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Peach crumble bars cut into squares, showing buttery crust, peach filling, and crumbly topping

Peach Crumble Bars

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.
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Equipment

  • 9x9-inch baking pan
  • Mixing bowls
  • Measuring cups and spoons
  • Fork or pastry cutter
  • Parchment paper

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 9x9-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.