White Peach Bars

The perfect late summer dessert - juicy white peaches baked in a buttery shortbread crumble crust

White Peach Bars ~ these are thing things summer dreams are made of, with delicate and juicy white peaches baked up in a butter golden shortbread crumble crust !

'Delicate white peaches baked up in a buttery shortbread crumble crust.

The perfect late summer dessert - juicy white peaches baked in a buttery shortbread crumble crust

Apparently, farmers used to throw white peaches in the trash, thinking the easily bruised, pale fruit couldn’t compete with sturdy, bright yellow peaches in the supermarkets of America. I’m so glad they finally realized there was a taste for this beautiful, delicate variety. When you bite into a white peach there’s a hint of floral, and they’re sweeter, and less acidic than the yellow ones. I add a touch of fresh lemon juice to balance out that sweetness. Their pale flesh bakes up to a gorgeous blush color when you leave the peel on. I almost always leave the peel on stone fruit because that’s where so much of the flavor and color is. They are so appealing baked up into these crumble squares. Serve warm with a little creme fraiche or vanilla bean ice cream.

white peaches

I like to use ripe but firm fruit to bake with. The baking softens it and brings out the juiciness , but firm fruit holds its shape so you don’t end up with mush. You really only need 2 good sized peaches for this dessert.

Buttery White Peach Crumble Bars

You might be able to tell from the wan light in the photos that we’ve been having some unusual rain here in Southern California. Even some lightning, which for us is pretty exotic. These white peach bars are a lovely summer treat that hints of fall, and it’s especially wonderful when you are a little sick of frozen, no-bake, and otherwise chilly desserts. It’s absolutely divine with coffee for breakfast.

Delicate White Peach Crumble Bars

I used vanilla in the shortbread dough, but it occurred to me as I was taste testing these that maybe a hint of cinnamon or other warm spice would also be nice. Possibly cardamom, nutmeg, or allspice…choose only one, and just use a pinch,  so as not to overpower. If you’re feeling rich, vanilla bean would be incredible. You can see how divine the texture is in the photos…

White peach crumble bars

So many ways to enjoy peaches when they’re around for all too brief a time…I recently made BOURBON FRIED PEACHES WITH ICE CREAM ~ the bourbon is such a nice touch. But probably the simplest way to eat ripe summer peaches is on a stick, aka my RIPE PEACH POPSICLES.

The perfect late summer dessert - juicy white peaches baked in a buttery shortbread crumble crust
3.62 from 39 votes

White Peach Bars

White Peach Bars ~ these are thing things summer dreams are made of, with delicate and juicy white peaches baked up in a butter golden shortbread crumble crust!
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 45 minutes
Yield 9 servings
Author Sue Moran



  • 2 large ripe but firm white peaches
  • 1 Tbsp fresh lemon juice
  • 1 Tbsp cornstarch


  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 2/3 cup sugar
  • 1/2 tsp salt
  • 1 tsp vanilla extract
  • 1/2 cup oat flour (substitute regular flour if you like)
  • 1 1/2 cups all purpose flour
  • 2 Tbsp rolled oats, quick cooking or regular


  • Set the oven to 350F. Lightly spray a 9x9 baking dish. I like to line it with a piece of parchment so I can lift out the bars for neat cutting, but this isn't necessary.
  • Wash and slice the peaches, but do not peel them. Put the slices in a bowl and toss gently with the lemon juice and the cornstarch. Set aside.
  • Cream the butter and sugar together and then beat in the salt and the vanilla. Blend in the flours and stir just until the mixture comes together in a crumbly texture. Do not add the rolled oats at this time.
  • Take about 2/3 of the dough and press lightly into the bottom of your prepared baking dish. Flour your hands if the dough is too sticky to pat down.
  • Give the peaches a final toss and lay them out across the dough. If they are super juicy, don't add all the extra juices.
  • Mix the oats into the remaining dough with your fingertips. Crumble it over the peaches. Don't worry about covering all the fruit, some can peek through.
  • Bake for about 40-45 minutes, until the crust is just beginning to turn golden around the edges and the fruit is bubbling.
  • Let cool a bit before cutting.
The nutritional information for recipes on this site is provided as a courtesy and although theviewfromgreatisland.com tries to provide accurate nutritional information, these figures are only estimates.


  • Use ripe but firm fruit. Too much juice will make the bars soggy.
  • If you need to do some of the work ahead of time, make the dough and pat the crust into the pan, but don’t slice or add the peaches or topping until ready to bake.
  • Don’t store these under plastic, they will become too moist. A loose layer of foil is fine.
  • These are best eaten the day they are made.

make it your own:

  • Any not-too-juicy stone fruit would work with these bars. Firmer Italian plums would be a good choice, as would apricots, nectarines, and firm pluots.
  • Add vanilla bean to the crust, or a dash of spice like cinnamon, cardamom, nutmeg, or allspice.
  • Substitute almond extract for the vanilla and add sliced almonds to the top crust.
  • You can leave out the oat flour and just use all-purpose flour. You can use white whole wheat flour in place of the all-purpose flour.
  • A good gluten free flour blend should work well with this recipe.
  • Make this in a round 9 inch cake or tart pan and serve it in wedges.
  • I don’t think it needs a glaze, but you could make a simple drizzle out of the leftover juices and some confectioner’s sugar. Drizzle the squares before serving.

White Peaches baked in a vanilla shortbread crumble crust


Don’t forget to pin these white peach bars!

White Peach Bars pin


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  • Reply
    Katie Lentz
    September 25, 2020 at 3:25 pm

    5 stars
    Oh, and I use almond flour (almond meal) in place of the oat flour. I have another recipe that I love that requires it but I never knew what to do with all the extra before this recipe! It really is a favorite around our house! We did cherries this summer with it as well!

    • Reply
      September 25, 2020 at 4:17 pm

      Thanks Katie, I love the idea of using almond flour!

  • Reply
    Katie L
    September 24, 2020 at 6:57 am

    5 stars
    I made these ALL summer. I’d like to try making a fall version with thinly sliced apples. Think it will work? Any tips?

    • Reply
      September 24, 2020 at 10:12 am

      Gosh I never thought about apple pops, you’re so creative Katie. I think maybe puree (aka applesauce) might work, in the same way as with the peaches. I’m not sure, though. Worth a try!

  • Reply
    August 14, 2020 at 11:05 am

    5 stars
    These are absolutely “to die for!” A well-deserved treat in this summer of Covid-19. I made these as a dessert for four during a “quarantini” gathering on our pack portal in Santa Fe. Our Peaches from Colorado are luscious this time of year. I want to make another batch…and another…as long as I can get these glorious Peaches. My question: can I freeze these bars and expect them to thaw successfully? Maybe needing a quick pop in the oven to crisp the crisp? I look forward to you cookbook after years now as a true follower. I look forward to each of your email visits to my kitchen! Stay safe…and thanks again, Barbara in Santa Fe

    • Reply
      August 14, 2020 at 12:28 pm

      Hey Barbara, thanks for the glowing review! These bars should freeze nicely for you.

  • Reply
    lisa g.
    May 11, 2018 at 11:21 am

    These look delicious! Will make!

  • Reply
    August 11, 2017 at 11:11 pm

    Sue, I have small peaches. They are from my mother’s tree, I really want to try this recipe but I am afraid I won’t put enough in… when you use 2 large ripe peaches; is that 3-4 medium? I am looking for a weight because large is subjective and the last time I tried a recipe large was just not enough to flavor what I had.

    • Reply
      August 12, 2017 at 9:04 am

      Just slice up enough peaches to cover the whole surface of the bottom crust, Susie, I’m not sure about the weight so I can’t say. There is some leeway as to how thick your peach layer is. If your peaches are small, try starting with 4.

  • Reply
    June 29, 2017 at 2:45 pm

    Doesn’t the skin get tough when you leave it on and bake with it on?

    • Reply
      June 29, 2017 at 3:25 pm

      No it stays nice and soft, Carol, probably because of all the moisture from the peaches that gets released as they bake.

  • Reply
    Ann T.
    March 4, 2017 at 7:10 pm

    Could I substitute coconut oil for butter?

    • Reply
      March 4, 2017 at 7:51 pm

      I haven’t tried but I’d love to know how it works if you try it Ann 🙂

  • Reply
    July 8, 2016 at 11:57 am

    I couldn’t find white peaches anywhere but I did find “peach pie” peaches. I assumed they would be all adorably sweet and tender. Holy TART!!! I ended up drizzling a good bit of honey over the peaches before adding the crumble. Turned out very good but still, much more tart than expected. lol

    • Reply
      July 8, 2016 at 12:29 pm

      White peaches are less tart than regular peaches, for sure, but fruit varies quite a bit, so it’s always a good idea to taste test first!

  • Reply
    July 21, 2015 at 10:23 am

    These sound so delicious! I’m going to have to keep them in mind for the next time I accidentally buy way too many peaches at the farmer’s market. 🙂

  • Reply
    Jennifer @ Seasons and Suppers
    July 21, 2015 at 7:52 am

    What a perfect summer, sweet treat! Love the pretty, delicate colours of the white peaches with the shortbread and crumbles, too 🙂

  • Reply
    [email protected] and Back AgainFood
    July 21, 2015 at 6:48 am

    Yum, yum, yum…that’s all I could think as I was reading your post. Those bars look delicious and so worth firing up the oven for on a summer day.

  • Reply
    Toni | Boulder Locavore
    July 21, 2015 at 4:47 am

    These look so delicate in color. I love white peaches too and did not know they used to be cast offs! Glad you featured them in these beautiful bars!

  • Reply
    July 21, 2015 at 3:16 am

    White peaches are one of my favorite fruits. Trying this recipe today – it looks great!

  • Reply
    Lisa @ Healthy Nibbles & Bits
    July 20, 2015 at 11:10 pm

    I couldn’t believe how much rain there was in San Diego last weekend! Much needed rain!

    These bars look fantastic, Sue! I had no clue that farmers used to throw out white peaches!

  • Reply
    Chris Scheuer
    July 20, 2015 at 7:39 pm

    I love the delicate color of these. It pairs so nicely with the delicate flavor of white peaches. White peaches and buttery crumbles, I can’t think of anything nicer!

  • Reply
    Dawn @ Words Of Deliciousness
    July 20, 2015 at 5:38 pm

    I have never eaten white peaches. I go for the yellow peaches. After reading what you had to say about the white peaches, I think that the next time I see them in the store I will have to pick some up. The bars look wonderful, this is a really yummy way to bake with these peaches.

    • Reply
      July 20, 2015 at 6:06 pm

      Thanks Dawn!

  • Reply
    July 20, 2015 at 2:57 pm

    Hi Sue, you are the master of anything with crumbles, these look so elegant and delicious, love, love the color.

  • Reply
    Danae @ Recipe Runner
    July 20, 2015 at 1:40 pm

    These bars look and sound amazing! I absolutely love peach season! So happy to hear Southern Cal is finally getting some rain.

  • Reply
    Laura (Tutti Dolci)
    July 20, 2015 at 1:16 pm

    I love white peaches, they are so sweet and pertumey. I’ve actually never baked with them but these bars are too pretty to resist!

  • Reply
    Krista @ Joyful Healthy Eats
    July 20, 2015 at 11:56 am

    This sounds heavenly Sue! Love the gooey white peach inside with the crumble topping! Perfect for the summer!

    • Reply
      July 20, 2015 at 1:23 pm

      Thanks Krista 🙂

  • Reply
    Katie | Healthy Seasonal Recipes
    July 20, 2015 at 10:06 am

    I love the wan light indeed, sorry that means rain for you, but I guess you need it in So Cal. I love white peaches for all the reasons you mentioned and I’d love to try them in these beautiful bars!

    • Reply
      July 20, 2015 at 10:09 am

      I love the rain – the weather here is waaaay too predictable for me 😉 Thanks for stopping by Katie!

  • Reply
    July 20, 2015 at 9:25 am

    the colour is indeed so beautiful… ‘peachy’ even! I adore white stone fruit and isn’t it funny how they’re now marketing them a something new! adorable bars x

  • Reply
    Tricia @ Saving room for dessert
    July 20, 2015 at 9:21 am

    “Two good sized peaches” and one really big spoon! Sue I love these! I tried making a peach dish this weekend but wasn’t thrilled with the results – I should have just picked one of your wonderful peach recipes! The crumble top looks wonderful. Pinning and sharing!

    • Reply
      July 20, 2015 at 9:39 am

      I have so many of these crumble style bars on the blog, it’s one of my absolute favorite treats, thanks Tricia!

  • Reply
    Anna @ Crunchy Creamy Sweet
    July 20, 2015 at 8:34 am

    Peaches are my favorite! These bars look divine!

    • Reply
      July 20, 2015 at 9:41 am

      Thanks Anna — peaches are just coming into the farmers market here in California, they’re usually the last stone fruit to arrive, but it’s SO worth the wait 🙂

  • Reply
    Matt Robinson
    July 20, 2015 at 7:50 am

    These look and sound so good this morning!

    • Reply
      July 20, 2015 at 8:26 am

      Thanks Matt – I think I overdosed on popsicles!

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