Easy, Delightful Peaches & Cream Bars

Summer is here and the heat makes you crave fresh fruit — plump blueberries, ripe strawberries and especially juicy peaches. If you want a peach dessert that’s quick, simple and full of summer flavor, these Peaches and Cream Bars are the answer. They capture juicy peaches, a crunchy brown sugar-oat crust, and a silky vanilla drizzle in an easy-to-serve bar that’s perfect for family gatherings or feeding a crowd.

These bars take the effort out of making a peach pie while preserving all the comforting aromas and flavors. The base is a crunchy, brown-sugary mix of oats and flour; the filling is creamy with peaches folded in; a nutty topping adds extra texture; and a simple vanilla glaze finishes each square beautifully. They can be made ahead and are easy to transport, which makes them a go-to dessert for potlucks, picnics, or any summer celebration.

While the crust bakes, prepare the filling, then pour it over the hot crust and sprinkle with the reserved topping. As the bars bake, the peach juices steam into the filling, keeping the bars moist and tender. Once chilled and drizzled with glaze, they cut neatly into squares — or into smaller pieces for larger gatherings.

Cut into 4 by 6 rows for 24 bars, drizzle with the icing and be sure to save one (or two) for yourself.

Peaches and Cream Bars

Prep Time: 10 mins | Cook Time: 50 mins | Total: 1 hr

Rating: 4.5 from 2 votes

Try these for a quick, crowd-friendly version of peach pie. Top with fresh peaches if available, or use well-drained canned peaches. Adapted from Sally’s Baking Addiction.

Ingredients

For Crust & Topping

2 cups old fashioned oats (rolled or quick)
4 cups all-purpose flour
1 1/3 cup packed light brown sugar
1 tablespoon ground cinnamon
5 sticks unsalted butter, cold and cubed
1 cup chopped pecans

For Peach Filling

4 large eggs
2 cups granulated sugar
4 tablespoons all-purpose flour
1/4 teaspoon salt
2 (29-ounce) cans lite sliced peaches in extra light syrup, drained well (reserve juice)
OR 6 medium peaches, peeled and chopped

For Vanilla Drizzle

1 cup powdered sugar
2 tablespoons milk
1/4 teaspoon vanilla extract

Instructions

Preheat oven to 350°F (177°C). Line a 13 x 18-inch half-sheet pan with foil or parchment with an overhang on all sides. Spray with cooking spray and set aside.
For the crust and topping: In a very large bowl stir oats, flour, brown sugar, and cinnamon until combined. Cut in cold butter with a pastry blender or two knives until mixture is in pea-sized pieces. Remove 2 cups of the mixture to a small bowl and add pecans; set aside for the topping. Press remaining mixture evenly into the prepared pan. Bake 15 minutes or until light golden while you prepare the filling.
For the filling: Whisk sugar and eggs until smooth and pale yellow. Add flour and salt, whisking until combined. Fold in peaches (drained if using canned). After the crust has baked 15 minutes, remove it and pour the filling over the hot crust. Sprinkle with the reserved topping.
Bake 32–35 minutes or until the top is golden brown. Cool on a wire rack in the pan about 30 minutes, then refrigerate for at least 2 hours. When cold, lift bars from the pan using the parchment overhang and cut into squares.
Vanilla glaze: Stir the powdered sugar, milk, and vanilla together until smooth. Drizzle over each square.

Servings

24 servings — cut 4 x 6 (3″ x 3″) squares
54 servings — cut 6″ x 9″ (2″ x 2″) squares

Make Ahead

Can be prepared up to 3 days in advance; store tightly covered in the refrigerator.
Can be frozen up to 3 months; thaw overnight in the refrigerator before serving.

Notes: Recipe adapted from Sally’s Baking Addiction.

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