Fresh Peach Pie Bars
Tested & Approved
by Sophie Lane
These peach pie bars capture all the cozy, fruity magic of classic peach pie in an easy, sliceable form. A buttery shortbread crust, warm cinnamon-spiced peaches, and a golden crumb topping make every bite irresistible.
Published: August 9, 2026
Simple, everyday ingredients and clear, step-by-step instructions — every recipe made in Dorothy"s kitchen before it reaches yours. Jump to the full recipe card below.
PrintFresh Peach Pie Bars
Buttery shortbread bars layered with juicy cinnamon-spiced peaches and topped with a golden crumb topping.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes (plus chilling)
- Yield: 4 1x
- Method: Baking
- Cuisine: American
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar, divided
- 3 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 5 cups fresh peaches, peeled and sliced
- 1/3 cup packed brown sugar
- 3 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper, leaving an overhang on the sides.
- In a large bowl, cream together the softened butter and 3/4 cup granulated sugar until light and fluffy.
- Mix in the vanilla extract, then gradually add the flour and salt, stirring until a crumbly, sandy dough forms.
- Press two-thirds of the dough evenly into the bottom of the prepared pan to form the crust. Set the remaining dough aside for the topping.
- In a separate bowl, toss the sliced peaches with the remaining 1/4 cup granulated sugar, brown sugar, cornstarch, lemon juice, cinnamon, nutmeg, and a pinch of salt until evenly coated.
- Spread the peach mixture evenly over the crust.
- Crumble the reserved dough over the top of the peach layer, covering it loosely and evenly.
- Bake for 40 to 45 minutes, or until the top is golden brown and the filling is bubbling around the edges.
- Let the bars cool completely in the pan on a wire rack, then chill for at least 1 hour before slicing for clean cuts.
- Lift the bars out using the parchment overhang, slice into squares, and serve.
Notes
For the cleanest slices, chill the bars in the refrigerator for at least an hour before cutting. Store leftovers covered in the fridge for up to 4 days, or freeze baked and cooled bars for up to 2 months.
Frequently Asked Questions
Can I use frozen peaches for peach pie bars?
Yes, frozen peaches work well in this peach pie bars recipe. Simply thaw them completely and pat them dry with paper towels to remove excess moisture before mixing with the sugar and spices.
Why are my peach pie bars soggy on the bottom?
Soggy bottoms usually happen from too much liquid in the peach filling. Make sure to drain thawed peaches well and don't skip the cornstarch, which helps thicken the juices as the peach pie bars bake.
How do I store peach pie bars?
Store peach pie bars covered in the refrigerator for up to 4 days. You can also freeze the baked and cooled bars for up to 2 months; thaw in the fridge before serving.
Do I need to peel the peaches?
Peeling is recommended for the smoothest texture in these peach pie bars, but if you prefer a more rustic bite, you can leave the skins on as long as the peaches are thinly sliced.
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