This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.
Peach Pie Bars
This Peach Pie Bars recipe came about after I was looking at the jars of homemade peach pie filling I made last month. I had left a jar of the peach pie filling sitting on my counter so I didn't forget that I wanted to make a batch of these Peach Pie Bars.
I remembered how good the Peach Almond Jam Bars recipe I made for the Vintage recipe project turned out. I decided to see if I would like this old-fashioned jam bar recipe made with peach pie filling as much as I did when I made it with peach jam.
I think I have found the best fruit bars base recipe ever. This bar recipe has three lovely layers. The bottom layer is a crunchy crust layer made with almond meal. The second layer is the fruit filling. The third layer is a very tender and moist cake layer.
It is one of the best tasting cakes I have baked in a long time.
I am going to have to play around with this recipe and see what else I can come up with. I think before I go all mad scientist on it I am going to make a batch of Cherry Marmalade Bars.
I have a feeling that delicious Cherry Marmalade recipe I made over the summer is going to be perfect sandwiched in between this almond-based crust and the tender cake layer of this recipe.
[Tweet "Peach Pie Bars recipe via @flouronmyface2"]
How to make Peach Pie Bars
Crust
- ⅔ cup packed brown sugar
- ½ cup softened butter
- 1 cup all-purpose flour
- ¼ cup almond meal or finely ground almonds
- ½ teaspoon vanilla extract
Filling
- 1 ½ - 2 cups peach pie filling
Cake Layer
- ½ cup softened butter
- ⅔ cups granulated sugar
- 2 large eggs, beaten
- ⅔ cups all-purpose flour
- ¼ cup almond meal or finely ground almonds
- ½ teaspoon vanilla extract
- pinch of salt
- 3 tablespoons slivered almonds
- 2 tablespoons granulated sugar
- Prepare an 8x8 inch baking pan by greasing and covering the bottom and sides with 2 pieces of parchment paper cut to fit the width, leaving a slight over hanging over the edges.
- Cream butter and sugar.
- Add flour, almond meal and extract.
- Beat for one minute.
- Batter will be thick and crumbly
- Spread crust dough into the bottom of the baking pan then pat down and into the edges with your fingertips.
- Bake crust as 375 F. for 10 minutes.
- Remove from oven and immediately spread peach pie filling over crust.
- Set aside while preparing the cake batter.
- Cream butter and sugar together and beat on medium for 2 minutes.
- Add eggs and extract then beat an additional 2 minutes.
- Mix in the flour and almond meal, beating on low until light and fluffy, about 3 minutes.
- Drop cake batter by the tablespoon over the top of the peach pie filling.
- Using the back of a spoon carefully spread the batter out to the edges of the pan.
- Sprinkle top with slivered almonds and granulated sugar.
- Bake at 375 F. for 30-35 minutes or until top is a golden brown.
- Remove from oven and allow to cool completely before cutting.
- Once cool cut into 9 squares.
Peach Pie Bars
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 45 minutes
- Yield: 9 1x
- Category: Dessert Bars Recipe
Ingredients
- Crust
- ⅔ cup packed brown sugar
- ½ cup
softened butter, - 1 cup flour
- ¼ cup almond meal or finely ground almonds
- ½ teaspoon vanilla extract
- Filling
- 1 ½ - 2 cups peach pie filling
- Cake Layer
- ½ cup
softened butter, - ⅔ cups granulated sugar
- 2 large eggs, beaten
- ⅔ cups all-purpose flour
- ¼ cup almond meal or finely ground almonds
- ½ teaspoon vanilla extract
- pinch of salt
- 3 tablespoons slivered almonds
- 2 tablespoons granulated sugar
Instructions
- Make the Crust/Bottom Layer
- Prepare an 8x8 inch baking pan by greasing and covering the bottom and sides with 2 pieces of parchment paper cut to fit the width, leaving a slight
over hanging over the edges. - Cream butter and sugar.
- Add flour, almond
meal and extract. - Beat for one minute.
- Batter will be thick and crumbly
- Spread crust dough into the bottom of the baking pan then
pat down and into the edges with your fingertips. - Bake crust as 375 F. for 10 minutes.
- Remove from oven and immediately spread peach pie filling over crust.
- Set aside while preparing the cake batter.
- Make the Cake batter
- Cream butter and sugar together and beat on medium for 2 minutes.
- Add eggs and extract then beat an additional 2 minutes.
- Mix in the flour and almond meal, beating on low until light and fluffy, about 3 minutes.
- Drop cake batter by the tablespoon over the top of the peach pie filling.
- Using the back of a spoon carefully spread the batter out to the edges of the pan.
- Sprinkle top with slivered almonds and granulated sugar.
- Bake at 375 F. for 30-35 minutes or until top is a golden brown.
- Remove from oven and allow to cool completely before cutting.
- Once cool cut into 9 squares.
