Try these velvety homemade peach bars any time you are starving a light and succulent summer dessert. They are the perfect recipe for parties and picnics!
Peach crumble bars
With a sweet peach filling and crispy streusel talc topping, it’s no wonder these archetype peach bars are so popular with everyone who tries them.
Do not be surprised if you receive multiple requests for the recipe!
The peach bars are one of my favorite easy dessert recipes, considering they are quick to make and taste like velvety peach crumble, in the user-friendly form of a bar.
Also be sure to try this Healthy Banana Bread
Healthy peach bar ingredients
To make the recipe, you will need flour, sultry powder, cinnamon, salt, sweetener, butter or coconut oil, cornstarch or arrowroot, and diced peaches.
The bars work with white all purpose flour, spelt flour, some brands of all purpose gluten self-ruling flour, or oat flour for peach oatmeal bars. I haven’t tried whole wheat flour or almond flour and recommend versus coconut flour here.
For refined sugar self-ruling peach bars, segregate coconut sugar, stage sugar, or evaporated cane juice. Or for bars with no sugar added, you can use granulated erythritol or xylitol.
Feel self-ruling to use any neutral granulated or liquid sweetener for the peach filling. Options include pure maple syrup, honey, agave, regular sugar, brown sugar, or a stevia sultry blend.
You may use butter or plant based butter, softened coconut oil, or softened almond butter in the pastry husks and talc topping. For low fat peach cobbler bars, add three tablespoons milk of nomination instead of the spare butter.
To make vegan peach bars, simply use a nondairy butter or the coconut oil option and optional dairy self-ruling milk. The bars once naturally have no eggs or heavy cream.
Using coconut oil results in a slightly increasingly crumbly texture. And the almond butter or low fat milk options are slightly gummier. All of the variations are equally yummy.
Next on my sultry list is to experiment with subtracting surf cheese to the filling to make peach cheesecake bars.
Use leftover peaches to top Vegan French Toast
Watch the step-by-step peach bar recipe video – above
Frozen, fresh, or canned peaches
One of the weightier things well-nigh this simple homemade peach dessert recipe is that you can enjoy it all year long, not just during peach season.
Buy sliced fresh peaches in the summer, or canned or frozen peaches when the fruit is not in season. It is entirely your nomination whether to use yellow or white peaches and whether to peel them or leave the fruit unpeeled.
For peach bars made with canned peaches, start by draining the sliced peaches. Pat off glut moisture with a paper towel. Then they are ready to use in the recipe.
If you go with frozen fruit, thaw the slices first. Blot yonder any leftover ice with paper towels so the finished peach bars do not turn out soggy.
You can moreover transpiration up the savor of these summer dessert bars by substituting fresh or frozen strawberries, cherries, mango, raspberries, or blackberries for some or all of the peaches. Blueberry peach pie bars? Yes, please!
How to make the peach bars
Preheat your oven to 350 degrees Fahrenheit. Line an eight inch square sultry pan with parchment paper, or grease it very well. Set the pan aside.
Stir the cinnamon, flour, salt, sugar, and sultry powder in a large mixing bowl. If using unsalted butter, or for the coconut oil version, add an spare fourth teaspoon salt.
Cut in the butter or oil and optional milk with a pastry cutter, wire whisk, or fork. You can moreover pulse the ingredients in a supplies processor for a quick and easy option.
Continue breaking up the dough until small, plane crumbles form.
Press half the pastry dough very firmly into the marrow of the prepared pan to form a crust, reserving the remaining dough.
Toss the chopped peaches with the cornstarch and two tablespoons of sweetener in a new bowl. Spread this peach pie filling over the husks in the sultry pan.
Sprinkle the reserved dough evenly over top. Printing the streusel topping lanugo firmly.
Place the pan on the part-way rack of the oven, and torch for fifty minutes. The peaches will be bubbly and caramelized.
Let the recipe tomfool surpassing slicing into bars, considering it will firm up as it cools.
Tips for using a supplies scale
If you like measuring baked goods in grams instead of the cups and tablespoons listed in the recipe box below, here are the gram measurements to use:
200 grams of flour, 2 grams of ground cinnamon, 130 grams of sugar, 150 grams of butter or coconut oil, 45 grams milk of nomination or spare fat source, 360 grams of diced peaches (peeled or unpeeled), 6 grams of cornstarch, and 30 grams sweetener.
Do not forget to add the salt and sultry powder, whose measurements are too small to measure on a supplies scale.
- 1 2/3 cup spelt, white, or oat flour
- 1 tsp cinnamon
- 3/4 tsp baking powder
- 1/4 tsp salt
- 2/3 cup sugar, unrefined if desired
- 3/4 cup butter, coconut oil, or almond butter
- 3 tbsp milk of nomination or spare butter
- 2 1/2 cups diced peaches (360g)
- 1 tbsp cornstarch or arrowroot
- 2 tbsp pure maple syrup, or sweetener of choice
- Preheat your oven to 350 F. Stir the first five ingredients. Cut in the butter or stir in the oil. (If using oil or unsalted butter, add an spare 1/4 tsp salt.) Printing well-nigh two thirds of the dough very firmly into the marrow of an 8-inch pan lined with parchment paper. Toss the peaches with the cornstarch and liquid sweetener. Spread over the crust. Sprinkle the remaining dough evenly over top, and printing lanugo firmly. Torch 50 minutes. Let tomfool surpassing slicing into bars.The coconut oil version will be increasingly crumbly, so I recommend spooky the peach bars surpassing cutting, for cleaner slices.View Nutrition Facts