This post may contain affiliate links. Please read our disclosure policy.
If the last few weeks of summer feel like they’re slipping away, it’s time to bake! These Peach Bars require a quick marinade in lemon and sugar before they’re baked in a rich buttery crust. Think peach pie meets shortbread cookie, and you’re going to love them!
If you have 3 slightly underripe peaches on your counter (the ones that are kinda soft but not quite drippingly sweet and ripe), you’re going to want to make these! It’s basically all of the flavors of peach pie without having to make and roll out a crust.
We’re going to quickly marinate fresh peaches in lemon and brown sugar, and then we’re going to spread them between a shortbread crust. We’ll smash 80% of the shortbread dough on the bottom to make a firm crust that slices easily, and then we’ll sprinkle the rest on top of the peaches.
Ingredients
- Peaches. We need about 3 cups of fresh sliced peaches. This is about 6 small peaches that have been peeled, pitted and sliced into about 10-12 slices each. The best way to peel peaches is to score an X in the bottom of the fruit, and dip it in boiling water for 60 seconds. Then, dunk the hot peaches in a bowl of ice water and let cool before peeling. (I use this method for my peach cobbler, too!)
- Lemon. We need two teaspoons of fresh lemon juice to marinate and bring out the flavor of the peaches.
- Brown Sugar. To sweeten the filling, use two tablespoons of brown sugar. If you don’t have brown sugar, swap in an equal amount of granulated sugar.
- Butter. Fourteen (yes, 14) tablespoons of unsalted butter that has been softened. This is for the top and bottom crust of the peach bars.
- Granulated Sugar. We’ll lightly sweeten the crust with 2/3 cup of granulated sugar.
- Flour. Measure out 1 1/3 cups of flour for the shortbread crust.
- Cinnamon. Instead of stirring the cinnamon into the fruit, I like to stir it into the crust.
- Cornstarch. To make the peaches in the peach bars thicken and pie-like, we’ll stir two tablespoons of cornstarch into the filling before baking.
How to Make Peach Bars
First, preheat the oven to 350, and have ready an 8-inch square pan. Line it with parchment paper and clip it on two sides to secure in place.
First, marinate the peaches. Combine them in a large bowl with the brown sugar and lemon juice. Stir very well and set aside while you make the crust.
In a separate bowl, add the butter, sugar, flour and cinnamon in a bowl. Mix together very well until a dough forms.
Once the dough is formed, remove 1/2 cup of it and save it for the topping.
Press the dough evenly into the prepared pan.
Now that the peaches have marinated, stir in the cornstarch before pouring them over the crust.
Divide the reserved 1/2 cup of dough over the surface of the peaches, and bake for 40 minutes, until the fruit filling is bubbling and the edges of the crust are golden brown.
Recipe Variations
- Flavor – In the past, I have substituted whiskey for the lemon juice with great results! If you want a ‘drunken’ peach pie bar, I highly recommend it!
- Peaches – You may use frozen peaches but please defrost them fully and drain off the liquid before using. It’s even better if you lightly dry the peaches on paper towels before using, too.
- Fruit – Can you use other fruit here? I have only made this recipe with peaches and nectarines! Peaches have low pectin levels, so you should be able to use other fruit with low pectin levels, like: raspberries, blueberries, or strawberries.
Peach Bars
Peach bars made in an 8-inch square pan with shortbread crust.
Ingredients
- 3 cups of sliced fresh peaches (6 small peaches)
- 2 teaspoons fresh lemon juice
- 2 tablespoons brown sugar
- 14 tablespoons unsalted butter, softened
- 2/3 cup sugar
- 1 1/3 cup flour
- 1 teaspoon cinnamon
- 2 tablespoons cornstarch
Instructions
- Preheat the oven to 350, and have ready an 8-inch square pan.
- Begin by peeling the peaches and slicing them into slices about 1/4" thick. Place them in a bowl, pour the lemon juice and brown sugar on top. Let soak while you make the crust.
- To make the crust, combine the butter, sugar, flour and cinnamon in a bowl. Place 1/2 cup of the dough aside, then press the rest in the bottom of the loaf pan. Pack it firmly and evenly.
- Stir the cornstarch into the peach mixture, then pour it over the crust. Crumble the remaining dough on top.
- Bake for 40 minutes, until fragrant and golden brown around the edges and the fruit filling is bubbling. You must let these bars cool completely before cutting them!
Nutrition Information:
Yield:
16Serving Size:
1Amount Per Serving: Calories: 180Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 27mgSodium: 2mgCarbohydrates: 21gFiber: 1gSugar: 12gProtein: 1g
these sound fabulous…
Dear Christina,
These look fabulous! We are going to make these this week! Thanks for sharing.
Also, just in case you would like it, here is our USA Kerrygold Facebook page: http://www.facebook.com/KerrygoldUSA?sk=messages_inbox&action=read&tid=id.337083349711941#!/KerrygoldUSA.
Hi Christina! I just stumbled onto this recipe through tastespotting and you made an instant fan! Been through the website and bookmarked a bunch – making these now, but with ginger liqueur. Fingers crossed they turn out as well as yours did!
p.s. Made the snickerdoodles, but mine were more like snickerdoodlepuffs. Too much cream of tartar?
Hi Fiona! Thanks for writing! You’re sweet :) Hmm..for the snickerdoodles–was your butter at room temperature? Mine was a little too warm, so they easily spread out. Maybe yours was a little too chilly? Happy baking!
Excuse my delayed reply since I’m still digging my way through my backlogged posts after being on vacation. But these bars look amazing! I’m not a huge peach person, but I think I could totally get behind them when they’re made this way.
Grass-fed butter is better! Welcome to the darkside!
Have way too many peaches and now I know what to do with them. Can’t wait to try these. The only whiskey we have in the house, unfortunately, is Wild Turkey. I hope the high alcohol content doesn’t break down the batter. I’ll let you know. Thank you for sharing this delicious recipe.
I made these Friday for a friend’s birthday….yes, it was a small celebration, but we still had desserts left over from Easter and the thought of another big pie sitting around was just too much. Perfect size and he loves peach pie, so I went for it. The crust was delicious and the peaches divine! Will definitely be making it again. I had my husband watch your video, because he loves whiskey as well. He said it’s a good thing you are married and WE are married otherwise he would have totally gone after you! Whatever, he’s old enough to be your father, but he digs your style!
Hi, just found your site, love it. Will this recipe work with Apricots too ?
Hi Tania,
I didn’t test the recipe with apricots, so I can’t be sure. sorry! If you make it and it turns out well, let me know :)
Christina
I do not have the Whiskey. Do I add something else instead? Vanilla? The recipe sounds great, but don’t have it on hand, and am looking to make a small batch. Love your recipes Christina!
Hi! Did you use a glass or metal baking dish/pan?
Metal, but either is fine.