Peach Bars with Gingersnap Cookie Crust

Peach Bars with Gingersnap Cookie Crust

These Peach Bars with a Gingersnap Cookie Crust can be made with fresh, frozen, or canned peaches! The perfect bar cookie recipe for parties!

Peach and ginger are a match made in heaven and cookie bars are the quickest way to make dessert. So why not put them together??

These Peach Bars have a delicious crust made with gingersnap cookie crumbs. The cookie crumbs replace some of the flour in a normal cookie recipe. The warm ginger spice is the perfect complement to the fresh, bright flavor of peaches.

These cookie bars are topped with an oat crumble and finished off with a glaze made from peach puree for a real punch of peach flavor!

A slice of a peach bar with a gingersnap cookie crust, topped with oat crumble and peach puree glaze.

Should I use fresh, frozen or canned peaches in these Peach Bars?

I love to bake with fresh fruit that is in season so I normally make these peach bars with fresh peaches. But if you get a craving for these Peach Bars with this yummy gingersnap cookie crust when peaches are not in season, you can use frozen or even canned peaches.

To use frozen peaches, place the peaches in a colander over a bowl and allow them to thaw completely, and drain off the liquid prior to mixing with the rest of the ingredients for the peach layer.

If using canned or jarred peaches, strain in a colander before use.

Too much moisture in the peach layer will cause the cookie crust to be soggy!

Peach bars drizzled with peach puree glaze on top of an oat crumble topping.

How do I store Peach Bars?

These peach bars can be stored at room temperature for up to 3 days in an airtight container.

But before storing them at room temperature, I highly recommend an hour or two in the refrigerator prior to cutting. This speeds up the cooling time and also makes it easier to cut the cookie bars.

HINT: I never bake in glass pans!

When baking cakes, cookies, brownies, etc. I always use metal pans! They conduct heat more evenly and promote a more even browning of your baked goods. This is the 9×13 pan that I use the most!

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Other Recipes to try

Peach & Bourbon Hand Pies

Amaretto Cherry Bars

Happy Chocolate Chip Blondies

Check out my eBook that is full of all of the BEST Peach Recipes!

Peach Bars with Gingersnap Cookie Crust

Peach Bar with Gingersnap Cookie Crust

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Prep Time 15 minutes
Cook Time 40 minutes
Course Dessert
Servings 10
Calories 221 kcal


For the Crust

  • 2 cups gingersnap crumbs**
  • 315 grams all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 226 grams 2 sticks unsalted butter, at room temperature
  • 200 grams light brown sugar
  • 130 grams granulated sugar
  • 2 eggs at room temperature
  • 1 teaspoon vanilla extract

For the Topping

  • 67 grams all-purpose flour
  • 20 grams old fashioned oats
  • 35 grams light brown sugar
  • 1/2 teaspoon ground cinnamon
  • 75 grams unsalted butter, cold and cubed

For the Peach Layer

  • 2 medium peaches peeled, pitted, and chopped
  • 100 grams granulated sugar
  • 1 egg at room temperature
  • 1 tablespoon all-purpose flour
  • 1/4 teaspoon salt

For the Peach Glaze

  • 1 peach peeled and pitted
  • 250 to 350 grams powdered sugar
  • Dash of salt


Make the Crust

  • Preheat the oven to 350 degrees F.
  • In a large bowl, combine gingersnap crumbs, flour, baking soda, and salt; set aside.
  • In another bowl, beat the butter and sugars together until creamy and smooth. Add in the egg and vanilla extract and mix until combined.
  • Slowly add the dry ingredients and mix until just combined. Press into a greased 9×13 pan.
  • Bake for 15 minutes, or until the middle is set. Remove from oven.

Make the Topping

  • In a large bowl, whisk the flour, oats, brown sugar, and cinnamon together until combined. Cut in the cold butter using a pastry blender or two forks until it reaches coarse, pea-sized crumbs.

Make the Peach Filling

  • Whisk the egg and sugar together until smooth and creamy. Add the flour and salt. Whisk until combined. Fold in the peaches. Pour the filling over the crust. Sprinkle with the topping mixture.
  • Bake for 25 minutes or until golden brown on top. Allow to cool in the pan on a wire rack for 30 minutes. Transfer to the refrigerator and allow to chill for 2 hours.
  • Once chilled, cut into squares.

Make the Glaze

  • Place the peeled and pitted peach in the food processor and pulse until smooth. Add 250 grams powdered sugar and pulse to combine. Add more sugar if desired to reach a consistency to drizzle.
  • Place glace in a piping bag or ziploc bag and cut off the corner, or just use a spoon, and drizzle over squares.


**To make gingersnap crumbs, process crisp gingersnap cookies in a food processor until they are crumbs.


Serving: 1gCalories: 221kcalCarbohydrates: 45gProtein: 3gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 49mgSodium: 547mgPotassium: 117mgFiber: 1gSugar: 30gVitamin A: 121IUVitamin C: 1mgCalcium: 27mgIron: 2mg
Tried this recipe?Let us know how it was!

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