Peach Crumb Bars

Peach crumb bars cut into nine squares.

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.

Fresh peaches about to be turned into 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.

A pan of peach crumb bars prepared before going into the oven.

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!

Squares of peach crumb bars on a serving platter.

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

Servings 24 bars
Prep 30 minutes
Cook 45 minutes
Total 1 hour 15 minutes
Course:Snack
Cuisine:American
Author: Michelle

These crumb bars are perfect for snacking

Ingredients:

For the Dough

  • 3
    cups
    all-purpose flour
  • 1
    cup
    granulated sugar
  • 1
    teaspoon
    baking powder
  • ¼
    teaspoon
    salt
  • 1
    cup
    unsalted butter, cold and cut into cubes
  • 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 oven to 375 degrees F. Grease a 9x13-inch baking pan.
  2. 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.
  3. 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.
  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. 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.

Nutrition:

Calories: 214kcal
Fat: 8g
Saturated fat: 4g
Cholesterol: 27mg
Sodium: 52mg
Potassium: 102mg
Carbohydrates: 33g
Sugar: 19g
Protein: 2g
Vitamin A: 350%
Vitamin C: 2.6%
Calcium: 15%
Iron: 1%

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]