Peaches and Cream Bars
User Reviews
4.9
Peaches and Cream Bars
Description
The recipe creates a crust and topping from all-purpose flour, sugar, salt, and chilled unsalted butter cut into crumbs. Part of this crumb mixture is pressed into a pan and prebaked until golden, providing a firm base. The filling blends eggs, sugar, sour cream, flour, and a pinch of salt, producing a creamy consistency that surrounds thinly sliced, pitted peaches folded in. This filling is poured over the crust and baked again, then topped with the reserved crumb mixture before a final bake until set and lightly browned.
The resulting bars have a buttery, crumbly crust with a tender, creamy peach layer, combining textures of crumb and soft filling. The fresh peach slices add natural fruitiness and slight tartness to balance the sweetness.
Leaving peach skins on simplifies preparation and adds texture, but peeling is optional. The bars require cooling before slicing to firm the filling, aiding clean cuts. These bars are a pleasing way to use fresh peaches in a substantial dessert bar form.
Ingredients
Crust and Topping
- 3 cups all-purpose flour
- 1 1/2 cups sugar
- 1/4 teaspoon salt
- 1 1/2 cups unsalted butter chilled
Filling
- 4 egg large
- 2 cups sugar
- 1 cup sour cream
- 3/4 cup all-purpose flour
- pinch salt
- 2 pounds peaches pitted and sliced thin*
Instructions
- Preheat the oven to 350ºF. Grease a 9×13-inch pan with cooking spray; set aside.
- In the bowl of a mixer, combine the flour, sugar, and salt. Mix with the paddle attachment until combined. Cut the butter into small pieces and add in a few at a time. Mix until the butter is evenly combined and the mixture appears crumbly. (This can also be done by hand with a pastry cutter or with a fork.)
- Take out 1 1/2 cups of the mixture and set aside. Press the remaining mixture into the prepared pan. Bake in the preheated oven until golden brown, 12 to 15 minutes. Let cool for at least 10 minutes.
- In a large bowl, whisk together the eggs and sugar. Add in the sour cream, flour and salt. Fold in the sliced peaches. Pour over the cooked crust.
- Take the remaining 1 1/2 cups of the dry mixture and sprinkle over the top of the peaches. Bake until the top is lightly browned and the filling is set, 45 to 50 minutes.
- Cool at least 1 hour before cutting into bars. (I find that these slice much better after they have been refrigerated for a couple of hours.)
- Store in the refrigerator.
Notes
- Leaving peach skins on helps keep preparation simple, but peeling is optional if preferred.
- Cool bars thoroughly before cutting to ensure the filling sets for clean slices.
- This recipe is adapted to feature a buttery crumb crust contrasted with creamy peach filling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24bars
Amount Per Serving
Calories 330 kcal
% Daily Value*
| Serving | 1bar | |
| Calories | 330kcal | 17% |
| Carbohydrates | 47g | 16% |
| Protein | 4g | 8% |
| Fat | 15g | 23% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 4g | 24% |
| Trans Fat | 0g | 0% |
| Cholesterol | 62mg | 21% |
| Sodium | 54mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 33g | 66% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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