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.
Debbie says
Making these right now but having problems with mixing in bitter. Chilled butter isn’t breaking up!
Deborah says
The mixture should end up crumbly – it won’t be smooth. If the butter isn’t cutting in at all with the mixer, you can use a fork or a pastry cutter to cut it in.
Jane T says
This recipe looks very good. I lived in Georgia for a while and could never find any good peaches. I think all the best quality peaches were exported to other states. Now, I live in Arizona and grow them in my back yard. Been harvesting them for 3 days now. Still more…
Bonnie Lenhart says
Loved this, after making crust I discovered my peaches were bad so substituted rhubarb, and it was awesome but my bottom crust really stuck to the bottom of the pan. any suggestion as to why?
Donna Lynden says
Made these for a quilters pot luck and got rave reviews!
Jessica G. says
I have died and gone to heaven! 😍 I used peaches that I had canned a few years back and added the crumb topping in the last 20 mins of baking. They turned out PERFECT. Definitely adding this recipe to my list of favorites.
Sue VR says
I made this recipe with mandarin oranges and it was delicious
Kim Schwartz says
I’m making this right now! I’ve made a few changes but I was wondering: how many bars do you get out of a 9 x 13 pan (how big is a serving)? 18? 24? Just wanted to know for nutrition purposes. Thx!
Deborah says
I hope you love them as much as I do! The nutrition information is for 24 bars. 🙂
Kim Schwartz says
Thanks for the reply – I just found your info at the top of the recipe – sorry! My entire house smells fantastic. Here are the subs I made if you’re interested:
Crust/Topping
2 C AP flour & 1 C whole wheat flour
+3/4 C chopped pecans
Filling
1 C sugar (instead of 2)
6 oz. greek yogurt & 4 oz. lite cream cheese (neufchatel) (instead of sour cream)
1 T lemon juice (sprinkled over peaches)
I have not been able to taste it yet b/c it is still too hot, but the crumble/batter was divine!
Lisa g. says
Hi. These look delish. Can you use canned peaches? If so, how many cans & do I need to use the syrup? Thank you for posting!
Deborah says
I have not tried substituting, so I’m not sure how they would turn out. If I were to try, I would drain the peaches well and weigh them after being drained.
Gayle says
Can I use nectarines instead
Deborah says
I haven’t tried this with nectarines, but I’m guessing it would work.
Bertha Almarez says
CAN U USE CANNED PEACHES IN THIS RECIPE
Deborah says
I have never used canned peaches, so I can’t say for sure, but I think it would be worth a try!
kt says
Do you know if the finished bars freeze well? It’s just me at home and I don’t want to give them all away when I make them! I would like to pull one out of the freezer whenever I’m craving them and have it defrost but not sure if that would work… 😁
Deborah says
I haven’t tried freezing them before, so I couldn’t say for sure. My guess is that they would freeze just fine, though.
Helena:) says
I did freeze these and they are just as delicious as when I first made them!
Jillpie says
Making these for the second time today,adding almond extract to the custard and sliced almonds to the topping. Can’t wait to try them!
Aviva says
Can you use this as pie filling and bake it with a double crust?
Eloise says
Can you use canned peaches in a pinch?
Lisa says
Made these this morning, can’t say I love them. If you are a crust fan, you will like these. The crust is good, and there is quite a lot of it. Next time, I think I’ll just make a peach crisp – I prefer less crust, more peaches.
Julie says
These look amazing. I have a bucketload of apricots and I’m going to try this recipe with them. Can’t wai to try them!