Peach Crumb Bars


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.


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


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


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)


198 Responses to “Peach Crumb Bars”

  1. YourEverydayMama on September 25, 2009 at 10:41 am

    Michelle, these sound awesome, and they pretty great too!


  2. Amanda on September 25, 2009 at 10:50 am

    Hmm, I have everything but the peaches. Looks like I’m running to the store! They look delicious.


  3. Megan on September 25, 2009 at 11:23 am

    Just bookmarked this… I have some peaches in my fridge right now!


  4. VeggieGirl on September 25, 2009 at 11:30 am

    MMM!!! If only peaches were still in season here **tears up** Those bars look sooooo tempting!


  5. Meghan on September 25, 2009 at 11:37 am

    Peach desserts are my ultimate favorites! I love the blueberry crumb bars so I’m sure these are fantastic!


  6. Barbara Bakes on September 25, 2009 at 11:44 am

    It really does look like the perfect peach bar!


  7. Liz Brooks on September 25, 2009 at 11:52 am

    Love peaches, and this looks delish!


  8. Annie on September 25, 2009 at 12:22 pm

    Wow, girl, we’re on the same wavelength with our variations on these bars this week 🙂 I remember you saying you weren’t the biggest fan of peaches in the past – glad to see you’ve changed your mind. These look totally awesome and I’m definitely going to have to try them.


  9. sherri on September 25, 2009 at 12:51 pm

    I also adore peaches. Fresh peaches and recipes made from them. Like this one- a winner in my book!


  10. christina on September 25, 2009 at 1:29 pm

    Delicious! I like this recipe for crumb topping. What’s cool about this is that it’s like a pie, but without all the work, so it’s great for when you just want something quick.


  11. shelly (cookies and cups) on September 25, 2009 at 1:30 pm

    Those look so, SO good!!!


  12. Debi (Table Talk) on September 25, 2009 at 1:30 pm

    Anything with a crumb topping has my vote—


  13. Alta on September 25, 2009 at 1:33 pm

    Mmm, peaches. I love peaches, one of my favorite fruits. I think maybe, just maybe, the farmers market might still have a few. I’ll have to snatch them up to make something like these!


  14. meatlessmama on September 25, 2009 at 1:48 pm

    Peaches are just the best and that looks scrumtious!


  15. ABowlOfMush on September 25, 2009 at 3:27 pm

    Wow, these look melt in you mouth fantastic! They look so elegant.


  16. nicole on September 25, 2009 at 4:07 pm

    i WILL add these to my to do list!


  17. lululu on September 25, 2009 at 4:13 pm

    these look irresistible.
    i’m sooooooo buying peaches tomorrrow.


  18. Kerstin on September 25, 2009 at 5:50 pm

    These look amazing – my mouth is watering! Peaches are my favorite fruit and I especially love them in desserts!


  19. Jen @ MaplenCornbread on September 25, 2009 at 6:19 pm

    Oh YUM!!!! I love this idea!!! Hubby loves peaches, Ill have to make these!


  20. Dropfood handpicked recipes on September 26, 2009 at 2:00 am

    These look delicious,and nice photos


  21. Southern Grace Gourmet on September 26, 2009 at 9:39 am

    These look so good, I also love peaches.


  22. Pam on September 26, 2009 at 12:17 pm

    Your bars look SO pretty….heaven!


  23. sara on September 26, 2009 at 1:22 pm

    Gorgeous! I love this dessert…looks delicious. 🙂


  24. katrina on September 26, 2009 at 2:10 pm

    Beautiful! I already have some peach jam I just put up, so I may substitute some of that. Boy, nothing more delicious than peach – anything!


  25. Ms Whit on September 26, 2009 at 4:12 pm

    Like you I have an obsession with peaches. I like them anyway I can get them. I will certainly try your recipe soon . Have a great day.


  26. theUngourmet on September 26, 2009 at 7:47 pm

    Wow. It’s so rare to find that many good peaches! These bars look so moist, sweet and delicious!


  27. Danielle on September 27, 2009 at 4:02 pm

    don’t those look delish!!!


  28. sherri on September 28, 2009 at 1:12 am

    made these tonight with peaches and plums! So good 🙂 Thanks.


  29. Chaya on September 29, 2009 at 12:00 pm

    I love peaches and I guess I will love them more baked as above. No peaches in the house. I have to stop at the store on my way from work.


  30. Michele on September 29, 2009 at 12:17 pm

    These look Awesome! Do you think this recipe would work with apples? I just went apple picking and I’m looking for some new recipes to try out with the Gala and Macintosch that I picked.


  31. Michelle on September 30, 2009 at 2:13 pm

    Hi Michele,

    I think these would be fabulous with apples! Yum!


  32. Donalyn on September 30, 2009 at 6:44 pm

    These look really great – nice photos & I’ll be giving the recipe a try for sure. Gave the post a Stumble too!


  33. Avanika (Yumsilicious Bakes) on October 1, 2009 at 11:29 am

    The bars look delicious!! Love peach-y desserts 🙂


  34. Family Spice on October 2, 2009 at 2:04 pm

    Bought some peaches today (gotta love SoCal!) just so I could make these bars for a party tomorrow! They look sooo good!


  35. Cordia on October 4, 2009 at 11:45 am

    These were awesome. A little tartness with sweet. I shared this recipe with my Aunt and she made them as well and loved them. I am hoping they turn out just as good with frozen peaches since peaches are not going to be available much longer.


  36. Tracey on October 7, 2009 at 12:22 am

    These look awesome! I don’t think I’ve ever had peach pie but in lieu of trying it maybe I’ll just make these instead!


  37. Christine on October 15, 2009 at 11:26 am

    Wow, I am drooling over these. Thank you for sharing!


  38. Christine on October 29, 2009 at 10:15 pm

    These bars ARE fabulous with apples, which I know since there are zero peaches worth buying in the midwest this time of year. The crust is what makes the dish, crumbly on top but nice and crisp on bottom. I think I’ll have to try adding this crust to a few other things. Cherries? Peanut butter bars? I’m drooling already.


  39. Hot Polka Dot on March 4, 2010 at 12:20 pm

    Peaches are my all-time favourite fruit. These look delicious. Thanks!


  40. Holly on June 13, 2010 at 3:59 pm

    Made this last night, very versatile recipe, could really do any fruit in there. Definitely going to keep the crumb part recipe as a great streusel topping for just about anything!


  41. Idelissa on June 18, 2010 at 8:27 pm

    Im going with my kids to Dutch Wonderland for the weekend, had some peaches and nectarines that werent going to make it, so I am so glad I found this.
    It is in the oven now, it looks great and the peach filling tastes great, raw at any rate! 🙂
    This will be great to help save a few bucks in the park over the next couple of days!


  42. Karen on July 27, 2010 at 11:19 am

    I made this over the weekend and the whole family loved it!! I like it better than peach cobbler. Thanks!!!


  43. Kirsten on July 31, 2010 at 5:21 pm

    Made these just a couple of days ago and added blueberries and raspberries to the mix as well. These are fantastic, they remind me of a cross between a crumble and cobbler. To me they’re more of a dessert than a cookie. I had a bar today with a bowl of vanilla greek yogurt and a dollop of lightly sweetened whipped cream, heavenly!


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  45. Teresa on August 11, 2010 at 12:09 am

    I couldn’t resist this recipe after looking at the photo. The peaches are perfection in northern CA this week. The recipe went together in two shakes and the bars were delicious!!! Thank you!


  46. Sugar Mama on August 11, 2010 at 1:21 pm

    I am making this today. I bought some vanilla ice cream to go along with the bars… I’m so excited! I’ve never made anything with fresh peaches before, thank you for the inspiration!


  47. Gail on August 19, 2010 at 2:47 pm

    Since finding this recipe, I have made these bars 4 times – in the last month! I get rave reviews from family and friends and no one is getting tired of them yet. I may never make a peach pie again.


  48. Jennifer on August 23, 2010 at 9:39 pm

    I love to cook with fresh peaches. I am so happy I came across this recipe. Just one word YUMMY!!


  49. Diana L Ossi on August 28, 2010 at 3:53 pm

    Have made these two times in the last two weeks. Both times I used a combination of peaches, nectarines and plums. Being super lazy, I didn’t bother peeling any of the fruit and I used my food processor to make the dough. Boy, these are REALLY delicious!


  50. Jill Rice on August 29, 2010 at 8:54 am

    Abosultely hands down the most amazing recipe for peach season!!! soooooo good with vanilla ice cream, and serious boy bait 🙂


  51. Pingback: August Adventures and a Summer Peach Dessert « No Empty Chairs

  52. Maureen on September 8, 2010 at 9:58 am

    I had a few too many Farmer’s Market peaches and googled Peach Bars and landed here……YUM! I made the recipe the first time with 6 peaches and one BIG super-juicy mango and the bars were beyond delicious! The second time I cut the dough recipe in half (was running low on butter and flour), still used the peach-mango combo in the filling and baked the dish more as a cobbler with fruit on bottom and crumb topping…..served warm with vanilla ice cream and again, DELICIOUS! Thanks so much for posting this recipe!


    • Michelle on September 13th, 2010 at 10:35 pm

      Maureen – love the addition of the mango in with the peaches, YUM! Awesome idea!


  53. Dawn on September 12, 2010 at 5:00 am

    I just googled for a good peach recipe because I had so many from my CSA. I made these for when my parents and in-laws were here this weekend. They were a HUGE hit!! Thank you for posting this! I think they would be awesome with apples too. I have some of those from the CSA as well, so I might have to give it a try. 🙂


    • Michelle on September 13th, 2010 at 9:42 pm

      Dawn – Yay! So happy to hear these were a hit! Always lovely when you can please the in-laws 🙂


  54. mary ellen sullivan on September 12, 2010 at 5:47 pm



  55. Pauline Nietling on September 19, 2010 at 9:37 am

    These have become a family favorite. Easy to prepare and great tasting. This time I’m adding organic raspberries! Thanks for a great recipe.


    • Michelle on September 20th, 2010 at 10:09 am

      Pauline – I am so thrilled to hear how much you and your family have enjoyed these! And I love adding raspberries, awesome idea!


      • Patricia on June 6th, 2011 at 11:36 am

        I was toying with the idea of adding a bit of strawberries to the peach mixture, but wasn’t quite sure. Now I am! I’ll do this for the next batch, which will be soon… friend is bringing down more fresh Georgia peaches next week. Yum. 😀


  56. Michelle on September 20, 2010 at 12:35 pm

    Great photo and any peach is my favorite!


  57. Tracy on September 20, 2010 at 2:50 pm

    These bars are absolutely gorgeous – what vibrant color! They almost look too pretty to eat!


  58. Jen @ How To: Simplify on September 22, 2010 at 3:49 pm

    I haven’t had a peach-flavored treat in such a long time. This looks great!


  59. Cookin' Canuck on September 23, 2010 at 11:47 pm

    What pretty little bars! This is a wonderful, easy way to highlight peaches.


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  62. Monika on November 21, 2010 at 7:03 pm

    I made these tonight, but since I didn’t have fresh peaches (not in season) I used canned. While I am sure they are fabulous with fresh peaches, using canned works very well too. I used 3 cans of sliced peaches, but next time, I would increase that to 4 cans, for more fruit flavour. I also threw in 4 sliced fresh black plums, for added colour and flavour. It turned out very good, and a great way to enjoy this year round!


    • Michelle on November 22nd, 2010 at 10:03 pm

      Thank you for the tip on using canned peaches, it’s great to know that they make a good substitute during the off-season months!


  63. Pingback: Peach Crumb Bars « Kristine's Kitchen

  64. CelebrEATySarah on April 14, 2011 at 10:22 pm

    Sharing my recipe for peach crumb bars. I haven’t posted this yet in my blogsite.

    PEACH CRUMB CAKE Serves 10
    A new peaches cake to enjoy baking this weekend! And a delicious way to use sour cream (I just bought a huge tub of sour cream from Sam’s Club ).

    2¼ cups all-purpose flour
    1 cup sugar
    ¾ cup butter, softened
    2 large eggs
    1 teaspoon vanilla extract
    1/4 teaspoon almond extract
    1 teaspoon baking powder
    1 teaspoon baking soda
    ¼ teaspoon iodized salt
    1 cup sour cream
    canned sliced peaches or fruit cocktail, drained well

    Preheat oven to 350°F. Pam-spray a 13 x 9 x 2 inch baking pan, line with wax or parchment paper and pam spray again. Set aside.
    In a large bowl and using an electric mixer, beat together flour, sugar and butter until blended and crumbly. Measure 1 cup of the crumb mixture and set aside to cover top of cake batter.
    Add eggs, vanilla, almond extract, baking powder, baking soda, salt and sour cream to the remaining crumb mixture and beat until just blended; don’t overmix.
    Spread half of the batter in the prepared baking pan. Arrange sliced peaches on top of the cake batter and cover with remaining batter. Sprinkle reserved crumbs on top of the cake batter and smooth evenly.
    Bake in preheated oven for about 30 to 40 minutes or edges of the cake turns lightly browned. When wooden skewer is inserted in thick part of the cake, it will come out a bit wet. Cool slightly. Then turn out to a serving platter and cut into squares.


  65. jennifer on April 22, 2011 at 12:37 am

    These looked so good I decided to make them tonight. I gathered up all my ingredients, except the peaches (they were in the freezer and I left them for last, mostly cuz my freezer is kinda messy/exploded right now). Then I got down to prepping the pan and making the batter before remembering the peaches. I dug until I found them and bag of peaches was almost empty! Arrgh, what to do? I thought about just mixing some nuts into the crumb topping and calling it a coffee cake, but I had my heart set on tangy sweet peaches! I looked through the freezer again (ick, needs organizing, Martha’d yell at me) and I found some mangoes, so, long story, I’m making peach mango bars. I hope they turn out!


  66. Margo on May 30, 2011 at 2:58 pm

    I have this bookmarked and have made it with all different kinds of fruit, blueberries, raspberries, plums, they all have worked. This week I thought of this recipe for my just-picked rhubarb. It turned out amazing and I am making it with the rhubarb again today! (I use two eggs instead of one.)


  67. Patricia on June 6, 2011 at 11:29 am

    Another hit! I made this for the first time yesterday and everyone love it! It was also my first time for using organic butter and the flavor enhancement was phenomenal. Very much worth the extra cost, in my opinion. The organic butter (from those lovely cows in Oregon), together with the fresh-picked Georgia peaches a friend of mine brought home from southern Georgia, made this dish beyond delicious! Thanks again, Michelle. 😀


  68. Patricia on June 6, 2011 at 11:31 am

    @ Margo

    Margo, do you use 2 eggs exclusively for the rhubarb version, or for all versions? And is the result a little more cake-like?


  69. Mai on June 7, 2011 at 9:53 am

    These were delicious. I made them for a BBQ and they were devoured. I couldn’t find fresh peaches so I used canned diced peaches. I also added almond extract to the filling and ground toasted almonds to the crust.


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  71. Elissa on June 14, 2011 at 2:39 pm

    These look amazingly yummy. Do these keep well if you freeze them too? I want to make them ahead of time!


    • Michelle on June 14th, 2011 at 3:46 pm

      Hi Elissa, I have never frozen them, but I do freeze pretty much anything and everything, and would definitely consider these freezable. Let me know how it goes!


      • Elissa on June 26th, 2011 at 10:54 am

        Not only are these absolutely delish but they freeze perfectly!


  72. Jill on June 15, 2011 at 5:21 pm

    I just popped this in the oven, but I altered the filling and included nectarines and cherries along with peaches. Can’t wait to try them!


  73. Cherissa on June 16, 2011 at 1:10 am

    I made these tonight- I couldn’t keep up with the delicious nectarines I got from Costco…let me just say: yeah buddy!! These are delicious and just scream for a cup of coffee! Perfect treat! Not too sweet, but just sweet enough! Thanks for another great recipe!


  74. Diana on June 17, 2011 at 6:17 pm

    These are the best! The entire family loved them. Thanks for sharing!!


    • Diana on June 17th, 2011 at 6:19 pm

      I did add oatmeal to the top!


  75. Pingback: A Foodie Affair » Blog Archive » Peachy Crumb Bars

  76. Chiffon on June 23, 2011 at 7:19 pm

    OMGoodness I tried these today and they are delish!!!! My husband really likes them. TFS


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  78. Nancy Rose on July 4, 2011 at 3:39 pm

    These look fantastic. I love these type of pan cakes.


  79. Sarah on July 5, 2011 at 12:56 am

    These peach bars taste just as great as they look, they’re a great way to use up extra peaches. I would say that they are almost too good, I don’t think I should make them again


  80. Lily on July 16, 2011 at 6:04 pm

    Amazing and so easy to make! I just made mine and we can’t stop eating it. Since I had sweet peaches I reduced the sugar to 1/2 in the filling and it turned out great!


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  84. Ally on August 4, 2011 at 5:33 pm

    I adapted this recipe & posted the results on my blog! Thank you!!



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  86. lisasnumnum on August 13, 2011 at 12:24 pm

    Made this yesterday and it was a HIT! Prepared it ahead of time and warmed it up in the oven and served with vanilla ice cream like a cobbler – DELISH! Everything I’ve made from your website has been fabulous! Thanks 🙂


  87. Michele on August 19, 2011 at 2:58 pm

    I have a bunch of Jersey peaches at home that are calling out to be baked into something wonderful. This looks like just the ticket. Though I’ll probably be lazy and skip peeling them. Oh well – probably doesn’t matter as much when you cover them in ice cream.


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  91. Rachel on August 27, 2011 at 10:59 pm

    I never comment on recipe posts, but I just had to with this one. I am in New York waiting to ride out hurricane Irene and decided to make this and I’m glad I did! I halved the recipe and used nectarines (it’s been a rough peach season) and threw in some blueberries at the last minute. Baked it in a pie dish and it turned out so pretty. More importantly, so so so freakin delicious. And so easy!


  92. Stephanie on September 2, 2011 at 4:24 am

    Love this! I made the dough a little softer-a little less flour. Spread 2/3 in a large pan, peach filling on top. I subbed a little tapioca for half the flour, I try to do less carbs if possible. Then, to the remaining dough I added 1 cup oats and half cup brown sugar. It was a really soft pie crust bottom, with a crisp crumble top. Held up perfectly when cut. Yum! Thanks for the inspiration. BTW peaches were “on sale” for $1.99 lb here in AK.


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  95. susan on September 6, 2011 at 1:20 pm

    thank you for the recipe! I wanted to make something special for my son on his first day of school and we all loved it so much!
    Only change I made was using 1 can of peaches (only thing I had on hand) and I added sliced almonds and a wee bit more nutmeg to the top.
    Just found your blog today (head is under a rock,me thinks!) and I love it.I’ll be visiting on a daily base now
    xo Sue


  96. Kim on September 12, 2011 at 9:10 am

    Mmmmmm. The longer they sit, the better they get – make a day ahead for perfect flavor – used fresh peaches. This is a keeper!!


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  99. Stephanie Deal on September 20, 2011 at 10:48 am

    THESE are fabulous – just made them last night. I took half to the office and everyone there loved them …. sent the other half to my college freshman! Can’t wait to see what he thinks. 🙂 Thanks for sharing!!


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  101. 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.


  102. 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!


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

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


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  104. 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!!


  105. 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 😀


    • 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.


  106. Pingback: Just Peachy | Bake Love Not War

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  108. Loïs on May 7, 2012 at 4:59 pm

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


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  110. 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!


  111. 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 🙂


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

    Did you remove the skin from the peaches?


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

      Yes. Remove the skin and pit.


  114. 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?


    • 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.


      • 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!


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

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


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  118. 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??


    • 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.


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  121. 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: Thanks for such a great recipe 🙂


  122. 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!


  123. 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.


    • 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.


  124. 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.


  125. 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!


    • 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!


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  131. 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.


  132. 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.


  133. 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!


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

    Hey, these were great! Thanks!


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


    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.



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  140. 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! 🙂


  141. 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!


    • 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.


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  143. 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!


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

    Can these be frozen?


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

      Yes, I think they would freeze well.


  147. 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 ??


    • 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?


  148. 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!


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

    Wonderful! Tasts like a shortbread with peaches 🙂


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

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


    • 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.


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  156. Joanne on June 24, 2014 at 2:49 pm

    Yum. Must try adding flaked coconut to the crumb crust for the ultimate taste sensation!


  157. Jackie on July 20, 2014 at 7:54 pm

    These were excellent! I used some ripe, juicy peaches and doubled the cornstarch. I made half a batch in a 9×9 pan. Really, these bars ‘show off’ great peaches. it’s peach season and I’ve been trying different recipes. This could make you famous with your friends. The bars look beautiful and hold together nicely. Try it out!


  158. Beth on July 22, 2014 at 10:46 pm

    Michelle, I made these last week and they were fantastic! On Saturday, I made them with blueberries and they were good BUT tonight I made them with strawberry and they were fabulous !! Had to adjust the flour to the berries a bit but they came out great. They would be good with some homemade vanilla ice cream too…Thanks for another great recipe!


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  160. Angie on July 26, 2014 at 11:15 pm

    Hi BEB! I’ve made this recipe of yours as is last year & it was a hit at home & w/ co-workers. I decided to add a small twist to it & added 1 1/2 cups of blueberries into the peach mix. If I didn’t use up this last batch of blueberries in the next few days, they would’ve begun to walk. So, it was a literally last minute add after just having read your peach & blueberry coffee cake. I was tempted to do the coffee cake, but it was 2pm in California & wouldn’t have been as fresh for breakfast the next day. By the way, the blueberry add in to your Peach crumb bars was Delicious! We added whipped cream to top it off for dessert tonight. Just thought to share my twist in ode to yours, & thank you, always for your awesome creations! Take care of the boys….including the furry ones, + little BEB”y”!


  161. yalini on July 27, 2014 at 10:06 am

    i tried this for my festiv ! Gud !


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  165. Rachel on September 28, 2014 at 8:15 am

    Just made these with friends! they’re amazing! great recipe!


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  167. Barbara Schwartz on August 6, 2015 at 10:28 pm

    Can the peach crumb bars be frozen? They are sooo good. Thank you.


    • Michelle on August 12th, 2015 at 10:02 am

      Hi Barbara, Yes, you could definitely freeze these!


  168. Trish on September 9, 2015 at 2:03 pm

    This is the second time that I made this, my husband told me this one is a
    definite keeper, I think he likes it and you will too!


  169. Beatrice Didio on September 11, 2015 at 9:22 pm

    I made this for a Senior Brunch recently and it disappeared so fast I only got a taste while cutting it. Once someone tried it they came back up to get another slice. It was so easy to prepare. ( My one problem was the peaches I purchased were harder than they felt in the store. I put the diced peaches in a sauce pan with 1/4 cup of Orange juice and the sugar and cooked for about 10 -15 min to soften, then added the flour and spices and let simmer another 5 min. In a larger bowl I poured the contents to cool completely and than spread over the base and continued with the topping) Totally my mistake in choosing the peaches. Amazingly it worked out perfectly.!! I just love this easy, delicious, fresh recipe. Today I was asked to make it for tomorrow’s Music event. The Ladies liked it so much they want it again. Thank You for sharing this wonderful recipe that now has a Honored Place with My Family Favorites Cookbook and Only Number One Treasured Recipes.


    • bea didio on September 21st, 2015 at 9:19 pm

      This is by fart the easiest , most delicious and most requested recipe I use. I posted a comment above but forgot to mention that one must DRAIN any excess juice . I have made 2 using peaches and because they were a bit hard I cooked them for about 5 min. There was about 1 cup of juice in the pan so I drained that off, cooled the mixture before spreading over the crust, came out perfect. I agree with you one should only use REAL butter, that is what makes this crust so delicious. The next 2 were apple and again I had close to a cup of juice after cooking for about 4 -5 min on med heat and drained them. Today I only had 3 apples and some blueberries and did not have to drain, the flour thickened it perfectly, cooled fruit before putting on the crust. So in 3 weeks I have made this by request 5 times. How can I thank you for this awesome recipe. Next I am going to try the fruit uncooked and see how I do. Thanks for the reply about the canned fruit as that will be easier than peeling all the fresh variety. The Ladies at the Senior Home are devouring them. Tonight it was son and Grandson and I got 18 and son wrapped the rest and squirreled them away. Your site has recipes not seen on others and this makes it very special. Thank You, Bea


  170. Bea Didio on September 11, 2015 at 9:24 pm

    I forgot to ask, can canned or frozen peaches be used when fresh are not in season>? Thanks


    • Michelle on September 15th, 2015 at 8:55 pm

      Hi Bea, I believe others have commented that they have successfully used both. Enjoy!


  171. bea didio on October 9, 2015 at 6:18 am

    Have tried this recipe 6 times now. Ladies at Senior home love it. Easy simple delicious. I cooked my peaches( too hard) for 5 min drained excess juice cooled and spread over crust. Perfect. Used apples raw and cooked for 5-8 min and drained , cooled excellent results . Even added blueberries to last batch did not have enough apples, Son loved the combination. Best recipe I have used and so delicious. Thank You.


  172. Bea Didio on October 29, 2015 at 7:51 pm

    I have made this 6 times and every time it was easy and delicious. Made some for a party but they ended up with my Son. The Senior Home loves them and request them whenever I bake. I have used apples and apples and frozen blueberries.and loved the peaches too. Cooked my fruit a bit and drained excess juice , the flour does thicken the fruit *and cooled before spreading on cookie base. The best recipe I have. Thank you.


  173. Mel on February 22, 2016 at 10:24 am

    Good, but when I make these again I would use salted butter and a bit of toasted coconut with the second half of crumb for topping. Recipe worked
    well if you need to half it into a 9×9 pan. Also, I used frozen peaches that
    were easy to slice real thin and they worked just fine.


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