Peach Crumb Bars
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These easy peach crumb bars are the perfect summer dessert! The buttery crumb mixture is used for the base and the crumble topping. You can use fresh peaches, frozen peaches or even canned peaches!
Growing up my favorite (and my Dad’s too!) was my mom’s homemade peach pie. I love my peach crumble pie version as an adult but I don’t always have the energy to make a full pie. Enter these peach crumb bars. Everything I remember about a peach pie growing up, but easier and better!
And there’s nothing like a fresh peach dessert recipe when peach season hits. These peach crumb bars are everything you want in a summer treat: a buttery crust, a juicy peach filling, and a golden brown crumb topping that’s simple to make with pantry staples. If you love peach cobbler or peach pie bars but want something more portable and sliceable—this is the best way to satisfy that craving.
This is an easy, buttery peach dessert with a crumbly topping and soft, juicy peach filling. Whether it’s your first time making crumb bars or you’re just looking for a simple recipe that highlights sweet peaches, this one’s a keeper. Next time you hit the grocery store, grab a few extra peaches—you’ll be glad you did.
Table of contents
Why You’ll Love These Peach Crumble Bars
- No fuss, no mixer. Just a few bowls and a fork or pastry cutter.
- Perfect use for ripe peaches. Or swap in canned peaches if it’s not the right time of year.
- Great potluck dessert. Easy to slice, store, and transport.
- Even better the next day. A quick chill firms up the sweet peach filling and crumbly crust.
Ingredients You’ll Need
- All-purpose flour
- Granulated sugar
- Baking powder
- Salt
- Cold unsalted butter – Cut into small pieces for the perfect crumbly dough.
- Egg – Use a room temperature egg. Here is my tutorial on how to bring eggs to room temperature fast.
- Vanilla extract
- Fresh peaches – You can peel the peaches or leave them unpeeled. Or use frozen peaches (thawed and drained). Or even canned peaches (drained and blotted dry). Here is my tutorial on how to peel peaches.
- Cornstarch
- Cinnamon
- Lemon juice
How to Make Peach Crumb Bars
Preheat and prepare pan. Preheat oven to 350oF (180oC). Lightly grease a 13×9-inch baking pan. For easier cutting, line the pan with parchment paper, letting excess extend over sides of pan.
Make the crumb layer. In a large bowl, stir together flour, sugar, baking powder, and salt.
Cut in cold butter until pea-size pieces remain. You can use a pastry cutter if you have one. Or simply just squish the butter pieces between your fingers until the butter pieces are small enough.
Using a fork, stir in the egg and vanilla until blended and mixture is crumbly. Mixture can appear dry at first. I like to finish mixing by hand squeezing the dry mixture bits together to make sure it’s moistened and crumbly.
Reserve 1½ cups dough (loosely packed), and refrigerate. Press remaining 3½ cups dough into bottom of prepared pan.
Bake for 15 minutes until lightly golden brown.
Make the peach filling. In a large bowl, stir together cornstarch and sugar.
Gently fold in peaches, cinnamon, lemon juice and vanilla until combined.
Scatter the peach mixture over the prepared crust leaving behind any juices in the bowl.
Crumble reserved 1½ cups of crumb mixture over peaches, pressing to form small clumps.
Finish baking. Bake until top is golden, about 30 minutes more. Let cool completely. Refrigerate overnight. Remove from pan, and cut into bars.
Serving Suggestions
- Serve chilled or at room temperature.
- Add a scoop of vanilla ice cream on top for a peach crisp-style dessert.
- Dust with powdered sugar for a pretty finish.
Recipe Tips
- Use ripe but firm peaches. Overripe peaches may release too much juice and make the bars soggy.
- Don’t skip the chill time. These bars slice best after a few hours in the fridge—overnight is even better.
- Cut the butter cold. Cold unsalted butter is key to getting a true buttery crumb texture. If your kitchen is warm, chill the crumb mixture briefly before pressing into the pan.
- Use a slotted spoon for the filling. This helps you leave any excess juice behind for a less soggy bottom crust.
- Customize with flavor. Try a touch of almond extract, swap in brown sugar for a richer taste, or mix in a little nutmeg or cardamom for cozy spice.
Storage Instructions
Place them in an airtight container in the fridge. They’ll stay fresh for up to 5 days.
For longer storage, freeze with parchment paper between layers. They will freeze well for up to 3 months. Thaw at room temperature quickly.
Recipe FAQs
Yes! If fresh peaches aren’t available, canned peaches work in a pinch. Just be sure to drain them well and pat dry so the filling doesn’t get too wet.
A pastry cutter (or pastry blender) makes quick work of cutting butter into the flour, but you can also use two forks or your fingers. A food processor works too—just pulse until you get that coarse, crumbly texture.
The top should be golden brown and the peach filling should be bubbling (this means the cornstarch will do its job and thicken the filling!)
More Recipes To Try
If you’re craving more peach desserts, then try my peach cobbler pound cake baked in a bundt pan! It combines two amazing desserts in one. I also love this peach cobbler cheesecake with a buttery streusel topping.
I also love my super easy peach crisp! All made in one bowl – it’s perfect for summer!
Peach Crumb Bars
Ingredients
For the crumb layer:
- 3 cups (360 g) all purpose flour spooned and leveled
- 1 cup (200 g) granulated white sugar
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup (2 sticks, 226 g) unsalted butter cold and cubed
- 1 large egg slightly beaten
- ½ teaspoon vanilla extract
For the peach filling:
- 3 Tablespoons cornstarch
- ½ cup (100 g) granulated sugar
- 5 cups diced peaches about 5
- ½ teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice
Instructions
- Preheat and prepare pan. Preheat oven to 350°F (180°C). Lightly grease a 13×9-inch baking pan. For easier cutting, line the pan with parchment paper, letting excess extend over sides of pan.
- Make the crumb layer. In a large bowl, stir together flour, sugar, baking powder, and salt. 3 cups (360 g) all purpose flour 1 cup (200 g) granulated white sugar 1 teaspoon baking powder ½ teaspoon salt
- Cut in cold butter until pea-size pieces remain. Using a fork, stir in the beaten egg and vanilla until blended and mixture is crumbly. Mixture can appear dry at first. I like to finish mixing by hand squeezing the dry mixture bits together to make sure it’s moistened and crumbly. 1 cup (2 sticks, 226 g) unsalted butter 1 large egg ½ teaspoon vanilla extract
- Reserve 1½ cups dough (loosely packed), and refrigerate. Press remaining 3½ cups dough into bottom of prepared pan.
- Bake for 15 minutes until lightly golden brown.
- Make the peach filling. In a large bowl, stir together cornstarch and sugar. Gently fold in peaches, cinnamon, lemon juice and vanilla until combined. Scatter the peach mixture over the prepared crust leaving behind any juices in the bowl. Crumble reserved 1½ cups of crumb mixture over peaches, pressing to form small clumps. 3 Tablespoons cornstarch ½ cup (100 g) granulated sugar 5 cups diced peaches ½ teaspoon ground cinnamon 1 teaspoon vanilla extract 1 teaspoon lemon juice
- Finish baking. Bake until top is golden, about 30 minutes more. Let cool completely. Refrigerate overnight. Remove from pan, and cut into bars.
Notes
- Fresh peaches – You can peel the peaches or leave them unpeeled. Or use frozen peaches (thawed and drained). Or even canned peaches (drained and blotted dry)
- Storage: Place them in an airtight container in the fridge. They’ll stay fresh for up to 5 days. For longer storage, freeze with parchment paper between layers. They will freeze well for up to 3 months. Thaw at room temperature quickly.
