This post contains affiliate links. Please see our disclosure policy.
Peach Bars are one of the best ways to enjoy peach season! A thick & chewy cinnamon oat cookie mixture doubles as the crust and topping for these bars. They’re stuffed full of peach cobbler filling, and finished off with a simple glaze. These little bites of peach heaven are irresistible!
This recipe was originally published in September of 2018 as the same bars but with a homemade peach butter filling. If you’d like that recipe, please let me know in a comment down below and I will send it to you!
Why you’ll love these Peach Bars:
- Easy Crust & Topping – One mixture doubles as the buttery crust and topping for these easy peach crumble bars!
- Peach Cobbler Filling – Juicy, fresh peaches are cooked on the stovetop with a little sugar & spice until they’re absolutely irresistible.
- Party Perfect – These portable bars are easy to pack up and transport to all your summer parties and cookouts!
Ingredient Overview:
As always, the full recipe with measurements & directions can be found in the recipe card at the bottom of this post. Use the table of contents (back at the top, below the first image, to navigate).
- All-purpose flour – Spoon your flour into the measuring cup, then level it with a flat utensil for best results, or use a scale. Scooping the measuring cup directly into your flour will lead to too much flour, and a potentially dry bake.
- Butter – I always use salted buter because in my experience, it lends the best flavor, but feel free to use unsalted butter if that’s what you prefer.
- Light Brown Sugar – Using all brown sugar keeps the bars super soft, moist, and chewy. I recommend light brown over dark brown here so the flavor isn’t too overpowering.
- Peaches – Use fresh, juicy peaches that are ripe, but not super mushy. I see some people recommend using underripe peaches for baking, but I personally don’t like to do that. Ripe peaches have the best flavor and are the most juicy! Try your local farmer’s market or a food co-op for good peaches, since many grocery store peaches can be hit or miss.
Recipe Substitutions & Variations:
- Gluten-free – I have not tested a gluten-free version of these bars.
- Dairy-free – Use your favorite dairy-free butter (not margarine – use sticks) to easily make this recipe dairy-free.
- Vegan – Use your favorite dairy-free butter to make this recipe vegan! It’s already egg-free!
- Peaches – You can also use frozen peaches, but do not thaw them first! Frozen peaches work beautifully in my Peach Cobbler Cookies and my Peach Crisp!
How to Make these Peach Bars:
Step 1: Make Peach Filling. In a medium saucepan, combine fresh diced peaches, brown sugar, vanilla, a splash of lemon juice, cinnamon, vanilla, and a pinch of nutmeg. Cook for about 6 minutes, then add a cornstarch slurry to gently thicken the filling. Transfer to a medium bowl to cool completely in the fridge.
Step 2: Make the Bar Mixture. In a medium bowl, stir together the melted butter, oats, brown sugar, flour, spices, and salt. That’s it!
Step 3: Par-Bake Bars. Press 1 cup of the mixture into a lined 9×9 pan and bake for 10 minutes. This ensures our crust won’t get soggy when we add the peach filling on top.
Step 4: Add Filling & Topping & Bake. Add the peach filling to the pre-baked crust, then add flattened pieces of the remaining dough on top. Bake as directed in the recipe card below.
Step 5: Glaze the Peach Bars. Let the bars cool completely, then add a simple glaze made with powdered sugar, cinnamon, and milk or water.
Serving + Storing:
Immediately slice & serve the peach bars once they’ve been glazed! They’re also perfect with a scoop of vanilla ice cream. Store leftovers in an airtight container in the fridge for 2-3 days. These do need to be refrigerated due to the fresh fruit filling.
Expert Baking Tips:
- Oven Thermometer – An oven thermometer will tell you if your oven is actually running at the temperature you set it to. Your oven may not be accurate. Accurate oven temperature is crucial for most bakes, so I leave an oven thermometer in at all times to keep an eye on my oven’s calibration.
- Kitchen Scale – A food scale is the best way to make sure your flour is at the proper weight, since amounts will vary SO widely based on how you measure it, as well as the measuring cup you use, as they are not standardized.
FAQs:
Yes, you can do either with this recipe! If doubling, bake in a 9×13 pan. If cutting in half, bake in a 6-inch round pan or something similar in size.
Yes you can – however, try to get canned peaches that only have peach juice (or a combo of fruit juices) added, and no sugar added. (It may give added sugars on the nutrition facts, but look for it on the ingredient list – these will often say “peaches in heavy syrup” on the can.) Try to avoid any with corn syrup. Drain the canned peaches well, and taste them to see their sweetness level. Start with 1/2 to 3/4 the amount of sugar I call for – taste and add more as desired. This can simply be stirred in at the end of making the filling.
Special Tools:
- 9×9 Metal Pan – A metal pan ensures the most even bake – it’s the best option for baking, followed by ceramic. I recommend ditching glass pans for baking, as glass conducts heat poorly which can cause your baked goods to bake unevenly. Save the glass pans for things like casseroles.
More Peach Recipes to Love:
- Peach Cobbler Cookies
- Peach Cobbler Cinnamon Rolls
- Peach Cobbler Upside Down Cake
- Peach Milkshakes
- Peach Crisp
- Blueberry Peach Cobbler
- Salted Caramel Peach Hand Pies
- Peach Cobbler Cheesecake
- Peach Pie Cupcakes
Did you make this recipe? Leave a comment & star rating!
Click the little stars in the header of the recipe card below to leave a comment & star rating, letting me know how you liked the recipe. I take all feedback seriously, & leaving a rating helps my small business immensely!
Peach Cobbler Bars
Ingredients
For the Peach Filling
- 2 large ripe peaches, diced, About 2 cups, 12.5 ounces, or 325 grams
- 3 tbsp light brown sugar, packed, 73 grams
- 1/4 tsp cinnamon, You can add a pinch more, to taste
- pinch of nutmeg
- 1/2 tsp lemon juice
- 1 and 1/2 tsp corn starch
- 1 and 1/2 tsp water
- 1/2 tsp vanilla extract
For the Bars:
- 3/4 cup salted butter, melted, 170 grams
- 1 and 1/2 cups all-purpose flour, spooned & leveled or weighed out , 195 grams
- 1 cup whole rolled oats, 100 grams
- 3/4 cup light brown sugar, packed, 165 grams
- 3/4 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp cinnamon
- 1 and 1/4 cups of the above peach filling, The entire batch of peach filling should yield 1 and 1/4 cups, but measure it just to be safe – your peaches may have been larger than mine.
For the Glaze:
- 1/2 cup powdered sugar , 58 grams
- 1 tbsp water , or any type of milk
- 1/2 tsp vanilla extract
- pinch of cinnamon, to taste
Instructions
- Prep: Spray a 9×9 pan with nonstick spray and line with parchment paper for easy removal later.
- Make the Peach Filling: Add diced peaches, sugar, lemon juice, cinnamon, and nutmeg to a medium sauce pan over medium heat. Cook for 4-6 minutes. It will be quite bubbly. Stir the corn starch and water together in a small bowl and stir into the peach mixture. Cook for about 1 minute, then remove from the heat immediately and stir in the vanilla. The juices should be very thick. Taste and see if it needs an extra tbsp of sugar or so – if your peaches aren't super flavorful, you may want to stir in this extra bit.Transfer filling to a medium bowl to cool completely in the fridge.Make-Ahead Tip: This can be done up to 2 days ahead. Store in a jar in the fridge.2 large ripe peaches, diced, 3 tbsp light brown sugar, packed, 1/4 tsp cinnamon, pinch of nutmeg, 1/2 tsp lemon juice, 1 and 1/2 tsp corn starch, 1 and 1/2 tsp water, 1/2 tsp vanilla extract
- Make the Bars: Preheat your oven to 350℉. Melt the butter in a medium bowl. Stir in the remaining bar ingredients. Reserve 1 cup of the mixture for the topping. Press the rest into your prepared pan. Bake for 10 minutes. Evenly spread the cooled peach filling over the crust. Sprinkle (or press small clumps flat in your hand to dot over the top of the bars) the reserved crumble mixture over the top of the peaches. Return to the oven and bake for 28 to 33 minutes – the topping will be golden brown and the bars will only have a slight jiggle when you move the pan. Let the bars cool to room temperature, then refrigerate for at least 2 hours before adding the glaze and slicing.3/4 cup salted butter, melted, 1 and 1/2 cups all-purpose flour, spooned & leveled or weighed out , 1 cup whole rolled oats, 3/4 cup light brown sugar, packed, 3/4 tsp baking soda, 1/4 tsp salt, 1/2 tsp cinnamon, 1 and 1/4 cups of the above peach filling
- Glaze: If using, whisk together all glaze ingredients, and adjust to a thinner or thicker consistency as desired, by adding a splash more milk or a spoonful more powdered sugar.1/2 cup powdered sugar , 1 tbsp water , 1/2 tsp vanilla extract , pinch of cinnamon, to taste
- Serve + Store: Slice bars and enjoy! Store bars in an airtight container in the fridge for 2-3 days. The fresh fruit filling means they do need to be refrigerated.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made these and took them to work. Everyone raved about them. I will definitely make these again.
Thanks so much, Mary!