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]
Can you use frozen peaches?
Yes, enjoy!
Hallo, Hallo, I wanted to drop back and let you know my first time making these was a wicked success! I used new flour (organic all-purpose) and new butter (for baking) which I think also helped — what I loved though the most is how your receipt translates to a yummy bake! So oft, I find recipes are hit/miss – especially when you try to make them yourself. Yours however, just following the steps (with one difference, I was out of fresh peaches so I used canned w/o lemon juice) I was able to turn this into an after dinner surprise! Smiles all round – my fam *loved!* it!! Thanks for sharing!! PS: I love baking but its been awhile – this was the best recipe to get back into it!
Anything from the oven that’s made with peaches makes me feel all “warm & fuzzy” hee hee. It is 5:30am and I’ve been up for 2 hours…couldn’t sleep. Hmmmm….guess i should use the next hour of my time wisely and make a batch of these little bars of deliciousness that you have photographed so lovely. Yep, that’s what i am gonna do right now with some of these gorgeous fresh picked peaches i got from Noble Orchard in Paradise, CA., just up the street from my house. Thank you for sharing your recipe!
Outstanding! I’ve made these twice now, with it being the height of peach season here in Colorado. These are absolutely fantastic! I have a well-loved peach cobbler recipe that I make several times each summer, but these bars have since dethroned that delicious peach cobbler. These taste like peach pie, but they’re much easier to make and cut neatly for when you want just a small little bite of delicious peachiness. Highly recommend! Thanks for a new favorite recipe!
Since I found this recipe several years ago I have made these at least 2 dozen times. Each time they are perfect. My go to recipe during peach season. Thank you.
I made this recipe as written and then I made some adjustments. It was fun making something new. Thanks for the inspiration.
My changes:
Crust
2 1/2 c flour
3/4 c sugar
Everything else the same
Peach filling-Instead of white sugar, I used brown sugar and cut it to 1/2 c. Packed. I also removed the nutmeg and cinnamon.
The changes cut the sweetness and let the peaches standout a little more.
Thanks for the less sugar tip and that it worked. I try to cut down on the sugar amounts in some recipes and it has worked out pretty well (ie banana bread). You do taste the bananas very well.
These look wonderful! I’m going to try and make them for a picnic potluck this weekend. Do you think I could add cherries to the recipe? I have a few peaches and A LOT of cherries to use up. Thanks!
Hi Yasmin, I think that would work just fine!
These are perfectly Yummy!!! Easy to make and keep well overnight!
Made this for a family event and everyone loved it. The left overs kept well for several days. Many requests for recipe and to make it again.
Oh my gosh, these look so good! I’m a volunteer baker for a meals ministry (a meal for anyone who needs/wants one) and would love to make these. After baking, do they need refrigeration, or would they be okay at room temp for 48 hours? And would a disposable foil pan work?
Hi Jill, These are great at room temperature, no refrigeration needed. And yes, a disposable pan would work.
After baking and cooling, does this dish require refrigeration?
Hi Theresa, No you can keep them at room temperature. Enjoy!
I have a whole tree….can these be frozen?
Looking for gift ideas …as i have too many peaches!!
Hi Christine, Yes, these freeze wonderfully!
Can you use canned filling in place of fresh fruit?
Hi Kathy, Yes, you can!
So can you use cherry or apple pie filling like Comstock or Lucky Leaf in place of fresh fruit? I have a few cans I could use . Any recipe adjustments?
I made this for a bbq party. They were delicious. Moist and so flavorful. I used white peaches and think that dicing them was better than slicing the peaches. Will make again! Might try apples or pears in the fall.
I see from above comments that these freeze well, but how did they freeze? In pieces? Whole pan?
I hope someone answers soon or I might eat the whole pan right now. Delicious!!
Hi Christina, You can freeze them either way. If you want to make the entire dessert to be served later, then I would freeze the whole pan. If you think you’ll just thaw a couple at a time, I would cut into squares, wrap in plastic wrap, and then place in a ziploc freezer bag.
My husband bought a giant jar of canned peaches and I only needed a few. Is it possible to substitute canned peaches in this recipe? Or do you have one that uses canned peaches?
Hi Carole, You can use canned peaches, for sure. If they were canned in heavy syrup, you may want to decrease the sugar in the recipe, but no other changes need to be made. Enjoy!
Can the peach crumb bars be made a day before they are baked
Hi Bill, I haven’t tried it, and I’m not sure if the bottom crust or top crumb would get soggy. If you try it, report back!
Do these peach crumb bars freeze well?
Hi Lisa, Yes they do!
Absolutely delish! I did add blueberries that I had on had! Great recipe
Can I substitute the flour for coconut flour and the sugar for Splenda? Has anyone done this successfully?
Can i used canned peaches?
Hi Amy, Yes, you can, just make sure to drain them. Enjoy!
Delicious! I cook for two, so I would have liked to half this recipe, but didn’t want to eliminate the egg, so I made the full batch of crust/topping. I only had four peaches so I skimped on topping the dish so it wouldn’t be too heavy. I had to throw out a bit of the topping to compensate, but overall it’s fabulous. The compliments continue over this delicious dessert.
What size pan did you use ,please?
We have decided that the best way to eat these is from the freezer. Added 1/4 cup less sugar to the peaches.
Really enjoyed these. Followed directions except I used brown sugar in filling. They came out great. Good warm or cold.
This is the perfect recipe to use up the huge abundance of peaches toppling off my peach tree, ripening all at once this week! I just made a double batch of these. and mixed sweetened flaked coconut in one of the crumb toppings. Still in the oven, but I bet it’s relish!
Made these tonight and they were delicious! Everyone loved them! My brother and sister asked if they could take some home for later…uh, yes of course! I’ve already saved this recipe because it’s definitely a keeper! I might even try doing this with some cherry pie filling when peaches aren’t in season.. the crust is so yummy.
I just started to get the ingredients together for Peach Crumb Bars and, yikes…not enough white suga!!. I do have Sugar in the Raw Turbinado sugar and the site says that you can substitute cup for cup. Did you ever use Turbinado sugar and should I weigh it instead of dry measure it?
Hi Maggie, I’ve never used turbinado sugar for baking (only for sprinkling on top of baked goods), but if it says the substitution would work, I would go ahead and try it! I’m not sure about weighing vs dry measure… I might use the measuring cup unless the manufacturer gives weight equivalents.
I made the peach crumb bars twice last summer. This is an excellent recipe! I did not change a thing. I will definitely make these again this summer. The only problem with this recipe is that it is difficult not to eat half the pan at once, so I will make this for the next summer party that I attend and share it. This is a five-star recipe.
I love this recipe! I’ve made it with different stone fruit too and it always cooks up perfectly! I’ve tried peach, apricot, nectarine, peacherine and even mulberries.
It also freezes well. I freeze it in slabs when stone fruits are in season so we can enjoy it year round!
Thank you for the recipe ❤️
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.