This Homemade Peach Crumb Bars Recipe is always a hit. Wait until summer for fresh peaches or use frozen to get that wonderful peach flavor anytime of the year. If you love this, you will love my Peach Dumplings, Peach Cobbler Cheesecake and Peach Cobbler Bread Pudding!!
I’m in love again. To properly explain “again”, I should start by saying I have had a love affair with this Southern peach cobbler since I was a little girl starting 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 are truly giving my favorite peach cobbler recipe a run for its money.
The truth is these bars don’t take much time to make, and that’s probably why they’re ranking so high on my “must make, must devour” meter right now. Because of the pie crust and labor-intensive filling, my beloved peach cobbler takes a bit more time to make. And let me tell you, I’m not one to pass up on saving time.
Peach Crumb Bars are buttery, crisp, sweet and warm. Each bite starts with perfect crunch and journeys into a smooth, caramelized filling. With hints of cinnamon and nutmeg throughout, these bars are fantastic in every way. Does this mean I will be giving up my peach cobbler? Heck naw! But these peach crumb bars are a lovely replacement when needed.
HOW TO MAKE PEACH CRUMB BARS
I adore the ease of making these Peach Crumb Bars! Seriously, they couldn’t be easier to bake. I shared a similar recipe for these bars during my demonstration at last Summer’s Taste of Chicago event. Folks were in awe at how quickly they came together!
Here’s what you need to know about the ingredients:
Cold Unsalted Butter & Cold Water
It’s essential that you keep both of these ingredients very cold! 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.
Fresh 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.
Lemon Juice
Citrus brightens up the bars and aids in the tenderizing of the peaches.
Cinnamon & Nutmeg
Both are warm and earthy; their addition creates depth and comfort.
Vanilla
Similar to peaches, vanilla is quite floral. Each compliment each other perfectly.
Check out the video below for a full step-by-step tutorial of this recipe!
LEFTOVER STORAGE
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.
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!
GRANDBABY CAKES’ PEACHIEST PICKS
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:
Homemade Peach Crumb Bars
Ingredients
For the Crumble and Crust:
- 1½ 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 1/2 cups fresh peach slices
- 1 tablespoons lemon juice
- 2 tablespoons all-purpose flour
- ½ cup granulated sugar
- ¼ teaspoon ground cinnamon
- 1/4 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
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The Palisade peaches here in Colorado have been incredible this season. I have made so many desserts, salads and jams but was looking for something I’ve never made before. Your vanilla cupcakes were a huge success so when I received the email with the peach crumb bar link I was in. I made the bars really early in the morning and accidentally picked up the jalapeño powder in my spice cabinet instead of the cinnamon. I decided to still go for it and they were still really delicious but with just a slight hint of jalapeño. My husband and father absolutely loved them. I will be making them again today, but without the jalapeño powder. Thank you so much for the recipe Jocelyn, this will be a go to for sure every peach season.
Oh my goodness this was an unexpected surprise! I had peeled peaches and then looked for a recipe and found this one. I made it and it was a hit with the family only complaint was I didn’t make two! I will definitely make again thank you so much
Oh my GOODNESS these bars are straight from heaven! The crust/crumble is so good that I could honestly eat it plain, but the perfectly spiced peaches would make a peach lover out of anyone. The recipe is so easy to put together and it makes the house smell amazing while it’s baking. I’ll be making this again and again.
I just made these. Someone gave me a bag of fresh peaches and I didn’t know what to do with them. I found this recipe online and tried it. I will definitely be making this again. The flavor is perfect. Not too tart or too sweet. Thank you for sharing this recipe.
Can I sub nectarines instead?
Surely
I just made these today & they are so yummy! Thanks so much for the recipe! The only thing that I changed was that I added more peaches. I just carried away peeling & slicing peaches & ended up with 4 cups. So I used them all in this recipe. I will definitely be making this again!
Could I use canned peaches?
Yes you can! Just adjust sugar content since they are usually packed in a syrup.
I love fresh peaches and this is a wonderful recipe. Because my husband loves peach pie and peach cobbler, I made one change…I increased the filling and it turned out like a cross between pie and cobbler. The two of us ate all of it in two days. What I love about this recipe is the simple and easy-to-make crust which doubles as the crumb topping. We’re trying to take a break before I make another one. Don’t know how long the break will last.
Again, love it! Thanks Jocelyn!
Hooray! I’m so so glad you enjoyed it! That makes me so happy.