Peach Crumb Bars

Two peach pie bars stacked on scalloped dessert plate. Topped with a drizzle and top bar has a bite taken.

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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 and 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!

Course Dessert

Cuisine American

Keyword peach crumb bars, peach pie crumb bars

Prep Time 25

Cook Time 45

Total Time 1 10

Servings

Calories 377kcal

Author Trish - Mom On Timeout

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

Storage Information

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.

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