbly topping.

Peach Pie Bars with a creamy fruit filling and a crumbly crust! You'd never know this dessert is healthier and refined sugar free! | www.kristineskitchenblog.com

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.

Peach Pie Bars with a creamy fruit filling and a crumbly crust! You'd never know this dessert is healthier and refined sugar free! | www.kristineskitchenblog.com

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 with a creamy fruit filling and a crumbly crust! You'd never know this dessert is healthier and refined sugar free! | www.kristineskitchenblog.com

Peach Pie Bars

These Peach Pie Bars are creamy, crumbly, and full of fresh peaches! They’re also whole grain and refined sugar free, but you’d never know from the taste that these peach bars are a healthier treat!

Ingredients:

For the crust and topping:

  • 1 ¾ cups white whole wheat flour
  • ½ cup coconut sugar
  • ¼ teaspoon salt
  • ¾ cup (1 ½ sticks) cold unsalted butter, 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)

Directions:

  1. Preheat oven to 350 degrees F. Lightly spray an 8×8-inch baking dish with cooking spray. Line with a sheet of parchment paper, leaving an overhang on two sides.
  2. 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.
  3. 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.
  4. 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.
  5. Sprinkle on the reserved 1 cup topping.
  6. 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.
  7. Store leftovers in the refrigerator.

To make these bars a healthier treat, I used whole grain flour and unrefined sweeteners. You may substitute all-purpose flour for the white whole wheat flour and brown sugar or granulated sugar for the coconut sugar. The filling may be made with granulated sugar instead of honey, if you wish.

All images and text ©

Post updated from 2013. Here’s a photo from the original post. (Not a whole grain in sight – at the time I hadn’t yet transitioned to whole grains and unrefined sweeteners.) 🙂

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

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