Peaches and Cream Bars are the ultimate treat for summer and beyond. Sweet, ripe peaches pair with a tender shortbread crust, luscious cream filling, and a crisp golden crumble for a dessert that’s equal parts cozy and bright. This recipe is simple enough for a weekday bake yet impressive enough for gatherings and potlucks. Every bite offers a perfect balance of tart peach sweetness, creamy richness, and a satisfying crunch. If you’re looking for a dessert that feels like sunshine in every bite, these Peaches and Cream Bars are your new go-to.
Why You’ll Love Peaches and Cream Bars
There’s a reason this recipe has become a crowd favorite: it combines nostalgia with irresistible flavor. The crust and topping have a tender, buttery crumb that perfectly complements the creamy peach filling. These bars are easy to slice, transport, and serve—making them ideal for sharing at summer BBQs, bridal showers, or just as a sweet reward for yourself. Plus, they can be enjoyed warm, chilled, or at room temperature, depending on your mood.
Ingredients
Crust and Topping
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3 cups all-purpose flour
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1 ½ cups granulated sugar
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¼ teaspoon salt
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1 ½ cups unsalted butter, cold and cut into cubes
Filling
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4 large eggs
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2 cups granulated sugar
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1 cup sour cream
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¾ cup all-purpose flour
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Pinch of salt
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2 pounds peaches, pitted and thinly sliced (skins on or peeled)
Step-by-Step: How to Make Peaches and Cream Bars
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Prepare the pan and preheat the oven
Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking pan with cooking spray or line it with parchment paper for easy removal. -
Make the crust and topping
Combine the flour, sugar, and salt in a large bowl, or use a stand mixer fitted with the paddle attachment. Gradually add cold butter cubes, mixing until the texture is crumbly. Set aside 1 ½ cups of this mixture for the topping. -
Form the crust
Press the remaining dough mixture firmly into the prepared pan. Bake for 12–15 minutes, or until lightly golden. Let it cool for at least 10 minutes before adding the filling. -
Mix the creamy peach filling
Whisk the eggs and sugar in a separate large bowl until the mixture is smooth and well blended. Add sour cream, flour, and salt, mixing until well combined. Gently fold in the sliced peaches. -
Assemble the bars
Pour the peach filling over the baked crust, spreading it evenly. Sprinkle the reserved crumb mixture over the top. -
Bake to perfection
Place the pan back in the oven and bake for 45–50 minutes, or until the topping turns golden and the filling firms up. -
Cool and slice
Let the bars rest for at least 1 hour before slicing. For cleaner slices, refrigerate for 2–3 hours first.
Helpful Tips
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Use ripe peaches for maximum flavor and natural sweetness.
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Keep the butter very cold before preparing the crust to ensure a light, crumbly texture.
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Leave the skins on for extra color and nutrients, or peel if you prefer a smoother texture.
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Don’t skip cooling time—it makes slicing neater and keeps the filling intact.
Substitutions and Variations
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Fruit swaps: Try nectarines, apricots, or berries for a fun twist.
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Gluten-free version: Use a 1:1 gluten-free flour blend.
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Lighter option: Substitute Greek yogurt for sour cream.
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Spice it up: Add a dash of cinnamon or nutmeg to the filling for a warm flavor note.
Storage Instructions
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In the refrigerator: These bars will keep fresh in an airtight container for up to 5 days.
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Freezer: Wrap individual bars in plastic wrap and store in a freezer-safe bag for up to 2 months. Thaw in the fridge overnight before serving.
Nutritional Information
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Serving size: 1 bar
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Calories: 330 kcal
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Carbohydrates: 47 g
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Protein: 4 g
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Fat: 15 g (Saturated fat: 9 g)
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Cholesterol: 62 mg
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Sodium: 54 mg
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Fiber: 1 g
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Sugar: 33 g
Serving Suggestions
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Enjoy them warm alongside vanilla ice cream for that timeless peaches-and-cream flavor.
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Serve chilled with whipped cream for a lighter treat.
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Pair with fresh mint and a dusting of powdered sugar for a café-style touch.
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Add a side of iced tea or lemonade for the perfect summer pairing.
Frequently Asked Questions About Peaches and Cream Bars
Can I use frozen peaches?
Yes! Just thaw and drain them well before using to prevent excess moisture in the filling.
Do I have to peel the peaches?
No. The skins soften during baking, and leaving them on adds texture and color.
Can I make these ahead of time?
Absolutely. In fact, they slice best after chilling for a few hours or overnight.
Can I reduce the sugar?
Yes, you can reduce it by about ¼ cup in both the crust and filling without greatly affecting texture.
How long will they stay fresh?
Stored in the refrigerator, they will stay delicious for up to 5 days.
Conclusion
Thank you for baking these Peaches and Cream Bars with me! This recipe brings together the sweetness of fresh peaches, the richness of cream, and the buttery goodness of a tender crust in one irresistible dessert. I love how simple it is to prepare while still feeling special enough to share with family and friends. Whether you serve them chilled on a hot afternoon or warm with a scoop of ice cream, these bars are guaranteed to bring smiles. Here’s to sweet moments in the kitchen, happy gatherings, and the joy of homemade treats.
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Peaches and Cream Bars – A Sweet Summer Dessert You’ll Crave
- Total Time: 1 hour 20 minutes
- Yield: 16 bars 1x
Description
Peaches and Cream Bars bring together fresh peaches, a creamy filling, and a buttery shortbread crust with a golden crumb topping. Perfect for summer gatherings, they’re simple to make, slice beautifully, and taste amazing whether warm or chilled.
Ingredients
For the Crust and Topping:
3 cups all-purpose flour
1 ½ cups granulated sugar
¼ teaspoon salt
1 ½ cups unsalted butter, cold and cut into cubes
For the Filling:
4 large eggs
2 cups granulated sugar
1 cup sour cream
¾ cup all-purpose flour
Pinch of salt
2 pounds peaches, pitted and thinly sliced (skins on or peeled)
Instructions
-
Prepare the pan and preheat the oven
Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking pan with cooking spray or line it with parchment paper for easy removal. -
Make the crust and topping
Combine the flour, sugar, and salt in a large bowl, or use a stand mixer fitted with the paddle attachment. Gradually add cold butter cubes, mixing until the texture is crumbly. Set aside 1 ½ cups of this mixture for the topping. -
Form the crust
Press the remaining dough mixture firmly into the prepared pan. Bake for 12–15 minutes, or until lightly golden. Let it cool for at least 10 minutes before adding the filling. -
Mix the creamy peach filling
Whisk the eggs and sugar in a separate large bowl until the mixture is smooth and well blended. Add sour cream, flour, and salt, mixing until well combined. Gently fold in the sliced peaches. -
Assemble the bars
Pour the peach filling over the baked crust, spreading it evenly. Sprinkle the reserved crumb mixture over the top. -
Bake to perfection
Place the pan back in the oven and bake for 45–50 minutes, or until the topping turns golden and the filling firms up. -
Cool and slice
Let the bars rest for at least 1 hour before slicing. For cleaner slices, refrigerate for 2–3 hours first.
Notes
Use ripe peaches for best flavor.
Keep butter cold for a perfect crumb texture.
Bars slice cleanly after chilling for a few hours.
- Prep Time: 20 minutes
- Cook Time: 1 hour
Nutrition
- Serving Size: 1 bar
- Calories: 330
- Sugar: 33 g
- Carbohydrates: 47 g
- Protein: 4 g