For a different take on a peach pie, try these Peaches and Cream Bars that have a shortbread crust, a creamy peach filling and a crumble topping.
Summertime recipes are the best, right? For even more dessert recipes using fresh fruit, try this Peach Frozen Yogurt, Fresh Blueberry Crisp, or Fruit Pizza.
If there is one food that I can’t wait to come in season here in Utah, it’s peach season. I LOVE Utah peaches. Now, I’ve never been to Georgia before, and I know that they are known for their peaches, but I’m guessing that a Utah peach would rival a Georgia peach!
And while I’ll eat my weight in fresh peaches, there is one recipe I have to make every peach season – these Peaches and Cream Bars. They are super rich, buttery, and gooey, and a little bar goes a long way – but I l-o-v-e these things. The buttery crust with the sweet peaches – this is my idea of taking advantage of peach season!
I actually have another version of these bars here on Taste and Tell – the Blackberry Pie Bars. We loved those so much that I had to try them with peaches, and they were a match made in heaven. I couldn’t choose my favorite between the two – just give me one of each!
Tips for Making These Peaches and Cream Bars
- You can use a mixer (like a KitchenAid Mixer) or use a pastry cutter to make the crust/crumble mixture. Don’t try to use a food processor for this, as it won’t fit in most – there is too much of the mixture.
- I usually leave the peels on the peaches because I like to keep it simple and because I like the extra texture, but if you don’t like the skins, you can definitely remove them.
- These bars can be ready to be eaten in as little as 1 hour, but I prefer them after they have been refrigerated for several hours. In fact, I like them the best straight out of the refrigerator.
- These are very rich, very buttery, and very sweet. Feel free to cut them into smaller pieces!
Peach Substitutions
One of the questions I get the most on this recipe is if you can substitute either frozen peaches or canned peaches for the fresh peaches. I have to say that I have not tried any substitutions personally, (I reserve this recipe for fresh peach season!), but if you do need to make a substitution, here is what you’ll need to do to make them successfully.
Frozen Peaches – thaw the peaches and drain, then use as directed in the recipe.
Canned Peaches – use a peach that is canned in juice instead of syrup. Drain the peaches before weighing.
A Different Fruit – like I mentioned above, the first version of this recipe was made with blackberries instead of peaches, and both worked well and are delicious. (I’m always a sucker for peaches and cream!) If you want to sub in a different fruit, just make sure it isn’t something that will be too wet or juicy (I think strawberries might end up too wet) but you should be able to use many other berries, like raspberries or even cherries.
More Fresh Peach Recipes
Cast Iron Peach Crostata Recipe
Simple Crepe Recipe with Peaches and Cream
Coconut Peach Cobbler Recipe
Peach Melba Pie
Sour Cream Peach Pie
Peach Cupcakes
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Peaches and Cream Bars
Ingredients
Crust and Topping
- 3 cups all purpose flour
- 1 1/2 cups sugar
- 1/4 teaspoon salt
- 1 1/2 cups unsalted butter, chilled
Filling
- 4 large eggs
- 2 cups sugar
- 1 cup sour cream
- 3/4 cup all purpose flour
- pinch of salt
- 2 pounds peaches pitted and sliced thin*
Instructions
- Preheat the oven to 350ºF. Grease a 9×13-inch pan with cooking spray; set aside.
- In the bowl of a mixer, combine the flour, sugar, and salt. Mix with the paddle attachment until combined. Cut the butter into small pieces and add in a few at a time. Mix until the butter is evenly combined and the mixture appears crumbly. (This can also be done by hand with a pastry cutter or with a fork.)
- Take out 1 1/2 cups of the mixture and set aside. Press the remaining mixture into the prepared pan. Bake in the preheated oven until golden brown, 12 to 15 minutes. Let cool for at least 10 minutes.
- In a large bowl, whisk together the eggs and sugar. Add in the sour cream, flour and salt. Fold in the sliced peaches. Pour over the cooked crust.
- Take the remaining 1 1/2 cups of the dry mixture and sprinkle over the top of the peaches. Bake until the top is lightly browned and the filling is set, 45 to 50 minutes.
- Cool at least 1 hour before cutting into bars. (I find that these slice much better after they have been refrigerated for a couple of hours.)
- Store in the refrigerator.
Betty says
Mmmm…peaches and cream- a perfect combination. 🙂 These look great!
grace says
i like peaches–they make a mean cobbler. also, no fruit pairs with the whole cream aspect as well as the peach–these bars rock!
natalie (the sweets life) says
I love peaches–been using them a ton lately (had salmon with a peach salsa the other night–yum!)…can’t wait to see what else you show for peach week! 🙂
approximately how many peaches did you use in these bars??
Emily G. says
I just can’t resist anything with peaches this summer! Looks absolutely dee-lish!
Asiya says
This look delicious. I wouldn’t be able to stop at just one! I love your photography!
Joanne says
You want to hear something crazy? I made a peaches and cream pie this weekend. Great minds and all. 😛
the little kimchi pierogi says
Oh man, this is terrific. I’m allergic to raw peaches, so I love peach desserts…I can get my fix in baked form!
Bev Weidner says
DEAR .LORD.
I wonder how those would ship.
Heather of Kitchen Concoctions says
I had to laugh about your comments about Utah having the best peaches because my boyfriend is from Georgia and he is all about Georgia being the best at everything including producing the best peaches! Every time we go to the store he immediately is looking for Georgia peaches and when I sneak in some local Texas peaches (which are also very tasty) he says he can always tell they aren’t Georgia peaches by the taste! But to me I just love a good juicy peach (from anywhere) and these bars sound amazing!
Marlene Stack says
Georgia peaches are to die for. But I just picked Vermont peaches and are so good! I think it depends on the kind of peach.
Katrina says
These even look like summer!
Stephanie says
Your spammer commentary made me laugh out loud.
Rosa says
Those look incredibly delicious!
Cheers,
Rosa
Sasha @ The Procrastobaker says
Now I cant say anything about Utah peaches, but i do love a good peach 🙂 i cant waiiittt for the other ones you have to come up, but in the meantime im MORE than happy with this one! I loved the creamy lemon bars i made a while back, and im on such a fresh fruit kick at the moment that these bars just look like perfection. I cant wait to make them actually! Lovely 🙂
vanillasugarblog says
oh you are lucky to have access to those peaches.
this is just perfect deb.
Maria says
Utah peaches are the best! I love these bars!
Lauren @ What Lauren Likes says
Oh mah gosh! these look heavenly. I am soo trying these!