Peach Pie Bars
These peach pie bars are the perfect way to enjoy ripe peaches. Vegan, easily gluten-free and one of my favorite ways to enjoy juicy, in-season peaches.
Peach pie bars! For those of us who love the idea of peach pie but don’t want to spend an hour in the kitchen making said pie. Easy, fuss-free, and handheld.
For my friends who are daunted by the task of rolling dough and making pie, but still want a yummy, produce heavy dessert. These are for you.
Why I love this recipe
A tender oat and pecan crust bursting with fresh, juicy peaches. I can’t get enough of peaches this time of year; that perfect moment when you bite into one and the juices can’t help but roll down your chin and your arm.
We go peach picking at least once a summer, and these peach pie bars are always on the list of what to make afterwards, along with my vegan peach cobbler and easy peach crisp. These peach pie bars are delicious because the peaches are delicious, you know? Making them with un-ripe peaches or out-of-season peaches changes the bar entirely.
When you need a napkin (or a bath) after eating your peaches, it’s time to make these bars.
Ingredient Notes
- All-Purpose Flour: I find that all-purpose is the best flour for these bars as it creates a tender crumb. However, if you want to make them more wholesome, then you can use 1/2 all-purpose flour and 1/2 whole-wheat or whole wheat pastry flour.
- Rolled oats: Like my PB&J bars, I like adding in rolled oats for extra texture and chewiness.
- Butter: I use vegan butter in these bars, like Earth Balance sticks, but you can use any butter you’d like.
- Pecans: Peaches and pecans are one of my favorite combinations! (Seen also in my peach, pecan and freekah salad) You can omit if you’d like, but the finely chopped pecans add for nice texture and crunch.
- Peaches: The better your peaches taste, the better these peach pie bars will be. I recommend making them when peaches are in season.
I won’t claim that these peach pie bars are necessarily healthy. Sure, they have a bit of rolled oats and fruit in them, but they are a pie first and foremost. Also, that’s OK. While I love creating healthier versions of my favorite foods, there’s a time and a place for enjoying the real thing without any guilt or consequence.
Eat one, eat two. Savor every last bite of summer.
Tips for Success
A food processor will make the dough easier to come together, but you can use a large bowl with a pastry cutter instead.
Add one tablespoon of butter at a time so the butter can be easily incorporated into the dough mixture as this will create pockets of steam and flakiness in the dough.
More Summer Dessert Recipes
- Fresh Berry Trifle
- Creamy Acai Popsicles
- Vegan Peach Cobbler
- Sunset Orange Popsicles
- Easy Peach Crisp for Two
- Vegan Strawberry Shortcake
- Vegan Cherry Cobbler
If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations. Happy cooking!
Peach Pie Bars
Equipment
Ingredients
- 1 cup plus 3 tablespoons flour, can use a mix of whole-wheat
- 1/2 cup rolled oats
- 1/3 cup cane sugar
- 1 teaspoon ground cinnamon, divided
- 7 tablespoons vegan butter, I love Earth Balance sticks
- 2 tablespoons cold water
- 1/2 cup pecans, finely chopped
- 4 peaches, chopped
- 1 teaspoon pure lemon juice
- 1 teaspoon vanilla extract
- 1 tablespoon cornstarch
- 1/4 teaspoon ground nutmeg
- 3 tablespoons brown sugar
Instructions
- Preheat the oven to 350 degrees F. Prepare a 8×8″ baking dish with cooking spray or overlapping parchment paper for easy removal.
- Whisk together 1 cup flour, rolled oats, cane sugar, 1/2 teaspoon ground cinnamon in the base of a food processor fitted with a dough blade or a large bowl.
- Add in the butter, one tablespoon at a time, either pulsing the butter into the food processor or cut the butter into the dough using a dough cutter until crumbly.
- Add in the water and pulse or stir until the dough comes together.
- Remove 3/4 cup of the dough and set aside.
- Press the rest of the dough into the prepared pan.
- Stir together the chopped peaches, remaining 3 tablespoons flour, 1/2 teaspoon cinnamon, lemon juice, vanilla extract, cornstarch, nutmeg and brown sugar until well combined.
- Pour on the prepared crust in a single layer.
- Mix together the remaining dough with chopped pecans and sprinkle on top.
- Bake for 35-40 minutes until golden brown.
- Remove from oven and let cool completely. The bars need to cool completely for the filling to set.
- Slice into 12 bars and serve.