Peach Bars with Canned Peaches

Print Recipe

5 from 6 votes

Peach Bars with Canned Peaches

Buttery peach bars with canned peaches. Use the crumbs for both the crust and the topping in these sweet fruit bars.

Prep Time15

Cook Time45

Total Time1

Course: Dessert

Cuisine: American

Keyword: dessert with fresh fruit, picnic, summer

Servings:

Calories: 392kcal

Author: Julie Clark

Ingredients

Crust and Topping:

3 cups all-purpose flour 390 grams
1 cup light brown sugar (lightly packed) 210 grams
1 teaspoon baking powder 4 grams
½ teaspoon salt 2 grams
¾ cup salted butter (melted) 6 ounces
1 large egg
¼ cup sour cream 60 grams
2 teaspoons vanilla extract 10 grams
1 tablespoon Turbinado sugar (or any coarse sugar, optional)

Peach Filling:

4 ½ cups canned peaches drained well and patted dry (two 23.5 ounce cans)
1 tablespoon lemon juice 15 grams
1 teaspoon lemon zest
¾ cup light brown sugar 158 grams
¼ cup cornstarch 32 grams
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg

Instructions

Preheat oven to 375ºF. Spray a 9x13 inch baking pan with cooking spray. Line with parchment paper if you'd like.
Prepare topping by using a hand mixer to mix together all of crust ingredients EXCEPT the turbinado sugar until incorporated. 3 cups all-purpose flour, 1 cup light brown sugar, 1 teaspoon baking powder, ½ teaspoon salt, ¾ cup salted butter, 1 large egg, ¼ cup sour cream, 2 teaspoons vanilla extract
Divide dough in half and spread half of the dough on the bottom of the prepared pan. Set the second half aside.
In a large mixing bowl, gently stir peaches, lemon juice, and lemon zest together. Add the ¾ cup brown sugar, cornstarch, cinnamon, and nutmeg. Gently toss together until the peaches are evenly coated 4 ½ cups canned peaches drained well and patted dry, 1 tablespoon lemon juice, 1 teaspoon lemon zest, ¾ cup light brown sugar, ¼ cup cornstarch, ½ teaspoon ground cinnamon, ¼ teaspoon ground nutmeg
Place peaches on top crust. If there is a lot of liquid in with the peaches, this could mean that the peaches were not drained and patted dry. If that’s the case, do not pour all the liquid on top of the crust. Scoop the peaches out of the liquid with a slotted spoon and place on the crust.
Sprinkle remaining half of crumb mixture over the peaches. It’s okay if there are some peaches peeking through. Sprinkle top with turbinado sugar. This is optional but gives a nice sweet crunch to the topping.
Bake for 40-45 minutes or until golden brown and bubbling.
Serve warm with ice cream or whipped cream. Or wait to cool and cut into bars.

Notes

The calories shown are based on the recipe being cut into 12 pieces, with 1 serving being 1 peach bar. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**

Nutrition