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.
Sally says
My whole family loved these! Will make them again.
Deborah says
Yay! I’m so happy they were a hit!
Janet says
This recipe is delicious! But sometimes my crust gets very hard. Not sure what’s causing it. I used a glass pan and lowered the oven to 325.
Shiela says
Are you able to use canned peaches, it’s very difficult to find good peaches in missouri at will.
Deborah says
Hi Shiela, I haven’t personally tried it with canned peaches, but others have with success. Use peaches canned in juice (not syrup) and drain them well.
Linda says
Well, this looks like it will be delicious and I am in the middle of making it, however, my 9×13 pan will not fit when I put the filling in so as soon as I removed the crust from the oven, I had to skim of the top layer into another 8×8 pan and smooth out with a flat cup. Just hoping this will all work out. Anyone else have this problem??
Elaine Costanza says
I have unblanched sliced peaches in freezer. Can I use them in this recipe?
Deborah says
I have not tried frozen peaches personally, but have had others who have made these successfully with frozen peaches. I suggest letting them thaw and draining off any excess liquid.
CJ says
Very easy and super yummy! Great recipe!
Melanie says
the filling says flour but the directions don’t say flour in the filling… is there??
Deborah says
Hi Melanie – it is in step 4. You’ll add the flour with the sour cream and the salt. 🙂
Mary says
I made the peach bars following the recipe except I added 1/2 teas of almond extract. I love the recipe without it but I love the mixture of peach and almond flavor.
Teresa says
This was not a win for us. Overly sweet with 3 1/2 cups sugar. I should have listened to my inner chef and reduced significantly. A typical 13 x 9 cake has 2 cups of sugar and this recipe has almost twice as much sugar. I used 6 tablespoons of cornstarch with undrained frozen thawed peaches instead of 3/4 cup flour and reserved two cups of crumbs for the topping which worked out fine. This is an easy to transport dessert in a disposable aluminum pan. As they were so thick, I called it deep dish peach crumble pie instead of bars.
Tia says
I wonder if you could do a graham cracker crust?
Deborah says
I bet that would be delicious!
Lauren says
Can I use a combination of cream cheese and sour cream?
Deborah says
I haven’t tried so I couldn’t say for sure. Sorry!
Bonnie Logan says
How many bars does this make?
Deborah says
You should get about 24 – depending on how big or small you make them.
Shirley says
I made this recipe today. In my oven I had to bake it longer. I was a little confused when you said to press into a prepared pan.. how was the pan supposed to be prepared? I think it turned out ok, because it really looks good. My husband is asking me every few minutes if he can dig into it. As usual, I will let him dig into it. He wants to eat it warm with vanilla ice cream.
Chrisine says
This recipe is definitely a keeper! The peaches were not ripe at the store and I needed to make it that day. I bought strawberry’s instead and it was absolutely wonderful! Thank you for a new family favorite!
Marcia Benoit says
This was absolutely delicious. I used 4 lbs. of peaches rather than 3 and it really filled the pan. It’s in the oven right now but, after tasting the dough, I know it’s going to be delicious. Thank you so much for posting this recipe!!
Lilly says
Yum!! Look delicious and I can’t wait to try these!! I’m a California central valley girl, and as the fruit basket of the world (as we’re often called) I grew up absolutely adoring any kind of fruit or vegetable. I personally think our local peaches are the best around, but we all have our opinions (and I’m pretty sure I’m biased!). Going to be trying out this recipe with peaches from my own backyard. Can’t wait to taste it!
Patti Jay says
I LOVE this recipe and I’ve made it with fresh peaches, canned peaches and freash raspberries- all delicious! My problem each time though is that the crust is hard as a rock and hard to remove. I’m following baking instructions to the letter. Have you had this happen?