Peach Crumb Bars

peach-crumb-bars-group

My recent obsession with peaches started not long after crossing the Georgia state line en route to Florida on our vacation. My Chief Culinary Consultant mentioned how we should stop to get a slice of peach pie since we were, in fact, in Georgia (the Peach State). I think my face lit up like a Christmas tree and then that was it – I had peach pie on the brain. We never stopped for pie since we were in the middle of a 16-hour road trip, but my craving was fulfilled a couple of days later when we couldn’t stop talking about peach pie and finally went and bought peaches and made a pie. It absolutely hit the spot and was probably the best peach pie I’ve ever eaten. And so my peach spree began.

peach-crumb-bars

I went to Sam’s Club the day after getting back from vacation and found one case of perfect-looking peaches. Every single one of them – perfect. How often does that happen? I had to snatch them up, but then I had too many to eat in a reasonable amount of time before they would go bad. So I set off to make something fabulous with them. These crumb bars combine the best of a peach pie and the best of a crumb cake into one amazing dessert. Since I loved the peach pie that we made so much, I used the same filling recipe for these crumb bars. I chose to dice the peaches figuring that it would make biting into the bars easier and less messy, but if you prefer slices you could definitely do that as well. Just make sure you add these to your “to do” list and enjoy every bite!

More fruit-filled baked goods:
Apple Hand Pies
Fresh Blueberry Pie
Russian Grandmothers’ Apple Pie-Cake
Fresh Strawberry Tart

Peach Crumb Bars

Yield: 24 bars

Prep Time: 30 minutes

Cook Time: 45 minutes

Total Time: 1 hour 15 minutes

Ingredients:

For the Dough:
3 cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking powder
¼ teaspoon salt
1 cup (2 sticks) unsalted butter, cold
1 egg, lightly beaten

For the Filling:
5 cups diced or sliced peaches (about 7 peaches, peeled)
2 tablespoons lemon juice
½ cup all-purpose flour
1 cup granulated sugar
¼ teaspoon salt
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg

Directions:

1. Preheat the oven to 375 degrees F. Grease a 9x13-inch baking pan.

2. For the Dough: In a medium bowl whisk together the flour, sugar, baking powder and salt. Use a pastry blender to cut in the butter, and then the egg. The dough will be crumbly. Pat half of the dough into the prepared pan. Place the pan and the remainder of the dough in the refrigerator while you prepare the filling.

3. For the Filling: Place the diced (or sliced) peaches in a large bowl and sprinkle with lemon juice. Mix gently. In a separate bowl whisk together the flour, sugar, salt, cinnamon and nutmeg. Pour over the peaches and mix gently.

4. Spread the peach mixture evenly over the crust. Crumble the remaining dough over the peach layer.

5. Bake in the preheated oven for 45 minutes, or until the top is slightly brown. Cool completely before cutting into squares.

(Dough recipe adapted from Smitten Kitchen; Filling recipe from Allrecipes)

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176 Responses to “Peach Crumb Bars”

Comment Pages 1 2
  1. Tamara on September 26, 2011 at 1:14 pm

    Holy Cow! With the summer like temps here in Boston, I was seduced into buying peaches at the supermarket. They weren’t great so I decided to “make it work” and baked the Peach Crumb Bars. Culinary crack.

    Reply

  2. isabelleynna on October 11, 2011 at 4:36 am

    Hi! I am from the Philippines and we don’t have fresh peaches here. Can I substitute canned peaches for the fresh ones in this recipe? Thanks!

    Reply

    • Michelle on October 12th, 2011 at 8:11 pm

      Yes, you can use canned peaches, just be sure to drain them!

      Reply

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  4. Diane on November 21, 2011 at 11:01 pm

    These bars are so yummy we could not stop eating them! We are going to take them to grandmas house for Thanksgiving Dinner. One with peaches, one with blueberries. I can’t wait for dessert!!

    Reply

  5. Ashley on January 15, 2012 at 11:48 am

    This is delicious! I made it last night, but instead of fresh peaches, I used two 29 ounce cans of peaches. I drained and rinsed them and prepared the dish per the directions…DELICIOUS! I think I might add another can, because I wanted more peachiness, but, it is still amazing. I wonder if I could use apples, instead? Has anyone tried other fruits? Thanks for sharing :D

    Reply

    • Michelle on January 15th, 2012 at 8:38 pm

      Hi Ashley, You could definitely use apples, or another favorite fruit. I have received emails from readers that have tried a variety of fruit and it turned out great.

      Reply

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  8. Loïs on May 7, 2012 at 4:59 pm

    These look so good! I can’t wait to try them out

    Reply

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  10. Misty on June 5, 2012 at 10:33 pm

    I had some apricots sitting around, so I decided to try these bars with apricots, since I adored them with peaches. They are in the oven now and they smell amazing!

    Reply

  11. Heddy on June 21, 2012 at 7:14 pm

    Yum, yum, and more yum. This is a perfect summer treat. My step-father is a Georgia Peach and he loved this. I followed your exact directions and it came out perfectly…moist and flavorful, but not overly sweet. The nutmeg is a great addition. I think I’ll go have another slice :-)

    Reply

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  13. Emily on July 5, 2012 at 5:01 pm

    Did you remove the skin from the peaches?

    Reply

    • Heddy on July 5th, 2012 at 5:05 pm

      Yes. Remove the skin and pit.

      Reply

  14. Patty on July 9, 2012 at 8:28 am

    HI! These look delish! i wanted to know if i had to Par bake the bottom crust before i put the peaches on?
    -P

    Reply

    • Heddy on July 9th, 2012 at 3:35 pm

      No. You don’t need to par bake the bottom. Once you press it into the the bottom of the pan, it’s a thin layer that will bake beautifully with the rest of the peaches and topping.

      Reply

      • Patty on July 20th, 2012 at 12:21 am

        I got nervous and par baked it anyways! LOL! just till the crust was golden. I froze them and serveed them two days later. They were a HIT!

        Reply

    • Michelle on July 24th, 2012 at 11:47 am

      No, you don’t par bake the bottom layer.

      Reply

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  18. Kendra on July 27, 2012 at 6:04 am

    I made these last nigh for a party at work today. Of course I had to try a little piece last night….amazing! And the best part is they were so easy! The only thing was they had to cook about 15 min more than the recipe called for, I probably could have even left them In a bit longer for a little more browning but I was afraid of burning… They came out sooo yummy!!! I will most def keep this one in the recipe book. One question, do you store in the fridge because of all of the butter in the recipe??

    Reply

    • Michelle on July 28th, 2012 at 10:54 pm

      Hi Kendra, I usually keep them at room temperature, but you could keep them in the refrigerator too, if you’d like.

      Reply

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  21. Laura Dembowski on August 14, 2012 at 11:43 am

    I love these bars so much! They are just amazing and really easy to make. I just posted them on my blog and would love if you’d come take a look! Here’s the link: http://piesandplots.net/peach-crumb-bars/ Thanks for such a great recipe :)

    Reply

  22. Sonya on August 17, 2012 at 9:36 am

    Hi! Me again! Let me just say these turned out amazing! Wow! I didn’t have nutmeg just added extra cinnamon & vanilla extract (which I seem to add to every recipe I make lol!). Used a 7 x 11 casserole dish, and fit perfectly. Thanks again!

    Reply

  23. Sonya on August 18, 2012 at 4:34 pm

    Hi there, I left a comment a few days back, can you let me know why this wasn’t posted or pulled. Thanks.

    Reply

    • Michelle on August 18th, 2012 at 4:55 pm

      Hi Sonya, On which post did you leave the comment? I’ll check to be sure it didn’t get sucked into the spam filter.

      Reply

  24. Laura on August 21, 2012 at 4:06 pm

    My peach crumble just came out of the oven. My house smells heavenly. I took a sneaker bite and it was amazing. I did mine a little different because to be honest I was dancing around the kitchen and not reading the directions very carefully. It still turned out great. I just don’t have a top half to my bar. Thanks again for the recipe.

    Reply

  25. Karli on August 23, 2012 at 9:32 pm

    These were a HUGE hit!
    Question: if made with apples, would I need to cook/soften the apples before adding them and baking?
    Thanks, Michelle!

    Reply

    • Michelle on September 27th, 2012 at 12:18 pm

      Hi Karli, I would toss the apples and then let the mixture sit for at least 15 minutes so the apples soften and release some liquid. That should work!

      Reply

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  31. Richard Payne on April 24, 2013 at 5:49 pm

    I followed this recipe, but added a cup of blueberries for color and texture, and the second half for the topping, i added cinnamon and extra sugar and butter to make it more sweet, and have a deeper brown.

    Reply

  32. Julie on June 21, 2013 at 2:36 pm

    Just made these and they are sooo good! Thats a problem because I can’t stop eating them! I only had aboout 4 cups of peaches and I also used 1/2 brown sugar 1/2 granulated sugar. They turned out great.. I will make theses again.

    Reply

  33. Lisa on June 28, 2013 at 10:23 am

    I realize I’m about four years too late, but I recently discovered your blog, and I’m on it every. single. day now. I made these last night for my boyfriend’s coworkers, and he had never even heard of crumb bars! He’s been texting me non-stop about them, saying how delicious they are, and how his crew can’t stop eating them. I’ve made so many of your recipes, and each one is a hit, so I just wanted to say thank you for starting this blog! It’s fantastic! All the best!

    Reply

  34. Dani on July 24, 2013 at 11:00 pm

    Hey, these were great! Thanks!

    Reply

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  37. Élise on August 10, 2013 at 10:09 am

    Hi.

    I tried this recipe last week for a party. It was a huge success. I am having friends for supper tomorrow night and i am baking this delicious treat again! Thank you.

    Elise

    Reply

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  40. Beth on August 26, 2013 at 12:58 pm

    Made them last night, they are fabulous! My daughter wants me to send them to her in the dorm. She can have half! :)

    Reply

  41. Lauren on August 31, 2013 at 12:06 am

    Hi Michelle,
    These look awesome but I had a few issues when I was making them. Granted, its about 90 degrees out today so my butter melted slightly. But my other problem was the ratio. When I tried to split up the dough, there wasn’t nearly enough to cover the bottom of a 9X13 pan and the peaches. Is the crust supposed to be a continuous layer? Also, I only used 6 peaches but it seemed to be way more than in your pictures. How big were the peaches you used?

    Thanks so much!

    Reply

    • Michelle on September 5th, 2013 at 3:52 pm

      Hi Lauren, Yes, the bottom crust should be a continuous layer, but it doesn’t need to be thick. The top layer should just be a crumb topping; it doesn’t need to be a continuous layer.

      Reply

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  43. Jessica on September 3, 2013 at 12:10 pm

    These were a hit at our Labor Day BBQ yesterday! I didn’t have enough peaches so I used some blueberries as well and it was a great combination. My peaches were pretty ripe so I drained some of the liquid to make sure the bars didn’t get soggy on the bottom. Thanks for always posting amazing recipes! I love your blog and the pictures of your adorable puppies!

    Reply

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  46. Kim on September 9, 2013 at 2:18 pm

    Can these be frozen?

    Reply

    • Michelle on September 9th, 2013 at 10:19 pm

      Yes, I think they would freeze well.

      Reply

  47. Kuthar on September 12, 2013 at 11:20 pm

    Hey !!! I made this and everyone loved it . It’s just the bottom became mushy after a an hour or so idk why can you tell me how I can stop this ??

    Reply

    • Michelle on September 13th, 2013 at 11:04 am

      It sounds like perhaps your middle layer had too much moisture; did you use canned peaches that weren’t drained, or perhaps fresh peaches that were a little overripe?

      Reply

  48. Heather on September 15, 2013 at 7:23 pm

    I was looking for a peach dessert today and came across your recipe after searching online. It was delicious and easy to make. I froze half to share with my daughter next time she is home from university. I will certainly make it again and am looking forward to trying it with apples this fall. Thanks for a great dessert!

    Reply

  49. Lori on September 22, 2013 at 10:36 pm

    Wonderful! Tasts like a shortbread with peaches :)

    Reply

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  54. Roxanne on April 19, 2014 at 11:50 am

    How far in advance can I make these and should they be refrigerated? Thanks, Roxanne

    Reply

    • Michelle on April 21st, 2014 at 10:30 am

      Hi Roxanne, You can make these a day in advance; they can be kept at room temperature or refrigerated.

      Reply

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