Cinnamon Peach Bars

We’re keeping this post short and sweet because ya girl is STRESSED right now! I’m selling my August cookie boxes this week and got double the amount of orders from last month so the next few days, I’ll be stuck in my kitchen baking hundreds of cookies (I wouldn’t have it any other way though! Im so grateful for all the support and love!)

Also keep an eye out for this month’s cookie box recipes coming this week!

Okay and now for the star of this post: my cinnamon peach bars! I love doing different flavored fruit bars and to end summer, I thought peach was very fitting. These are buttery with a soft cookie-like texture and juicy cinnamon peaches throughout. I topped it with a cinnamon butter swirl and simple glaze to really bring out it all together!

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Ingredients

For the Cinnamon Peach Filling

• 3 ripe peaches, peeled and diced

• 1/4 cup granulated sugar

• 1 tbsp brown sugar (optional)

• 1 tbsp lemon juice

• 1/2 tsp ground cinnamon

• 1 tsp cornstarch

• 1 tbsp water

• Pinch of salt

• Optional 1/2 tsp vanilla extract

For the Bars

• 1/2 cup unsalted butter, softened

• 1 cup granulated sugar

• 2 large eggs

• 1 tsp vanilla extract

• 1 tsp ground cinnamon

• 1 3/4 cups all-purpose flour

• 1/2 tsp baking powder

• 1/2 tsp salt

• Peach filling (entire batch, cooled)

For the Cinnamon Sugar Topping

• 1/4 cup brown sugar

• 1/2 tbsp cinnamon

• 4 tbsp unsalted butter, softened

For the Glaze

• 1/2 cup powdered sugar

• 1–2 tbsp milk

• Optional tiny pinch cinnamon or drop of vanilla

Directions

• Make the peach filling first by adding diced peaches, granulated sugar, brown sugar if using, lemon juice, cinnamon, and salt into a saucepan over medium heat. Cook for 5–7 minutes until the peaches soften and release juices.

• Mix cornstarch with water until smooth, then stir it into the peaches. Cook another 1–2 minutes until thickened and jammy. Remove from heat and stir in vanilla if using. Let cool completely before using.

• Preheat oven to 350°F and line an 8x8 pan with parchment paper.

• Whisk flour, baking powder, salt, and cinnamon together in a bowl and set aside.

• Cream butter and sugar together until light and fluffy, about 3–5 minutes.

• Mix in eggs and vanilla until fully combined.

• Add dry ingredients into wet and mix until just combined. Do not overmix. Reserve about 1/2 cup of dough.

• Press remaining dough evenly into the prepared pan.

• Spread the cooled peach filling over the base layer.

• Drop reserved dough over the top in small pieces so it partially covers the filling.

• If using cinnamon sugar topping, either sprinkle it over the raw dough before baking for a baked-in crunch or wait until after baking and brush lightly with melted butter before sprinkling for a more defined cinnamon crust.

• Bake for 45–50 minutes until the top is golden and the filling is bubbling.

• Cool completely before glazing so the bars set properly.

• Whisk powdered sugar and milk together until smooth and drizzle over cooled bars.