Ingredients
For the Crust and Crumb Topping
- 3 cups (375g) all-purpose flour
- 1 cup (200g) granulated sugar
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 cup (225g) unsalted butter, cold and cubed
- 1 large egg
- 1 teaspoon vanilla extract
For the Peach Filling
- 5 cups fresh peaches, peeled and diced
- ⅔ cup (135g) granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon nutmeg
Optional Glaze
- 1 cup (120g) powdered sugar
- 2 tablespoons milk
- ½ teaspoon vanilla extract
Instructions
Step 1: Prepare the Baking Pan
Preheat your oven to 350°F (175°C).
Line a 9×13-inch baking dish with parchment paper, leaving an overhang for easy removal.
Step 2: Make the Crust and Crumb Mixture
In a large bowl, whisk together:
- Flour
- Sugar
- Baking powder
- Salt
Cut in the cold butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
Add:
- Egg
- Vanilla extract
Mix until crumbly but able to hold together when pressed.
Reserve about 1½ cups of the mixture for the crumb topping.
Press the remaining mixture firmly into the bottom of the prepared baking pan.
Step 3: Prepare the Peach Filling
In a large bowl, combine:
- Diced peaches
- Sugar
- Cornstarch
- Lemon juice
- Vanilla extract
- Cinnamon
- Nutmeg
Gently toss until the peaches are evenly coated.
Let sit for 5 minutes.
Step 4: Assemble the Bars
Spread the peach filling evenly over the crust.
Sprinkle the reserved crumb mixture evenly over the peaches.
Make sure the topping covers most of the fruit while allowing some peaches to peek through.
Step 5: Bake
Bake for 45–50 minutes, or until:
- The topping is golden brown
- The peach filling is bubbling around the edges
If the topping browns too quickly, loosely cover with foil during the last 10 minutes.
Step 6: Cool Completely
Allow the bars to cool completely in the pan.
This step is important because the filling will continue to set as it cools.
Step 7: Add the Optional Glaze
Whisk together:
- Powdered sugar
- Milk
- Vanilla extract
Drizzle over the cooled bars.
Let the glaze set for 10 minutes before slicing.
Step 8: Slice and Serve
Lift the bars out using the parchment paper.
Cut into 16 squares and serve.
Why You’ll Love This Recipe
- Easier than traditional peach pie
- Buttery crust and crumb topping
- Filled with juicy peaches
- Perfect for summer gatherings
- Great for make-ahead desserts
- Delicious warm or chilled
Delicious Variations
Peach Blueberry Crumb Bars
Add 1 cup fresh blueberries to the filling.
Peach Raspberry Bars
Mix in fresh raspberries for a tart twist.
Almond Peach Bars
Add ½ teaspoon almond extract and sliced almonds to the topping.
Brown Sugar Crumb Bars
Replace half the sugar with brown sugar for a deeper flavor.
Peach Cobbler Bars
Add extra cinnamon and a scoop of vanilla ice cream when serving.
Expert Tips
Use Ripe Peaches
Sweet, ripe peaches provide the best flavor and texture.
Don’t Skip the Cornstarch
It helps thicken the filling and prevents soggy bars.
Cool Completely
Warm bars may fall apart when sliced.
Line the Pan
Parchment paper makes removing and cutting the bars much easier.
Chill for Cleaner Slices
Refrigerate for 1 hour before slicing if you prefer neat, bakery-style bars.
Storage
Room Temperature
Store covered for up to 2 days.
Refrigerator
Store in an airtight container for up to 5 days.
Freezer
Freeze individually wrapped bars for up to 3 months.
Serving Suggestions
Serve with:
- Vanilla ice cream
- Whipped cream
- Caramel sauce
- Fresh peaches
- Coffee or tea
- Cinnamon whipped cream
Nutritional Information (Approximate Per Bar)
- Calories: 290
- Protein: 3g
- Carbohydrates: 39g
- Fat: 14g
- Fiber: 2g
- Sugar: 22g
These Peach Pie Crumb Bars are buttery, fruity, and loaded with sweet peach flavor. With a tender shortbread crust, juicy peach filling, and crisp crumb topping, they’re everything you love about peach pie in a convenient handheld dessert.
