Peach Crumble Bars

There’s a specific moment in late summer when the air changes just a little, and the peaches at the market hit their absolute peak. You know the ones I’m talking about—so ripe and fragrant you can smell them from a mile away.

My kitchen counter was recently overflowing with these beauties, and while eating them over the sink is a perfectly valid choice, I wanted to capture that fleeting summer magic in a bake.

That’s how these Peach Crumble Bars were born. They’re a simple, rustic treat with a buttery shortbread crust, a jammy peach filling, and a crunchy oat crumble on top. It’s basically everything you love about a peach crumble, but in a portable, shareable bar. Let’s get baking.

What You’ll Need

Here’s a rundown of the ingredients. Nothing too fancy, just simple pantry staples that come together to create something special.

For the Crumble Crust and Topping:

• All-purpose flour
• Rolled oats (not the instant kind)
• Light brown sugar, packed
• Granulated sugar
• Ground cinnamon
• A pinch of salt
• Unsalted butter, cold and cubed

For the Peach Filling:

• Fresh peaches, peeled (or not!) and sliced
• Granulated sugar
• Cornstarch
• Fresh lemon juice
• A splash of vanilla extract

The Tools for the Job

You won’t need any high-tech gadgets for this recipe. Just the basics will do.

• 9×13 inch baking pan
• Parchment paper
• Large mixing bowl
• Medium mixing bowl
• Pastry cutter or your fingertips
• Spatula
• Measuring cups and spoons

How to Make Peach Crumble Bars

Follow these steps, and you’ll have perfect bars in no time. The most important part is letting them cool completely before you slice them!

1. Step 1: Get Ready. Preheat your oven to 375°F (190°C). Line a 9×13 inch baking pan with parchment paper, leaving a little overhang on the sides to act as handles later.
2. Step 2: Make the Crumble Mixture. In a large bowl, whisk together the flour, rolled oats, brown sugar, granulated sugar, cinnamon, and salt. Add the cold, cubed butter.
3. Step 3: Cut in the Butter. Using a pastry cutter or your fingers, work the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
4. Step 4: Form the Crust. Set aside about 1.5 cups of the crumble mixture for the topping. Press the remaining mixture firmly and evenly into the bottom of your prepared pan.
5. Step 5: Pre-bake the Crust. Bake the crust for 15 minutes, until it’s lightly golden. This step is key to avoiding a soggy bottom.
6. Step 6: Prepare the Peach Filling. While the crust bakes, gently toss the sliced peaches, sugar, cornstarch, lemon juice, and vanilla extract in a medium bowl until the peaches are fully coated.
7. Step 7: Assemble the Bars. Pour the peach filling over the warm, pre-baked crust and spread it into an even layer.
8. Step 8: Add the Topping and Bake. Sprinkle the reserved crumble mixture evenly over the peach layer. Bake for 30-35 minutes, or until the topping is golden brown and the filling is bubbly.
9. Step 9: Cool Completely. This might be the hardest step! Let the bars cool in the pan on a wire rack for at least 2 hours. For the cleanest cuts, you can even chill them in the fridge for an hour before slicing.

Pro Tips

I’ve made these bars more times than I can count. Here are a few little tricks I’ve picked up along the way.

• Cold Butter is Non-Negotiable: For a truly crumbly, tender texture, your butter must be cold, straight from the fridge. Warm butter will melt into the flour and create a greasy, dense crust instead of a light one.
• Don’t Crowd the Peaches: Make sure your peach slices are in a relatively even layer. If they are piled up too high in the middle, the bars might be a bit too gooey and difficult to cut.
• Embrace the Overhang: The parchment paper “handles” are your best friend. Once the bars are fully cooled, you can lift the entire slab out of the pan for super easy and clean slicing on a cutting board.
• To Peel or Not to Peel?: Honestly, this is up to you. I often leave the skins on for a little extra color and texture (and because I’m lazy). If you prefer a smoother filling, go ahead and peel them.

Substitutions and Variations

Feel free to play around with this recipe. It’s quite forgiving!

Ingredient	Substitution Idea	Notes
Fresh Peaches	Nectarines, Plums, Apples, Mixed Berries	Adjust sugar based on fruit sweetness.
All-Purpose Flour	1-to-1 Gluten-Free Baking Flour	Ensure it contains xanthan gum.
Rolled Oats	Add chopped pecans or walnuts	Swap out 1/2 cup of oats for nuts.
Cinnamon	Nutmeg, Cardamom, or Allspice	A little goes a long way with these spices.

Make-Ahead Tips

Planning ahead can make baking day a breeze. The crumble mixture is perfect for prepping in advance.

You can prepare the full crumble mixture (for both the crust and topping) up to 3 days ahead. Just store it in an airtight container in the refrigerator. When you’re ready to bake, proceed with the recipe as written. No need to bring it to room temperature.

Goodies Guide: Nutrition, Pairings & More

Let’s break down some of the finer details to help you fit these bars into your life perfectly.

Category	Suggestion
Nutritional Note	These are a treat! For a lighter version, reduce the sugar in the filling and crust by about 1/4 cup each.
Dietary Swaps	Use vegan butter and a 1-to-1 gluten-free flour blend for a vegan and GF version.
Meal Pairing	Incredible with a scoop of vanilla bean ice cream or a dollop of unsweetened whipped cream.
Time-Saving Tip	Use a food processor to make the crumble. Pulse the dry ingredients, then add the cold butter and pulse until it’s crumbly.

Leftovers and Storage

If you somehow have leftovers, here’s the best way to keep them fresh.

Store the bars in an airtight container at room temperature for up to 3 days. If your kitchen is particularly warm, or if you want them to last a bit longer, pop them in the fridge for up to a week.

They also freeze beautifully. Slice the cooled bars, then wrap them individually in plastic wrap and place them in a freezer-safe bag. They’ll keep for up to 3 months. Thaw at room temperature or gently warm in the microwave.

Frequently Asked Questions

Q1. Can I use frozen or canned peaches?

Ans: Yes! If using frozen peaches, thaw them first and drain any excess liquid well to avoid a watery filling. For canned peaches, drain them thoroughly and opt for those packed in juice rather than heavy syrup.

Q2. Why did my bars fall apart when I cut them?

Ans: The most likely culprit is that they weren’t cooled enough. The filling and buttery crust need time to set up as they cool. Patience is truly a virtue with these bars!

Q3. My crumble topping seems more like a paste. What went wrong?

Ans: This usually happens if the butter was too soft or overworked. You want distinct little pieces of cold butter coated in the flour mixture, which creates air pockets and a light, crumbly texture when baked.

Wrapping Up

There you have it—a simple yet stunning dessert that tastes like the best parts of summer. These Peach Crumble Bars are perfect for picnics, potlucks, or just a quiet afternoon with a cup of tea.

I really hope you give this recipe a try. When you do, I’d love to hear how it went! Drop a comment below and tell me about your baking adventure or ask any questions that pop up. Happy baking!