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. Your welcome! You come up with such great recipes! I made these again today (I have 8 kids so they are gone fast!!!) They are our new favorite!

  2. These look delish! If doubling it and using a 9×13 pan, should I still pre-bake the crust just for the 15 minutes and then bake the filling in for the 35? Planning on making these for a party next week!

    Thank you!

    1. Hi Rosie! Yes, still prebake the crust for 15 minutes. I believe the bars would only take 35 minutes – maybe 40, Just keep your eye on them and remove them when they begin to brown. Enjoy!

      1. Thanks for the tip! I just pulled them out of the fridge after cooling them…OMG, Sally. I don’t know how I’m not going to eat all of these before tonight! I tasted a small piece and am completely ignoring my lunch, just staring at these babies.

      2. Haha! Well, I hope they can last until tonight! I know what you mean though – it is hard not to eat the whole pan!

  3. I made these for a birthday celebration at work last week and everyone LOVED them. They were almost gone before I even got to try one!

  4. Hi Sally! I am a teacher and I have spent my summer break baking as many things from your blog as possible! In the past few months I have made your: peaches and cream bars, death by chocolate peanut butter chips cookies, peanut butter cup oatmeal cookies, banana bread, blueberry apple pie bars, dark chocolate and raspberry muffins and your sky high blueberry muffins! I also made (and commented on) your red velvet swirl brownies. I’m sure I’ve made more but forgotten. What I’m trying to say is that I’m obsessed with your blog- it must have something to do with the Philly connection 🙂 Your recipes are the best. Hope you’re having a great vacation!

    1. Grace! A fellow Philly girl – that is amazing! I am so flattered that you love my website so much and have spent your summer baking my recipes! You chose a few of my favorites to make like those peaches n cream bars, pb oatmeal cookies – and I just LOVE banana bread! Thank you so much for reporting back to me. I love hearing about all this!

  5. Made these today and LOVED them! They turned out perfectly <3. I substituted 6 oz of cinnamon applesauce for the egg, and used brown sugar in the filling instead of white sugar (I adore the rich taste of brown sugar). They were super easy to make and seriously yummy.

    1. Emily, your version sounds incredible! I just love these bars so much. Good to know about the applesauce! Thanks so much for reporting back. 🙂

  6. I know this comment is long overdue, but I just wanted to let you know that I made these, and wow. Just wow. These were a huge hit with all my friends. Thanks so much for all the awesome recipes!

  7. Yummmmm! Im eating peach delight right now its amazing and pretty easy to whip up. Thanks for another great treat! Keep it up, I love to experiment with your recipes!

  8. I’m making these today and I know they’ll be great! You have the best recipes. My friends and family think that I am a wonderful baker and I owe it all to you! Thank you so much for sharing all these amazing recipes with us!

  9. Hey Sally!!
    I’ve posted on your recipes before and just wanted to tell you how my boss has now become a huge fan of your site after I introduced her to it and all your delicious, easy to follow recipes. We actually use this recipe for a business we cater for and we serve this warm with ice cream for their guests 🙂 of course we multiply the recipe by 5, but we absolutely love this recipe and so do our customers/guests. Thanks again for this amazing site, your cookbook, and sharing your gift and love of food with us all! Keep it up!!

    1. Thanks Brook! I’m glad everyone loves my recipes. These peach bars are so so good! I hope you tell your guests where the recipe comes from.

  10. Sally, this looks amazing (as always). Ever since I discovered your blog, I have made numerous recipes and every single one has been a hit. That coming from someone who is (was) not too much into sweets. I just have one problem, my hubby and son have a very high level of cholesterol and I had been avoiding baking with butter (I, on the other hand, am a huge butter fan). Is there anything I could use instead of butter that is more cholesterol friendly or could I maybe use a little less?

    1. Hey Tatiana! Perhaps some cold coconut oil? I’m really not sure. This isn’t really the best recipe for subbing butter.

  11. These are AMAZING! Made them this afternoon, so they would be ready for supper. Thank you for having a baking addiction;-)

  12. I just put yet another batch of these bars in the oven and thought I’d thank you for posting the recipe. I’ve made several of your desserts and liked them all, but these peach bars are a serious contender for my favorite treat of all time. This has become one of my go-to recipes for feeding summer guests, and the bars always get an enthusiastic reception (I’ve been asked for the link to the recipe more than once). You are a baking genius.

    1. Thanks Portia! I’m so glad you love these bars as much as do. Thanks for sharing the recipe with others too! I appreciate you taking the time to report back.

  13. Made these over the weekend – OMG!!!!! Sooooooooo good! Substituted Cup4Cup GF flour and used the new GF chex quick cooking oats; came out great!!! Can’t wait to try other fruit combos!!

  14. I love your site and these sound amazing! Have you ever frozen the entire pan for a later time? (Say, heading to the cabin this weekend :))

      1. Thanks, Sally. I made these and they are delicious! Used half white whole wheat flour and half regular flour. Also used only 1/3 C sugar in the filling. Would it make a creamer filling if I used the 1/2 C sugar called for in the recipe? Also, thinking about trying another batch using brown sugar instead of white. Would that make a difference in the creaminess?

  15. 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

  16. 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 😉

  17. 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.

  18. 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!

  19. 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!

  20. 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

    1. 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.

  21. 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.

  22. 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.

1 2 3 4 5

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

With kitchen-tested quality recipes and step-by-step tutorials, my goal is to give you the confidence to bake and cook from scratch.

Recipes You’ll Love



Sally's Baking Challenge

Join the community on the 1st of every month as we tackle a new challenge recipe.

View More

Sally's Cookie Palooza

A tradition since 2013, every December we countdown to Christmas with 10 new cookie recipes in a row!

View More

Sally's Pie Week

The first week of every November is all about Thanksgiving Pies.

View More

My Cookbooks

About Sally

Welcome to my Kitchen!

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