Stone-Fruit Bars

Stone-Fruit Bars

7 Reviews
From the EatingWell Kitchen

Try your favorite combination of stone fruit, such as peaches and cherries, in these easy fruit bars.

Ingredients 18 servings

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Original recipe yields 18 servings
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  • Crust
  • 1 cup chopped nuts (walnuts, pecans, almonds or hazelnuts) or old-fashioned rolled oats, divided
  • ¾ cup whole-wheat pastry flour (see Note)
  • ¾ cup all-purpose flour
  • ½ cup sugar
  • ½ teaspoon salt
  • 4 tablespoons cold unsalted butter, cut into small pieces
  • 1 large egg
  • 2 tablespoons canola oil
  • 1 teaspoon vanilla extract
  • ¼ teaspoon almond extract
  • Fruit Filling
  • 6 cups chopped peaches, nectarines, plums and/or cherries (any combination, fresh or frozen), divided
  • ½ cup orange juice
  • ½ cup sugar
  • ¼ cup cornstarch
  • 1 teaspoon vanilla extract


  • Active

  • Ready In

  1. To prepare crust: Combine ¾ cup nuts (or oats), whole-wheat flour, all-purpose flour, sugar and salt in a food processor; pulse until the nuts are finely ground. Add butter; pulse until well incorporated.
  2. Whisk egg, oil, 1 teaspoon vanilla and almond extract in a small bowl. With the motor running, add the mixture to the food processor. Process, then pulse, scraping down the sides, if necessary, until the mixture begins to clump, 30 to 45 seconds (it will look crumbly). Measure out ½ cup of the mixture and combine in a bowl with the remaining ¼ cup chopped nuts (or oats). Set aside for the topping.
  3. Preheat oven to 400°F. Generously coat a 9-by-13-inch baking dish with cooking spray.
  4. To prepare fruit filling & assemble bars: Combine 4 cups chopped fruit, orange juice, sugar and cornstarch in a large saucepan. Bring to a simmer over medium heat, stirring constantly, until the mixture is very thick, 4 to 5 minutes. (It may take up to 10 minutes to get a thick result if you start with frozen fruit.) Stir in the remaining 2 cups fruit and vanilla.
  5. Transfer the dough to the prepared baking dish. Spread evenly and press firmly into the bottom to form a crust. Spread the fruit filling over the crust. Sprinkle the reserved topping over the filling.
  6. Bake the bars for 15 minutes. Reduce oven temperature to 350 degrees and bake until the crust and topping are lightly brown, 25 to 30 minutes more. Let cool completely before cutting into bars, at least 1½ hours.
  • Make Ahead Tip: Cover and refrigerate the crust and topping (Steps 1-2) for up to 1 day. Cover or individually wrap and refrigerate the cooled bars for up to 5 days.
  • Note: Whole-wheat pastry flour is milled from soft wheat. It contains less gluten than regular whole-wheat flour and helps ensure a tender result in delicate baked goods while providing the nutritional benefits of whole grains. Find it at large supermarkets and natural-foods stores. Store in an airtight container in the freezer.
  • Easy cleanup: Dessert pans can be a headache to clean. Skip the soaking and scrubbing by lining your pan with parchment paper before you bake.

Nutrition information

  • Serving size: 1 bar
  • Per serving: 197 calories; 9 g fat(2 g sat); 2 g fiber; 28 g carbohydrates; 3 g protein; 27 mcg folate; 17 mg cholesterol; 16 g sugars; 11 g added sugars; 281 IU vitamin A; 7 mg vitamin C; 14 mg calcium; 1 mg iron; 70 mg sodium; 147 mg potassium
  • Carbohydrate Servings: 2
  • Exchanges: 2 other carbohydrate, 2 fat

Reviews 7

August 21, 2018
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By: boslfp
The fruit filling came out great and was delicious, but the crust was not good. I baked it the required amount of time, but it wasn't tasty and the entire dessert did not seem like a fruit bar, but like a failed upside down cobbler. I was disappointed after all the work it took to make this recipe.l
June 20, 2012
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By: Melindalou7
Tasty but issues with execution The end result tasted great but these didn't set up very well for me. The peaches part was still quite juicy and liquidy after 4 hours of cooling the bars. I did use some fairly juicy peaches, but I know the mixture was thick when I took it off the stove with the cornstarch. Also, next time, I'd make at least a quarter more of the topping-or possibly double it. There just wasn't very much on top after I used the recommended amount for the base. Possibly using a smaller pan would solve this issue, too. The bars tasted fantastic, but the execution needs some tinkering with.
June 01, 2012
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By: EatingWell User
It would be nice to have alternate directions for those of us who don't own food processors.
October 02, 2010
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By: EatingWell User
I made this with cherries and featured it on my food blog here I loved it! Def want to try it with peaches
September 07, 2010
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By: EatingWell User
Really great! I used pears, ginger gold apples, and 1 peach. Needed to use up some fruit and it worked! These bars I'll make again. Just the right sweetness. Wonderfully fruity. Delicious crust. A winner!
September 03, 2010
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By: YehuditO
These are awesome! So easy and good. You can personalize them to taste very easily!
August 19, 2010
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By: EatingWell User
Delicious! I made it with white and yellow doughnut peaches, a few different types of plums, and a couple of nectarines. A great way to use up the stone fruit we've been getting in our CSA share.
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