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
LOOKING FOR MORE FREE RECIPES?
Subscribe to my free recipe newsletter to get new family friendly recipes in your inbox each week! Find me sharing more family-friendly inspiration on Pinterest, Facebook, and Instagram.
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.
Hugo Rohland says
Hi dear Lady
A hearty thank you, and shalom blessing out of South Africa, Cape Town. Again thank you for being here so I can taste the many good things in life from your free and great country.
Ace says
Oh baby, just looking at these is making me salivate.
I HAVE to make these SOON.
Shari Kelley says
I made these last week, and we really loved them! Thanks so much for the recipe.
Blairwiss says
How many peaches did you use? Approx. ?
Deborah says
I don’t remember how many it was, but I would guess about 6. It would definitely depend on the size of the peaches, though.
Anja says
Hi, we made the bars today and loved them. I cut down the amount of sugar as i always do 😉
Thank you for the recipe.
Deborah says
I’m so glad you loved them!
Dawn says
These looked so yummy! I was so disappointed because it looked better than it tasted☹️
pam benthall says
Hi Neighbor, I live next door in Colorado. I made this with our (Palisades) peaches. Thank you for sharing this recipe, it was/is delicious
Ruby says
Laura, how did the pie filling work for you?
Jaun says
I made these yesterday, and gosh was it a hit! My friends were complimenting how good and perfect it tastes. I found that the toasted, crunchy top crust (mine looked more brown than the photo and I thought I burned it!) complemented the softness of the filling. Will definitely try this again! Thank you for sharing this recipe. 🙂
Deborah says
So glad it was a hit and that your friends loved it!!
laura says
Also any pie filling will work with this recipe.
laura says
I add a little cinnamon and nutmeg to the flour mixture.Also throw on a crumble to the top in the last 15 minutes of bake time.
Kris says
Could this be made with thawed frozen peaches?? Don’t get very good peaches around here.
Deborah says
I haven’t tried, so I can’t say for sure, but I’m afraid that the thawed frozen peaches would be too wet. But it could be worth a try! This original recipe uses blackberries, so I think that you could even sub in your favorite berry instead of the peaches as well.
Emily @ Layers of Happiness says
That creamy filling look TO DIE FOR!! My mouth is water just looking at these pictures and thinking about these flavors! Love!
Amy says
Waaaaaay too much butter. I’m making these right now and I just pray they taste ok, because the bottom crust is oozing with butter while it’s baking. I knew it sounded like too much when I read the recipe, but went ahead anyway. Hopefully I haven’t wasted all these ingredients.
Deborah says
I hope they worked out for you! I literally just made these again last week (am reposting them tomorrow) and they worked out for me, so I know the recipe is correct. They are very rich and buttery, but they should hold together. 🙂
Helena says
These were amazing!!! I thought the butter was going to be too much but it was fine! I might use less next time. Do you think it would be fine? I ended up adding strawberries too just because I had some in my fridge. literally I ate most of what I made by myself!!! Thank you for sharing!!!! Xoxo!
Tanya says
OMG!!! I made this last week when I went to visit my family, and we LOVED it!!! It was yummy! So so good. Thank you for sharing. This is my new favorite summer dessert!
Deborah says
@Tanya, thanks for the feedback – so glad you loved them!
camie says
OUTSTANDING! I made these peaches and “dream” bars over the weekend. I can’t say enough about them. Thank you!