Peach Crumb Bars
Buttery shortbread crust, juicy peach filling, and a golden crumb topping come together in these easy peach crumb bars, the perfect make ahead summer dessert recipe.
A Peach Crumb Bar for Every Summer Craving
There is something about the smell of peaches baking under a buttery crumb topping that instantly feels like summer. These peach crumb bars layer a shortbread style crust, a juicy spiced peach filling, and a crisp oat crumble on top, and they slice into neat squares that are perfect for potlucks, cookouts, or just an afternoon treat with coffee. If you have ever searched for recipes with jarred peaches or desserts to make with fresh peaches, this one happily works with either.
What makes this recipe so handy is its flexibility. Got a bowl of ripe fresh peaches from the farmers market? Great, slice them up. Only have a can of peach pie filling in the pantry? That works beautifully too. Either way, you end up with one of the easiest dessert recipes peach lovers will keep coming back to.
Before we get cooking, the right tools and ingredients make a real difference here. A sturdy pastry cutter helps you work cold butter into the crust and crumb topping quickly without overheating it, and a good quality 9x13 inch metal baking pan ensures even, golden baking all the way through.
Why This Recipe Works
The magic of peach crumb bars comes down to texture contrast. You get:
- A firm, buttery base that holds everything together for clean slices
- A soft, juicy peach center that is never runny thanks to a bit of cornstarch
- A crisp, golden crumb topping with oats for extra crunch
Chef's Tip: Always let the bars cool completely, ideally a full 2 hours, before slicing. Cutting in too early is the number one reason peach bars fall apart instead of holding a clean square shape.
This recipe is also one of those things to bake all summer long. It travels well, holds up at room temperature for hours at a cookout, and tastes just as good the next day, which makes it a true make ahead peach dessert.
Fresh, Jarred, or Canned Peaches, Your Choice
One of the best things about this recipe is that it does not demand peak season peaches. If fresh peaches are not available, canned peach pie filling desserts are a totally legitimate shortcut, and using jarred peaches works just as well in a pinch. The key with either canned or jarred fruit is draining off extra liquid so your crumb bars do not turn soggy.
If you are working with fresh fruit, look for peaches that give slightly under gentle pressure. Overripe peaches can release too much juice, so a touch more cornstarch helps thicken things up.
Ready to make it? Here is the full step-by-step recipe:
Peach Crumb Bars
Buttery shortbread crust, juicy peach filling, and a golden crumb topping come together in these easy peach crumb bars, the perfect make ahead summer dessert recipe.
Ingredients
- 3 cups all-purpose flour, divided between crust and topping
- 1 cup granulated sugar
- 3/4 cup light brown sugar, packed
- 1 1/2 cups unsalted butter, cold, cubed, divided
- 1 tsp baking powder
- 1/2 tsp salt, divided
- 1 large eggs, lightly beaten, for the crust
- 1 tsp vanilla extract
- 5 cups peaches, fresh, peeled and sliced, or substitute jarred or canned peach pie filling drained well
- 1 tbsp lemon juice, freshly squeezed
- 3 tbsp cornstarch
- 1/2 tsp ground cinnamon, plus extra for topping
- 1/2 cup old fashioned oats, for the crumb topping
Instruction
Preheat your oven to 350 degrees F (175 degrees C). Line a 9x13 inch baking pan with parchment paper, leaving an overhang on two sides, and lightly grease.
In a large bowl, whisk together 2 1/2 cups of the flour, granulated sugar, baking powder, and 1/4 teaspoon salt.
Add 1 cup of the cold cubed butter and use a pastry cutter or your fingers to work it into the flour until the mixture looks like coarse crumbs.
Stir in the beaten egg and vanilla extract just until the dough comes together. Press two thirds of this mixture firmly into the bottom of the prepared pan to form the crust.
In a separate bowl, toss the sliced peaches with lemon juice, cornstarch, cinnamon, and remaining sugar if using fresh fruit that needs sweetening. If using jarred or canned peach pie filling, simply drain excess liquid and stir in the cornstarch.
Spread the peach filling evenly over the crust layer.
To the remaining one third of dough, add the oats and remaining cold butter. Pinch and crumble the mixture together with your fingers until it forms shaggy, buttery clumps.
Scatter the crumb topping evenly over the peach layer, breaking up any large chunks with your fingers.
Bake for 40 to 45 minutes, until the top is golden brown and the peach filling is bubbling at the edges.
Cool the bars completely in the pan on a wire rack, at least 2 hours, before lifting out using the parchment overhang and slicing into squares.
Equipment
- 9x13 inch baking pan
- Parchment paper
- Pastry cutter
- Large mixing bowls
- Wire cooling rack
Notes
Serving and Storage Tips
These bars are wonderful slightly warm with a scoop of vanilla ice cream, but they are just as good chilled straight from the fridge on a hot day. For easy dessert recipes fruit lovers can rely on all summer, this one freezes beautifully too.
To store:
- Room temperature: up to 2 days, covered tightly
- Refrigerator: up to 5 days in an airtight container
- Freezer: up to 3 months, wrapped individually for easy grab and go treats
Chef's Tip: If freezing, slice the bars first, then freeze on a tray until firm before transferring to a freezer bag. This keeps them from sticking together in one giant block.
A Few Variations to Try
Want to switch things up? Try adding a handful of fresh blueberries or raspberries to the peach filling for a mixed fruit version, or stir a pinch of nutmeg into the crumb topping for extra warmth. A drizzle of simple powdered sugar glaze over the cooled bars also adds a nice bakery style finish for special occasions.
However you make them, these peach crumb bars are proof that a few pantry staples and some good peaches can turn into one of the most requested cookout dessert recipes in your rotation.
