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]
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??
Hi Kendra, I usually keep them at room temperature, but you could keep them in the refrigerator too, if you’d like.
HI! These look delish! i wanted to know if i had to Par bake the bottom crust before i put the peaches on?
-P
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.
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!
No, you don’t par bake the bottom layer.
Did you remove the skin from the peaches?
Yes. Remove the skin and pit.
Yes.
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 :-)
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!
These look so good! I can’t wait to try them out
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
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.
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!!
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!
Yes, you can use canned peaches, just be sure to drain them!
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.
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!!
Mmmmmm. The longer they sit, the better they get – make a day ahead for perfect flavor – used fresh peaches. This is a keeper!!
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
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.
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!
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.
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 :)
I adapted this recipe & posted the results on my blog! Thank you!!
xo
http://allykayler.blogspot.com/2011_08_01_archive.html
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!
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
These look fantastic. I love these type of pan cakes.
OMGoodness I tried these today and they are delish!!!! My husband really likes them. TFS
These are the best! The entire family loved them. Thanks for sharing!!
I did add oatmeal to the top!
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!
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!
These look amazingly yummy. Do these keep well if you freeze them too? I want to make them ahead of time!
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!
Not only are these absolutely delish but they freeze perfectly!
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.
@ 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?
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. :D
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.)