Peach and Raspberry Pie Bars

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Grab some end-of-summer peaches and start baking!  Start with these Peach and Raspberry Pie Bars…

Peach and Raspberry Pie Bars

You know how sometimes you have an idea?  An idea for a recipe that you know is going to work no matter what?  Or maybe you just think I’m crazy because you don’t really have ideas like that… and you just like to find recipes on the internet and try them out and hope that they work.  You’ll have to excuse my brain… which is on overdrive 100% of the time trying to figure out what to bake next.  The peaches in my head told me they’d be good with raspberries in a pie-sort-of-dessert.  And that’s where the idea for these Peach and Raspberry Pie Bars comes from.  This all happened one morning on the treadmill, by the way (the idea, that is).  See?  I told you I might be crazy.

Peach and Raspberry Pie Bars 1

I have a secret about how I keep my flour organized in my kitchen:  I use a special, large, airtight container to hold my flour, but I don’t like to take it out of the bag.  Instead, I place the bag in the container, and as I use the flour, I tear down the top of the bag little-by-little so it’s easy to scoop out the flour from inside the bag.  This is the way I keep track of what flour I’ve purchased (and how new it is).

Peach and Raspberry Pie Bars 2

Anyway……………….. this is what the crust is going to look like after you mix it all up with your mixer.

Peach and Raspberry Pie Bars 3

Get yourself some clean hands and use them to press the crust into the pan and slightly up the sides.

Peach and Raspberry Pie Bars 4

Bake the crust until it’s golden brown.

Peach and Raspberry Pie Bars 5

Mix peaches with sugar and spices (if you need help on how to peel the peaches, visit this post:  How to Peel Peaches).

Peach and Raspberry Pie Bars 6

Next comes the topping.

Peach and Raspberry Pie Bars 7

The topping ingredients are mixed with butter to make a crumbly mixture.

Peach and Raspberry Pie Bars 8

For assembly:  the peaches are spread on top of the baked crust.

Peach and Raspberry Pie Bars 9

A few raspberries are scattered on top.

Peach and Raspberry Pie Bars 10

The crumbly topping mixture comes next, and then into the oven it goes!

Peach and Raspberry Pie Bars 11

Once the pie bars have cooled completely, use the handles of the parchment paper to gently lift them out of the pan and onto a cutting board.  Use a knife to loosen the edges if you need to.

Peach and Raspberry Pie Bars - on

Cut these into beautiful squares and serve them up to peach and pie lovers everywhere.  My little treadmill dessert “idea” turned into a big hit around the house.  We had relatives visiting, and they seemed pretty happy to be munching on these for dessert and for breakfast too.  They were gone almost immediately.  So like I said before, grab those peaches and get to work.  Pie bars kind of have a way of making people happy.

Thanks for hanging out with me and my peaches this week 🙂  That’s my last peach recipe of the summer.  At least, I think so…

Peach and Raspberry Pie Bars

Yield: 4 dozen bars

Prep Time: 50 min

Cook Time: 1 hour


1 cup (2 sticks) unsalted butter, at room temperature
1/2 cup granulated white sugar
2 cups All Purpose Gold Medal® Flour
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon kosher salt

4 pounds (about 6) peaches, peeled, pitted & sliced into wedges
4 Tablespoons (1/2 stick) unsalted butter, melted
1/3 cup packed light brown sugar
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg

2 cups quick cooking oats
1 1/3 cups All Purpose Gold Medal® Flour
1 cup packed light brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup (2 sticks) cold unsalted butter, cut into pieces

1 1/2 cups fresh raspberries


1. Prepare the crust: Preheat the oven to 375°. Line a 9x12-inch baking pan with parchment paper (you want the parchment to come up the sides so you can use it as "handles" later to lift the dessert out of the pan). With an electric mixer, beat the butter with the sugar at medium speed until light and fluffy, about 2 minutes. At low speed, beat in the flour, spices and salt until a soft dough forms. Use clean hands to press the dough over the bottom of the prepared pan and 1/2 inch up the side in an even layer. Bake in the center of the oven for about 15 minutes, or until the crust is golden and set. Let cool on a rack.

2. Meanwhile, prepare the filling: Place the peaches in a large bowl. Drizzle in the butter and stir in the sugar, cinnamon and nutmeg.

3. Prepare the topping: In a large bowl, mix the oats with the flour, light brown sugar, cinnamon, baking soda and salt. Using fingers (wash your hands and take off your rings first!), squeeze the butter into the oats & sugar and crumble together until the mixture resembles coarse meal. (Alternately, you can use a pastry cutter, but ultimately you'll want to just use your hands).

4. Assemble the bars: Spread the peach filling over the crust. Scatter raspberries on top and then the crumbs. Bake in the center of the oven for 50 to 60 minutes, or until the topping is golden. Let cool completely on a rack before cutting into 2-inch bars. It's even better if you have time to refrigerate the bars until chilled and then cut from there. Once the pie bars have cooled completely, use the handles of the parchment paper to gently lift them out of the pan and onto a cutting board. Use a knife to loosen the edges if you need to.


*Store the bars in a covered container in the refrigerator until ready to munch.


Disclosure:  This recipe was written for Gold Medal Flour, a product that I use every day in my kitchen.

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Lori Lange of Recipe Girl

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  • Karen wrote:

    I made these exactly as directed, and they were delicious! These got rave reviews at a family weekend, and I think will be requested every year from here on out. Thanks for the great recipe! Loved by everyone ages 3 to 93!

    • Lori Lange wrote:

      Happy to hear!

  • Joanna wrote:

    These look fabulous! can’t wait to try them! I was wondering if I wanted to halve this recipe and bake it in an 8×8″ pan, would it mess up the recipe? and what would the baking time be?

    • Lori Lange wrote:

      I haven’t tried halving the recipe, but it might work 🙂

  • Lisa wrote:

    I noticed there is no raspberries in your recipe, searching for something to do with peaches…

    • Lori Lange wrote:

      no raspberries? What do you mean by this?

  • Carolyn wrote:

    These are gorgeous, Lori. What a great way to use the end of summer produce.

  • Barb wrote:

    Only one word is necessary: FABULOUS!! Thanks!

  • Luv What You Do wrote:

    Wow, these look incredible! I love peaches and I bet they are great with the raspberries!

  • Nutmeg Nanny wrote:

    Pie bars are one of my favorite desserts 🙂 yours looks delightful!!

  • Cookie and Kate wrote:

    Peach and raspberry is one of my very favorite summer flavor combos. These bars sound so great, Lori!

  • Ashley@BakerByNature wrote:

    These bars are spectacular, Lori! I can’t even get over how hungry they’re making me right now.

  • lorraine wrote:

    Wish you had pinterest available on your site.

    • Lori Lange wrote:

      I do! It’s at the bottom of each post. I use Pinterest a lot, so I downloaded a “pin it” feature on my bookmarks bar so I can easily pin from other sites. Something to consider.

  • Sue wrote:

    I’m making these right now..just an FYI you left out putting the rasp on top of peaches in directions. I just know someone is going to ask you about it 🙂
    I’m not sure I’m going to be able to let these cool before I dig in!

    • Lori Lange wrote:

      Oh gosh, I’ll go back and edit- thank yoU!

  • Laura Dembowski wrote:

    Never enough peach recipes! These look like an awesome end to summer!

  • Joshua Hampton (Cooking Classes San Diego) wrote:

    That’s how I store my flour too. I never take them out of the bag and I stash them in airtight containers. Anyhow, these peach bars are so lovely. I need to smell these baking in my kitchen. Thanks for the recipe.

  • Paula F wrote:

    Thank you for sharing this yummy recipe! I made them yesterday and everyone loves them! They will not last long in my house!

    • Lori Lange wrote:

      Glad to hear they were a success!

  • Nik@ABrownTable wrote:

    I love raspberries and peaches and these look divine those bars!

  • Jen @ Jen’s Favorite Cookies wrote:

    This is my kind of pie… the kind that I don’t have to fuss with to make it pretty! And I love the tip about the flour. I sometimes keep flour in the bag in a separate container, but never thought to tear it down so I can see how much is left. That’s brilliant!

  • Kumar’s Kitchen wrote:

    adorable peach bars,loved the recipe and the raspberries dotting it…beautiful clicks 🙂

  • Maegan @ The BakerMama wrote:

    These look fabulous, Lori! Love your tip on storing flour! I’m definitely going to start doing that!