Peaches and Cream Bars start with a simple shortbread crust, a layer of sweet peach filling, and a layer of cinnamon oat crumble. They are easy to make, delicious, and very impressive to serve.
Peach season begins in July here in the Midwest. It’s a glorious time of year for peach lovers like me! I make peach smoothies, peach bruschetta and peaches with cream while I can get them fresh.
Do you know how to tell if a peach is ripe and ready to eat?
When I was growing up, my Grandmother taught me to look for specific peach traits to find the perfect ripe peach.
CHARACTERISTICS OF A RIPE PEACH
Color / Appearance
Often, we think of a ripe peach as being pretty and pink, but this isn’t true. The pink color is simply from where the peach has had direct sun exposure. What you are looking for is a deep golden yellow color. Shape is important too. Peaches become round as they ripen.
If a peach is firm to the touch, it is not ready. A peach that feels more like a tennis ball than a baseball when giving it a little squeeze indicates it’s ripe. Don’t squeeze too hard or you will bruise the fruit.
Have you ever walked by peaches and you could smell them before you even saw them? When peaches give off a sweet aroma this is a good sign the peach is ready to eat. The scent of fresh peaches is simply impossible for me to resist!
CAN I USE FROZEN PEACHES TO MAKE PEACHES AND CREAM BARS?
Yes, I make this recipe with frozen peaches all the time. It’s just too good to only make during peach season. I do NOT recommend using canned peach pie filling.
Be sure frozen peaches have been thawed before adding to the recipe.
HOW TO MAKE PEACHES AND CREAM BARS
Preheat oven to 350º F.
Cut either foil or parchment paper to fit into the bottom of an 8 x 8 pan leaving some little wings to pull the bars out after they’ve cooked.
In a small bowl, mix 1/2 c melted butter, 1 c flour, and 1/4 c confectioner’s sugar. You’ll be able to squeeze it into a ball when you have everything mixed well.
Press into the bottom of an 8×8-inch baking pan.
What’s important here is that you get the dough pressed evenly into the bottom of the pan. Don’t worry if the top doesn’t look pretty and smooth. We’re going to add the filling over the top of this shortbread layer.
I use my hands to press the dough, but you could also use the bottom of a measuring cup to help get the dough even.
Now you’re going to cook for approximately 15-20 minutes, or until lightly golden brown.
Remove from oven and allow to cool completely while you put the peach filling and crumble together. Keep your oven going. You’ll continue cooking at the same temperature here in just a bit.
In a large bowl, cream together 1 egg and 1/3 c sugar.
Next, add in 1/2 c sour cream, 1 tsp vanilla, 1/4 tsp salt and 2 Tbsp. flour.
Mix until smooth and well blended.
Add 3 cups sliced peaches and stir until well coated.
Pour peach mixture over short bread crust.
Grate frozen butter into a large bowl. You could cut into small cubes but be sure the butter is very cold.
Add 1/4 cup brown sugar, 1/2 c flour, 1/4 cup sugar, 1/2 tsp Cinnamon and 1/4 cup oats.
Using a pastry cutter, work the butter into the ingredients until you have a coarse crumb mixture.
Top the peach mixture with the crumb.
It’s time to get the bars baked! You should still have the oven at 350 degrees. Bake the bars for 40 minutes.
Now this is the hard part. You’ve got to let them cool for at least 30 minutes before serving. If you rush, the middle might not get completely set. How’s your house smelling now?
PEACHES AND CREAM BARS
Peaches and Cream Bars
- 1 c Flour
- 1/4 c Powder Sugar
- 1/2 c Butter
- 1/3 c Sugar
- 1 Egg
- 1/2 c Sour Cream
- 1 tsp Vanilla
- 1/4 tsp Salt
- 2 Tbsp Flour
- 3 c Peaches Fresh or Frozen
- 1/4 c Brown Sugar
- 1/4 c Sugar
- 1/2 c Flour
- 1/2 tsp Cinnamon
- 4 tbsp Butter Cut
- 1/4 c Oats
Short Bread Crust
- Preheat oven to 350º F.
- In small bowl, mix 1/2 c softened butter, 1 c flour, and 1/4 c confectioner’s sugar.
- Press into the bottom of an 8×8-inch baking pan.
- Bake for approximately 15-20 minutes, or until lightly golden brown.
- Remove from oven and allow to cool completely before filling.
- In a large bowl, cream together 1 egg and 1/3 c sugar.
- Next add in the 1/2 c sour cream, 1 tsp vanilla, 1/4 tsp salt and 2 Tbsp. flour.
- Mix until smooth and well blended.
- Add 3 cups sliced peaches and stir until well coated.
- Pour peach mixture over short bread crust.
- Grate frozen butter into a large bowl.
- Add 1/4 cup brown sugar, 1/4 cup sugar, 1/2 tsp Cinnamon and 1/4 cup oats.
- Using a pastry cutter, work the butter into the ingredients until you have a coarse crumb mixture.
- Top the peach mixture with the crumb
- Bake at 350 degrees for 40 minutes.
- Remove from oven and cool for 30 minutes before serving.
If you have a sweet tooth and you like pumpkin, these Pumpkin Pecan Cookies are delicious.