Fresh Peach Pie Bars with Streusel Topping
Buttery shortbread crust topped with peach preserves, fresh peach slices, and a crumbly brown sugar streusel. These bars deliver bright peach flavor with warm cinnamon notes and textural contrast between the tender fruit and crisp topping. Perfect for summer gatherings, picnics, or afternoon tea. The combination of jam and fresh fruit creates concentrated peachy sweetness while lemon juice adds subtle brightness.
Ingredients
- ¾ cup flour, all-purpose
- ¼ cup powdered sugar
- 1 dash salt
- 6 tablespoon butter, cold and cut into pieces
- ¼ cup peach preserves, such as Bonne Mamanapricot preserves1:1stone fruit
same texture
- 2 cup peach slices, fresh, peeled, pitted, and sliced
- 1 teaspoon fresh lemon juice
- 2 tablespoon flour, all-purpose
- 1 teaspoon cornstarch
- ¼ teaspoon cinnamon, ground
- 4 tablespoon butter, cold and cut into pieces
- ½ cup flour, all-purpose
- ½ cup brown sugar, packed
- 1 tablespoon sugar, granulated, for sprinkling
Instructions
- 1
Preheat oven and line an 8x8-inch pan with non-stick foil.
- 2
Combine flour, powdered sugar, and salt. Cut cold butter into mixture until it resembles small peas using a pastry blender or food processor.
- 3
Sprinkle mixture into prepared pan and press into even layer with your hands.
- 4
Bake crust until just starting to brown.
- 5
Spread peach preserves over baked crust.
- 6
Toss peach slices with lemon juice, then with flour, cornstarch, and cinnamon.
- 7
Combine butter, flour, and brown sugar using a pastry blender or food processor until crumbly.
- 8
Arrange peach slices in single layer over jam, overlapping slightly if needed.
- 9
Sprinkle sugar over peaches, then streusel topping evenly across.
- 10
Bake until filling bubbles and topping is golden brown. Cool completely before cutting.
Tips
Use a pastry blender or food processor to cut butter into flour for the best texture--overworking by hand will warm the butter and create tough bars.
Fresh peaches at peak ripeness deliver the most flavor; if out of season, thaw frozen peaches and drain well before using.
Good to Know
Store covered at room temperature up to 3 days, or refrigerate up to 5 days. Freezing not recommended due to peach filling texture changes.
Prepare crust and bake up to 1 day ahead. Assemble and bake same day for best peach texture.
Serve at room temperature or slightly chilled. Cuts cleanly when fully cooled.
Common Mistakes
Do not skip cooling completely to avoid crumbly cuts and filling smearing.
Do not overwork butter into flour to avoid dense, tough crust.
Do not use soft or room-temperature butter to avoid greasy bars that don't hold structure.
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
same results reported
General Alternatives
thaw and drain well
FAQ
Can I make these bars ahead for an event?
Yes, bake the crust up to 1 day ahead and store covered at room temperature. Assemble and bake the full bars the day you plan to serve for the best peach flavor and texture. Fully cooled bars keep covered at room temperature for up to 3 days.
What if my peaches are not very juicy or flavorful?
Increase peach preserves to 1/3 cup to boost peachy sweetness and moisture. You can also add 1/4 teaspoon almond extract to the peach mixture for depth. Out-of-season frozen peaches work well if thawed and drained thoroughly.
Can I double this recipe?
Yes, double all ingredients and bake in a 9x13-inch pan. Baking times remain the same. Check filling for bubbling at edges and topping for golden color around the 25-minute mark.