Preheat oven to 350°F.
Beat butter and sugar in a large mixing bowl until creamy. Add eggs one at a time, beating after each. Add flour, salt, cinnamon, baking powder, nutmeg and ginger.
Spread 3/4 of batter into a 13x9-inch pan. Bake uncovered for 15 minutes.
Spread the peach pie filling evenly over hot crust. Drop teaspoons of remaining batter over filling layer. Bake uncovered for 30 to 40 minutes. Allow to cool for 10 minutes.
For optional glaze: Whisk powdered sugar, cinnamon and milk to desired consistency. Drizzle over warm bars.
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How about a recepie using musselmans apple pie filling for this?
If you replace the Peach Fruit Filling with Apple Fruit Filling, we recommend cutting the apples into smaller pieces before adding it to the batter.