Peach Pie Bars Recipe

These peach pie bars have all the flavors of a classic summer peach pie without the difficulty and hassle of assembling and baking a homemade pie crust. The easy, buttery crust does double duty as a crumble on top. There’s no chilling, rolling out, or trimming required!

The shortbread-like crust is paired with a creamy peach filling. It’s an ideal summer bake since it’s quick, easy, and showcases ripe summertime fruit.

How to Choose Peaches

Use your senses to discern when a peach is ripe—it should smell sweet and fragrant and the skin will have a deep yellow hue. When gently pressed, the flesh will have a bit of a give, but should not be overly soft.

Depending on how firm the peaches are and how warm your kitchen is, unripe peaches can take up to a week to ripen. To speed up the process, place the peaches in a brown paper bag. The paper bag will capture the natural ethylene gas that peaches release, which expedites the ripening process.

How to Store Peaches

The best way to ripen peaches is to store them on the kitchen counter at room temperature. If you’re not quite ready to use the ripe fruit, peaches can be stored in the refrigerator for a few days before using. The cold temperature of the fridge slows down the ripening process.

Ripe peaches can also be frozen. The best way to do this is to pit and slice the peaches, flash freeze them on a parchment-lined baking sheet, then transfer to a freezer bag. They will keep for up to 3 months.

How to Make This Recipe Using Frozen Fruit

While fresh peaches are preferable, frozen peach slices can be used to make peach pie bars in place of fresh. The sliced peaches can be used straight from the freezer—no thawing required. If you opt to use frozen fruit, the bars may require an extra 10 to 15 minutes to bake.

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