I love me some peach desserts during the summer but I just ain’t got time for all that. That’s why I created this homemade Peach Crumb Bars recipe that hits just as hard as my big mama’s peach cobbler but can be prepped and in the oven in less than 30 minutes. They are buttery with the perfect crumble and a warm spiced filling. Grab fresh or frozen peaches and try these asap.
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How to Make Peach Bars
- Whisk together the flour, sugar, baking powder, and salt until combined.
- Add the cold butter to the flour mixture and use two forks or a pastry cutter to cut the butter into the flour mixture.
- Add the egg yolk and cold water and slowly mix it into the flour and butter mixture. Don’t worry if the dough seems really crumbly. It should be!
- Press half of the crumble mixture into a prepared pan. Set the rest aside to be added to the top of the peaches.
- Combine the peach slices, lemon juice, flour, sugar, cinnamon, nutmeg, and vanilla in a bowl and stir until combined.
- Add the peach filling to the top of the crust.
- Sprinkle the remaining crumble over the top of the peach filling.
- Bake the peach bars in a preheated oven for 30-38 minutes or until golden brown and set.
- Allow the peach cobbler bars to cool to room temperature and then cut them into squares and serve.
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Homemade Peach Crumb Bars Recipe
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I’ll email this recipe to you, so you can come back to it later!
Ingredients
For the Crumble and Crust:
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- ½ teaspoon baking powder
- Pinch salt
- 10 tablespoons unsalted butter cold and cut into cubes
- 1 large egg yolk
- 1 tablespoon cold water
For the Peach Filling:
- 2 – 2 ½ cups fresh peach slices
- 1 tablespoons lemon juice
- 2 tablespoons all-purpose flour
- ½ cup granulated sugar
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 teaspoon vanilla extract
Instructions
For the Crumb and Crust:
- Preheat the oven to 375 degrees F. Prepare a 8×8-inch baking pan with the non-stick coating of your choice.
- For the crumb and crust, whisk together flour, sugar, baking powder and salt.
- Next, cut in the cold butter using two forks or a pastry cutter then slowly mix in the egg yolk and cold water. Don’t worry if the dough seems really crumbly. It should be!
- Next take half of the crumble mixture and press into the prepared pan. The rest should be saved for the top of the bars.
For the Peach Filling:
- Stir together peach slices, lemon juice, flour, sugar, cinnamon, nutmeg and vanilla until combined.
- To assemble, evenly add peach filling to top of crust.
- Next sprinkle the remaining crumble over the top of the peach filling.
- Bake for 30-38 minutes or until golden brown and set.
- Cool bars to room temperature then cut and serve.
Video
Notes
How to Store Peach Pie Bars
In the hot Summer, I prefer to store the bars in the refrigerator. I find that keeping these bars cool allows them to keep shape and last longer. Leftover bars will last for up to 3 days in an airtight container in the fridge. You can also store these in the freezer to extend their shelf life for up to three months.Nutrition
Recipe Tips
- It’s essential that you use very cold butter and water! Their temperature is what determines the texture of your crumble and crust. We’re looking for crisp, buttery pockets of joy studded throughout the crumble.
- Peach crumb bars are best enjoyed slightly warm! Especially when served up with a scoop of vanilla ice cream and some caramel sauce.
- Be sure to spray your pan well and add parchment paper in both directions and allow it to hang over the edge of the pan. This makes it easier to remove the bars from the pan. All you have to do is lift up on the paper and they come right out of the pan.
- Allow them to fully cool for easier cutting.
Recipe Help
You can use other stone fruit such as plums and apricots with similar results and sliced apples will work well too.
It’s not 100% necessary but I find peeling them results in a better texture. This can be done pretty easily with simply a knife or you can blanch the peaches to loosen the skin and make them easier to peel. Boil the peaches for 1-2 minutes and then immediately submerge them in ice-cold water.
More Peach Dessert Recipes
- Peach Pie
- Brown Sugar Peach Shortcake
- Peach Fritters
- Peach Pound Cake
- Peach Dumplings
- Peach Pie Ice Cream
- Peach Crisp
- Grilled Peaches
- Peach Cobbler Cheesecake
This post was originally published in August 2015. It has been updated with new content and images.
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THE RECIPE SAYS IT MAKES “12 SERVINGS” BUT YOU CUT IT INTO 16 BARS. WHICH IS CORRECT?
Hi Sue, it’s 16 bars. Thank you.
Good flavor! But crust was soft? I use butter out off freezer so definitely cold maybe was a humidity issue
Hmm… I am not sure what caused the crust to be soft. If it was frozen cold, that might’ve been it.
Hi, if I needed to use frozen, would I just defrost and then follow recipe as written? Thank you!
Yes! Just make sure you let them drain. Hope you enjoy!
Ohhh my goodness these are so good! Except I couldn’t wait until they cooled and ate it while it was still warm!! This recipe is a keeper for sure!! Thank you!!!!!
Glad I read the comments, I almost chose a different recipe!! This one is awesome, the other had a lot of people not having it come out right. I did add one of their details to this one, an almond glaze in streaks across top, yum-o!!!
Oo that does sound good!