Peaches & 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!

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

  • Author: Sally
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 3 hours, 30 minutes
  • Yield: 12 bars
  • Category: Bars
  • Method: Baking
  • Cuisine: American


Take advantage of summer’s fresh peaches with these easy bars. A four layered bar with a brown sugar and 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 light or dark brown sugar
  • 1 teaspoon ground cinnamon
  • 10 Tablespoons (150g) unsalted butter, cold and cubed
  • optional: 1/2 cup (70g) chopped pecans

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 pure 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.


  1. Make Ahead & Freezing Instructions: 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.
  2. Double Batch: Recipe can easily be doubled to fit in a 9×13 pan, baking time will increase to 35 minutes.

Keywords: peaches n cream bars, peach streusel 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!


  1. Mmm! Sally, peaches are honestly what I am living off of lately. These looks so good and crumbly and just perfect. I love the added vanilla glaze on top too. They are beautiful! Thanks for sharing and have a great weekend!

    1. I have been eating a ton of peaches every day for the past week since they are on sale right now. Loving them! Have a great weekend too Tieghan!

  2. Gorgeous…as usual!!…The “pouring-of-glaze” photo simply “speaks”….my kind of language!!
    Question…we have some rosy apricots in the house begging to be used …would these work to sub for the peaches…or would I need more liquid to make up for the juiciness of the peaches?

    Loving that this all comes together in one pan!

  3. I love this, Sally! I love crumbly topping, and the peaches, mmmm, so good! Peaches and oats are made for each other, really! I love that you made the topping and the crust from the same dough – big timesaver.

    I have a recipe for Caramel PB & J Bars that uses a drizzle of caramel sauce and PB with Peach Jelly and it uses the same crust/topping mixture like you did. Those bars are some of Scott’s faves that I’ve ever made – two cookbooks later 🙂 And he’s not even a peach fan.

    I need to make your bars!

  4. I love peaches but the skin kind of freaks me out…so I have to peel them! Either that, or bake them in desserts. 😉 Your peach bars look like a really yummy, easy way to enjoy summer’s fresh peaches. They also look great on those blue plates- I can never get blue plates to work! Haha.

    1. Thanks Katy! I think I got the floral one from Home Goods and the other from Anthropologie. Lucky for you the peaches have to be peeled for these!

  5. I looooveee peaches! Sadly, we can’t get nice peaches here in Hong Kong without them being terribly overpriced 🙁 Would love to try these out sometime though!

      1. Hi Gale – Just drain the canned peaches. I think youd be fine using them instead. Just not frozen.

  6. You know, I used to bake a lot. A LOT. Now my kids are grown and baking – no matter how delicious the treat – generally means my husband and I have waaaay too many goodies to finish off ourselves. Since I started subscribing to the feed of your blog, I find myself ignoring the consequences and just heading for the kitchen. 😀 Your recipes are fantastic and the photos you post are amazing! I can’t wait to make these peachy delights! Thanks for sharing your luscious recipes!

    1. Leslie, what a sweet comment! Thank you so much for following my blog. I’m so happy to hear how much you are loving my recipes! You have to try these next.

  7. Beautiful peach bars, Sally! I just adore peaches and cannot wait to work with them after my “berry blitz”. (I’m making up for missing blogging last summer while I was sick. Can’t get enough summer berries and cherries right now, LOL! Working on next two cherry posts right now.) Love that you used oats in your crumble and iced them with vanilla glaze. Thanks for sharing and have a great weekend! xo

  8. All your fruit bars are making my fruit lovin’ heart go crazy! Peaches are incredible and I can only imagine what the oat and sugar topping makes these taste like. And your blue plates are gorgeous. Mmm, they need to make a candle that smells like a peach pie cinnamon roll!

  9. We’ve got a fridge full of fresh peaches right this moment! We love peachy desserts, too, from peach ice cream to peach pie! Love your peach bar here; okay, love all the fruity desserts here! P.S.. we totally use our pastry cutter, and yes, it’s worth it!

  10. You’ve done it again, Sally! 😀 These look and sound so delicious that the second I saw the title , I was sold and already mentally going through my ingredients to make sure I have what I expected you’d use! 😉 I just picked up some great nectarines this morning; I might have to round out the recipe with some plums or strawberries or something (I’m dying to have a few of the nectarines plain), but that sounds fine to me to add some other fruits! YUM

    1. Caley, thee would be so good with nectarines and strawberries! And I adore plums. I haven’t gotten any this summer yet!

  11. I am so bummed that I used the last of my peaches in pie the other day! For being the “Peach State”, ripe peaches seem to be awfully hard to come by down here in Atlanta. Next time I come across some, I’ll definitely be making these bars! Bien fait!

  12. I am so excited to have found your blog. I love your recipes and descriptions!

    Do you think these bars would freeze well?

  13. My little one is a peach fanatic…and he’d love these. I just got done making your cinnamon rolls this morning for his breakfast treat. (His request.) So now, I know these will be the next thing I make. Happy Sunday!

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I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally