Doughy Peach Pie Bars

Today we discuss my latest favorite thing.

Doughy Peach Pie Bars.  Refined-sugar & Gluten Free \\ immaEatThat

The title of this recipe may appear to contradict itself because pie isn’t doughy.  But in my dream world pie IS doughy because doughy things are the best things.  

Let’s get into the other reasons why these bars are my new favorite thing.

These bars can be eaten for breakfast, a snack or dessert. 

One bar.  Three purposes, which makes these bars multipurpose. 

You know, multipurpose, like how a hair straightener can be used to iron clothes when you’re in a pinch.  I mean, they’re like the duct tape of food, you can use them for everything.  Except maybe lunch or dinner.  And also except when you’re craving chocolate, because they have no chocolate.  But have faith, because you’re gonna love em.

(phew…good thing I googled that one.  I thought “duct tape” was spelt “ducktape”.  It isn’t).

Doughy Peach Pie Bars.  Refined-sugar & Gluten Free \\ immaEatThat

I like multipurpose things.  Andrew asked me this past weekend why that every time I use his phone it looks like a sandwich was made on top of it by the time he gets it back.  I’m always mixing something or eating a snack or doing dishes so there are always just things on my hands.   Or maybe the phone accidentally became a spoon rest.  It happens.

I knew Andrew was onto something (and that I might have a problem) when I got a massage a couple weeks ago (the 2nd massage OF MY ENTIRE LIFE and OH MY GOSH I wish I could get a weekly massage) and when they were massaging my hands the only thought in my head was, “Geez I hope I got all that donut batter off my hands.” 

It happens.

Dough Peach Pie Bars \\ immaEatThat Peach Bars-9 

Back to the bars.

When I took these out of the oven I found a way through the toppings to feel the bottom crust and it felt heavy, yet still springy.  So I figured this recipe was a fail because it was springy in a way that felt like it would be dry.  But then I tasted it and it wasn’t dry, it was doughy and that is wonderful, but could we move on already? You know how I feel about the doughy things.

Doughy Peach Pie Bars.  Refined-sugar & Gluten Free \\ immaEatThat

Then the next layer up from there is a peach layer.  Are peaches delicious where you live right now? I hope so.  If not, you should use bananas in this recipe.  And then report back and tell me how it is because my mind is freaking out about trying this with bananas.  Oh and maybe a peanut butter granola on top.  Yep.  

Anytime I use peaches in dessert it makes me think of cobbler.  And since cobbler is a very happy thought that I like filling my mind with, bring on more peach recipes.

Doughy Peach Pie Bars.  Refined-sugar & Gluten Free \\ immaEatThat

Then the final layer of these bars is a streusel-y, granola layer made with oats and walnuts.  I could just quadruple the stresuel topping and add it to everything in my life.  But we can keep that idea in our back pocket for another time.

Speaking of back pockets and clothing related things.  I’m going to be part of a fun event in Houston on March 18th (along with some other ladies you can find here, here, here and here).  I’ve discussed before that I don’t know how to properly dress myself.  Being fashionable/stylish/put together is not one of my strong point.  But the event involves a fashion show at Neiman Marcus, which I have no doubt will be all kinds of fun.  If you live in Houston, RSVP!! There will be ice cream sandwich and champagne and I’d love to meet YOU!

Doughy Peach Pie Bars.  Refined-sugar & Gluten Free \\ immaEatThat

Doughy Peach Pie Bars

The most epic fruit bar.

Yield: 9-12 bars

Prep Time: 20 minutes

Cook Time: 18 minutes

Total Time: 40 minutes


Bottom Crust Layer

2 cups oat flour, spooned into cup and leveled off

1/2 teaspoon salt

1 large egg

1/4 cup honey

1/4 cup 2% greek yogurt

2 tablespoons butter, cold and cut into small cubes

Middle Layer

3-4 ripe peaches, thinly sliced

Streusel Topping

2/3 cup old-fashioned oats

1/2 cup walnuts, finely chopped

2 tablespoons butter, melted

2 tablespoons honey

1 teaspoon cinnamon

1/8 teaspoon salt


Preheat oven to 375ºF. 

Make your bottom crust layer by combining oat flour, salt, egg, honey and greek yogurt in a bowl.  Add in cold butter and use your fingers to incorporate the butter into the dough.  The dough won't get crumbly like sand, but will instead be the consistency of a biscuit dough.  Press dough into a greased 9 x 11 inch casserole dish. 

Place sliced peaches on the top of the dough.

Now make streusel topping.  In a bowl, combine oats, walnuts, butter, honey, cinnamon and salt.  Sprinkle streusel over peaches.  Bake for 18 minutes.  Eat warm or store in the fridge and eat cold.



  1. You had me at doughy! Yummm!

  2. If using bananas and a peanut butter granola, do you have any suggestions on ingredient amounts?? Thanks!! :) 

  3. This is the dessert of my dreams. Peach cobbler is my favorite dessert ever, but there absolutely must be a doughy biscuit topping. That’s what seals the deal.
    So these…these are everything. GAHH I can’t wait for peach season (and a kitchen in which to bake)!!

  4. It’s not exactly peach season yet.. But since I live in South Carolina where peaches are on every corner when they are in season, I cannot wait to try this out.

  5. This looks amazing fruity and delicious!

  6. I’m so impressed that you could get peaches this time of year, let alone good ones! Ugh I have to move to texas…stat!

  7. Wait whattt?! Hello new IT girl of Houston!!! Hahaha I love this and I will def try to make it!! (I don’t know how to dress myself either and need all the help I can get!) Also, “Andrew asked me this past weekend why that every time I use his phone it looks like a sandwich was made on top of it by the time he gets it back.” <– dying this is so real. Do they make self-cleaning phone cases? I need one.

    • Thanks Erika! I hope you can make it!!! I have no doubt I’ll be mega uncomfortable and a familiar face would be nice…but no pressure;)

  8. Salivating!! I should not read your blog while hungry…

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