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Peach Pie Squares

(72)
  8 reviews
  • 25 min prep time
  • 2 hr 0 min total time
  • 10 ingredients
  • 9 servings
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Looking for nutty baked dessert using Pillsbury® refrigerated sugar cookies? Then check out these peach, oats and pecan bars – ready in two hours.

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

Steps

  • 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.
  • 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

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
18%
Saturated Fat
3g
15%
Trans Fat
2 1/2g
Cholesterol
0mg
0%
Sodium
170mg
7%
Total Carbohydrate
62g
21%
Dietary Fiber
2g
8%
Sugars
43g
43%
Protein
3g
3%
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
4%
4%
Calcium
0%
0%
Iron
6%
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 Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.
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