Description
Buttery peach pie bars with a soft shortbread base, sweet cinnamon peach filling, and a crumbly topping finished with a light glaze—an easy and comforting dessert.
Ingredients
- Butter Bar Dough (Base & Crumble):
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup powdered sugar
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- Peach Filling:
- 3 cups peaches, diced (fresh or canned, drained)
- 1/3 cup granulated sugar
- 1 tablespoon lemon juice
- 2 teaspoons cornstarch
- 1/2 teaspoon ground cinnamon
- Glaze:
- 1 cup powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
Instructions
- Preheat oven to 180°C (350°F) and line a 9×13-inch pan with parchment paper.
- Cream butter, granulated sugar, and powdered sugar until light and fluffy.
- Add flour and salt, mixing until a soft dough forms.
- Press half the dough into the pan to form the base.
- Bake for 15 minutes until lightly golden.
- In a saucepan, cook peaches, sugar, lemon juice, cornstarch, and cinnamon until thickened (5–7 minutes).
- Spread filling over the baked crust.
- Crumble remaining dough over the top.
- Bake for 30–35 minutes until golden brown.
- Cool completely before glazing.
- Mix glaze ingredients and drizzle over bars.
- Slice and serve.
Notes
- Drain canned peaches well to avoid excess moisture.
- Let bars cool completely for clean slicing.
- Add nuts to the crumble for extra texture.
- Use brown sugar in filling for deeper flavor.
- Skip glaze for a less sweet version.
- Store at room temperature up to 2 days or refrigerate up to 5 days.
- Freeze for up to 2 months.
- Warm slightly before serving for best flavor.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 280
- Sugar: 20 g
- Sodium: 120 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 35 mg
