Classic Peaches and Cream Bars
Classic Peaches and Cream Bars feature a buttery oat crust, a creamy peach filling, a crunchy pecan streusel topping, and a light vanilla icing. An easy layered dessert that highlights fresh summer peaches with balanced sweetness and texture.
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Servings: 12 bars
Ingredients
Crust and Topping
- 1 cup 125 g all-purpose flour spooned and leveled
- ½ cup 43 g old-fashioned rolled oats (or quick oats)
- ⅓ cup 67 g packed light or dark brown sugar
- 1 teaspoon ground cinnamon
- 10 tablespoons 142 g unsalted butter cold and cubed
- ½ cup 70 g chopped pecans optional
Peach Filling
- 1 large egg
- ½ cup 100 g granulated sugar
- 1 tablespoon 8 g all-purpose flour
- ¼ teaspoon salt
- 2 medium peaches peeled and chopped (approximately 1½ cups)
Vanilla Icing
- ½ cup 60 g confectioners’ sugar
- 1 tablespoon 15 ml milk
- ½ teaspoon pure vanilla extract
Instructions
- Preheat the oven to 350°F (177°C). Line an 8-inch or 9-inch square baking pan with parchment paper or aluminum foil, leaving an overhang on all sides. Lightly grease and set aside.
- To prepare the crust and topping, whisk together the flour, oats, brown sugar, and cinnamon in a large bowl. Using a pastry blender or two forks, cut in the cold butter until the mixture resembles coarse, pea-sized crumbs.
- Remove ¾ cup of the crumb mixture and, if using, stir in the chopped pecans. Set aside for the topping.
- Press the remaining crumb mixture evenly into the bottom of the prepared baking pan. Bake for 15 minutes while preparing the filling.
- To prepare the filling, whisk together the egg and granulated sugar until smooth. Add the flour and salt, whisking until fully combined. Gently fold in the chopped peaches.
- Remove the crust from the oven and pour the peach filling evenly over the hot crust. Sprinkle the reserved crumb and pecan mixture evenly over the filling.
- Return the pan to the oven and bake for 30–32 minutes, or until the top is lightly golden and the filling is set.
- Allow the bars to cool in the pan on a wire rack for approximately 30 minutes. Transfer to the refrigerator and chill for at least 2 hours to fully set.
- Once chilled, lift the bars out of the pan using the parchment or foil overhang. Cut into squares using a sharp knife, wiping the blade clean between cuts for neat slices.
- To prepare the vanilla icing, whisk together the confectioners’ sugar, milk, and vanilla extract until smooth. Adjust consistency with additional milk if necessary. Drizzle the icing over the bars before serving.
Notes
To make this recipe gluten free, substitute the all-purpose flour in both the crust and filling with a certified 1:1 gluten-free baking flour. Use certified gluten-free oats and confirm that all remaining ingredients are labeled gluten free. No additional adjustments are required.