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!

Peach Bars | Add a Pinch

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?

Peach Bars from

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!

Peach Bars Recipe | Add a Pinch

5 from 1 vote
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!
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 16


For the Crust:

For the Filling:

  • 1 half-pint jar peach jelly

For the Crumb Topping:

  • 1/4 cup all-purpose flour
  • 1/4 cup brown sugar, packed
  • 3 tablespoons butter
  • 1/4 cup quick-cooking oats
  • 1/4 cup chopped walnuts
  • pinch kosher salt


For the Crust:

  • Make according to shortbread crust instructions. Place into a 9/x13 pan.

For the Filling:

  • Spread peach jelly evenly all over the crust.

For the Topping:

  • 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.


Calories: 254kcal | Carbohydrates: 28g | Protein: 2g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 122mg | Potassium: 40mg | Fiber: 1g | Sugar: 13g | Vitamin A: 421IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

I hope you enjoy these as much as we do!

Robyn xo

Welcome to Add A Pinch

About Robyn

Robyn Stone is a cookbook author, wife, mom, and passionate home cook. Her tested and trusted recipes give readers the confidence to cook recipes the whole family will love. Robyn has been featured on Food Network, People, Southern Living, and more.

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Recipe Review


  1. That lead photo is just gorgeous, Robyn! Everything about those bars is calling to me…the shortbread crust, the sweet peaches and that topping. Oh, that topping!

    1. Thank you so much, Dara. That means the world coming from you and your mad photography skillz!

  2. Wow!!! This sounds great! That crust sounds so fantastic. Will have to check farmer’s market for some perfect peach preserves to make these. Thanks for a good ol’ peach recipe to help support my farmer’s market!!

  3. Robyn, I’m all about the peaches too. I’m going to make peach preserves this week and can’t wait.

    LOVE these yummy bars!

    1. Haven’t the peaches been amazing this season? I’m constantly buying more and more and more of them!

  4. First, I couldn’t wait to lick over and see the peach bars and now that I see the walnut topping I’m even more in love. This just sounds amazing!!

    1. Thanks so much, Cathy! They are delicious and you are right, that walnut oat topping takes them over the top!

  5. I always make too many jars of peach preserves. I just seem to get carried away with all that fresh peach goodness and can’t help myself. This is going to be a fantastic way to use some of them! Thanks for a wonderful recipe, Robyn.

    1. Haven’t the peaches been fantastic this year? I hope you enjoy these bars. I know your preserves have to be amazing!

  6. I’m really struggling not to blog my calories for the day and make this now! And yeah, that crust must be amazing.

    1. I’m with you. Here’s an idea, I’ll make a pan of these bars and we’ll share! I think Randy would love it, too.

    1. Thanks, Shelly! I’ve worn a path to the pan of them on my kitchen counter!

  7. These peach bars looks awesome. I just got some peaches from my In-Law’s garden and can’t wait to make your peach jelly and these bars. I love that crumble topping!

    1. Thanks so much, Amy! I can’t wait to hear how you like the jelly and these bars. We can’t get enough of them!