Peach and Raspberry Pie Bars

This post may contain affiliate links.

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.

You Might Also Like...
Lori Lange of Recipe Girl

Meet The Author: Lori Lange

Leave a Comment

Your email address will not be published. Required fields are marked *


  • Kelly Senyei | Just a Taste wrote:

    These look absolutely incredible and feature one of my all-time favorite fruit combos! YUM!

  • Maria wrote:

    Great summer dessert!

  • Connie Landwehr wrote:

    I am concerned that the filling will be so juicy it will be very messy. I see you have flour in the topping…does that thicken up the juice from the peaches?

    • Lori Lange wrote:

      Perhaps… I didn’t have any problems with it being messy. We served it on plates with a fork. Turned out just like you see in the photos!

  • Carla wrote:

    I love how you captured summer in these bars. I better make a big batch before it’s too late!

  • Joanne wrote:

    Umm yeah, this recipe DEFINITELY works. Love the peach raspberry combo!! And also that this is half cake, half pie. The best of both worlds.

  • Joanne T Ferguson wrote:

    G’day and this looks delicious, true!
    LOVE the flavor combination and WISH could taste some of this now too!
    Cheers! Joanne

  • Annamaria @ Bakewell Junction wrote:

    I think I have the same pan as yours and I love it. Usually get my ideas in the shower. These bars look delicious.

  • najwa kronfel wrote:

    These pie bars look really yummy Lori!

  • Stacy | Wicked Good Kitchen wrote:

    Lori, we are too much alike! I do the same with baking ideas…the best ideas come just before sleep (because I cannot turn my brain off) and while in the shower or tub, LOL. We even do something similar with flour. I have several airtight bins. But, instead of tearing away at the bag, I cut off the label and hold it up to the side (where I can see thru the container) then pour in the flour. Fresh is always best. This way, I know which brand and type I am using…bleached, unbleached, bread, pastry, etc. Beautiful pie bars and a great summer fruit and berry combo! Thanks for sharing!

  • Shannon @ Pretty Plain Janes wrote:

    Oh. my. holy. YUM! Ah! These have me drooling!! Can’t wait to give these a try- they look incredible!
    XO- Shan

  • Jenne wrote:

    This is such a great dessert for this time of year. The peaches here in Texas are super pretty. This is on my to-do list for sure!

  • Anna @ Crunchy Creamy Sweet wrote:

    These bars sound fabulous! I love your flour tip!

  • Jessica@AKitchenAddiction wrote:

    Pie bars definitely have a way of making people’s days! These look so good!

  • Sommer @ ASpicyPerspective wrote:

    Mmmmm! Lori, these look simply amazing!

  • Mason Canyon wrote:

    I’ve been looking for a new peach dessert recipe since my peach cobblers come out gummy. This looks easy and delicious, a combination I love. Thanks.


  • Sheila Johnson wrote:

    I love any kind of bar and any thing with peaches! These look yum! I just made peach jam…so good cant’ stop eating it! Beautiful pics BTW ; D

  • dc wrote:

    Now I want a new flour container and some peach raspberry pie bars!

  • Katrina @ Warm Vanilla Sugar wrote:

    Love these! Such a fabulous bar!

  • Tieghan wrote:

    I totally know what you mean when you have an idea and you just no it is going to be good. I LOVE those!! They make things easy and good!

    These bars are gorgeous and I love the raspberries with the peaches. That sounds like and amazing combo!

  • Averie @ Averie Cooks wrote:

    Gorgeous. Fab flavor combo!

    Thank you for saying how you store your flour in the bag IN the jar. I have wanted to switch to jars and have for some dry goods, but not flour b/c I dont want the old flour mixed in with the new and swirling around in one jar. I do believe flour is one of those things that’s better when it’s fresher, and not having some flour that’s like 3 years old and those traces, in with my brand new flour, ahhh…lightbulb moment. Thanks, Lori!