Looking for a crowd-pleasing dessert? These Peach Bars with a Gingersnap Cookie Crust are the perfect bar cookies for parties, potlucks, or anytime you need a sweet treat. Made with fresh, frozen, or canned peaches, this easy recipe delivers juicy fruit flavor with a warm, spiced cookie base that everyone will love.
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Peach and ginger are a flavor pairing that was meant to be, and cookie bars are one of the easiest desserts you can whip up. So why not combine the two into one irresistible treat?
These Peach Bars with Gingersnap Crust start with a base of spiced gingersnap cookie crumbs, adding warmth and depth that perfectly balance the sweet, juicy peaches. A buttery oat crumble on top brings texture and crunch, while a drizzle of peach purée glaze ties it all together for a dessert bursting with peach flavor in every bite.
Fresh, Frozen, or Canned Peaches: Which Should You Use?
When peaches are in season, nothing beats the flavor of fresh fruit, so that’s my first choice for these Peach Bars. But don’t worry if it’s the middle of winter and you’re craving that sweet peach-and-ginger combo. Frozen or canned peaches work just as well!
- Frozen peaches: Thaw them completely in a colander set over a bowl and drain off any excess liquid before mixing them into the filling.
- Canned or jarred peaches: Simply strain them well in a colander before adding to the recipe.
The key is removing as much extra liquid as possible—too much moisture can make your gingersnap cookie crust soggy.
How to Store Peach Bars
Peach Bars can be stored in an airtight container at room temperature for up to 3 days. For the cleanest cuts, chill the bars in the refrigerator for 1–2 hours before slicing—this helps them firm up and makes serving much easier.
If you’d like to keep them longer, Peach Bars freeze beautifully. Wrap individual bars or the entire batch tightly in plastic wrap, then place in a freezer-safe bag or container. They’ll keep well for up to 2 months. When ready to enjoy, thaw overnight in the refrigerator or at room temperature for a few hours.
Top Tip: Don't 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 9x13 pan that I use the most!
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Other Recipes to try
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Peach Bar with Gingersnap Cookie Crust
Ingredients
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
- ½ 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
- ¼ teaspoon salt
For the Peach Glaze
- 1 peach peeled and pitted
- 250 to 350 grams powdered sugar
- Dash of salt
Instructions
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.
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