For a different take on a peach pie, try these Peaches and Cream Bars that have a shortbread crust, a creamy peach filling and a crumble topping.
Photos Updated July 2015
Originally posted August 8, 2011 – What do you do when you have a recipe fail for the cake portion of a peach cake, and you are left with a huge bowl of beautiful peaches? You go to the archives, right? The old photos of these Peaches and Cream Bars weren’t even terrible, but I still used them as the excuse to make these bars again. They are super rich, buttery, and gooey, and a little bar goes a long way – but I l-o-v-e these things. The buttery crust with the sweet peaches – this is my idea of taking advantage of peach season!
The original post from 2011 follows:
If there is one food that I can’t wait to come in season here in Utah, it’s peach season. I LOVE Utah peaches. Now, I’ve never been to Georgia before, and I know that they are known for their peaches, but I’m guessing that a Utah peach would rival a Georgia peach! And now that August has hit, it is finally peach season here. I’ve been watching as people all over the country have been enjoying peaches, and I’ll admit I get quite jealous. But now I can start cooking up all of these peach ideas I have in my head!
And because I love Utah peaches so much, and because I do have a ton of ideas, I decided that this week is going to be peach week! I have 6 great peach recipes for you to enjoy! (Plus a bonus non-peach recipe this afternoon, along with a giveaway!!) I’m looking forward to sharing lots of great peach ideas with you – both sweet and savory. Just because peaches are sweet doesn’t mean you can’t incorporate them into your dinner!
Up first is the first recipe that popped into my head when I thought of peaches. It all started with peaches and cream, which I absolutely love. And then I remembered a recipe that I made way back in 2008 for Blackberry Pie Bars. Joy the Baker also made this recipe famous with her Berry Cobbler Pie Bars. And I couldn’t help but think of how great these bars would be with peaches.
I was right. These bars were delicious. The buttery, shortbread crust goes perfectly with the creamy peach filling. And we all know how much I love a crumb topping!! Now I can only imagine what other fruit this recipe would be great with!
- 3 cups all purpose flour
- 1½ cups sugar
- ¼ teaspoon salt
- 1½ cups (3 sticks) unsalted butter, chilled
- 4 large eggs
- 2 cups sugar
- 1 cup sour cream
- ¾ cup all purpose flour
- pinch of salt
- 2 pounds peaches, pitted and sliced thin*
- Preheat the oven to 350ºF. Grease a 9×13-inch pan with cooking spray; set aside.
- In the bowl of a mixer, combine the flour, sugar, and salt. Mix with the paddle attachment until combined. Cut the butter into small pieces and add in a few at a time. Mix until the butter is evenly combined and the mixture appears crumbly. (This can also be done by hand with a pastry cutter or with a fork.)
- Take out 1½ cups of the mixture and set aside. Press the remaining mixture into the prepared pan. Bake in the preheated oven until golden brown, 12 to 15 minutes. Let cool for at least 10 minutes.
- In a large bowl, whisk together the eggs and sugar. Add in the sour cream, flour and salt. Fold in the sliced peaches. Pour over the cooked crust. Take the remaining 1½ cups of the dry mixture and sprinkle over the top of the peaches. Bake until the top is lightly browned and the filling is set, 45 to 50 minutes. Cool at least 1 hour before cutting into bars. (I find that these slice much better after they have been refrigerated for a couple of hours.)
- Store in the refrigerator.
adapted from The Pastry Queen
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