Prep time
Cook time
Total time
Serves: 24
  • Base and Topping
  • 3-3/4 cups of white flour
  • 1-1/2 teaspoons of baking powder
  • ¼ teaspoon of baking soda
  • 2 tablespoons vanilla extract
  • 1 tablespoon Almond extract
  • 1-1/2 cups of granulated sugar
  • ¾ teaspoon salt
  • 1-1/2 cups of cold cubed unsalted butter
  • 3 large egg yolks (set whites aside)
  • Peach Filling
  • 5 cups of peaches sliced and peeled (I left the peel on some) about 6-7 peaches
  • 3 tablespoons of lemon juice
  • 1 can condensed milk
  • 1 small bag sweetened coconut (about 2 cups or enough to cover a layer) -Optional
  • ¾ cup granulated sugar
  • ¼ teaspoon salt
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground clove
  • ½ cup of all-purpose flour
  1. Pre-heat oven to 350 degrees
  2. Take a 9x13 cake pan and butter the pan before adding your parchment paper to help it stick to the pan. It's always a pain trying to get it to stay where it needs to stay. I use enough parchment paper so I can lift the entire tray of bars out at once.
  3. You may even want to spray the parchment paper like I did with a non-cooking spray. Make sure you have overhang to do this on each side of the pan.
  4. In a bowl add all of your dry ingredients and mix with a fork
  5. Add in the cold butter and cut with a pastry cutter
  6. Add in your wet ingredients yolks and extracts and mix
  7. Once the dough looks like it has pea sized bits you know you are done
  8. Set aside about 2.5 cups of the base and then press the rest into your baking sheet making sure not to miss any corners.
  9. In a large bowl add the peaches, lemon juice, salt, sugar, ground cloves, ground cinnamon and ground nutmeg. Mix and then pour over the dough base.
  10. On top of the peach filling add your can of condensed milk (optional add some coconut)
  11. Before the bars go in the oven take the crumble that was set aside and sprinkle it on top of the bars. Make sure it is evenly distributed.
  12. Bake in the oven at 350 degrees for about 1 hour or until golden brown. If your oven is like mine I add a cover to prevent heavy browning or burning the last 15-20 mins so keep a watchful eye. I just put an empty baking sheet on top to cover.
  13. Let cool then remove the parchment paper onto a cutting board. Cutting into equal sized squares then freeze them for anytime snacks.
  14. Freeze up to 3 months.
  15. Oh, the extra egg whites make a great omelet.
Recipe by Canadian Budget Binder at