Peaches ‘n’ Cream Bars.

Peaches 'n Cream Bars - enjoy fresh summer peaches in these creamy, juicy bars. Brown sugar crust topped with peach filling, brown sugar streusel and vanilla glaze. Easy to make!

Let’s get peachy! Peaches are one of my favorite summer fruits. Actually, I don’t think I can play favorites. There are so many glorious gems to chose from this time of year… mango, raspberries, strawberries, blueberries, pineapple – I love them all! I’m a total fruit-aholic and my latest recipes definitely reflect that.

Juicy peaches are in their prime right about now and I’ve been eating them like they’re goin’ out of style.

Peaches 'n Cream Bars - enjoy fresh summer peaches in these creamy, juicy bars. Brown sugar crust topped with peach filling, brown sugar streusel and vanilla glaze. Easy to make!

These fruity/creamy bars are nothing short of amazing. Four layers are involved: buttery, brown sugar oat crust, creamy & juicy peach filling, pecan/cinnamon crumble, and an easy vanilla glaze to finish it all off.  The peach filling leaves each bite ultra moist and the crumble on top maintains a slight crunch. These bars are a texture lover’s dream!

The peachy filling is made from peaches, egg, flour, and sugar. The egg and flour create a thick creamy sauce to envelope the diced peaches inside. I adore the peach filling, but the crust and crumble might just be the stars of the show. They’re both made from the same dough, which makes things easy and convenient. I try to dirty as little bowls as possible when I can. I know you feel me there!

The crust/crumble = made from 5 easy ingredients. Probably things you have in your kitchen right now. Oats, flour, brown sugar, cinnamon, and butter. You’re going to cut the cold butter into the other ingredients. I recommend using a pastry cutter. It makes things so much easier. Cut the cold butter in until it is crumbly. Pea-sized, coarse crumbs is what you’re aiming for.  Reserve 3/4 cup of the oat mixture for the topping, to which you’ll add pecans. Don’t worry, they’re optional if you’re not crazy about nuts like I am. The rest of the oat mixture will be pressed into your pan for the crust.

This is what the coarse crumbs of the oat mixture will look like:

Brown Sugar/Oat Crumble for Peaches 'n Cream Bars

Prebake the crust slightly, then pour the creamy peach filling over the crust. What you will LOVE most about these bars is that the juicy filling seeps into the crust as it bakes, making the bars unbelievably moist. The tender, brown sugary crust will melt in your mouth.

The bars only take about 30 minutes in the oven. Your kitchen will smell like a cross between cinnamon rolls and peach pie. Two of my favorite things in one. Allow the bars to cool before cutting and drizzling with the vanilla glaze. The glaze is made from 3 simple ingredients: heavy cream (or milk), confectioners’ sugar, and vanilla extract.

Drizzle the glaze on top and prepare to be amazed. 😉

Peaches 'n Cream Bars - enjoy fresh summer peaches in these creamy, juicy bars. Brown sugar crust topped with peach filling, brown sugar streusel and vanilla glaze. Easy to make!

Peaches 'n Cream Bars - enjoy fresh summer peaches in these creamy, juicy bars. Brown sugar crust topped with peach filling, brown sugar streusel and vanilla glaze. Easy to make!

I think I found my new favorite dessert. Definitely one of the best ways to enjoy all of these fresh summer peaches! What’s your favorite way to enjoy peaches? 

Peaches 'n' Cream Bars

Take advantage of summer's fresh peaches with these easy bars. A four layered bar with a brown sugar/oat crust, topped with a creamy peach filling, pecan streusel, and finished off with luscious vanilla glaze.


Crust & Topping

  • 1 cup (125g) all-purpose flour (spoon & leveled)
  • 1/2 cup (42g) old fashioned rolled oats (or quick oats)
  • 1/3 cup (67g) packed dark brown sugar (or light)
  • 1 teaspoon ground cinnamon
  • 10 Tablespoons (150g) unsalted butter, cold and cubed
  • 1/2 cup (70g) chopped pecans, optional

Peach Filling

  • 1 large egg
  • 1/2 cup (100g) granulated sugar
  • 1 Tablespoon (8g) all-purpose flour
  • 1/4 teaspoon salt
  • 2 medium peaches, peeled and chopped (about 1.5 cups)

Vanilla Glaze

  • 1/2 cup (60g) confectioners' sugar
  • 2 teaspoons (10ml) heavy cream (or milk)
  • 1/2 teaspoon vanilla extract


  1. Preheat oven to 350°F (177°C) degrees. Line the bottom and sides of an 8 or 9-inch square baking pan with aluminum foil or parchment, leaving an overhang on all sides to easily lift the bars out of the pan before cutting. Spray with nonstick spray or grease with butter. Set aside.
  2. Make the crust/topping: In a large bowl, whisk the flour, oats, brown sugar, and cinnamon together until combined. Cut in the cold butter using a pastry blender or two forks until it reaches coarse, pea-sized crumbs. See photo above. Remove 3/4 cup of the mixture, put in a small bowl and mix with pecans. This will be set aside for the topping.
  3. Evenly press the remaining oat mixture into the bottom of the prepared baking pan. Bake for 15 minutes as you prepare the filling.
  4. Make the filling: Whisk the egg and sugar together until smooth and creamy. Add the flour and salt. Whisk until combined. Fold in the peaches. Remove crust from the oven after 15 minutes and pour the filling over hot crust. Sprinkle with reserved oat/pecan mixture.
  5. Bake for 30-32 minutes or until golden brown on top. Allow to cool in the pan on a wire rack for 30 minutes. Transfer to the refrigerator and allow to chill for 2 hours.
  6. Once chilled, lift the foil out of the pan using the overhang on the sides and cut into squares. For neat squares, I use a very sharp knife and wipe it clean with a paper towel after each cut.
  7. Make the vanilla glaze: Using a fork or spoon, whisk/stir the confectioners' sugar, cream, and vanilla extract together until smooth. Drizzle over each square. Leftovers keep well in the refrigerator for up to 5 days.

Make ahead tip: Prepare the bars 1-3 days in advance and store covered tightly in the refrigerator until ready to serve. Bars can be frozen for up to 3 months. Thaw overnight in the refrigerator before serving.

Recipe Notes:

Recipe can easily be doubled to fit in a 9x13 pan, baking time will increase to 35 minutes.

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© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

Let’s take full advantage of summer’s finest fruits. Hope you enjoy!

Peaches 'n Cream Bars - enjoy fresh summer peaches in these creamy, juicy bars. Brown sugar crust topped with peach filling, brown sugar streusel and vanilla glaze. Easy to make!

Peaches 'n Cream Bars - enjoy fresh summer peaches in these creamy, juicy bars. Brown sugar crust topped with peach filling, brown sugar streusel and vanilla glaze. Easy to make!


  1. Hi Sally!

    Thank you for sharing this post. I’ve made it 3 times over the summer and it’s been such a great hit with my friends and family! I’ve substituted the pecans with macadamias which add to the already creamy texture and also used melted white chocolate instead of a vanilla glaze (’cause I’m lazy like that 😉 ).

    Just a question – is it alright if I substitute the peaches with mangoes? Peaches are getting crazy expensive in Australia right now!

    Yvonne xoxo

  2. These turned out just incredible! My husband and I had plans to share, but after one bite we greedily agreed that we would keep the whole batch. I absolutely will be making these scrumptious bars again. Thank you for another amazing recipe, I adore your blog and make as many of your recipes as my waistline will allow 😉

  3. I’m adding my vote to this amazing recipe. Of course we’re swimming in peaches and this was the most delicious way I’ve ever used them. I handed most of it off to neighbors tonight as I didn’t feel safe having this in the house. This will be part of a regular rotation now. Thank you very much.

  4. Just wanted to note that I made these with a cup-for-cup gluten free flour– Pamela’s– and they turned out very well. Great idea to mix in other fruits when peaches are out of season. I do tend to freeze a bag or two for that dead-of-winter craving that always seems to happen when there is NO access to ripe peaches in this hemisphere. Thanks for the great recipe!

  5. I just made these, and they look amazing! Haven’t tried them yet. I didn’t peel the peaches (didn’t feel like it) and I added 2 T. rum to the peach mixture! YUM!

  6. Sally- do you think I could swaP the cold butter for coconut oil or a dairy free butter such as Earth Balance? I have a dairy allergy

    • Cold butter is ideal for streusel and crumb toppings, but cold coconut oil works. I’ve never tried it with Earth Balance. Let me know if you do.

  7. Hi Sally, Do you think I could sub in white peaches instead? I have 2 ripening on my counter. My step-daughter has been asking me to make more bars ever since I made your raspberry streusel bars.

  8. I made these tonight.  They are supposed to still be cooling in the fridge but I couldn’t wait.  I made the glaze (which needed more than 2 teaspoons of the heavy cream) and spread it on the not yet completely chilled bars then I cut a piece and ate it with a spoon.  They should be called “Good luck waiting for them to cool Peaches and Cream Bars”. Delicious.  I’m moving the recipe straight into my “favorite recipes” board on Pinterest.

  9. These sound delicious, any recommendations for good spices to add into the filling? Thanks!

  10. Hey,could i use a 9×9 cake pan or is that too big?

  11. Hi. After they are cooled, do I have to immediately apply the glaze or can I wait until morning?

  12. Hi Sally, 
    Just wanted to start off by saying that I have been following your blog since 2012 and I am so thrilled to see how much it has grown over the past couple of years. Congrats on all of your success and I can’t wait to see what you do next!
    Anyways, I was just browsing through your bar recipes to find a crumble bar for a BBQ that my family is hosting next week. These look amazing and I love the crust portion, but I was wondering if these would be able to be made with blueberries substituted in the recipe, or if I should use the filling from your apple blueberry crumble bars while stoll using this crust/ crumble topping.
    Thanks in advance! 🙂

    • I appreciate the kind words so much thank you!! I think a blueberries ‘n’ cream bar would be absolutely fantastic. So subbing blueberries for the peaches. Did you see my response to the apple blueberry pie bars? Lemon juice would work!

      • Thank you so much for both of your replies, they will help me greatly this upcoming week! I did indeed see the comment and I think I’ll go with this crust & crumble and the blueberry apple filling… with a little vanilla bean ice cream on the side! 🙂

  13. These bars are fantastic! Turned out like the pictures too! Thanks for sharing!

  14. I made these this weekend (as I LOVE any and everything peach). They are AMAZING!! This is definitely a keeper!! Thank you!

  15. Hi,
    I am doubling this recipe. How long should I cook the crust? 15 minutes or a little longer?  What should it look like, lightly browned?

  16. Do you have nutritional info for peach bars?

  17. Hi Sally, I have made a number of your recipes and they are very good! I made the peach squares and froze them once they cooled completely. Wrapped in Saran and then foil. I took them out this weekend and defrosted uncovered on the counter. They were good but became soggy very quickly. What did I do wrong??

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