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 husband 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.
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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
Watch How to Make Peach Crumb Bars:
Peach Crumb Bars
Ingredients
For the Dough
- 3 cups (426 g) all-purpose flour
- 1 cup (198 g) granulated sugar
- 1 teaspoon baking powder
- ¼ teaspoon (0.25 teaspoon) salt
- 1 cup (227 g) unsalted butter, cold and cut into cubes
- 1 egg, lightly beaten
For the Filling
- 5 cups (770 g) diced or sliced peaches, about 7 peaches, peeled
- 2 tablespoons lemon juice
- ½ cup (71 g) all-purpose flour
- 1 cup (198 g) granulated sugar
- ¼ teaspoon (0.25 teaspoon) salt
- ½ teaspoon (0.5 teaspoon) ground cinnamon
- ¼ teaspoon (0.25 teaspoon) ground nutmeg
Instructions
- Preheat oven to 375 degrees F. Grease a 9×13-inch baking pan.
- Make 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.
- Make 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.
- Spread the peach mixture evenly over the crust. Crumble the remaining dough over the peach layer.
- Bake in the preheated oven for 45 minutes, or until the top is slightly brown. Cool completely before cutting into squares. Leftovers can be stored in an airtight container at room temperature for up to 4 days. You can also freeze them for up to 2 months.
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
[photos by The Almond Eater]
Love these peach bars! I make them every year. For the first time, I froze some. Please tell me best way to reheat Defrost first? Oven temp & tome please. Thank you!
Nancy
We have two peach trees. We got about 150-175 peaches this year. I saw that this recipe didn’t require peeling. It’s the best breafast treat! The only thing I’d change is in the cups of peaches. I think 7 or even 8 cups. I really like my peaches! Thanks for this
Hi Michelle! I wanted to ask you; what size pan you would suggest if I cut this recipe in half? Also, how long should I bake it? I have followed you for years and I love your blog and recipes!! Thank you.
Hi Judy, I would use an 8-inch square pan to cut the recipe in half. You should not need to adjust the baking time. And that makes me so happy, thank you for following along all these years! :)
These were amazing, everyone raved about the bars. The plate was empty!
i love this
Can you halve the recipe & if so, what size pan works? 8×8? Anyone tried that?
Peaches are so hard for me to deal with — they’re almost like avocados. I like them super juicy but I seem to only find them hard like apples. So I leave them to ripen (or so I think) and then they’re ruined. Is there no happy middle or are they really supposed to be hard like apples. Even apples soften when they’re cooked so I’m just perplexed. :/ I want to lvoe them but I only love them when I find super juicy ones. The hard ones just make me sad.
Can I use frozen peach slices. If yes, do I thaw it first?
Can these be made from frozen peaches
Really good, only I added a teaspoon of vanilla also to the icing. I tasted them prior to the icing and I thought they were just a little bit bland and maybe needed more sugar but then realized it had none of the flavorings I typically put in my peach pie. I added the vanilla and once the frosting was on with both vanilla and almond flavoring, Bam! Big hit at the potluck I was at last night.
Michelle,
I am a Ga. girl and love something for peaches besides pie. This desert is definitely a keeper.
I woke up at o ‘dark thirty CRAVING a white peach cookie. I tried a recipe that sounded good (Bleh-they were SO cakey they should have been called muffins 🤮) Anyway, I always love your recipes, so I fiddled with it (I un- barred them, and morphed them into cookies. ) Holy Cow, they are SNARF!! Thanks!
We absolutely love these bars. I have used other fruits but the Peaches are our favorite. At Pot Luck I am always
asked to make these. One lady suggested that I could sprinkle them with powdered confectioners sugar
to dress them up a bit and I do have a shaker for that and do that once they have cooled for a few hours
before serving. Easy recipe that comes together fast . Thank You for Sharing .
Simple recipe and so delicious. It deserves a 5 -star rating. First time to make this and it turned out perfectly. The spices really add to this yummy crumbly treat. Thank you.
I went off script. Used up left over canned peaches and crushed pineapple. Due to pineapple, I held back the lemon juice. I added in some sweetened grated coconut to get to cups required, and because of this I decreased the sugar. To go more tropical in the taste I replaced 1/2 the cinnamon with ground ginger. Taste of the islands in a pan.
I made your peach bars and they were outstanding. I have a question can these be made with sliced apples and maybe I should cook the apples first to get soft. My grandson loves apples.
Can apples be used?
WOW….I just made this recipe and it turned out AMAZINGLY! My husband loved it, and I’m trying so hard right now to not go back for a second piece :)
I followed the recipe to the T and it turned out great! Thank you! I will definitely make this one again.
Could you make this with canned peaches? I have 4 quarts of canned peaches and want to use them up. Any ideas?
Hi Isabella, Yes, canned peaches will totally work!
Can you use frozen peaches?
Yep!
I just pulled this out of the oven and my two teenage
Daughters love it!! I tried it and I love how it doesn’t fall apart, so it’s actually a bar! Not too sweet, doesn’t crumble onto the plate, and we put icecream on it
And that was the cherry on top! Thank you!
I’ll send a pic to Instagram when I can.
I love this recipe and will use it again! I made a couple of mistakes though…I covered them when they were was and it softened the top crust. My bottom crust was also doughy so I’m thinking if baking it. For 10 minutes and let cool then put the topping on and bake again. I shared this recipe with many people who loved it!
I made these this morning and they are so good! I could eat the entire pan but I’ll be sharing them with friends!
I’ve made this twice, both times it was excellent. The second time I added some red raspberries on to of the filling before putting the crumbs on top.
This is one of my favorite peach recipes. I have been making these for 5 years. Sure I try other recipes, I am blessed with a few weeks of peaches. But I always make this one first, I can’t wait!
Can this filling be canned for later use?
Hi Karen, I do not recommend, this filling has not been formulated for long-term storage.
These are fabulous! Thanks for the recipe. Have you ever tried the recipe with black raspberries?
Hi Wanda, I haven’t, but sounds delicious!
Thank you so much for this recipe. I am currently EATING a piece of this delicious bar and felt it was time to comment. I have made it numerous times over the last few years and even changed out the fruit for cherries, apricots etc. I sell peaches and other stone fruits at our family farm and always recommend this recipe to customers as it is difficult to find FRESH peach recipes beyond pies and cobblers. This is a nice alternative. I even freeze the peach filling and pull it out in winter making a fresh crumb base/topping. You’ve got a great site too!
The finest peaches ever come from the Wolfe family farm.