Thank you so much for being here—seriously. Whether you’re a long-time follower or you’ve just stumbled upon this little corner of the internet, I’m truly grateful you’ve stopped by. I can’t wait to share this recipe with you because it’s one that brings back warm summer memories, sun-drenched kitchens, and that unmistakable scent of sweet peaches mingling with buttery crumble. These Peach Crumble Bars are simple, nostalgic, and, honestly, a little addictive. You’re going to love them!
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What Are Peach Crumble Bars?
Imagine biting into a soft, juicy peach cobbler—only in handheld form. These bars are built with three dreamy layers: a buttery shortbread crust, a thick and juicy peach filling, and a golden brown crumble topping that crisps up beautifully in the oven. They’re everything you want in a summer dessert: comforting, fruity, and anything but boring!!
Reasons to Love These Peach Crumble Bars
They’re portable, shareable, and easy to make ahead. Perfect for picnics, potlucks, or just an afternoon treat. They highlight fresh summer peaches (but frozen work, too!). You don’t need a mixer—just a bowl and a fork. Versatile? I promised you versatile, and here’s proof! These can double as a brunch pastry, a coffee break snack, or a sweet ending to a backyard BBQ.
What Do They Taste Like?
Buttery, slightly tart from the peaches, with hints of cinnamon and brown sugar. The top is golden and crumbly, the center soft and jammy, and the crust holds everything together in a way that somehow manages to be both sturdy and melt-in-your-mouth. It’s summer in a bar.
Why You’ll Want to Make These Peach Crumble Bars
They come together in under an hour. No complicated steps or chilling time. They’re naturally egg-free and easy to make gluten-free or vegan. Every bite tastes like sunshine and comfort. Great for using up overripe peaches or that last bag of frozen ones hiding in the back of the freezer.
Ingredients
For the crust and crumble:
1 cup unsalted butter, melted
2 cups all-purpose flour
1/2 cup brown sugar
1/4 cup granulated sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
For the peach filling:
3 cups diced peaches (fresh or thawed frozen)
2 tablespoons cornstarch
1/3 cup granulated sugar
1 tablespoon lemon juice
1/2 teaspoon vanilla extract
Tools You’ll Need
9×9-inch baking pan
Mixing bowls
Fork or pastry cutter
Parchment paper (makes lifting the bars out easier!)
Measuring cups and spoons
Additions & Substitutions
No fresh peaches? Use frozen (thawed and drained) or even canned in a pinch—just reduce the sugar slightly.
Add a handful of chopped pecans or almonds to the crumble for extra crunch.
Feeling adventurous? Toss in a few raspberries or blueberries for a fruity twist.
For a vegan version, swap the butter for plant-based butter.
How to Make Peach Crumble Bars
Preheat your oven to 350°F (175°C). Line your baking pan with parchment paper.
In a bowl, mix all crust/crumble ingredients until crumbly and combined. Press 2/3 of the mixture into the bottom of your prepared pan.
In a separate bowl, toss the diced peaches with cornstarch, sugar, lemon juice, and vanilla. Let sit for 5 minutes.
Spread the peach mixture evenly over the crust.
Sprinkle the remaining crumble on top. Don’t worry if some peach shows through—it’s rustic and gorgeous that way.
Bake for 35-40 minutes until the top is golden and the filling is bubbling.
Cool completely before cutting into bars (this helps them firm up).
What to Serve With Peach Crumble Bars
They’re amazing on their own, but here are some ideas to take them next-level:
A scoop of vanilla bean ice cream
A dollop of whipped cream or Greek yogurt
Drizzle of honey or warm caramel
Serve alongside iced tea or cold brew for the ultimate summer pairing
Tips for the Best Bars
Use ripe, sweet peaches—they bring the most flavor.
Let them cool fully before slicing to avoid a messy middle.
Want cleaner cuts? Chill in the fridge before slicing.
Double the recipe in a 9×13 pan if you’re feeding a crowd.
How to Store Peach Crumble Bars
Keep them in an airtight container at room temp for up to 2 days, or refrigerate for up to 5 days. They freeze beautifully—just wrap each bar in plastic wrap, then store in a freezer bag. Defrost in the fridge or microwave in short bursts.
Frequently Asked Questions
Can I use canned peaches? Yes, just drain them well and reduce the sugar in the filling slightly.
Can I make these gluten-free? Absolutely! Use a 1-to-1 gluten-free baking flour blend.
Can I use other fruit? Totally! Try nectarines, berries, or even apples in the fall.
Do I need to peel the peaches? Not necessarily. The skins soften during baking and add a bit of texture and color.
Conclusion
These Peach Crumble Bars are a sweet little slice of summer—and so simple to make! They’re buttery, fruity, and ridiculously satisfying. Whether you’re baking for a picnic or just craving something homemade, these bars will hit the spot every time.
Looking for more peachy goodness? Try my Peach Cobbler Muffins or Grilled Peaches with Honey & Mascarpone next!
Share Your Bake!
Did you make these Peach Crumble Bars? I’d love to see your version! Leave a review, snap a pic, and tag it on Pinterest. Your photos seriously make my day.
Nutritional Information (per bar, approx.)
Calories: 220
Fat: 10g
Carbohydrates: 31g
Sugar: 18g
Protein: 2g
Fiber: 1g
Peach Crumble Bars
Description
These easy Peach Crumble Bars combine a buttery shortbread crust, sweet peach filling, and a golden crumble topping. They’re the perfect handheld summer dessert—simple, nostalgic, and bursting with flavor. Ideal for picnics, potlucks, or a cozy afternoon treat.
Ingredients
- For the Crust and Crumble:
- 1 cup unsalted butter (melted)
- 2 cups all-purpose flour
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- For the Peach Filling:
- 3 cups diced peaches (fresh, frozen and thawed, or canned)
- 2 tablespoons cornstarch
- 1/3 cup granulated sugar
- 1 tablespoon lemon juice
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper for easy removal.
- In a medium bowl, mix together the melted butter, flour, brown sugar, granulated sugar, baking powder, salt, and cinnamon until crumbly.
- Press about 2/3 of the mixture into the bottom of the prepared pan to form the crust.
- In another bowl, combine the diced peaches, cornstarch, sugar, lemon juice, and vanilla. Let sit for 5 minutes.
- Spread the peach mixture evenly over the crust.
- Sprinkle the remaining crumble mixture evenly on top of the peaches.
- Bake for 35–40 minutes, or until the top is golden and the filling is bubbling.
- Cool completely in the pan before slicing into bars. For cleanest cuts, chill before slicing.
Notes
Fresh, ripe peaches give the best flavor, but frozen (thawed) or canned peaches also work.
Add chopped nuts (like pecans or almonds) to the crumble for a crunchy twist.
Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for 5 days.
These bars freeze well. Wrap tightly and store in a freezer bag for up to 2 months.
To make this recipe gluten-free, use a 1-to-1 gluten-free flour blend. For vegan, substitute plant-based butter.
