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Peaches and Cream Bars a la Mode - summer dessert at it's best! crunchycreamysweet.com

Peaches and Cream Bars a la Mode

Peaches and Cream Bars a la Mode - summer dessert at it's best! Quick and easy crumb bars with peach pie filling, drizzle of cream glaze and a scoop of vanilla ice cream - let's dig in!
Course Dessert
Cuisine American
Keyword bars
Prep Time 10 minutes
Cook Time 23 minutes
Total Time 33 minutes
Servings 9 people
Calories 267 kcal
Author Anna


!for the crust and topping:

  • 1/2 cup unsalted butter melted and cooled
  • 1/2 cup granulated sugar
  • 1.5 c all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt

!for the filling:

  • 1 cup Lucky Leaf Premium Peach Pie Filling
  • 1/2 cup powdered sugar sifted
  • 2 teaspoons whipping cream


  • vanilla ice cream


  1. Grease a square 8” baking pan or line with parchment paper. Set aside.
  2. Preheat oven to 375 degrees F.
  3. In a medium mixing bowl, whisk together flour, sugar, baking soda, baking powder and salt.
  4. Add melted and cooled butter and stir in with a fork. Reserve ¾ of a cup of the mixture for the crumb topping. Set aside.
  5. Press the remaining mixture into the bottom of prepared pan.
  6. Layer peach filling over the crust.
  7. Stir the reserved topping mixture with a fork until it resembles coarse crumbs. Sprinkle over the peach filling.
  8. Bake for 20 to 23 minutes.
  9. In the meantime, make the glaze by whisking sifted powdered sugar with cream until drizzling consistency. Add more cream if needed.
  10. Cool to room temperature in the pan.
  11. Cut and serve drizzled with glaze and scoops of vanilla ice cream.
Nutrition Facts
Peaches and Cream Bars a la Mode
Amount Per Serving
Calories 267 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 6g38%
Cholesterol 28mg9%
Sodium 145mg6%
Potassium 44mg1%
Carbohydrates 40g13%
Sugar 21g23%
Protein 2g4%
Vitamin A 330IU7%
Vitamin C 7.9mg10%
Calcium 16mg2%
Iron 1.6mg9%
* Percent Daily Values are based on a 2000 calorie diet.