Peach Streusel Bars with Miso

These peach streusel bars are everything you love about peach pie — juicy fruit, buttery crust, and a sweet crumb topping — made even better with a hit of salty, umami miso. Miso paste is the not-so-secret ingredient here, adding a subtle umami richness and a gentle touch of salt to every layer: it's worked into the tender shortbread crust, stirred into the peach filling, and whisked into the glaze for a balanced finish that keeps the sweetness in check.

Whether you're using peak-season peaches or frozen slices, the fruit bakes down into a jammy layer that pairs beautifully with the miso-enhanced streusel. Brown butter in the streusel mixture and the glaze also adds complementary nuttiness while just a hint of warm spice in the peach filling helps to complement the fruit’s flavors while letting its natural sweetness shine through. These bars are easy to slice, pack, and serve, making them a smart alternative to pie for summer potlucks, picnics, or just a Tuesday afternoon. Unexpected, irresistible, and deeply flavorful, they’re proof that a little miso goes a long way.

Can you use red or yellow miso in this recipe?

Yes, any type of miso will work in this recipe. We opt for white miso here because it has a mild flavor and balanced saltiness that’s a good starting point for those new to baking with miso. However, yellow and red miso are also good options that will lend stronger flavor and in the case of the red miso, a slight reddish-brownish hue. 

Do you need to peel the peaches?

If using fresh peaches, it’s up to you whether you want to peel them or not. Peeled peaches will yield a smoother texture but unpeeled peaches add a bit of extra texture and a nice color. Whether you choose to peel them is your choice, but if you do, use a sharp paring knife or peeler. 

Notes from the Food & Wine Test Kitchen

When cooking your filling, make sure the mixture starts to bubble/boil. This means the cornstarch has been fully activated and can now achieve its full thickening potential. You will see it will loosen up when the additional peaches are added. Once baked, it will hold together nicely but still be juicy, not gummy. 

Make ahead

These are best enjoyed the same day they are baked and can be stored in an airtight container at room temperature for up to two days. 

This recipe was developed by Tricia Manzanero Stuedeman; the text was written by Breana Killeen.