Peach Crumb Bars
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These Simple Peach Bars are made with a delicious buttery shortbread crust, crumbly topping, and fresh peaches and can be made, from scratch in about 45 minutes.
The first bite of the golden-brown crust, followed by the soft, sweet, ripe peaches, will have everyone begging for more.
Peach crumb bars
These peach crumb bars are a delicious way to use your summer peaches. A buttery shortbread crust, delicious peach filling, and a sweet icing drizzle make it worth your while to use the oven.
Why You Will Love This Peach Bars Recipe:
- Easy to make: With just a few ingredients, these bars are a speedy way to satisfy your sweet cravings.
- Delicious: Buttery, crisp, and oh-so-sweet. Every bite of these peach crumb bars delivers a delightful crunch followed by a luscious and sweet peach filling. The sweetness from the fresh peaches combined with the cinnamon and crisp crumble topping is an absolute delight!
- Perfect for sharing: Whether it’s a party, picnic, or potluck, these bars are a crowd-pleaser. Easy to transport and perfect for feeding a hungry gathering.
Ingredients + tips
(Ingredients at a glance, you will find the full printable recipe with ingredient amounts in the printable recipe card at the bottom of the post.)
- Peaches | 4 to 5 medium peaches, peeled and chopped. You want about 2.5 cups of chopped peaches.
- Flour | All-purpose flour is what this recipe calls for.
- Butter | Make sure your butter is cold; otherwise, your crust/topping will turn out more like a pie crust than a crumble.
- Sugar | You will need both granulated and powdered sugar for this recipe.
- Cornstarch | To help thicken the peach filling.
- Cinnamon | Cinnamon adds a delicious taste to the peaches.
- Milk | For the icing drizzle. Any type of milk is fine.
How to make Peach Bars
1 Prep: Preheat oven to 350º. Peel and chop the peaches.
2 Make the crust: Combine flour, sugar, and butter in a mixing bowl and combine until crumbly. Press 2/3 of the mixture into a greased or parchment-lined 9×9-inch baking pan as a crust.
3 Layer the ingredients: In a separate bowl, stir peaches, cornstarch, 2 Tablespoons sugar, cinnamon, and cloves together, and pour the peach mixture on top of the crust. Sprinkle with remaining dough.
4 Bake: Bake in the center of the oven for 30 minutes until the crust begins to brown.
5 Add icing: Remove from oven and let cool. While the peach bars cool, combine the icing ingredients. Drizzle over peach bars.
6 Slice and serve
Recipe Tips
- Add a tablespoon or two of water or milk if the crust mixture seems too crumbly and isn’t holding together well.
- Line your pan with parchment paper for easy removal from the pan and slicing.
- Served warm, the peach bars will be softer and looser, more like a cobbler, and perfect with a scoop of vanilla ice cream or fresh whipped cream. Stored in the fridge and served cool, they will be more bar-like.
- Make it gluten-free by substituting gluten-free flour.
Pro tip:
- For perfectly cut Peach Bars, let the bars cool to room temperature for about an hour, then place them in the fridge for another hour until they are completely cool. Slice with a large sharp knife.
Variations
- Add additional fruit, such as mangos, nectarines, or blueberries.
- Change up the fruit completely. Cherries or apples would be amazing. (If using fresh apples, I do think you would need to precook the apples just a bit. (Like this stovetop cinnamon apple recipe.
- Add about 1/2 cup of pecan to the topping.
- Add 1/2 teaspoon of vanilla or almond extract to the icing.
- For a warmer, spicier flavor, add a 1/4 teaspoon to the peach mixture.
- Leave the icing drizzle off. The bars are pretty sweet on their own.
Pin this recipe for later.
Storage
Peach bars can be stored on a plate, covered in plastic wrap on the counter for about a day. (The longer they stay at room temperature, the more the peaches will release their juices.)
Afterward, place the leftover peach bars in an airtight container in the fridge for up to 4 days or in the freezer, with wax paper between layers, for up to 3 months. Thaw in the fridge before serving.
FAQs
Can I use canned Peaches?
Yes, you can use canned peaches in this recipe. You will want to use peaches canned in juice and not syrup. Make sure to drain the peaches before using.
Can I use frozen peaches?
Yes, you can. Make sure the peaches are at least partially defrosted.
Do I have to peel the peaches?
While peeling the peaches is not 100% necessary, it is preferred. (Especially when serving to guests.) No one likes eating a peach dessert and getting a large piece of peach skin stuck in their teeth.
Can this recipe be halved?
Yes, just use an eight-by-eight pan. (Or something smaller if you have it.) The recipe is easily doubled as well.
Did You Make This Peach Bar Recipe?
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Print
Peach Crumb Bars
- Prep Time: 15
- Cook Time: 30
- Total Time: 45 minutes
- Yield: 12 bars 1x
- Category: desserts
- Method: oven
Description
These Simple Peach Bars are made with a delicious buttery shortbread crust, crumbly topping, and fresh peaches and can be made, from scratch in about 45 minutes.
Ingredients
Crust:
- 2 cups all-purpose flour
- 3/4 cup brown sugar
- 1 cup butter
- 1/4 teaspoon baking powder
Filling:
- 2 1/2 cups peaches, diced
- 2 Tablespoons sugar
- 2 teaspoons cornstarch
- 3/4 teaspoons cinnamon
Icing:
- 1/3 cup powdered sugar
- 2 teaspoons milk
Instructions
- Preheat oven to 350º
- Combine flour, sugar, and butter, in a mixing bowl, and combine until crumbly
- Press ⅔ of mixture into a greased, or parchment lined 9×9 inch baking pan as a crust
- In a separate bowl, stir peaches, cornstarch, 2 Tablespoons sugar, cinnamon and cloves together
- Pour peach mixture on top of crust
- Sprinkle with remaining dough
- Bake in center of oven for 30 minutes, until crust begins to brown
- Remove from oven and let cool
- While peach bars cool, combine icing ingredients
- Drizzle over peach bars
- Slice and serve
Nutrition
- Serving Size: 1 bar
- Calories: 393
- Fat: 16
- Carbohydrates: 57
- Protein: 5
Keywords: peach crumb bars, peach bars
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