Heavenly Summer Peach Bars

Heavenly Summer Peach Bars capture the essence of ripe summer peaches tucked into a buttery crust with a crumbly cinnamon topping. This recipe turns simple ingredients into something you will want to bring to every picnic or shower during peach season.

I made these bars for my neighbors after a local farmstand haul and they still talk about them whenever peach season rolls around. They taste like sunshine and always disappear fast.

Ingredients

• All Purpose Flour: provides structure for the crust and topping Choose fresh flour for a tender bite and avoid anything stale
• Granulated Sugar: sweetens the crust filling and crumb topping Use unbleached fine sugar for smooth blending
• Salt: sharpens the sweetness in the crust and topping Use fine kosher salt for best distribution
• Unsalted Butter: cold cubes create tender crust and melted butter gives the topping its crumbly texture Go for high quality European-style butter if possible
• Peaches: the star They bring juicy sweetness and summery aroma Choose peaches that yield slightly when pressed and have vibrant color
• Brown Sugar: used in the crumble topping for a caramelized note Pick soft light brown sugar for easy mixing and deeper flavor
• Cinnamon: just a touch in the topping gives warmth Use true Ceylon cinnamon if you can for the best aroma
• Lemon Juice: brightens the peach filling and balances the sweetness Freshly squeezed is best for a lively flavor
• Vanilla Extract: infuses subtle depth in the filling Opt for pure extract over imitation

Step-by-Step Instructions

Prepare the Pan:

Line a nine inch square baking pan with parchment paper Be sure there is enough overhang on the sides so you can lift the bars out easily This makes cutting and serving neat squares a breeze

Make the Crust:

Combine flour sugar and salt in a medium bowl Cut cold unsalted butter into small cubes and work it in using a pastry cutter or fork The mixture should look like coarse crumbs This step is crucial for a melt in your mouth crust

Bake the Crust:

Press the crust mixture evenly into your pan Make sure to push the dough into the corners and edges Bake in a preheated three hundred fifty degree oven for about sixteen minutes The crust should just begin to color not fully bake Let it cool slightly before adding the filling

Prepare the Peach Filling:

Peel and slice ripe peaches Slice them evenly for the best texture Toss with granulated sugar flour fresh lemon juice and real vanilla extract Make sure peach slices are fully coated This produces a glistening fragrant filling

Mix the Crumble Topping:

In a separate bowl combine flour granulated sugar brown sugar cinnamon and salt Stir in melted unsalted butter with a fork until you have a clumpy mixture Do not overmix The crumble should hold shape when squeezed

Assemble the Bars:

Spread peach filling evenly over the cooled crust Arrange slices so there are no large gaps Sprinkle the crumb topping generously and evenly over the peaches Try not to press down too much The crumbles will bake up crisp

Bake the Bars:

Return the pan to the oven and bake for about forty seven minutes The filling should be bubbling at the edges and the crumble topping will be golden brown If the topping browns too quickly tent loosely with foil

Cool and Cut:

Let bars cool fully in the pan on a wire rack before lifting out with the parchment Use a sharp knife to cut into squares or bars for serving Patience here makes for cleaner pieces

Save

My favorite part is those golden peachy edges where the juices caramelize I can never resist sneaking a piece while they are still a touch warm Fresh peaches will always remind me of childhood visits to the farmers market with my grandmother where she let me pick whichever fruit smelled the most fragrant

Storage Tips

Store leftover peach bars tightly covered in the refrigerator They keep well for up to four days and actually slice even cleaner when cold If you prefer a warm bar reheat gently in the oven or a toaster oven so the topping stays crisp Avoid microwaving as it can make bars soggy

Ingredient Substitutions

Nectarines or plums make a wonderful swap if peaches are not in season You can also use a mix for added color and flavor If you need a gluten free version try using a one to one gluten free flour blend Almond extract can stand in for vanilla for a nuttier flavor profile

Serving Suggestions

Try serving these bars with a scoop of high quality vanilla bean ice cream or a dollop of freshly whipped cream For a summer brunch arrange small squares on a platter and dust with powdered sugar A touch of lightly toasted almonds on top adds crunch and makes them dinner party ready

Peach Bar Traditions

These bars are a modern twist on Southern peach cobbler which has a beloved place in summer gatherings across the U S They deliver that same jammy fruit and biscuit crumb experience in a more portable finger friendly format Every family seems to have their own favorite version but the combination of buttery crust and juicy fruit filling never goes out of style

Recipe FAQs

→ How do I store leftover peach bars?

Store cooled bars in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.

→ Can I use canned or frozen peaches?

Canned or thawed frozen peaches work well—just drain excess liquid to prevent soggy bars.

→ How do I achieve a crisp crumb topping?

Ensure your crumb mixture is well combined and evenly spread before baking for a golden, crunchy texture.

→ Is it necessary to peel the peaches?

Peeling is recommended for a smoother texture, but leaving skins on adds color and rustic charm.

→ What size baking pan should I use?

A 9×9 inch pan gives the best results, ensuring even layers and proper baking.