If peach pie is your idea of the perfect dessert but you dread making (or rolling out) a crust, these Peach Pie Bars are the answer. They capture all the sun-kissed flavor and juicy goodness of peach pie in a simpler, sliceable, make-ahead form. 💛
A nutty whole wheat crust doubles as a golden crumble topping, and in between? A luscious filling of honey-sweetened Greek yogurt and fresh peaches that bakes into a creamy, fruity layer. Whether you’re baking for a backyard barbecue, potluck, or just because it’s peach season — these bars bring pure summer joy to your table. ☀️🥧
💛 Why You’ll Love These Bars
- Easier Than Pie – All the flavor, none of the rolling
- Healthier Twist – Whole wheat flour, Greek yogurt, and honey keep things wholesome
- Naturally Sweetened – No refined sugar needed
- Perfect for Summer Peaches – Fresh fruit is the real star 🍑
- Picnic & Potluck Friendly – Sliceable, shareable, and transportable
🛒 Ingredients You’ll Need
🧈 For the Crust & Crumble Topping:
- 1¾ cups white whole wheat flour – Adds hearty texture and a toasty, nutty taste
- ½ cup coconut sugar or light brown sugar – Naturally sweet and slightly caramelized
- ¼ tsp sea salt – Balances out the sweetness
- ¾ cup (1½ sticks) unsalted butter, cold and cubed – Ensures a tender, crumbly base
🍑 For the Peach Filling:
- ¼ cup white whole wheat flour – Helps thicken the filling without heaviness
- 1 large egg – Binds the creamy layer together
- ½ cup plain Greek yogurt (full-fat) – Adds creaminess and slight tang
- ½ cup honey – Natural sweetness that pairs beautifully with peaches
- 1 tsp pure vanilla extract – Rounds out flavor
- ¼ tsp ground cinnamon – Warm and cozy accent
- ¼ tsp salt – Enhances all the other flavors
- 2 lbs fresh peaches (4 large or 6 small) – Pitted and chopped; no need to peel 🍑
👩🍳 How to Make Peach Pie Bars
Step 1: Prep the Pan
Preheat oven to 350°F (175°C). Grease an 8×8-inch baking dish and line with parchment for easy lifting.
Step 2: Make the Crust
In a mixer or food processor, combine flour, sugar, and salt. Add cold butter cubes and mix until crumbly. Reserve 1 cup of the mixture for topping. Press the rest into the pan to form a crust.
Step 3: Parbake the Crust
Bake the base for 14–15 minutes, until lightly set.
Step 4: Mix the Peach Filling
In a large bowl, whisk flour, egg, Greek yogurt, honey, vanilla, cinnamon, and salt until smooth. Fold in the chopped peaches gently.
Step 5: Assemble the Bars
Pour peach filling over the hot crust. Top evenly with the reserved crumb mixture.
Step 6: Bake
Return to the oven and bake for 45–55 minutes, until golden and bubbling around the edges.
Step 7: Cool & Chill
Let bars cool in the pan, then refrigerate for at least 2 hours before slicing for clean cuts.
💡 Tips for Perfect Peach Pie Bars
✅ No need to peel peaches – The skin softens during baking and adds color and fiber
✅ Cold butter is key – Keep it chilled for the best crumb texture
✅ Don’t skip chilling – Helps the bars set up properly for slicing
✅ Use parchment with overhang – Makes lifting and cutting a breeze
✅ Add a touch of lemon zest – Brightens the filling beautifully 🍋
🧊 Storage & Freezing Tips
- Refrigerator: Store bars in an airtight container for up to 4 days
- Freezer: Wrap well and freeze for up to 2 months — thaw in fridge overnight
- Make-Ahead: Bake and chill up to 24 hours in advance before slicing and serving
❓ FAQs About Peach Pie Bars
Q: Can I use canned or frozen peaches?
A: Fresh is best, but frozen (thawed and well-drained) can work. Avoid canned — they’ll be too soft and watery.
Q: Can I use all-purpose flour instead of white whole wheat?
A: Yes, use the same quantity — or do a 50/50 blend for best balance.
Q: Can I substitute the Greek yogurt?
A: Sour cream works in a pinch, but yogurt gives a lighter, tangier flavor.
Q: Can I make this in a 9×13 pan?
A: You can double the recipe or expect thinner bars if you keep the same quantity.
✨ Final Thoughts
These Peach Pie Bars bring the flavor of a classic summer dessert into a more manageable, make-ahead format. The sweet fruitiness of fresh peaches mingled with creamy yogurt and honey makes each bite taste like sunshine. 🌞
Unlike a traditional pie, this version requires no dough rolling or lattice weaving — just a quick crumble crust, an easy creamy layer, and lots of ripe, juicy fruit. The natural sweetness from honey and coconut sugar keeps the flavor clean and balanced, while whole wheat flour adds subtle nuttiness that complements the peaches perfectly.
They’re the kind of dessert that looks impressive, tastes homemade (because it is), and disappears quickly from any serving platter. Plus, they’re endlessly adaptable — swap the fruit for nectarines or plums, or add sliced almonds to the topping for extra crunch.
Whether you serve these bars at a picnic, pack them into lunchboxes, or enjoy one cold straight from the fridge — they’re pure summer magic, in square form. 🍑💫
Short version
Peach Pie Bars
Ingredients
For the crust and topping:
- 1 ¾ cups white whole wheat flour
- ½ cup coconut sugar or brown sugar
- ¼ teaspoon salt
- ¾ cup unsalted butter cold cut into cubes
For the peach filling:
- ¼ cup white whole wheat flour
- 1 large egg
- ½ cup plain Greek yogurt I used full fat
- ½ cup honey
- 1 teaspoon vanilla extract
- ¼ teaspoon cinnamon
- ¼ teaspoon salt
- 2 pounds fresh peaches about 4 large or 6 small pitted and chopped into ½-inch pieces (no need to peel)
Instructions
- Preheat oven to 350 degrees F. Lightly spray an 8×8-inch baking dish with nonstick cooking spray. Line the bottom and sides with a sheet of parchment paper, leaving an overhang on two opposite sides to make lifting the bars out easier after baking.
- To make the crust, place the white whole wheat flour, coconut sugar, and salt in the bowl of a stand mixer fitted with the paddle attachment. (Alternatively, you can make the crust in a food processor or mix by hand using a pastry blender or your fingertips.) Mix briefly to combine the dry ingredients. Add the cold butter cubes and mix on low speed until the butter is broken down into small pieces and the mixture looks sandy and crumbly. When you press some between your fingers, it should just begin to hold together.
- Scoop out and reserve 1 cup of the crust mixture for the topping. Press the remaining mixture firmly and evenly into the bottom of the prepared pan to form a compact crust. Bake for 14–15 minutes, until lightly set but not browned.
- While the crust is baking, prepare the peach filling. In a large bowl, whisk together the ¼ cup white whole wheat flour, egg, Greek yogurt, honey, vanilla extract, cinnamon, and salt until smooth and no lumps remain. Gently fold in the chopped fresh peaches, being careful not to mash them. Pour the filling mixture over the hot crust and spread it evenly.
- Sprinkle the reserved 1 cup of crust mixture evenly over the top of the peach filling, breaking up any large clumps.
- Return the pan to the oven and bake for 45–55 minutes, until the topping is golden and the peach filling is bubbling around the edges.
- Let the bars cool completely in the pan on a wire rack, then refrigerate for at least 2 hours before slicing. For clean edges, run a sharp knife around the sides of the pan, then use the parchment overhang to lift the bars out onto a cutting board before cutting into squares.
- Store leftover bars in an airtight container in the refrigerator.
