These Peach Crumb Bars have a juicy peach filling, buttery shortbread crust and sweet crumble topping. Finished with a simple vanilla glaze, these easy dessert bars are a delicious way to make the most of fresh peaches in the summer or grab a bag of frozen peaches to make these bars any time of year. Serve with a scoop of vanilla ice cream or some fresh whipped cream to really take these bars over the top!
Love all things peach? Make sure to try my Peach Iced Tea, Peach Burrata Salad, Raspberry Peach Crumble and this Peach Sangria!
Peach Pie Crumb Bars Recipe
Peach is one of my favorite flavors of summer and these yummy Peach Crumb Bars are the perfect way to celebrate this special season. A juicy peach filling, shortbread crust and a crumble topping make these bars irresistible and perfect for any occasion.
These peach bars are the perfect way to enjoy fresh, juicy peaches while they are in season. The buttery oat crumble bakes up beautifully golden and the bars are a great make-ahead dessert idea. Easy to slice and serve, they’re perfect for summer gatherings, picnics, holidays or an afternoon treat.
Can’t find fresh peaches or they’re just not in season? No problem! Grab a bag of frozen peaches – they work beautifully!
Why You’ll Love These Peach Bars
These peach bars have all the flavor of a homemade peach pie but are much easier to assemble and serve. Each layer is simple to prepare, and the bars can be made ahead of time for stress-free summer entertaining – our favorite kind!
- Loaded with fresh peaches. Five cups of diced peaches create a thick, juicy fruit layer in every bar.
- Three delicious layers. A buttery crust, cinnamon-spiced peach filling and oat crumble give these bars plenty of flavor and texture. Top with the vanilla glaze if you’re feeling extra fancy.
- Easy to serve. The bars bake in one pan and can be sliced into neat squares once cooled making them ideal for packaging and serving.
- Perfect for summer. This recipe is a great way to use ripe, seasonal peaches but feel free to swap in nectarines, apricots or make these bars with a combination of these delicious seasonal fruits.
- Make-ahead friendly. The bars can be prepared in advance and stored until you are ready to serve them.
How To Make Peach Crumb Bars
These bars are prepared in layers, beginning with the buttery shortbread crust and ending with the oat crumble. Allow the finished bars to cool completely before adding the glaze and cutting so the peach filling has time to set.
Let’s take a quick look at how to make these bars and as always, you can find the full printable recipe card at the end of this post.
Shortbread Crust
- Stir together the melted butter, sugar and vanilla extract.
- Add the flour and salt and mix until a soft dough forms.
- Press the dough evenly into a 9×9-inch baking pan.
- Bake for 15 minutes, just until edges turn lightly golden.
Peach Filling
- Combine the peaches, brown sugar, granulated sugar, cornstarch, cinnamon and vanilla in a large bowl.
- Mix gently until peaches are coated.
- Spread the peach mixture over the warm crust.
Crumble Topping
- Stir together the oats, flour, brown sugar, cinnamon and salt. Pour in the melted butter.
- Mix or stir together until large, crumbly clusters form.
- Sprinkle crumble evenly over the peach filling.
- Bake at 350°F for 30–35 minutes or until golden brown.
Vanilla Glaze
- Whisk together the powdered sugar, milk, and vanilla until smooth. Drizzle over the cooled bars before slicing into squares.
Storage Information
Leftovers are not likely but if you do have a few bars you need to store, you’ve got some great options:
- Room Temperature: Store the bars in an airtight container at room temperature for up to 2 days.
- Refrigerator: Leftover bars can be stored in an airtight container in the refrigerator for up to five days. Placing parchment paper between layers will help keep the crumble and glaze intact.
- Freezer: To freeze the bars, leave off the glaze and wrap each cooled bar tightly in plastic wrap. Place the wrapped bars in a freezer-safe container or bag and freeze for up to three months. Thaw the bars overnight in the refrigerator. Bring them to room temperature and add the glaze before serving.
- Make Ahead: The bars can be made one day in advance. For the best texture, bake and cool them completely, then cover and refrigerate. Add the vanilla glaze shortly before serving so it looks fresh and does not absorb into the topping.
Variations To Try
These bars are such a great base recipe that you can customize with these delicious variations:
- Replace one cup of the peaches with fresh blueberries, raspberries or blackberries.
- Swap in all of the vanilla extract in the glaze with almond extract. Almond extract is strong, so begin with just a small amount.
- Mix chopped pecans or walnuts into the oat topping for extra crunch.
- Nectarines, plums or apricots can be used in place of some or all of the peaches.
- A pinch of nutmeg, ginger or cardamom can be added to the peach filling.
- Dust the cooled bars with powdered sugar for a simpler finish. Use my favorite dusting want for a picture perfect finish.
- Warm individual bars slightly and serve with a scoop of vanilla ice cream.
Do I need to peel the peaches?
Peeling the peaches gives the filling a softer and more consistent texture but peach skins are edible, so you can leave them on if you prefer a more rustic dessert or want to save time. I love these bars both ways!
Can I use frozen or canned peaches?
Frozen peaches are fine but I don’t recommend canned peaches. Use peaches directly from the freezer.
How do I know when the bars are done?
The oat topping should be golden brown, and the filling should be visibly bubbling around the edges of the pan. The bubbling indicates that the cornstarch has activated and begun thickening the peach juices.
Can I double this recipe?
Yes, you’ll need a 9×13 baking dish. The baking time may need to be increased slightly, so watch for a golden topping and bubbling filling.
Trish’s Tips
- Use peaches that are ripe but still slightly firm so they hold their shape while baking. If your peaches are especially juicy, toss them with an additional teaspoon of cornstarch to keep the filling from becoming runny.
- Allow the bars to cool completely before slicing so the filling has time to set.
- For extra crunch, lightly press some of the crumble into larger clusters before sprinkling it over the peaches.
- Dice the peaches into evenly sized pieces so they soften at the same rate.
- Measure the peaches after peeling and dicing them for the most accurate amount.
- Press the crust firmly and evenly into the pan, especially around the corners.
- Do not skip the parchment paper. The overhang makes it much easier to remove and slice the cooled bars.
More Dessert Bars You’ll Love
- Carrot Cake Bars
- Cherry Brownie Dream Bars
- Chocolate Raspberry Crumb Bars
- Lemon Bars
- Peanut Butter S’mores Oatmeal Cookie Bars
Peach Crumb Bars
Ingredients
Crust
- 1 cup unsalted butter melted
- ½ cup granulated sugar
- 2 teaspoons vanilla extract
- 2½ cups all-purpose flour
- ¼ teaspoon salt
Peach Filling
- 5 cups peaches about 5–6 medium peaches, peeled and diced (peel can be left on if you prefer)
- ⅓ cup light brown sugar
- 2 tablespoons granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
Oat Crumble
- ¾ cup old-fashioned oats
- ¾ cup all-purpose flour
- ½ cup packed light brown sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon sea salt
- 6 tablespoons unsalted butter melted
Vanilla Glaze
- 1 cup powdered sugar
- 2 tablespoons milk
- ½ teaspoon vanilla extract
Instructions
For the crust
- Preheat the oven to 350°F (180°C). Line a 9 inch square baking pan with parchment paper, leaving overhang on two sides for easy removal.
- In a large bowl, stir together the melted butter, sugar and vanilla extract until combined.1 cup unsalted butter, ½ cup granulated sugar, 2 teaspoons vanilla extract
- Add the flour and salt and mix until a soft dough forms.2½ cups all-purpose flour, ¼ teaspoon salt
- Press the dough evenly into the bottom of the prepared pan.
- Bake for 15 minutes, just until the edges begin to turn lightly golden.
For the peach filling
- While the crust bakes, combine the peaches, brown sugar, granulated sugar, cornstarch, cinnamon and vanilla extract in a large bowl.5 cups peaches, ⅓ cup light brown sugar, 2 tablespoons granulated sugar, 2 tablespoons cornstarch, 1 teaspoon ground cinnamon, 1 teaspoon vanilla extract
- Mix gently until the peaches are evenly coated. Spread the peach mixture evenly over the warm crust.
For the crumble
- In a medium bowl, stir together the oats, flour, brown sugar, cinnamon and salt.¾ cup old-fashioned oats, ¾ cup all-purpose flour, ½ cup packed light brown sugar, ½ teaspoon ground cinnamon, ¼ teaspoon sea salt
- Pour in the melted butter and stir until large, crumbly clusters form. Sprinkle the crumble evenly over the peach layer.6 tablespoons unsalted butter
- Bake for 30–35 minutes, or until the topping is golden brown and the peach filling is bubbling around the edges.
- Allow the bars to cool completely in the pan before lifting them out with the parchment paper.
For the glaze
- Whisk together the powdered sugar, milk, and vanilla until smooth. Add a little more milk if needed for a drizzle consistency.1 cup powdered sugar, 2 tablespoons milk, ½ teaspoon vanilla extract
- Drizzle over the cooled bars before slicing into squares.
Notes
- Room Temperature: Store the bars in an airtight container at room temperature for up to 2 days.
- Refrigerator: Leftover bars can be stored in an airtight container in the refrigerator for up to five days. Placing parchment paper between layers will help keep the crumble and glaze intact.
- Freezer: To freeze the bars, leave off the glaze and wrap each cooled bar tightly in plastic wrap. Place the wrapped bars in a freezer-safe container or bag and freeze for up to three months. Thaw the bars overnight in the refrigerator. Bring them to room temperature and add the glaze before serving.
- Make Ahead: The bars can be made one day in advance. For the best texture, bake and cool them completely, then cover and refrigerate. Add the vanilla glaze shortly before serving so it looks fresh and does not absorb into the topping.
Fresh or Frozen Peaches: Both work well in this recipe. If needed, add an additional teaspoon or two of corn starch if the peaches look extra juicy after stirring.
Tools and Equipment (affiliate links): Mixing Bowls | Whisk | Measuring Cups | Measuring Spoons | 9- Inch Square Baking Pan
Please see post above for more information, step-by-step process photos, recipe tips and frequently asked questions.
Leave a Reply