Peach Pie Squares

Looking for nutty baked dessert using Pillsbury® refrigerated sugar cookies? Then check out these peach, oats and pecan bars – ready in two hours.

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Servings 9

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( 72 ) Ratings

72 Ratings

5 Stars 14%

4 Stars

3 Stars 21%

2 Stars 42%

1 Stars

Member Reviews ( 8 )

52a75d1c-8b9b-45af-bfb5-80e39c6279dc

ingredients 10
Prep Time 25 min
Total Time 2 hr 0 min

Ingredients

1: roll (16.5 oz) Pillsbury® refrigerated sugar cookies

1/2: cup quick-cooking oats

1/4: cup packed brown sugar

1/4: cup chopped pecans

1/2: teaspoon ground cinnamon

1/2: teaspoon ground nutmeg

1/2: cup granulated sugar

3: tablespoons cornstarch

4: cups sliced peeled ripe peaches (5 to 6 medium) or 4 cups frozen sliced peaches (from two 16-oz bags), thawed

1: tablespoon lemon juice

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Directions

1 Heat oven to 375°F. Spray 9-inch square baking pan with cooking spray. Break up three-fourths of cookie dough in pan. With floured fingers, press dough evenly in bottom of pan to form crust. Bake 15 to 20 minutes or until golden brown.
2 Meanwhile, in medium bowl, crumble remaining cookie dough. Add oats, brown sugar, pecans, 1/4 teaspoon of the cinnamon and 1/4 teaspoon of the nutmeg; toss and set aside.
3 In 3-quart saucepan, mix granulated sugar, cornstarch, remaining 1/4 teaspoon cinnamon and remaining 1/4 teaspoon nutmeg. Stir in peaches and lemon juice until thoroughly coated. Heat to boiling over medium-high heat, stirring constantly. Boil and stir 1 minute.
4 Spoon peach mixture evenly over partially baked crust. Top with oat mixture. Bake 25 to 30 minutes longer or until topping is golden brown and filling is bubbly. Cool 1 hour before serving. Cut into squares.

EXPERT TIPS

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Expert Tips

Serve with a scoop of cinnamon ice cream or a dollop of whipped cream.

Substitute 1 can (21 oz) peach pie filling for the cooked peach mixture.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 360
Calories from Fat: 100),

% Daily Value

Total Fat: 12g; 12%
(Saturated Fat 3g, 3% Trans Fat 2 1/2g 2 1/2% ),
Cholesterol: 0mg; 0%;
Sodium: 170mg; 170%;
Total Carbohydrate: 62g; 62%
(Dietary Fiber 2g 2% Sugars 43g 43% ),
Protein: 3g; 3%

% Daily Value*:

Vitamin A: 4%;
Vitamin C: 4%;
Calcium: 0%;
Iron: 6%;

Exchanges:

1 Starch; 1/2 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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pondwater

report Posted Sep. 4, 2012 3:19 PM

Can canned peaches be used?? Maybe drain them really really well..

MeanMary2

report Posted Jan. 17, 2012 2:16 PM

If you choose to make this with frozen peaches, make sure that they are thawed and drained before putting them on the cookie crust. That should eliminate the sogginess.

lauraharvey

report Posted Oct. 2, 2011 5:22 PM

I made this and used the frozen peaches. The guys loved it but my crust got soggy. I'm going to make it again but use fresh peaches. It had a great taste though and they ate it anyways.

jalbert2

report Posted Sep. 16, 2011 7:00 PM

I made this for my family a few weeks ago and am making it again this weekend. My son who normally does not like things like this loves it!!!! Pecans were expensive though so I substituted Walnuts in the same amount. Tastes great warm with whip cream

FrancisAnn

report Posted Sep. 6, 2011 12:29 PM

I made this for my husband and I last night and it was pretty good. The only thing that we didn't care for was that the bottom crust came out a little too soft. I baked it until it started to brown like the recipe called for. We did, however, really love the topping and the fruit! I will definitely make that part again. It was really easy, too.