Peach Pie Bars
I rarely remake recipes. Even more unheard of is if I were to make a recipe twice within one week. That’s exactly what I did with these bars. This is the THIRD time I’ve made them, and second time within a week.
After taking these blueberry bars to some friends house the other day, I found myself with half of a bushel of peaches in the house. They were ripening fast and I needed to use them up as soon as possible. I decided to make these bars but with chopped peaches.
When I looked in the fridge, I didn’t have any plain yogurt, but I had some vanilla yogurt that I package up for us to take for breakfast at work every day. Since the vanilla yogurt has sugar in it already, I cut down the amount of sugar in the recipe. It worked like a charm and these bars were not too sweet.
I left the skin on the peaches for two reason. For one, it makes the recipe a whole lot easier. Second, the skin provides a subtle tartness that you lose when you peel peaches. I baked these on a Thursday night, cut them up and put them in a tupperware container to take to work. Then, wouldn’t you know it, I left the container on the counter. So my coworkers didn’t get to try them. These bars are a great way to highlight any fruit that you have in season.
One Year Ago: Peach, Bacon, and Avocado Sandwich
Two Years Ago: Blueberry Cinnamon Rolls
Three Years Ago: Black Bean Burgers and California Turkey Burgers
Four Years Ago: Caramel Almond Chocolate Cupcakes and Strawberry Peach Basil Cupcakes
Peach Pie Bars
Yield: 16 bars
Ingredients:
Crust and Topping
1 1/2 cups flour
3/4 cup sugar
pinch salt
12 Tbsp unsalted butter, chilled
Fruit Filling
2 eggs
3/4 cup sugar
1/2 cup plain Greek yogurt
6 Tbsp flour
pinch salt
1/2 tsp vanilla
~3.5 cups fresh peaches, chopped (~4 peaches)
Directions:
To make the crust and topping, preheat the oven to 350 degrees. Grease a 8x8 inch baking pan.
Combine the flour, sugar, and salt in a bowl. Cut the butter into 1/2-inch cubes, and add to the flour mixture. Use a pastry cutter to cut the butter into the flour mixture until the butter is evenly distributed but the mixture is still crumbly.
Reserve 3/4 cup of the mixture to use as the topping. Press the remaining mixture into the bottom of the pan, and bake 12-15 minutes. Cool for at least 10 minutes.
To make the filling, whisk the egg in a large bowl, then add the sugar, yogurt, flour, salt, and vanilla. Gently fold in the peaches and spoon the mixture over the crust. Sprinkle the remaining flour mixture evenly over the filling, and bake 60-75 minutes until the top is starting to brown.
Cool at least 1 hour before cutting into bars, or scoop out of the pan to serve cobbler-style.
Recipe adapted from The Pastry Queen
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
This is the perfect recipe for all of the leftover ingredients I have! Hubby made me buy a 3-pound bag of cranberries because he loves them, but you only use 12 ounces for cranberry sauce so I’ve got about 2 pounds of cranberries left to use, plus lots of pumpkins and pecans. This is definitely being made this weekend!
Oh man. That does sound good. And I know it must be if you’re repeating it because I am the same way. I’m going to make a cranberry maple pecan cake on Friday… but this is really tempting too.
Happy Thanksgiving!
Oh, man! If I only had more time for Thanksgiving dessert table – this is certainly one I would try.
Oooh this cake looks so ooey gooey and delicious! I wish there weren’t already so many desserts coming to my Thanksgiving table because I’d totally make this!
Sues
This looks super delicious and your photos look great too! Happy Thanksgiving to you and hubby!
ooooh, my, i must try this 🙂 happy thanksgiving!!
What a fabulous recipe! All the flavors sound delicious to me.
This looks amazing! It looks so moisty yum, I should try to make this sometime, Love your blog! this is my first comment for you so I thought I’d show some appreciation for your blog, because I’ve been drooling over all your recipes for a while
Shandra-http://shandrita.tumblr.com/
Your photos are beautiful! The pictures I took of the actual cake didn’t look to appealing, the photos I took of the bite sized cake bites looked pretty though lol
Good job!!
What a great recipe! You totally had me at caramel/pecan/cranberry topping.
Just finally made this cake and it is astoundingly good! Truly the best dessert I’ve had in…oh, a very long time. Thank you for your post!
I tried to be good, I really did! This cake was so delicious, I not only had seconds, I had a piece for breakfast the next day and for a snack later that day. This one goes on my Christmas menu!
beantownbaker — December 1st, 2013 @ 6:52 pm
I doubled the recipe this time and you’ll remember the middle didn’t quite bake through. It also spilled over a bit, so next time, I’ll put a pan under the cake in the oven.