Peaches & Cream Bars

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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 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!!

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 to love: buttery, brown sugar oat crust, creamy & juicy peach filling, pecan/cinnamon crumble, and an easy vanilla icing 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 simple 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 the mixture is crumbly. Reserve 3/4 cup of the oat mixture for the topping, to which you’ll add pecans. Nuts are optional, so you can definitely leave them out! 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

Pre-bake the crust, 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 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 icing. I halved my original vanilla icing recipe since we don’t need as much. It’s made from 3 simple ingredients: heavy cream (or milk), confectioners’ sugar, and vanilla extract.

Drizzle the icing 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? 

More peachy desserts to try: peach bundt cake with brown butter icingpeach streusel muffins, fresh peach cobbler, brown sugar peach crumble pie, peach pecan crisp, rustic strawberry peach galette, and blueberry peach pie.

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 icing.


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 Icing

  • 1/2 cup (60g) confectioners' sugar
  • 1 Tablespoon (15ml) 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 icing: Using a fork or spoon, whisk/stir the confectioners' sugar, cream, and vanilla extract together until smooth. Add another Tablespoon of milk to thin out if needed. 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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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, 
    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! 🙂

    1. 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!

      1. 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! 🙂

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

  3. 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?

  4. 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??

  5. Just made these for the super bowl….they were a hit! Your blog is becoming my go to for baking recipes, this is the second recipe of yours that I’ve made and I haven’t been disappointed yet!

  6. These were soo yummy! I only had roasted/salted pistachios lying around instead of pecans, which actually ended up working perfectly and adding a hint of saltiness to the topping. The topping never ended up getting as crispy as I usually like, but that might be because I used very juicy peaches. It was still delicious 🙂

  7. Wow, Sally. I understand why you have a baking addition, with recipes like this. I added grated nutmeg and fresh ginger to the filling, and didn’t even do the glaze, and these were outstanding! I also used 1/2 the amount of sugar in the filling so the peaches would keep their zing. For me 35 minutes for the final baking time was perfect in a stoneware pan. I am also eager to try this with blueberries or apples, but it would be hard to top the peaches.

  8. These look great, Sally! The peaches around here have been hit or miss, unfortunately. If I were to use frozen peaches, would you recommend thawing and draining first to avoid a soggy bottom? Or just use them frozen? I feel like there are many different opinions out there regarding frozen fruit and to thaw or not thaw 😉 I’m curious to know yours. 


  9. I came across this recipe as I was searching for something different to try with a few leftover peaches. These bars are so easy and delicious! I doubled the recipe for a 9×13 pan but did not double the glaze recipe since I didn’t want them to be overly sweet. Perfect! This recipe is definitely a keeper!

  10. Hi Sally – maybe a silly question, but what is the best way to peel and chop the peaches? Also, do you leave them in slices or do you chop them further?

    Thank you so much -I’m looking forward to trying this recipe for a summer bbq!

    1. I usually just use a very sharp small knife to peel the skin off the peaches and dice them into smaller pieces. Enjoy!

  11. I made a double batch of these for a bbq last night. No nuts as allergies were a concern. The platter was emptied to rave reviews.

  12. Hi is there any possibility of substituting the butter for coconut oil or something similar? One of my little girls is dairy intolerant… Makes baking quite frustrating at times!

      1. Thanks Sally, I ecided to experiment on my own and used coconut oil in the base/topping and, due to nut ban at school, I swapped the pecans for desicated coconut in the topping – it worked really well and is super delicious!

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