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)


197 Responses to “Peach Crumb Bars”

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

  2. 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!


  3. 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 :)


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



  5. 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. 😀


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

    Great photo and any peach is my favorite!


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

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


  8. 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!


  9. 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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  12. 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!


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

  14. 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.


  15. 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!


  16. 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.)


  17. 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. 😀


  18. 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?


  19. 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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  21. 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!


  22. 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!


  23. 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!


  24. 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!


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

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

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


  29. 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


  30. 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!


  31. Pingback: Capital Confectioners | Blog | Quick Bites: Peachy Keen

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  34. 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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  36. 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 :)


  37. 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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  41. 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!


  42. 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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  45. 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


  46. 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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  49. 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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