peach streusel bars

Take advantage of summer's fresh peaches with these easy bars. A four layered bar with a brown sugar and oat crust, topped with a creamy peach filling, pecan streusel, and finished off with luscious vanilla icing.

Peaches 'n' Cream Bars

(125 grams) all-purpose flour (spooned & leveled)

(43 grams) old-fashioned whole rolled oats (or quick oats)

(67 grams) packed light or dark brown sugar

cinnamon

Tablespoons (142 grams) unsalted butter,

(70 grams) chopped pecans

(100 grams) granulated sugar

Tablespoon (8 grams) all-purpose flour

salt

peaches,

(60 grams) confectioners’ sugar

Tablespoon (15 milliliters) milk

vanilla extract

Preheat oven to 350°F (177°C) degrees. Line the bottom and sides of an 8 or 9-inch square baking pan with aluminum foil or parchment, leaving an overhang on all sides to easily lift the bars out of the pan before cutting. Spray with nonstick spray or grease with butter. Set aside.

Make the crust/topping

In a large bowl, whisk the flour, oats, brown sugar, and cinnamon together until combined. Cut in the cold butter using a pastry blender or two forks until it reaches coarse, pea-sized crumbs. See photo above. Remove 3/4 cup of the mixture, put in a small bowl and mix with pecans. This will be set aside for the topping.

Evenly press the remaining oat mixture into the bottom of the prepared baking pan. Bake for 15 minutes as you prepare the filling.

Make the filling

Whisk the egg and sugar together until smooth and creamy. Add the flour and salt. Whisk until combined. Fold in the peaches. Remove crust from the oven after 15 minutes and pour the filling over hot crust. Sprinkle with reserved oat/pecan mixture.

Bake for 30-32 minutes or until golden brown on top. Allow to cool in the pan on a wire rack for 30 minutes. Transfer to the refrigerator and allow to chill for 2 hours.

Once chilled, lift the foil out of the pan using the overhang on the sides and cut into squares. For neat squares, I use a very sharp knife and wipe it clean with a paper towel after each cut.

Make the vanilla icing

Using a fork or spoon, whisk/stir the confectioners&#8217; sugar, cream, and vanilla extract together until smooth. Add another Tablespoon of milk to thin out if needed. Drizzle over each square. Leftovers keep well in the refrigerator for up to 5 days.

This recipe is very unique with the addition of the egg to the peaches creating a bit of a custard filling. I doubled the amount of peaches to make them the star of the show since they are from my tree &amp; are sweet &amp; delicious.. I had issues with the crust though.  It was not a course crumbly mixture. It was very wet, more like a cookie dough. I used it as is for the base &amp; crossed my fingers. I added more oats to the remainder to create the crumble, which was perfect. I weighed all my ingredients for accuracy. Wondering if there is a misprint in the recipe. Should the oat content be higher? Would appreciate your comments.

Sally- You've done it again! I made these yesterday and the whole pan is nearly gone (I live alone)! These are absolutely fabulous! My kids are coming for dinner later this week and I'll be making them again. I still have a couple of peaches in the fridge and plan to make a separate pan with blueberries so they'll have a choice (and I'll have leftovers for the weekend)!  Thanks again for a great recipe!  So SO good!

Very tasty. Love to try all your recipes and adapt them to our vegan diet :) Used 1tbsp vanilla pudding powder + 2tbsp water for the egg and it turned out great :) Thanks :)

Preheat oven to 350°F (177°C) degrees. Line the bottom and sides of an 8-inch or 9-inch square baking pan with aluminum foil or parchment, leaving an overhang on all sides to easily lift the bars out of the pan before cutting. Spray with nonstick spray or grease with butter. Set aside.

When doubling the recipe, do I bake the crust for 30 min instead of 15?

These are just so good. I made them with nectarines because that’s what I had this time. I’ve made them with peaches before too. Just amazing !

Not my favorite! Peaches are my favorite summer fruit! Im an experienced baker but these were very soft and gummy.I followed the recipe exactly using a 9” pan.  I always check my oven temp and these just weren’t great. In that size pan they were quite thin. The top never got a golden brown. Wouldn’t make again.

I made these yesterday minus the vanilla frosting. They are excellent!
Just added a tsp.vanilla to the peach filling

This is a great recipie I have doulbled it can I quadruple it and if what size pan what to make for a big gathering thank

Absolutely perfect summer dessert! I've made a few of your different fruit bars and they never fail! I followed the recipe exactly as is, with the happy mistake of including finely ground walnuts in the entire crust mixture and what a lovely, warm surprise it is! My husband and I loved them so much we HAD to have two servings each as soon as they cooled. I will be making these again to share with others, this first batch is not going anywhere!

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Peaches 'n' Cream Bars

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Top 2 peach streusel bars recipes from across the web

The most viewed peach streusel 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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Peaches 'n' Cream Bars

Peaches 'n' Cream Bars

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