Peach Crumb Bars

Peach Crumb Bars are the perfect summer fruit dessert with sweet and tart peach filling between a buttery shortbread crust and crumb topping.

Homemade Peach Crumb Bars are the perfect way to enjoy your favorite Summer fruit in an easy, shareable treat. Bar Recipes are great for a simple dessert or sweet snack! For more crumb bars try Strawberry Bars or Blueberry Crumb Bars too!

Peach Crumb Bars cut on parchment paper

Peach Bars are the perfect treat to serve on a hot summer day. They take advantage of the fresh fruit during peach season. They are easy to make, and turn out delicious every time. Plus, you can make this dessert even more refreshing by topping them off with some Vanilla Ice Cream for a chilled, creamy, peach-flavored treat.

Just like Peach Cobbler and other peach recipes, these Peach bars are made with sweet fruit, cinnamon, and a delicious crumbly texture. The warm spices go perfectly with the sweet and tart peaches. The buttery crust is easy to make, and it doubles as the buttery crumble topping.

Peach Crumb Bars in baking pan unbaked collage

Wait for the Peach Crumble Bars to cool completely before you slice them. Then you’ll have easy, mess-free squares perfect to share with friends and family. They’re a favorite with kids and adults that you’ll find yourself making over and over again.

Peach Crumb Bars cut on parchment paper

More Tasty Peach Recipes

Baking Tips

  • Prep time: To prep the recipe preheat your oven to 375 degrees. Spray your baking pan with cooking spray or spread a thin layer of butter over it.
  • Dough mixture: Add ½ cup white sugar, ½ cup brown sugar, all-purpose flour, baking powder, and salt to your food processor. If you don’t have a food processor you can also use a pastry cutter. Once the flour mixture is combined add the cold butter and egg. Pulse the food processor until it forms into a crumbly, buttery dough. Divide the dough in half and press one half of it into the base of your pan. Set the other half to the side until later.
  • Peach filling: Peel and slice the fresh peaches. Toss them in a mixing bowl with sugar, cornstarch, and ground cinnamon. Once the peaches are coated, spread them out over the crust. Add the remaining crumb topping.
  • Bake: Put the Peach Bars in the preheated oven to bake for 45 minutes. Take them out when the crumb mixture is golden brown and the peach filling is bubbly. Let the bars cool completely before you slice them into squares and serve.

Peach Crumb Bars stack of three

Variations

  • Lemon Peach Bars: To make peaches with lemon zest, mix a little bit of fresh lemon juice in with the peach layer. You don’t want the lemon flavor to be overpowering so just use 1-2 tablespoons.
  • Almond Peach Bars: For some extra crunch make Almond Peach Bars. Layer the peaches with almonds over the top. You can also add some almond extract to the dough mixture for flavor.
  • Peach Crumble Bar: For a Peach Crumble Bar, make an oat crumb topping instead of a shortbread one. To make the topping combine ½ cup flour, ¼ cup brown sugar, ¼ teaspoon cinnamon, 1 pinch salt, ½ cup oats, and ¼ cup cold butter. Sprinkle the oat mixture over the peaches.
  • Fruits: You can also try this recipe with different fruits like apples, blueberries, strawberries, or raspberries. You can also use frozen fruits and berries, just let them thaw first and pat them dry before using.

Peach Crumb Bars cut on parchment paper

More Easy and Delicious Bar Recipes

How to Store

  • Serve: After they’ve cooled, you can cover the Peach Bars and keep them in a dry, cool place for up to 4 days.
  • Store: You can also store the bars in an airtight container in the fridge. They’ll keep well in the fridge for up to 1 week.
  • Freeze: If you’re freezing the bars, let them completely cool first. Then cover the pan tightly in aluminum foil. They’ll stay good for up to 6 months.

Peach Crumb Bars cut on parchment paper

Pin this recipe now to remember it later

Pin Recipe

Peach Crumb Bars

Peach Crumb Bars are the perfect summer fruit dessert with sweet and tart peach filling between a buttery shortbread crust and crumb topping.
Yield 12 Servings
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder

Ingredients
 

Shortbread Crumb:

  • 1/2 cup sugar
  • 1/2 cup light brown sugar , packed
  • 1 teaspoon baking powder
  • 3 cups flour
  • 1 cup unsalted butter , cold, cut into cubes
  • 1 large egg
  • 1/4 teaspoon salt

Peach Filling:

  • 4 cups fresh peaches , peeled and chopped
  • 1/2 cup sugar
  • 2 tablespoons cornstarch
  • 1/2 teaspoon cinnamon

Instructions

  • Preheat oven to 375 degrees. Spray a 9x13 baking dish with baking spray.
  • In a food processor, combine ½ cup white sugar with brown sugar, flour, baking powder, and salt.
  • Add the butter and egg to the food processor and pulse until a crumbly dough forms.
  • Press half of the dough into the prepared pan.
  • In a separate bowl, gently toss the peaches in remaining sugar, cornstarch, and cinnamon until well coated.
  • Spread the peach mixture evenly over the crust.
  • Crumble remaining dough over the peach layer.
  • Bake for 45 minutes, or until the top is slightly brown and peach filling is bubbling.
  • Cool completely before cutting into squares.

Nutrition

Calories: 380kcal | Carbohydrates: 56g | Protein: 4g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 56mg | Sodium: 60mg | Potassium: 187mg | Fiber: 2g | Sugar: 30g | Vitamin A: 663IU | Vitamin C: 3mg | Calcium: 37mg | Iron: 2mg
Keyword: Peach Crumb Bars

Peach Crumb Bars stack of three

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

Categories

Leave a comment & rating

Your email address will not be published.

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. Just made your peach bars as a way to enjoy our delicious SC peaches at the peak of their season. Yummy! Only change to the recipe was cooking for about 15 minutes less than suggested as the edges at 30 minutes were getting very dark but an easy fix to cut off. I also sprinkled turbinado sugar on top before baking for extra crunch. Another great recipe!