Name: Heavenly Summer Peach Bars: A Sweet Slice of Sunshine
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 3 cups fresh peaches, peeled and chopped; 1/2 cup granulated sugar (for filling); 1 tbsp cornstarch or 1 tbsp lemon juice; 1 tsp ground cinnamon (optional); 2 1/2 cups all-purpose flour; 1/2 cup granulated sugar (for crust); 1/2 cup brown sugar; 1 tsp baking powder; 1/2 tsp salt; 1 cup unsalted butter, cold and cubed; 1 large egg; 1 tsp vanilla extract

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Heavenly Summer Peach Bars are one of those desserts that instantly remind me of warm afternoons and ripe, juicy fruit. With a buttery crust, soft peach filling, and a golden crumb topping, every bite tastes like sunshine. I love making these when fresh peaches are in season, and they never fail to bring that perfect balance of sweetness and comfort.

Heavenly Summer Peach Bars: A Sweet Slice of Sunshine

Why You’ll Love This Recipe

I love how these peach bars are simple yet packed with flavor. The layers come together with basic ingredients, and the result is something that feels homemade and rustic in the best way. They’re great for picnics, potlucks, or just enjoying with a cup of coffee. I can even serve them warm with a scoop of vanilla ice cream for a summer dessert that everyone asks for again and again.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Fresh peaches, peeled and chopped
Granulated sugar
Brown sugar
All-purpose flour
Baking powder
Salt
Ground cinnamon (optional)
Butter, cold and cubed
Egg
Vanilla extract
Cornstarch or lemon juice (to thicken the peach filling)

Directions

I preheat the oven to 350°F (175°C) and line a baking dish with parchment paper for easy removal.
In a large bowl, I mix the flour, sugar, baking powder, salt, and cinnamon.
I cut in the cold butter using a pastry cutter or my fingers until the mixture resembles coarse crumbs.
I add the egg and vanilla and stir just until it starts to come together. I press about two-thirds of this mixture into the bottom of the baking dish to form the crust.
In another bowl, I toss the chopped peaches with sugar, cornstarch or lemon juice, and a little extra cinnamon if I’m feeling it.
I spread the peach mixture evenly over the crust, then sprinkle the remaining dough over the top to form a crumbly topping.
I bake the bars for about 35–40 minutes or until the top is golden and the fruit is bubbling.
I let them cool completely before slicing—though I sometimes sneak one while they’re still warm.

Servings and timing

This recipe yields about 12 bars, depending on how large I cut them. It takes around 15 minutes to prepare and 35–40 minutes to bake, so I can have them ready in under an hour. Cooling time adds another 30 minutes if I want clean slices.

Variations

I like to mix in raspberries or blueberries with the peaches for a fruitier twist. When I want to go gluten-free, I swap the flour with a 1:1 gluten-free blend. Adding chopped pecans or almonds to the topping gives a nice crunch, and a drizzle of glaze over the top makes them feel a bit more dessert-like.

Storage/Reheating

I store these bars in an airtight container at room temperature for up to 2 days or refrigerate them for up to 5 days. They also freeze well—I layer parchment between them and store in a container for up to 2 months. To reheat, I microwave for 15–20 seconds or warm them briefly in the oven to get that fresh-baked feel.

FAQs

Can I use canned or frozen peaches?

Yes, I can use canned (drained) or frozen (thawed and patted dry) peaches when fresh ones aren’t available. I just make sure to reduce excess liquid so the bars don’t get soggy.

Do I need to peel the peaches?

I usually do for the best texture, but if I’m short on time, I leave the skins on. They soften while baking and don’t affect the flavor much.

Can I make these bars vegan?

Yes, I use plant-based butter and an egg substitute like flax egg. They turn out just as tasty and hold together nicely.

Why is my crust too crumbly?

It could be from overmixing or not enough moisture. I make sure the butter is cold and only mix until it comes together—too much handling can dry it out.

How do I keep the bottom from getting soggy?

I sometimes sprinkle a bit of flour or crushed graham crackers over the crust before adding the fruit to help absorb the moisture and keep the base crisp.

Conclusion

Heavenly Summer Peach Bars are a seasonal favorite I return to every year. They’re simple to make, rich in fruity flavor, and perfect for any summer gathering—or just a quiet afternoon treat. I love how adaptable and satisfying they are, and once I make a batch, it’s hard not to eat them all in one sitting.