Peaches and Cream Bars a la Mode – a summer dessert at its best! These quick and easy crumb bars use peach pie filling, are finished with a sweet cream glaze and served with a scoop of vanilla ice cream. Perfect for warm-weather gatherings.
If one fruit defines summer for me, it’s peaches. I love them in drinks, ice cream, cakes and bars. For summer desserts I favor recipes that are simple and fast so you can spend more time outside and less time in the kitchen.
These Peaches and Cream Crumb Bars capture summer in a bite: a buttery crumb crust and topping, a layer of peach filling and a light cream glaze. I used Lucky Leaf Premium Peach Pie Filling for large peach slices and true peach flavor. Serve warm or at room temperature with a generous scoop of vanilla ice cream for the full a la mode experience.
I adapted a favorite crumb bar base, simplified the sugar to granulated, and left out the sour cream layer. The glaze is a silky powdered-sugar and cream drizzle poured over cooled bars. These bars are ideal for summer birthday parties, brunches, family gatherings (double the recipe for a 13″x9″ pan) or relaxed Sundays.
Peaches and Cream Bars a la Mode
Pin Recipe
Ingredients
for the crust and topping:
- ½ cup unsalted butter melted and cooled
- ½ cup granulated sugar
- 1.5 c all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
for the filling:
- 1 cup Lucky Leaf Premium Peach Pie Filling
- ½ cup powdered sugar sifted
- 2 teaspoons whipping cream
additional:
- vanilla ice cream
Instructions
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Grease an 8″ square baking pan or line it with parchment paper. Set aside.
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Preheat the oven to 375°F (190°C).
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In a medium bowl, whisk together flour, granulated sugar, baking soda, baking powder and salt.
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Stir in the melted, cooled butter with a fork. Reserve about ¾ cup of the mixture for the crumb topping and set it aside.
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Press the remaining mixture firmly into the bottom of the prepared pan to form the crust.
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Spread the peach pie filling evenly over the crust.
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Crumble the reserved topping mixture with a fork until coarse crumbs form and sprinkle over the peaches.
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Bake for 20 to 23 minutes, until the topping is golden and the filling is bubbly.
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While the bars bake, whisk the sifted powdered sugar with the whipping cream until you reach a pourable glaze; add a little more cream if needed.
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Allow the bars to cool to room temperature in the pan, then cut into squares.
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Drizzle the glaze over each bar and serve with scoops of vanilla ice cream.