Fresh Peach Pie Bars
These peach pie bars are the perfect dessert when you want something sweet, fruity, and easy to make. They have a buttery crust, juicy peach filling, and a crumbly topping that's simply irresistible.
Ingredients
- ½ cup 1 stick unsalted butter, softened
- 1 ½ cups all-purpose flour
- ⅔ cup granulated sugar
- 1 large egg at room temperature
- 3 tablespoons plain or vanilla yogurt
- A pinch of salt
- ½ teaspoon ground cinnamon
- ½ teaspoon pure vanilla extract
- 3 ripe peaches peeled, pitted, and chopped
Instructions
Preheat The Over
- Preheat your oven to 350°F (175°C).
- Lightly grease an 8x8-inch baking pan or line it with parchment paper, leaving an overhang on the sides to easily lift the bars out later.
Mix Dry Ingredients
- In a large mixing bowl, whisk together the flour, sugar, salt, and half of the ground cinnamon (reserve the rest for the peach filling).
Add Wet Ingredients
- Add the softened butter, yogurt, and vanilla extract to the dry ingredients.
- Using a fork, pastry cutter, or your hands, mix until the dough comes together. It should be crumbly but hold its shape when pressed between your fingers.
Form The Crust
- Take about ⅔ of the dough and press it evenly into the prepared baking pan to form the crust.
- Use your hands or the back of a spoon to create an even layer. Reserve the remaining ⅓ of the dough for the crumb topping.
Prepare The Filling
- In a separate bowl, whisk the egg until smooth.
- Add the chopped peaches and the remaining cinnamon.
- Gently stir to coat the peaches evenly.
Assemble
- Pour the peach mixture over the crust, spreading it out evenly.
- Crumble the reserved dough over the top, allowing some of the peaches to peek through.
Bake
- Place the pan in the preheated oven and bake for 35-45 minutes, or until the top is golden brown and the peach filling is bubbly around the edges.
Cool And Serve
- Remove the pan from the oven and let the bars cool completely in the pan on a wire rack
- Once cooled, lift the bars out using the parchment paper overhang and slice them into squares or rectangles. Enjoy!
Notes
Prevent Soggy Bars: Use ripe but firm peaches to avoid excess moisture, which can make the bars soggy.
Uniform Crumbles: When crumbling the reserved dough, use your fingertips to create small, uniform clumps for a consistent, crunchy topping.
Make Ahead: These bars can be made a day ahead and stored in the fridge until ready to serve, allowing the flavors to meld beautifully.