Skip to content

Peach Bars

2011 July 5
by admin

I’ve been making Lemon Bars a lot lately.  I mostly turn to that dessert when I’m feeling the need for a confident boost.  Every time I whip up a batch of those babies the Omnivore gets down on one knee and asks for my hand in marriage again.

But it isn’t really lemon season where we live; it is peach season.  Roadside markets are popping up overnight brimming with baskets of tree ripened peaches.  Festivals are taking place solely to celebrate the peach.  Original peach dessert recipes are being made in the Branny kitchen.

After devouring a pan of lemon squares, my husband asked me to make peach squares.  “Just like lemon squares, but with peaches,” he begged.  So I Googled.  Nothing really fit the bill.  But finally I worked up the courage to make my own recipe.  I knew about how thick/thin the peachy filling should be based on our favorite lemon square.  I knew I wanted thin slices of fresh peaches on top.  I knew, given the best source for peaches this side of the Mississippi, it would be hard to make anything bad.

I didn’t know it would be the best peach dessert recipe I’d ever tasted.  I didn’t anticipate my husband eating three peach squares for lunch instead of his usual roast beef sandwich.  I didn’t realize it would be so good that I couldn’t help but enter it into that weekend’s Peach Festival bake-off.

One Year Ago: Cauliflower Kuku
Two Years Ago: Hamburger Cupcakes

Peach Bars


For the filling
8 peaches, divided
3 extra large (cage free) eggs, room temperature
1 cup white sugar
1/4 cup orange juice
2/3 cup all purpose flour
2 T brown sugar
for the crust
2 sticks (8 ounces) butter, room temperature
½ cup sugar
1/4 tsp salt
1 cup whole wheat pastry flour
1 cup all purpose flour


  1. Preheat oven to 350.
  2. In a large bowl, combine flours and salt. In a mixing bowl, cream together sugar and butter. Press dough into a greased, 9×13 inch pan, building up the sides to 1/2” . Bake for 20 minutes or until puffed and lightly browned. Remove from oven and let pan cool on a wire rack. Leave oven on.
  3. Peel 5 peaches and cut into halves. You’ll have about 2.5 cups of peach halves. Puree in a food processor with orange juice until very smooth.
  4. Add eggs and sugar, puree for 30 seconds.
  5. Add flour and puree for 30 seconds.
  6. Wash remaining three peaches thoroughly. Slice very thinly. Pour pureed peach filling over cooked crust and arrange peach slices on top. Sprinkle with 2 T brown sugar. Bake 25 minutes or about 5 minutes past the point where the middle of the filling seems set. Dust with confectioner’s sugar, if desired.

Preparation time: 10 minute(s)

Cooking time: 40 minute(s)

Number of servings (yield): 12


  • Heidi @ Food Doodles

    That looks incredible!  Can’t wait for some nice local peaches because I really want to try this.  I think my hubby would love it :D

  • Kaytorade

    I miss the peaches where you’re from. They’re not as good on the west coast.

  • Courtney L.

    The powdered sugar on top is beautiful! I’m sure these taste just like summer (if summer tasted like anything!). :)

  • Elizabeth Arnold

    Yum these look amazing – thanks for sharing!  Now I’m just working out how I can make them from our much less superior peaches (I’m from the Midwest) ;-)

  • themilkmanswife

    Oh, how wonderful! These look amazing, Branny! I don’t think I’ve ever had a really good peach, they’re just not that great in Midwest. This recipe makes me want to road trip it to your area just to get some!

    • Anonymous

      Can we trade peaches for corn?

  • Jessica

    Yum! What a great idea and recipe!

  • Alida

    Yum! Those look delicious. What a great idea!

    • Anonymous

      They are delicious – hope you give them a try :)

  • Aubrey

    These look divine! The peaches + powdered sugar are just gorgeous.

    • Anonymous

      Thanks, Aubrey!

  • Cassie

    These look amazing.  I am definitely going to have to give them a try sometime soon. 

  • Jen

    yum, yum, yum. instant star in the ole GR. thanks for sharing!

    • Jen

      also, i am so impressed that you developed this recipe on your own. love it!

  • Holly

    oh my GOODNESS.

  • Kerstin

    Mmm, my mouth is watering.  Peaches are one of my favorite parts of summer!  Did you win the bake-off?!?

  • Delightful Bitefuls

    This looks incredible!!!! Not only is the presentation breathtaking it looks absolutely delicious! 

  • mama

    i loved devouring your entry in the school lobby!

  • Rhisomers

    Wow, stunning photos.  I have a sweet treat linky party going on at my blog till tomorrow night and I’d love it if you’d come by and link your peach bars up.

  • Pingback: Fruits 101: How to Pick the Perfect Produce | Yummly

  • June

    This looks beautiful. I made it today, it did not turn out well. I don’t want to be negative but it really was a major fail. Very mushy, I baked it for an hour. Any tips?

    • admin

      I am so sorry to hear that. I think my best guess would be that there was too much moisture due to variance in peach ripeness. Perhaps omitting the orange juice liquid would have helped!? I know a lot of other people who have had success with the recipe, so please don’t give up on it.

  • Pingback: Peach Apricot Slices « The Little Baker SF

  • Pingback: Peach Chicken | Branny Boils Over

  • Judy Garwood

    All responses say they haven’t tried it yet except June. Has anyone else tried it?

  • Rita Clark

    guess I will have to look into whole wheat pastry flour . I have never seen it before so yes you are right never have cooked with it . Peaches are my husband fav. thanks for the recipe and as soon as i find the flour i will be making this