This Homemade Peach Bars with a crisp sweet crumb topping is always a hit. Wait until summer for fresh peaches or use frozen to get that wonderful peach flavor anytime of the year. Fresh peach crumb bars are like peach pie or peach cobbler but in an easy to eat bars!
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I’ve had a love affair with Southern peach cobbler since I was a little girl and it all started with my big mama’s recipe. My allegiance to it is pure and simple and loyal to the core. During the summers, I usually never deviate from having my favorite dessert ever.
That was until I created this homemade peach crumb bars recipe that is truly giving my favorite peach cobbler recipe a run for its money. I hope you love it as much as I do!
For more fruit dessert bars, check out these blueberry crumble bars and apple pie bars!
Why You Will Love This Peach Bars Recipe
- A quicker way to enjoy the flavors of peach cobbler! These bars don’t take much time to make and are definitely quicker than making peach cobbler from scratch.
- Buttery, crisp, sweet, and warm. Each bite starts with a perfect crunch and journeys into a smooth, caramelized filling with hints of cinnamon and nutmeg throughout.
- Great to carry with you to parties, picnics, and potlucks!
- Perfect for feeding a crowd!
Ingredients
I adore the ease of making these Peach Crumb Bars! Seriously, they couldn’t be easier to bake. Here’s what you need to know about the ingredients:
- Peach Slices: When fresh and ripe, peaches are juicy, aromatic and tender. As they mingle with the sugar during baking, the slices will break down and caramelize. Absolute perfection. Use fresh when available but you can use frozen when peaches are in season.
- Lemon Juice: Citrus brightens up the bars and aids in the tenderizing of the peaches. Use fresh if you can!
- Cinnamon and Nutmeg: Both of these spices are warm and earthy and their addition creates depth and comfort.
- Vanilla: A warming, floral flavor that complements the peaches perfectly.
- Butter: Use unsalted butter for more control over the salt in the recipe.
Check the recipe card for the full list of ingredients and the quantities of each.
How to Make Peach Bars
There are two components to this recipe. The crust and crumble topping and the peach filling. Peach crumble bars go together in just a few steps.
- 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.
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- 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.
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.
While they taste incredible straight out of the fridge, I’d recommend slightly warming them up in the microwave. Crumble the warm bar over vanilla ice cream for maximum Summer sundae goodness!
Expert 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.
FAQs
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 of the BEST Peach Dessert Recipes
Don’t let this year’s peach season go to waste! Head to your local farmer’s market, stock up on fuzzy fruit, and get to baking. Enjoy a few of Grandbaby Cakes’ BEST peach cakes, puddings and fritters:
- Peach Pie
- Brown Sugar Peach Shortcake
- Caramel Peach Dump Cake
- Peach Fritters
- Peach Pound Cake
- Peach Dumplings
- Peach Pie Ice Cream
- Peach Crisp
- Grilled Peaches
- Peach Cobbler Cheesecake
Homemade Peach Crumb Bars
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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
Nutrition
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!