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Fresh Peach Crumb Bars

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Fresh Peach Crumb Bars with a buttery crust

A plate stacked with fresh peach crumb bars drizzled with icing

This simple, easy recipe can be adapted to any of your favorite fresh summer fruits!

There’s nothing like soft, fresh, dripping down your chin – juicy, sweet peaches baked in a simple crust to make me swoon. During peach season I often find myself walking through the kitchen picking up these tender, fuzzy fruits and inhaling the sweet aroma. I also dream about making these wonderful Peach Crumb Bars?

Whether eaten out of hand, diced and added to a bowl of yogurt, or baked in a luscious dessert like these Fresh Peach Crumb Bars, peaches are an amazingly delicious fruit!

A baking pan with fresh peach crumb bars topped with a drizzle of icing

These easy dessert bars can be made with many kinds of fruit or berries or a combination of both.

A blueberry and peach combo would be nice here or your favorite stone fruit. Think apricots and plums – so good! Don’t forget about apples too. Apple crumb bars with an easy vanilla icing mixed with a little bourbon is sublime – oh yes!

 

A baking pan filled with fresh peach crumb bars topped with a drizzled icing

Here are a few tips for picking the best peaches for our Fresh Peach Crumb Bars:

  • Select peaches that are firm with no shriveled skin;
  • The peaches should be very fragrant, take a whiff;
  • The fruit should be slightly soft when gently squeezed;
  • Check for bruises and avoid damaged fruit;
  • Color is a good indicator of great fruit, pick those with deep, rich hues;
  • Large peaches have the most sugar, select medium to large peaches;
  • Buy local if you can. Local peaches spend less time traveling and more time on the tree to ripen!

 

 

A bowl of diced fresh peaches tossed in sugar

These fresh peach crumb bars are easy to make.

First, a simple crust is made with butter and a few basic pantry ingredients. Half the crust is pressed into a baking dish and the other half is reserved for the crumb topping.

Next, peaches are peeled and diced and toss with lemon juice, sugar, cornstarch and cinnamon and poured over the crust. This freeform, easy dessert is perfect for the novice baker!

 

Fresh diced peaches spread over a crumb crust in a baking dish

Once the peaches are tossed in sugar they create a delicious syrupy sauce that keeps these bars juicy and loaded with peach flavor.

Fresh Peach Crumb Bars with a crumble topping ready to bake

 Top with the remaining dough, crumbled in clumps over the peach layer and bake for about 50 minutes. Done and done!
A plate of fresh peach crumb bars drizzled with icing

Refrigerate these Fresh Peach Crumb Bars before cutting for best results.

Once cooled and chilled, make a quick and easy icing by whisking together powdered sugar, almond extract and milk. Drizzle on top, cut into bars and serve!
Fresh peach crumb bars in a stack
These Fresh Peach Crumb Bars also travel well and keep for days when stored in an airtight container in the refrigerator.
A plate filled with fresh peach crumb bars topped with a drizzled icing
Make this easy crowd-pleaser with apricots, blueberries, blackberries or any combination you can dream up!

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A plate stacked with fresh peach crumb bars drizzled with icing

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4.88 from 70 votes

Fresh Peach Crumb Bars

Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hr 5 mins
Yield: 20
Course: Dessert
Author: Tricia
PRINT RECIPE
This simple, easy recipe can be adapted to any of your favorite fresh summer fruits!

Ingredients

For the crust:

  • 1 cup granulated sugar (222g)
  • 3 cups all-purpose flour (378g)
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ¼ teaspoon ground cinnamon
  • 1 cup unsalted butter cold, cut into cubes (8oz or 226g)
  • 1 large egg lightly beaten

For the peach layer:

  • ½ cup granulated sugar (110g)
  • 1 tablespoon cornstarch
  • ¼ teaspoon ground cinnamon
  • 5 large peaches, peeled and diced (about 4 to 5 cups)
  • 1 teaspoon fresh lemon juice

For the icing: (optional)

  • 1 cup powdered sugar (115g)
  • ¼ teaspoon almond extract
  • 1 tablespoon milk (more or less for desired consistency)

Instructions

  • Preheat oven to 350°F if using a glass pan, or 375°F for a metal pan.  Lightly grease or spray a 13x9-inch baking pan and set aside.

For the crust:

  • In a medium bowl whisk together 1 cup of sugar, 3 cups flour, baking powder, salt and cinnamon. Using a pastry cutter, blend in the butter until the mixture resembles coarse sand. Add the lightly beaten egg and mix until the dough starts to hold together, but is still crumbly. Gently press a little more than half the dough into the prepared pan.  
  • OPTIONAL: you can also process the sugar, flour, baking powder, salt and cinnamon in the bowl of a food processor. Add the butter and process until the mixture resembles coarse sand. Add the egg and pulse until the dough starts to hold together.

For the peach mixture:

  • In a large mixing bowl whisk together the sugar, cornstarch and cinnamon. Add the diced peaches and toss to combine. Drizzle the lemon juice over the peaches and toss to coat.  Pour the peach mixture over the crust and spread evenly.
  • Using your hands, press together handfuls of the remaining crumb topping to create clumps. Scatter the clumps and remaining crumbled topping over the fruit layer leaving some peaches showing through.
  • If using a glass pan, bake at 350°F degrees for 50-55 minutes or until lightly browned.  If using a metal pan, bake at 375°F degrees for 40-45 minutes. Cool completely then chill before cutting and icing.

To prepare the icing:

  • Whisk together the powdered sugar, almond extract and milk. Drizzle on the bars just before serving.  

Recipe Notes

(adapted from allrecipes.com)
Store leftovers in an airtight container in the refrigerator for best results.

Nutrition

Calories: 254kcal | Carbohydrates: 40g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 33mg | Sodium: 85mg | Potassium: 111mg | Fiber: 1g | Sugar: 25g | Vitamin A: 440IU | Vitamin C: 3mg | Calcium: 23mg | Iron: 1mg

Originally posted July 2014, updated August 2019

Looking for more delicious peach recipes?

Finally, if you’re obsessed with peaches like me, you might also like this Easy Peach Crumble, or these amazing Peach Hand Pies.  Another favorite is our delicious Peach & Almond Shortcake recipe perfect for breakfast, brunch or dessert!  And, just when I think I’ve had enough peaches, I made this refreshing Peach Lemonade  too!

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230 Comments

  1. Heather says

    5 stars
    Hi there! This looks like such an amazing recipe and I am making them as I type this quick question. I see these need to be refrigerated before cutting. Can they be kept at room temp after cutting or are they best refrigerated. Can’t wait to dig in! Thanks for the recipe 🙂

    reply to this comment >

    • Tricia Buice says

      Hi Heather. Yes you can keep them at room temperature but they tend to get a little juicer / softer. For longer storage we recommend refrigerating these bars, and leave out at room temperature 30 minutes before serving. Cold, warm or room temperature, they’re just great! Enjoy.

      reply to this comment >

  5. Anna Schellenberg says

    5 stars
    Just took it out of the oven. Our house smell wonderful. We could not resist to have a piece. It tasted really good. This recipe is a keeper. I think depending on what fruit is in season, blueberry could be wonderful too. Thank you.

    reply to this comment >

  6. Mary Dreger says

    4 stars
    Tasted wonderful but I don’t understand how my fellow bakers could talk about putting them in kid’s lunches or taking them to a friend’s house etc. Mine were a “bar” when I took them out of the fridge after a night of chilling, but an hour out of the fridge and they had lost their shape and were runny, falling apart in my hand. Back in the fridge over night but they remained soft and had to be eaten with a fork. Still delicious but I couldn’t transport them anywhere as a bar to be eaten in your hand easily. Any thoughts?

    reply to this comment >

      • Susanne says

        So glad I searched “fresh peach dessert recipes” when looking for something that wasn’t a pie or cobbler because I found your site. Recipes all look wonderful – can’t wait to start trying them.
        Wondering if anyone knows the best way to get rid of excess juices in fresh peaches? Unfortunately mine are overripe and too juicy (I know it said firm peaches but am going to try with some not so firm). Do I just peel and drain in a colander for 30 minutes or so? Read somewhere heating them may rid of some excess juice ? Also – has anyone tried this without peeling the peaches? Thank you!

        reply to this comment >

    • Danny says

      3 stars
      I made these recently my crumb mixture was almost like pastry consistency I converted your measurements online looks and smells amazing, must of been to much moisture not sure where from.

      Tastes awesome anyway.

      reply to this comment >

  7. Emily McGloin says

    3 stars
    I found there wasn’t enough fruit for the amount of crust prepared, even though I used 6 large peaches. I didn’t add the half cup of sugar to the fruit–glad I didn’t as it would have been far too sweet. Not a hit for my taste.

    reply to this comment >

    • Tricia Buice says

      Hi Gwen! Since I haven’t made this that far in advance, I cannot say if if will work. I would most certainly freeze the entire pan as the peaches would continue to create juice and cause the bottom crust to be soggy. Perhaps you can prep everything in advance, have it measured out (except the peaches) and peel and slice the peaches at the last minute before assembly. Or, assemble and refrigerate the morning you plan to bake. A couple of days just seems a little too long to me. Let us know what you decide and how it turns out!

      reply to this comment >

  10. Pat says

    5 stars
    Love these peach bars!!! Have made them 3 times in jsut over a week…EVERYONE LOVES them!! I used pecans in first batch, blueberries mixed with peaches in second batch, and mixed frozen fruit (blackberries, raspberries and strawberries) in 3rd batch…all were YUMMMMMMM! Everyone asked for the recipe! Thanks for sharing…

    reply to this comment >

    • Tricia Buice says

      Hi Violet! Leftover bars should freeze pretty well placed between pieces of wax or parchment paper and sealed in an airtight container. My only concern is that the bars will be a bit soft once thawed. Let us know if you freeze them and how they do.

      reply to this comment >

  15. Laura says

    5 stars
    These were amazing. I would normally skip the icing but I highly recommend… the almond extract in the icing takes the bars from good to wow. This will be a staple summer recipe from now on, thanks!

    reply to this comment >

  16. Diane M Pagano says

    5 stars
    WOW. WOW. WOW.. that is all I can say. With so many peaches from just one peach tree I had to search for some new recipes. If I could give this 10 stars I would. They were so delicious that I made 2 more batches and shared with my family. This is a keeper. Even without the drizzle they were delicious [I had to try one before I iced them] but even more so with the icing. Next time I will add Raspberries to it.
    Thank you so so much for this amazing recipe. From one Baker [I once owned my own bakery) to another -5 thumbs up.

    reply to this comment >

  21. Diana says

    5 stars
    Had some fresh peaches and was looking for a tasty recipe that wasn’t a cobbler. This recipe fit the bill.
    Couldn’t wait for it to cool to try it. Delicious and easy to make. Didn’t add the drizzle since it was fantastic without it. My peaches were small to medium sized so when I make it again I’ll use more peaches. Thanks for this keeper recipe. Will also try it with apples soon. Diana

    reply to this comment >

  22. Michelle says

    5 stars
    They were fantastic just as written. We loved it so much I made another batch for my bestie. And tomorrow I’m making them again for another family. So glad I found this one! Thank you!

    reply to this comment >

  23. Sherrille says

    5 stars
    Oh my! The aroma! I couldn’t resist, so I tasted a little corner while waiting for them to cool! My daughter-in-law is gluten free, so I made with GF flour. I think they are going to be perfect!!

    reply to this comment >

  25. Barbie says

    5 stars
    I did a quick search for a peach desert recipe to make for a potluck and discovered this one. It was absolutely amazing. Adults and children were raving over it. It disappeared quickly and my family has requested I add the recipe to our binder of absolute favorites. Based on previous comments, I left the skin on and added an additional peach. Thank you for this wonderful recipe! I will be making it again tomorrow for a picnic with friends.

    reply to this comment >

  26. Karen says

    5 stars
    I made these today and they are AMAZING! I followed the recipe exactly as listed, using 5 large juicy peaches. My only tweek was I thought I had almond extract for the drizzle but was out. I used vanilla instead and it’s still delicious! But I do think the slight almond flavor would be even better. Next time! Will definitely make this again and again during peach season. Thank you so much for this recipe

    reply to this comment >

  28. Christine says

    5 stars
    I made these for a 4th of July BBQ, and they were a huge hit! I left the skin on, which resulted in a beautiful color on the bars. My peaches weren’t huge, so I used 7 of them. Perfect recipe that I’ll definitely be making again, thanks so much!

    reply to this comment >

  29. Malissajo says

    5 stars
    Thank you for posting this! It was amazing! I made it for 4th of July and everyone was in love! The recipe says the icing is optional but I must say it is the part that made the recipe perfect! The almond was what made it even better!
    I also would use 1 more peach next time. 🙂
    Again thank you!

    reply to this comment >

  31. Tracey Seals says

    Darn, I must have done something wrong. I followed the directions explicitly but mine seem like there is too little fruit and too much of the crust and topping. Maybe I’ll try another time with more fruit. I love the idea though!

    reply to this comment >

  32. TerisaMcConnell says

    5 stars
    So I’m giving this recipe an early rating because I can tell from just reading, it’s going to be delicious! I was looking for something I can take with me to a neighborhood meeting tonight using fresh peaches I have on hand. I love the fact it can be made with other fruits as well. I’m fresh out of lemons, but after a quick run to the market, I’ll be whipping these up! I’ll try and post pics once they’re done!

    reply to this comment >

  33. Carol Cordon says

    5 stars
    These are so delicious and easy to make. They remind me of peach cobbler. Yummy! What a great treat for friends and family visits. Thank you so much for the recipe. I am looking forward to using other fruit also.
    Can these be frozen?
    Thank you!

    reply to this comment >

  34. Amanda H. says

    5 stars
    Made this today. Turned out fantastic! Thank you so much for sharing!
    *Note: I whisked most of my crust mixture together and before adding the egg I nuked it in the microwave until butter was almost melted, this seemed to make it “crumble” perfectly.
    Definitely adding this to the recipe book!

    reply to this comment >

  35. Kristin K Sholaya says

    Will leave a star rating after we eat them…..they are still in the oven. But so far so good. My foufh was not as crumbly as yours so I hopeb tg thats ok. Was easy and I had every ingredient which is very nice.

    reply to this comment >

  36. Camry says

    5 stars
    Followed the recipe exactly. It is DELICIOUS! I used white peaches, I’m sure it would be just as good with yellow peaches, or even pie cherries. This recipe is a Keeper! I love trying new recipes and sharing the results with friends. They will definitely enjoy these Fresh Peach Crumb Bars.

    reply to this comment >

  37. Delilah says

    5 stars
    Delicious! My mom gave me 5 pounds of mini peaches from her tree. I didn’t bother to peel them. I followed the recipe and doubled it, except I cut the sugar in half both for the crust and filling. I did make the icing but drizzled it sparingly. It was easy, beautiful and the peach flavor shined through. It was perfectly sweet this way. My husband, who does not like sweets at all and prefers a steak instead of cake, said this was the MOST DELICIOUS DESSERT I had ever made and to save the recipe. I am an avid baker and have made tons of desserts in my life, but this one has topped them all for my husband- wow.

    reply to this comment >

  39. Sharon says

    5 stars
    These were amazing. I did a double batch and used my large cookie tray. I also added 1 t of baking powder.
    I used canned peach halves and diced them then added some raspberries I had in the freezer.
    Definitely a keeper.
    Not sure how to share my picture.

    reply to this comment >

  40. Michelle says

    I just made this recipe and the bars are in the oven. I followed the instructions to a T and even watched the video-to make sure I didnt miss any of the steps. After all they didnt seem that hard :). The ‘crust’ part of it was way more fine and not as sticky as yours. WHY? I thought my ‘on-top’ crumb part would look like yours (the way I pictured it looking) mine was fine and I couldn’t get any of it to stick together in clumps. Butter was cold, used a pastry cutter, is there a secret I missed? Cant imagine them tasting that different although I did throw out some of the crust mixture because I didnt want the top covered and I feel my base was a good 3/4 in thick, is yours?

    reply to this comment >

      • Michelle says

        5 stars
        Hi Tricia- thanks for the reply!! They were still delicious and would definitely make again. I’m 46 and I love baking, you’d think by now I would read some reviews before the baking. I picked peaches this summer, skinned and froze them and that was what I used for the bars and wanted to throw my blueberries in there also but wasn’t too sure how they’d turn out. If I would have read some comments I would have found out. 🙂 Thanks again!!

        reply to this comment >

  41. Mimi says

    5 stars
    My family’s new favorite dessert, even picky husband who grew up having desserts every night. We skipped the frosting and served it with ice cream. We did NOT wait for it to cool before we cut into into it (it wasn’t messy). I used frozen peach slices and it was still AWESOME! Honestly, who wants to cut up 5 peaches when you can buy them already sliced up in your frozen food section at your store. It’s December here in Colorado so all that’s available is “Signature Select” sliced peaches from Greece. I’m all for helping Greece’s economy LOL! Anyway, they come in 1 lb bags so I used 2 bags or 2 lbs. (I tried one bag initially, and it definitely was not enough but we scarfed it down anyway).

    reply to this comment >

  43. Erena says

    Tricia, I made this recipe several times with peaches and it was wonderful. The dough reminds me of a German Muerbeteig. Very good! Have you ever made this recipe with apples and if yes, what did you change?
    Thank you!

    reply to this comment >

    • Tricia Buice says

      Hi Erena. I haven’t made this with apples yet, but it’s on my list! Great minds think alike you know 😉 I haven’t decided if I’ll pre-cook the apples before adding to the crust. Or, simply dice the apples and hope they cook down perfectly. Either way, I know they’re going to be great. I would also add a little cinnamon to the apples, and may use light brown sugar or a mixture of white and brown, and add a little cinnamon to the top crumble portion of the dough. Let me know if you make these with apples and thanks for the feedback.

      reply to this comment >

      • Erena says

        Hi Tricia, I made this recipe today with apples – it turned out great. I did not pre-cook the apples. I cut them into 1/8th wedges and then into thin slices. After 55 minutes in a glass dish, they were soft. I added 1/4 tsp. of cinnamon to the topping and used brown sugar and 1/2 tsp. of pie spice plus the cornstarch to the 8 cups of apples. I omitted the icing on the peach bars and did the same for the apple bars. We enjoyed them with ice cream.
        Thank you for your suggestions!

        reply to this comment >

  45. Julie says

    5 stars
    Delicious and easy to make! Love pie, but crust always takes a lot of time and TLC. This recipe was a easy no fail crust, almond extract added a little something extra, also gotta “can make that again” from my husband!

    reply to this comment >

  46. Sassy says

    5 stars
    Absolutely fresh and delicious. I had some fresh peaches that needed to be used and all the cobblers, crisps and buckles used more sugar than I wanted to use and I suspected they would be overly sweet. I wanted something that would let the peach flavor shine. This recipe did just that. I did not even add the glaze when my husband cut it and determined the recipe a success. This is a definite recipe to keep on hand when I need a light dessert to take somewhere that is pretty and delicious.

    reply to this comment >

  48. Angel says

    5 stars
    Delicious, they made a big hit. I added a cup of blueberries to the peaches. Instead of the almond extract and milk in the icing, I substituted orange juice. Definitely will make this again.

    reply to this comment >

  49. Emily S. says

    5 stars
    I made this recipe using a combination of peaches and apples. The dessert turned out amazing! We live at 9K elevation, but the bars turned out perfect without any modifications to your recipe (besides adding apples). Thank you for sharing!

    reply to this comment >

  50. Sandy says

    5 stars
    Made these this morning….OMG…good!!!!! You’ve got to try them. I followed the recipe exactly.
    TIP: to remove the peach skins, dip the ripe peach in simmering hot water for a minute. The skins will come off easily. So worth this step.

    reply to this comment >

  52. Vicki says

    5 stars
    Five stars! Followed the recipe except did not make the glaze only because I ran out of time and everyone wanted ice cream. Excellent dessert and enjoyed them being in a bar form so we could pack in lunches the next day.

    reply to this comment >

  57. Karen says

    Fantastic recipe…..here’s the fun twist that I did. Used strawberries and cherry plums then tossed with some strawberry margarita jam I made last weekend, makes a lovely dessert. Love your website, thank you for sharing

    reply to this comment >

  58. Marlene says

    Your recipe for Fresh Peach Crumb Bars was easy to follow and the very best dessert bars I have ever made. They were delicious and addicting. Could not stop eating them. This will be a recipe I will make in the summer with fresh peaches. Thank you for sharing your recipe.

    reply to this comment >

  59. Lynnie says

    5 stars
    made these yesterday. they are DELICIOUS! but after i had put them in the oven i noticed my egg in shell sitting there. Duh! but i make a blueberry buckle with similar topping so i said ‘oh well’. guess what…they were still wonderful. waited till cool to gently cut. they cut fine. And they were fabulous. i didnt frost since i messed up anyway, and for just myself didn’t need more sugar. Will definitely will make again and serve to company.

    reply to this comment >

  60. Michelle says

    Can the peach filling be made and frozen to be used later? Or would it be best to can or freeze the peaches and then make this? I love this recipe and want it all year round!

    reply to this comment >

    • Tricia Buice says

      Hi Rosa. I have not tested this recipe without the egg and worry it will not hold together as well. Another reader commented that they had forgot the egg and they turned out okay. It may need something to help it bind together. Good luck.

      reply to this comment >

  63. Karen says

    I’d like to give this bar a try with a mixture of fruit I have on hand…apple/cherry/blueberry…since I won’t be cutting “five large peaches”, how many cups of mixed fruit do you think I should use?

    reply to this comment >

  64. Deborah Keck says

    I only have canned peaches at this moment, can I use the Peach Crumb Bar recipe using those and should I add or remove anything to the peaches? Should I drain them or use the juice too? Thank you so much!! Debbie Keck

    reply to this comment >

    • Tricia Buice says

      Hi Deborah. If these are home canned peaches or store-bought be sure to drain first. If the peaches are packed in syrup, you may want to reduce the amount of sugar to 2/3 cup, but still drain the peaches. Good luck! Let us know how they turn out for you using canned peaches 🙂

      reply to this comment >

  65. Cindy says

    5 stars
    I have never before commented on a recipe on Pinterest. I made these today with gluten free flour and they are amazing. So easy and so delicious! My family loves them and I will be sharing them with friends as well. Thanks for the great recipe!

    reply to this comment >

    • Tricia Buice says

      Hi Cat. I haven’t tested these in an 11×7 inch pan but am sure it will be fine, just a little thicker. Note the temperature changes if using a glass pan vs. metal. I would start checking them at 40 minutes, but it will most likely be 45-50 minutes for baking time. Good luck and enjoy!

      reply to this comment >

  67. Sana says

    5 stars
    These were a hit with my family! Followed the recipe exactly, but substituted almond extract for vanilla as I didn’t have any almond at home.
    Will definitely make again 🙂 Thank you!

    reply to this comment >

    • Judy says

      5 stars
      Perfectly delicious! Every crumble dish I have tried through the years started out looking delicious but the final result was a sad disappointment. But these crumb bars are the answer to that. My husband had five once the bars cooled. Thank you!

      I used strawberries and blueberries along with the peaches and added lemon juice and lemon zest to the icing.

      reply to this comment >

        • Tricia Buice says

          Hi Jackie. Thanks for the great question! I haven’t tried freezing the filling, pre-mixed. But it sounds pretty awesome! I would use frozen peaches, slightly thawed, for these bars. What a wonderful treat in the dead of winter!

          reply to this comment >

          • Jane says

            Hi! I want to make this recipe now but all I have is frozen peaches. I should partially thaw the peaches? I want to make sure I make them correctly as I love me some good peach desserts! Thanks!!

      • Tara says

        5 stars
        You know when you see amazing peaches at the farmer’s market and just have to get them? Well, that happened. Fresh peaches in hand, I start the search for a good fresh peach recipe on Pinterest. The picture caught my eye first. I had all the ingredients. These were amazing! Fresh peach taste, light crust, just enough cinnamon. My sister came over for dinner and loaded up a plateful to take home. This recipe is a keeper. Thank you.

        reply to this comment >

  68. Merrilee Hupp says

    5 stars
    My husband and neighbor said these bars were the best they’ve ever tasted. I did not put the icing on top. Wondered if anyone had tried a sugar substitute like applesauce in the peach mixture.

    reply to this comment >

  73. Julie G says

    5 stars
    Another 5 * recipe! I used the food processor method for the crust and topping which made for ease of preparation. Got my husband to peel the peaches with me and I cut them up for the filling. This really was a breeze to put together. I baked mine in a metal pan, as directed, for 50 minutes. Only substituted vanilla extract for the almond in the glaze (I was fresh out of it) and glazed it with the same diagonal crisscrossed pattern as you did because it was so pretty. The crust was extremely tasty and the peaches were baked perfectly. They cut so nicely and I’m sending them to work with my husband for his co-workers. Of course we kept a few for ourselves! Your recipes are always tried and true…never fail for me.
    Hope you’re having a great summer Tricia! XO

    reply to this comment >

  87. Maureen | Orgasmic Chef says

    I can't wait til you give summer back and I can make these gorgeous bars. Or some of those other things peachy. We're enjoying beautiful navel oranges though so it's not 100% bad. Think of me freezing my tootsies off eating oranges. Not a pretty picture so send summer soon.

    reply to this comment >

  91. Wendy says

    It's Monday. Is it too early for me to be planning what I am going to bake this weekend? I hope not, because once I saw these bars, I knew I had to make them asap…..because you don't live close enough to share. 🙂 I wish! My mom and siblings live in an area of SC where lots of peaches are grown (more than in Georgia!) . When I visit in the summer, I love to go peach picking. The orchard

    reply to this comment >

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