Apple and Peach Jam Streusel Pie BarsApple and Peach Jam Streusel Pie Bars

Are you one of those people who already has their Christmas shopping done? As in like, you were already out and doing it before Thanksgiving even got here? I have to tell you that I am NOT. As much as I like being a planner, Christmas shopping just doesn’t come easily to me. I either find the perfect gifts at odd times (middle of summer, no where near the persons birthday, etc.) or I just can’t think of a dang thing to give them that they haven’t bought themselves already (Hi husband, please stop buying yourself video games so I have something left to buy you!). My fallback whenever I can’t seem to quite get a gift idea right? Food! One year, I made my dad a big batch of his favorite gingerbread cookies, another year, I gave a few co-workers homemade cookies and called it a day. Honestly, who isn’t going to love a good food gift and who isn’t going to cherish something that not only gives them a little snack for the day, but also isn’t something you have to find a place for when you get home (because the place for an edible gift is your stomach, obviously).

Apple and Peach Jam Streusel Pie Bars

So where should you get a totally awesome, artisan made edible gift for your favorite someone this year? My vote goes for Quince and Apple! While Q and A did sponsor this post, I have to tell you that I genuinely use and love their products in our house, plus, it doesn’t hurt that they are local too. I’ve used their syrupsΒ in everything from cocktails to flavoring granola (my favorite is tart cherry grenadine) and the jams are just so good that I’ve honestly only eaten them smeared on toast, up until now.

Apple and Peach Jam Streusel Pie Bars

For these pie bars, I used Quince and Apple’s peach chamomile jam, which ended up pairing perfectly with the cinnamon and nutmeg that went into the filling.Β I found that if you make a maple syrup sweetened crust, sandwich peach preserves with a sliced apple and top it with streusel topping, it makes for a perfectly crunchy and sweetΒ vegan pie bar! I prefer to have a really good crust to filling ratio in mine, but if you want less jam center and more crunchy streusel topping, you can reduce the filling in this recipe. Also, don’t skimp on the brown sugar in the crust and topping, it gives the pie bars a perfect crust and crunch after it bakes up. Personally, if I were hosting a holiday party over the next few weeks, I would be perfectly content finding this left behind as a gift (no subtle hints here, right?).

Apple and Peach Jam Streusel Pie Bars

This post was sponsored by Quince and Apple, a brand I already use and truly love. Thank you for supporting the brands that make this blog possible!

Apple and Peach Jam Streusel Pie Bars

Apple and Peach Jam Streusel Pie Bars

  • Author: Abby Thompson
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 8 1x
  • Category: Dessert


Peach preserves and apples make for a crisp and sweet vegan pie bar! Made with Quince and Apple peach and chamomile preserves.



  • 1 cup whole wheat flour
  • 1/4 cup brown sugar (packed)
  • 1/3 cup maple syrup
  • 1 teaspoon vanilla extract
  • 1 1/2 tablespoons olive oil
  • Pinch of salt
  • For the filling:
  • 1 apple (sliced fairly thin)
  • 1/2 cup peach jam (I used this one from Quince and Apple
  • 1 teaspoon cinnamon
  • 1/4 teaspoon freshly grated nutmeg


  1. Preheat the oven to 350 degrees F. Line a loaf pan with parchment paper and set aside.
  2. To make the streusel/crust: In a medium bowl, combine the flour, brown sugar, maple syrup, vanilla, olive oil and salt. Mix together until combined. Set aside.
  3. To make the filling: In a small bowl, combine the sliced apple, peach jam, cinnamon and nutmeg. Stir until combined and jam has coated all of the apple pieces.
  4. In the prepared loaf pan, press half of the streusel mixture into the bottom of the pan. Top with the apple jam filling and crumble the rest of the streusel topping over the top.
  5. Bake at 350 for 25- 30 minutes, or until the top looks bubbly and brown. Allow to cool before cutting.