When fresh peaches are in season, these delicious bars are a must! With a shortbread crust, a creamy peach filling, and crumble topping, you will love this dessert. It's easy to make and bake, and is very fun to share with friends and neighbors. We like to top ours with whipped cream or a scoop of vanilla ice cream. They are amazing cold too!
Peaches and Cream Bars
9 bars (8x8" dish)
Crust and topping:
1 1/2 cups gluten free flour (1:1 or cup for cup works great)
3/4 cup sugar
1/4 teaspoon salt
3/4 cup butter (1 1/2 sticks), chilled
1 cup sugar
1/2 cup sour cream
1/3 cup gluten free flour (1:1 or cup for cup)
pinch of salt
1 teaspoon almond extract
1 lb. peaches (about 2 large), pitted, peeled, and diced
Preheat oven to 350°F. Grease an 8x8" baking dish with cooking spray and set aside. In a mixing bowl, combine 1 1/2 cups flour, 3/4 cup sugar, and 1/4 teaspoon salt. Cut the chilled butter into small pieces and add a few at a time while mixing. Once all the butter is added, it should appear crumbly. Take out 3/4 cup of the mixture to save for the topping. Press the remaining mixture into the prepared pan. Bake for about 15 minutes, then let cool for at lease 10 minutes.
For the filling, in a large bowl, whisk together the eggs and 1 cups sugar. Add the sour cream, 1/3 cup flour, salt, and almond extract. Fold in the diced peaches. Pour over the cooled crust. Sprinkle the reserved topping over the top of the peaches. Bake for 45 minutes or until the top is lightly browned and the filling is set. Cool at least an hour before cutting into bars. Store in the refrigerator.
Gather your ingredients. You will need gluten free flour (I used Bob's Red Mill 1:1, but any cup for cup flour should work great), sugar, salt, butter, eggs, sour cream, almond extract, and peaches.
In a medium sized mixing bowl, stir together 1 1/2 cups flour, 3/4 cup sugar, and 1/4 teaspoon salt. Chop the cold butter into pieces, and while the mixer is running on low, add the butter, one at a time, until all has been added and the mixture is crumbly.
Reserve 3/4 cup of the mixture for the topping later. Press the remaining mixture into a greased 8x8" baking dish. Bake at 350°F for 15 minutes, then let cool for 10 minutes.
In a larger mixing bowl, whisk together 2 eggs and 1 cup sugar. Add 1/2 cup sour cream, 1/3 cup flour, and a pinch of salt.
Add 1 teaspoon almond extract. I swear this is what makes these so yummy! Prepare your peaches by peeling and chopping into chunks. You can leave the skin on if your prefer. Fold the peaches into the filling.
Pour the filling over the cooled crust. Sprinkle the reserved crumb mixture over the top of the peaches. Return to the 350°F oven and bake for another 45 minutes, or until the top is starting to brown and the filling is set.
Allow to cool for at least an hour before cutting.
They cut quite well when they are completely cooled, but you can also chill them before cutting, and they will do perfectly. They taste amazing warm or cold.
The shortbread crust goes so well with the creamy peach filling. These bars are such a special treat!
Try them with some whipped cream on top or vanilla ice cream on the side! Enjoy!
Recipe Source: Recipe adapted from a recipe by The Pastry Queen