Do you have to peel peaches for peach bars?

Honestly, I prefer to peel them for the best texture. Peach skin can sometimes become a little tough or chewy after baking. Taking a few extra minutes to peel them results in a much smoother, jammier filling for these peach bars with fresh peaches .

How do you keep peach bars from getting soggy?

The most important trick for keeping these peach bars with fresh peaches from getting soggy is pre-baking the crust! This creates a sealed, crispy barrier between the juicy filling and the buttery base, ensuring a perfect texture every time.

What is the best type of peach for baking?

Freestone peaches, like Red Havens or Elbertas, are fantastic for baking. Their pits come out easily, and they tend to hold their shape well. Look for peaches that are ripe and fragrant but still firm to the touch.

Can I use frozen peaches instead of fresh?

Yes, you absolutely can! Just make sure to thaw the frozen peaches completely and drain off any excess liquid before tossing them with the other filling ingredients. This prevents the bars from becoming too watery.

What meat goes well with peaches?

It might sound surprising, but peaches are amazing with savory dishes! They pair beautifully with grilled chicken or pork chops. The sweetness of the fruit is a wonderful contrast to a smoky, savory main dish like my Grilled Salsa Verde Pepper Jack Chicken .

The Best Peach Bars with Fresh Peaches (Heavenly Recipe!)

Description

These incredible peach bars with fresh peaches feature a buttery shortbread crust, a juicy fruit filling, and a crunchy crumble topping for the ultimate summer dessert. They have all the comforting flavor of a pie but are so much easier to serve and share.

Ingredients

Scale

For the Crust:

1 cup all-purpose flour

1/4 cup granulated sugar

1/4 teaspoon salt

1/2 cup unsalted butter, cold and cut into cubes

For the Filling:

4 large peaches, peeled, pitted, and sliced

1/2 cup granulated sugar

2 tablespoons all-purpose flour

1 tablespoon lemon juice

1/2 teaspoon vanilla extract

For the Crumb Topping:

1/2 cup all-purpose flour

1/4 cup granulated sugar

1/4 cup brown sugar

1/4 teaspoon cinnamon

1/4 teaspoon salt

1/4 cup unsalted butter, melted

Instructions

Prep Pan and Oven: Preheat your oven to 350°F (175°C). Line a 9×9 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
Make the Crust: In a medium bowl, combine the flour, granulated sugar, and salt for the crust. Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs. Press the mixture evenly into the bottom of the prepared pan.
Pre-Bake the Crust: Bake for 15-18 minutes, or until the crust is lightly golden. Remove from oven and let it cool slightly.
Make the Filling: In a large bowl, combine the sliced peaches, sugar, flour, lemon juice, and vanilla extract. Toss gently to coat the peaches evenly.
Prepare the Crumb Topping: In a separate bowl, mix together flour, granulated sugar, brown sugar, cinnamon, and salt for the topping. Pour in the melted butter and stir until the mixture forms a crumbly texture.
Assemble the Bars: Spread the peach filling evenly over the pre-baked crust. Sprinkle the crumb topping evenly over the peaches.
Bake: Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and the filling is bubbly.
Cool Completely: Allow the bars to cool completely in the pan on a wire rack before lifting them out with the parchment paper and cutting into squares. This step is crucial for the bars to set properly.

Notes

Don’t Skip Pre-Baking the Crust: This is the key to ensuring the bottom crust stays crisp and doesn’t get soggy from the juicy peach filling.

Use Ripe but Firm Peaches: You want peaches that are sweet and flavorful, but not overly mushy, so they hold their shape during baking. Here in Floris, Virginia, mid-July is the perfect time to find them.

Let Them Cool! Seriously! If you try to cut the bars while they’re warm, you’ll have a delicious, gooey mess instead of clean squares. Patience is a virtue here.

Storage: Store leftover bars in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.

Nutrition

Serving Size: 1 bar
Calories: 275 kcal
Sugar: 23 g
Sodium: 150 mg
Fat: 12 g
Saturated Fat: 7 g
Unsaturated Fat: 5 g
Trans Fat: 0 g
Carbohydrates: 38 g
Fiber: 1 g
Protein: 3 g
Cholesterol: 23 mg

Keywords: peach bars with fresh peaches, peach crumble bars, peach pie bars, summer dessert, fresh peach recipe