When the garden is slowing down and the evenings start to soften, I always find myself reaching for easy desserts that feel a little special without turning the whole kitchen upside down. This simple baked end-of-summer treat uses a box of dry pistachio pudding mix in a most old-fashioned, practical way, paired with just a handful of pantry and fruit ingredients to make a soft, buttery bar with a lovely green tint and pockets of jammy fruit. It is the sort of recipe a Midwestern cook keeps close at hand for potlucks, porch visits, and those last warm weekends before autumn settles in.
Serve these bars slightly warm or fully cooled with a scoop of vanilla ice cream, a dollop of whipped cream, or a cup of coffee after supper. They also sit nicely alongside fresh berries or sliced peaches if you want to lean into that end-of-summer feeling, and they travel well for picnics, church dinners, or a neighborly drop-off on a busy week.
6-Ingredient Oven Baked Pistachio Summer Fruit Bars
Servings: 12 bars
Ingredients
1 box (3.4 ounces) dry unbaked pistachio pudding mix powder
1 box yellow cake mix (about 15.25 ounces)
2 large eggs
1/2 cup unsalted butter, melted
1 can (21 ounces) peach pie filling
1 cup fresh raspberries
Directions
1. Preheat the oven to 350°F and lightly grease a rimmed sheet pan or 9x13-inch baking pan.
2. In a large bowl, stir together the dry pistachio pudding mix and yellow cake mix. Add the eggs and melted butter, then mix until a thick dough forms.
3. Press about two-thirds of the dough evenly into the prepared pan to make the base.
4. Spoon the peach pie filling over the base and gently spread it out. Scatter the fresh raspberries over the top, then crumble the remaining dough across the fruit in small pieces.
5. Bake for 35 to 40 minutes, until the top is lightly golden and the fruit is bubbling around the edges.
6. Let the bars cool in the pan before slicing into squares and serving.
Variations & Tips
Berry Swap: If raspberries are not on hand, blackberries or blueberries work beautifully here. They bake up sweet and juicy and give the bars a different late-summer character without changing the easy nature of the recipe.
Pan Tip: A 9x13-inch pan gives you thicker, softer bars, while a larger sheet pan makes a thinner, more cookie-like dessert. Just keep an eye on the baking time and pull it out when the edges are bubbling and the top is set.
Serving Tip: For the cleanest slices, let the dessert cool completely before cutting. If you prefer a cobbler-like spoon dessert, serve it warm right from the pan with ice cream.
Fruit Variation: Peach pie filling gives this recipe a fine end-of-summer feel, but cherry or apple pie filling can carry it right on into fall. It is a thrifty way to make one simple recipe feel new again.
Make-Ahead Tip: These bars keep well, covered, at room temperature for a day or in the refrigerator for up to 4 days. I like to bring chilled bars back to room temperature before serving so the buttery pistachio flavor shines through.