Peach Crumble Bars

These peach crumble bars marry a tender, buttery shortbread crust with a juicy peach filling and a golden, crumbly topping. Easy to assemble and perfect for potlucks, picnics, or afternoon tea, they highlight summer’s sweetest stone fruit while remaining adaptable year-round with frozen peaches.

Why You’ll Love This Recipe

• Effortless layers. One dough forms both the base and the crumble, streamlining prep.

• Season-spanning. Fresh, frozen, or even canned peaches work, so you are not limited to peak season.

• Portable dessert. Once cooled, the bars slice neatly, making them ideal for lunchboxes or buffet tables.

• Make-ahead friendly. They keep well, allowing you to bake in advance for stress-free entertaining.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 2 ¼ cups all-purpose flour

• 1 cup granulated sugar

• ½ teaspoon baking powder

• ¼ teaspoon fine sea salt

• 1 cup cold unsalted butter, diced

• 1 large egg, lightly beaten

• 1 teaspoon vanilla extract

Peach Filling

• 4 cups diced ripe peaches (about 5–6 medium)

• 2 tablespoons fresh lemon juice

• ⅓ cup granulated sugar

• 2 tablespoons cornstarch

• ¼ teaspoon ground cinnamon (optional)

directions

1. Preheat the oven to 350 °F / 175 °C. Line a 9 × 13-inch (23 × 33 cm) baking pan with parchment, leaving an overhang for easy removal.

2. Prepare the crust / crumble. In a large bowl whisk flour, sugar, baking powder, and salt. Cut in the cold butter with a pastry cutter (or pulse in a food processor) until the mixture resembles coarse crumbs. Stir in the egg and vanilla until a shaggy dough forms.

3. Press two-thirds of the dough firmly into the prepared pan to form an even base. Refrigerate while you make the filling.

4. Make the filling. In a medium bowl toss peaches with lemon juice, sugar, cornstarch, and cinnamon until evenly coated. Spread the fruit over the chilled crust.

5. Crumble the remaining dough evenly over the peaches, squeezing some portions into larger clumps for texture.

6. Bake for 40–45 minutes, or until the topping is golden and the filling is bubbling at the edges.

7. Cool the pan on a wire rack for at least 1 hour, then lift out using the parchment and cut into bars.

Servings and timing

• Yield: 16 bars

• Prep time: 15 minutes

• Bake time: 40–45 minutes

• Cooling time: 1 hour

• Total time: about 2 hours

Variations

• Nectarine or apricot swap: Substitute peaches with equal amounts of diced nectarines or apricots—no peeling required.

• Berry boost: Add 1 cup blueberries or raspberries to the peach filling for a mixed-fruit bar.

• Oat crumble: Replace ½ cup of the flour in the topping portion with rolled oats for extra crunch.

• Gluten-free: Use a cup-for-cup gluten-free flour blend; add ¼ teaspoon xanthan gum if the blend does not contain it.

• Vegan: Replace butter with vegan block butter and the egg with 2 tablespoons aquafaba (the liquid from canned chickpeas).

storage/reheating

• Room temperature: Store bars in an airtight container for up to 2 days.

• Refrigerator: Keep for 5 days; let bars stand at room temperature 15 minutes before serving for best texture.

• Freezer: Wrap individual bars in plastic, then freeze in a zip-top bag for up to 3 months. Thaw overnight in the fridge.

• Reheating: Warm a bar in a 300 °F / 150 °C oven for 5–7 minutes or give it 15 seconds in a microwave to refresh the crumble.

FAQs

Can I use frozen peaches?

Yes. Thaw them first, drain excess liquid, and pat dry before combining with the other filling ingredients.

Do I need to peel the peaches?

Peeling is optional; the skins soften during baking but may add slight texture. If you prefer a uniform filling, blanch and peel.

What if I do not have a pastry cutter?

Two knives or your fingertips work. Alternatively, pulse the dry ingredients and butter in a food processor.

Why is my crumble topping pale?

Your oven may run cool. Bake until the top is deeply golden; an extra 5 minutes usually suffices.

How do I keep the crust from becoming soggy?

Press the dough firmly, chill it, and bake until the fruit bubbles. Cornstarch in the filling also helps set juices.

Can I halve the recipe?

Certainly. Use an 8 × 8-inch (20 × 20 cm) pan and reduce baking time to about 30–35 minutes.

Are canned peaches acceptable?

Yes—choose peaches canned in juice, drain well, and proceed. Reduce the added sugar in the filling by 1 tablespoon.

May I add nuts to the crumble?

Absolutely. Fold ½ cup chopped pecans or almonds into the reserved dough before sprinkling over the filling.

How do I achieve clean slices?

Cool completely, then refrigerate 30 minutes before cutting with a sharp knife, wiping between cuts.

Can these bars be served warm?

They are delicious warm with ice cream, but the filling will be softer. Let them stand 15 minutes after baking to firm slightly.

Conclusion

Peach crumble bars deliver the comfort of a classic peach pie in an easy, handheld form. With minimal equipment and flexible ingredients, they invite year-round enjoyment—whether showcasing peak-season fruit or brightening winter days with frozen peaches. Prepare a batch ahead, store as directed, and savor a slice of summer whenever the craving strikes

Print