Peach Bars Recipe


5 from 1 vote
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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.

5 from 1 vote (1 rating without comment)

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Recipe Review


  1. Good Food Good Friends says:

    Just went to the farmers market and I have a ton of peaches! I will be trying this recipe!!!

  2. Angie says:

    These peach bars look amazing! I love peaches.

  3. Marly says:

    I’m so sad the peach tree in our yard died…this would have been the first recipe I tried with them. Good thing the store’s not too far away. Ahh, modern life, it has its advantages. Thanks for another fabulous recipe!

  4. kelley {mountain mama cooks} says:

    Bring on the peach recipes!!! They are without a doubt my favorite fruit. Especially this time of year. Can’t wait to make these. I love a simple dessert like this and your crumb topping looks divine!

    1. Robyn Stone says:

      Thanks so much, Kelley! I’m glad to know I’m not the only one so crazy about peaches!

  5. Isa@WeLoveChicken says:

    I always have to have some cookies or cake for a afternoon coffee. today I’m going to do this. I’ll use fresh peaches, because I found them on sale and I bought a lot.

    1. Robyn Stone says:

      I can’t wait to hear how you like it, Isa! The addition of fresh peaches will be wonderful!

  6. Jamie says:

    We love this kind of treat for breakfast and snack! I would actually add fresh peaches to this as well. Perfect!

    1. Robyn Stone says:

      Thanks so much, Jamie! Fresh peaches added to this will be wonderful!

  7. Jen at The Three Little Piglets says:

    A good crust always makes or breaks a dessert for me – I’m a complete sucker for a good short bread crust!

    1. Robyn Stone says:

      Doesn’t it? I’m a sucker for a good shortbread crust, too!

  8. Rebecca says:

    Peaches and shortbread separately are my kryptonites. I would be utterly powerless against this. In short, I must make it. Soon. Come on, northern peaches!!!

    1. Robyn Stone says:

      Your description is perfect! I’m powerless against it, too. Thankfully, so is the rest of my family so I don’t eat the whole pan all by myself!

  9. In Katrina's Kitchen says:

    I am wanting to eat the whole tray. This is the kind of thing I would keep going back to all day long and cutting off just *one more* sliver. ๐Ÿ™‚

    1. Robyn Stone says:

      Do you have cameras in my kitchen? How did you know I made multiple visits to these babies during the day? ๐Ÿ™‚

  10. Tickled Red says:

    Oh my, can you bring a tray to the beach?! Simply gorgeous and tantalizing ๐Ÿ˜€

    1. Robyn Stone says:

      Thanks so much, Shari. These would be wonderful on the beach, wouldn’t they?