Peach bars make a wonderful make-ahead breakfast, delicious snack, or an amazing dessert. Made with shortbread and a oat crumble, these peach bars are a favorite!
I’ve been all about peaches lately. I know I have. But when the season is here, I jump right smack dab into the middle of it with my mouth wide open. Last week, I shared a recipe for making peach jelly that extend the peach season throughout the year. These bars use 1 half-pint jar of them or you can simply buy some in your grocery store if you prefer. Either way works fine for these bars.
My peach bars are fairly similar to my other bars that I love to make – peanut butter and jelly and lemon to name a couple – in that they start with that delicious short bread crust. That crust makes my mouth water just thinking about it.
How could any bar not taste out of this world with that as it’s crust?
But, the filling and the topping really do make this peach bar something extra special. A sweet layer of peach jelly topped with a crumb topping of walnuts and oats!
These bars are wonderful to make ahead for breakfast on the go, or to enjoy with a cup of coffee or tea. They are also sturdy enough to be made ahead and packaged to take along on a camping or road trip. Nothing beats homemade goodness when you are out on the road traveling!
And if peach isn’t your thing, you can easily switch out the flavor of the preserves or jelly to one that your family does enjoy. Strawberries, grape, blackberry, or even fig work well.
The possibilities are endless!
Here’s the my peach bars recipe. You will LOVE them!
- 1 half-pint jar peach jelly
- ¼ cup all-purpose flour
- ¼ cup brown sugar, packed
- 3 tablespoons butter
- ¼ cup quick-cooking oats
- ¼ cup chopped walnuts
- pinch salt
- Make according to shortbread crust instructions.
- Spread peach jelly evenly all over the crust.
- Combine flour, sugar, and butter in a medium bowl with a pastry blender or fork. Stir in oats, walnuts and salt.
- Spread crumb topping evenly over filling.
- Bake at 350 degrees for 15-20 minutes until the top is lightly browned.
- Remove from the oven and allow to cool completely before cutting, about 45 minutes to an hour.
- Cut in equal rows of 3 x 3 or 4 x 4 depending on how large you would like your bars.
- Cover tightly with plastic wrap, under a cake dome or store in an airtight container.
I hope you enjoy these as much as we do!