A peaches and cream bar recipe that contains lots of oats, cinnamon and fruit – can be adapted to whatever fruit is in season!

This is an awesome recipe – full of oats and cinnamon flavours, with a nice buttery feel.  Originally from Sally’s Baking Addiction, I’ve tried this recipe a number of times, using a gluten-free flour blend, and different fruit, and it always works really well.  I’m guessing this can be used with any fruit really.  The trick is probably putting the cream in with the vanilla glaze, rather than just milk … this really brings in a creamy flavour!  Either way, just try things out and let me know how you go!


Peaches and cream slice

Prep Time 20 minutes
Cook Time 45 minutes


For the crust & topping

  • 1 cup 125g all-purpose flour (substitute gluten-free blend if needed)
  • 1/2 cup 42g oats
  • 1/3 cup 67g brown sugar
  • 1 tsp ground cinnamon
  • 150 g unsalted butter cold and cubed (dairy free if needed)
  • 1/2 cup 70g chopped nuts

For the filling

  • 1 large egg
  • 1/2 cup 100g granulated sugar
  • 1 tbs 8g all-purpose flour (gluten-free if needed)
  • 2 medium peaches peeled and chopped (about 1.5 cups)

For the glaze

  • 1/2 cup 60g icing sugar
  • 2 tsp 10mL cream (or coconut cream)
  • 1/2 tsp vanilla extract


  1. Preheat oven to 180C. Line 8x8 baking pan with parchment paper.

For the crust/topping

  1. 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. Remove 3/4 cup of the mixture, put in a small bowl and mix with nuts. This will be set aside for the topping.
  2. Evenly press the remaining oat mixture into the bottom of the prepared baking pan. Bake for 15 minutes.

For the filling

  1. Whisk the egg and sugar together until smooth and creamy. Add the flour and whisk until combined. Fold in the peaches.
  2. Remove crust from the oven after 15 minutes and pour the filling over hot crust.
  3. Sprinkle with reserved oat/nut mixture.
  4. Bake for 30-32 minutes or until golden brown on top.
  5. Allow to cool in the pan on a wire rack for 30 minutes. Transfer to the refrigerator and allow to chill for 2 hours before cutting into squares.

For the glaze

  1. Using a fork or spoon, whisk/stir the icing sugar, cream and vanilla extract together until smooth. Drizzle over each square.
  2. Store bars tightly covered in the refrigerator. Bars stay fresh for up to 4 days.

Recipe Notes

Adapted from Sallys Baking Addiction