peach pie bars

This is THE best and crispiest peach crisp you'll ever sink your teeth into! The step of pre-baking the topping really helps you achieve that sought-after crunchy texture. Macerating the peaches ahead of time prevents the crispy from becoming watery. Just be sure to serve this awesome crisp warm, the day it's baked.

The Best, Crispiest Peach Crisp

For the Filling:

lbs semi-ripe peaches,

sugar

cornstarch

lemon juice

tsp cinnamon

tsp ground ginger

nutmeg

table salt

For the Topping:

all purpose flour

old fashioned rolled oats

brown sugar

cinnamon

tsp vanilla extract

TB salted butter,

nuts (walnuts, pecans,

Place one oven rack on lowest position and another oven rack on middle position. Preheat to 375F. Line a baking sheet with parchment paper and set aside.

Gently toss peaches and 1/3 cup sugar together in a large bowl. Let sit for about 45 minutes, gently stirring several times, to allow maceration.

Meanwhile, make the Topping: In a large bowl, combine flour, oats, 1/4 cup granulated sugar, brown sugar, cinnamon, ginger, nutmeg, and salt. Whisk to combine. Drizzle vanilla over the top and stir to combine. Add cold butter pieces and use clean fingers to gently work it into a crumbly mixture, with small clumps throughout. Add nuts and gently stir just enough so the nuts stick to the mixture. Mixture should consist of 1/2 inch chunks throughout, with some small loose bits.

Scatter topping into a single layer on lined baking sheet. Bake on middle rack until lightly browned and firm, 12-14 minutes, giving it a gentle toss halfway through baking.

Drain macerated peaches in a colander set over a bowl and reserve 1/4 cup of the juice (either discard remaining juice or save it for another purpose.) Whisk the reserved juice with cornstarch, lemon juice, salt, cinnamon, ginger, and nutmeg. Fold in the peaches, and gently stir to coat. Transfer peach mixture to a deep 8&#215;8 baking dish. Sprinkle topping over the peaches evenly, pressing down gently if needed. Place on lowest rack and bake until nicely browned and filling is bubbling around edges, about 25-40 minutes (loosely tent the crisp with foil if it starts to brown too quickly.) Let peach crisp cool 15 minutes. Serve while it&#8217;s warm from the oven.

I've been trying to make a crisp topping that was actually CRISP -- and failed for years, until I saw this recipe!  The crisp topping comes out nice and crunchy, and stays that way even for a day or two with the crisp stored in the refrigerator.  This peach filling is really good, too! Only minor change I made was, I left more of the juice in with the macerated peaches, and increased the cornstarch a little.  Great recipe, THANKS!!

This Peach Cobbler is the best I am 78 yrs old and have made plenty this is the best hands down family has ask for this every holiday worth the work  ENJOY MJC

This really is the best, crispiest peach crisp recipe I have ever tried! I had seen the trick of toasting the topping separately and already knew that worked. I made it exactly as recommended except I had three quarts of frozen peaches left from last year's harvest to use up, so I used a slightly larger dish (10" x 10") and the same amount of other ingredients, and thought the layers were thick enough. So if you have too many peaches for an 8" x 8" dish feel free to go slightly bigger with the same amount of everything else. (For a 9" x 13" I'd up the amounts - 1 1/2 times should work.)

https://content.jwplatform.com/videos/6QpsgpRi.mp4

Easy Blueberry Pie Crumb Bars are just the ticket when you want a dessert that’s crunchy, fruity, and bursting with flavor. It’s always a hit wherever you bring it. Delicious chilled or reheated.

Blueberry Pie Crumb Bars

Peaches and Cream Pie Bars are delicious bars that have a creamy cheesecake and peach pie filling in the center. They are drizzled in a glaze and taste just like you are biting into a peach pie! 

Peaches and Cream Pie Bars

butter (softened)

eggs

vanilla extract

all-purpose flour

salt

(21 ounces) LUCKY LEAF® peach pie filling

(8 ounces) package cream cheese (softened)

vanilla

almond extract

Tablespoons milk

Cream together butter and sugar. Add eggs and beat well. Beat in vanilla.

In a separate bowl combine flour and salt. Add to the creamed mixture. Mix until combined.

In a medium sized bowl beat together cream cheese, sugar, and vanilla until smooth. Add the egg and beat until combined.

Grease a 15x10x1 pan or 9×13, whichever one you decide to use. (I used a 9x13 but cooking time will be longer) Spread 3 cups batter in the bottom. Spread the cream cheese layer on top and lastly Spread with pie filling. Drop remaining batter on top of pie filling.

Bake at 350 for 25-30 (If using a 9x13 increase time to 35) minutes or until toothpick comes clean. Cool on wire rack. Combine powdered sugar and milk for the glaze and drizzle over the bars.

I like to let the bars cool completely and refrigerate them for 3 hours for easier cutting.

Sweeten up your summer with these peach pie bars! They&#039;re the perfect combination of peach pie &amp; peach crisp... and boy are they delicious!

Peach Pie Bars Recipe

tsp salt

unsalted butter

tbsp water

5-6 medium ripe peaches

tbsp all-purpose flour

old fashioned oats

Preheat oven to 350 degrees, line the bottom of a 9x13 inch pan with parchment paper, set aside.

In a large bowl whisk together the flour, sugar and salt. In a separate bowl whisk together the egg yolk and ice water. Slowly pour into the flour mixture, mixing until combined. Cut the butter into the mixture with a pastry blender until pea-size clumps form. Knead the dough into a ball, then pat flat and wrap with plastic wrap. Refrigerate for 30 minutes.

Preparing the dough

Meanwhile, slice the peaches, remove the skin and combine them along with the flour, cornstarch, brown sugar, cinnamon, vanilla, and lemon juice in a large bowl, toss together to coat evenly.

After the dough has chilled, roll it out into a 9x13 inch rectangle. Place in the bottom of the prepared pan.

Preparing the filling

In a medium size mixing bowl, combining the oats, flour, brown sugar, cinnamon, and salt, whisk together. Using a pastry blender, cut in the cold cubed butter until small clumps form. Pour the peach mixture into the pan over the pastry dough. Press to create an even layer. Pour the crumb topping over the peaches.

Place in the preheated oven and bake for 35-45 minutes or until the top begins to brown. Remove from the oven and allow the bars to cool for 45 minutes before cutting and serving. The parchment paper should help prevent anything from sticking to the bottom of your pan.

Preparing the crumb topping

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Top 3 peach pie bars recipes from across the web

The most viewed peach pie bars recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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The Best, Crispiest Peach Crisp

Peaches and Cream Pie Bars

Peach Pie Bars Recipe

The most viewed peach pie bars recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine