I combine fresh peaches with simple pantry ingredients to make my incredibly delicious peach bars! My recipe features a buttery shortbread crust, fruity filling, and golden crumble on top, and is super easy to make to boot!
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My Easy Recipe For Peach Crumb Bars!
As soon as peaches are in season, I head straight to my local farm market to pick up a big carton of them. I’ve got a peach recipe or two up my sleeve that I wait all year to make, and these peach bars are one of them! It always takes me back to making peach pie with my grandma. If I close my eyes, I can almost see her hands as she peeled the fruit as if it were the easiest thing in the world. Such great memories!
My husband Ben and both of my kids are enormous peach lovers too, so it must run in the family. And while I’ve tasted and tried a bunch of peach pie bars, I swear my version is the best (and easiest!) to make. No oats, no cream cheese, no having to chill them for hours on end or overnight. Simple ingredients + straightforward instructions = a happy mom, AKA, me!
I’ve already made a few batches since I stocked up, and they went quick. I’ll blame the hubs and the kiddos because it definitely wasn’t the 3 bars I scarfed down last night. Nope, that couldn’t be it!
Looking for more peach recipes? Try my canned peach pie, 4 ingredient peach cobbler, peach ice cream recipe, and peach crisp next.
Peach Bar Ingredients
- All-purpose flour – The base of the crust and crumble topping! I also add a little to the filling to help thicken it.
- Granulated sugar – Sweetens the crust and the filling. It also helps with browning and crispiness.
- Baking powder – Lifts the shortbread crust slightly so it’s not too dense or hard. Make sure to use baking powder, not baking soda!
- Salt – About a pinch balances out the sweetness and enhances the flavor of the other ingredients.
- Unsalted butter – The fat that binds the crust and gives it a soft and buttery texture. I like to keep it as cold as possible for the most tender and crumbly results!
- Chopped peaches – Juicy, sweet, and flavorful! I can’t say enough good things about using fresh peaches, but frozen or even canned would work.
- Ground cinnamon – Also enhances the flavor of other ingredients, namely the peaches! I love the touch of warmth too.
- Fresh lemon juice – Brightens the whole thing up and balances out some of the sugar.
- Pure vanilla extract – For more warm depth!
What’s the Best Way to Pick Fresh Peaches at the Store?
When shopping for fresh peaches, I always look for ones that have a golden-orange color without a lot of green near the stem — it’s a good sign they’re ripe and ready for baking! I also check to see if they’re soft to the touch and smell sweet, and skip any that are hard as rocks or have wrinkled skin.
How to Make Peach Bars
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
STEP ONE: Preheat the oven to 350 degrees F and line a 9-inch baking pan with parchment paper. Leave a little bit hanging over the sides for easy removal later.
STEP TWO: Whisk the flour, sugar, baking powder, and salt together in a medium-sized bowl, then add the cubes of chilled butter. Incorporate them into the mixture using a pastry cutter so the butter is evenly distributed throughout. It should look like wet sand!
STEP THREE: Place 2 ½ cups of the crust mixture into the base of the baking pan and use the bottom of a measuring cup to flatten it to create a solid base layer. Set it aside.
STEP FOUR: Combine the peaches, sugar, flour, cinnamon, and salt in a large mixing bowl. Add the lemon juice and vanilla extract and stir until well combined.
STEP FIVE: Pour the mixture on top of the shortbread base, then top with the remaining flour mixture. Bake for 50-55 minutes or until the filling is bubbling and the crumble is golden brown.
STEP SIX: When baked, remove from the oven and place on a wire rack to cool for 15-20 minutes. Use the parchment paper to remove the bars from the pan and transfer to a cutting board. Allow to cool for 30 more minutes, slice into squares, and enjoy!
Tips for the Best Peach Bar Recipe
- Use cold butter! It’s the key to getting the ideal consistency in the shortbread crust and crumble topping. I typically cube the butter first, pop it back in the fridge to cool off again, and only take it out when I know I’m ready to make these from start to finish.
- Don’t stress if the filling looks too watery. The first time I made these, I thought I seriously miscalculated my recipe… but it will thicken as it bakes, trust me!
- The bigger the crumble pieces, the better the texture. I like to squeeze the flour and sugar mixture a little between my fingers as I go. It creates larger pieces of crumble, which adds a really nice texture to the top.
- Enjoy these bars warm or cold. I usually eat a few when they’re freshly baked with some vanilla ice cream on top! Otherwise, catch me enjoying them cold, straight from the fridge.
- Use an 8×8-inch baking dish if needed. I have both at home and have made peach crumb bars in both sizes! When I do use my 8×8, I increase the baking time by a few minutes since they’re thicker.
Peach Pie Bar Variations and Substitutions
- Add a cup of berries to the filling. I love the way peaches pair with blueberries, raspberries, and blackberries! My daughter Leah is also a berry fiend, so I like making this variation for her birthday.
- Add some chopped pecans, walnuts, or almonds to the crumble topping. The added crunch and flavor bring such a great contrast to the sweet and soft filling.
- Try replacing the granulated sugar with ½ cup of honey for a more natural sweetness. I’ve been trying to opt for honey instead of sugar when I can, and it works well here! I usually add a touch more flour to the filling to make up for the extra liquid.
- To make these taste even more like peach pie, I sometimes add some ground nutmeg, cloves, or ginger along with the cinnamon. It’s so tasty during the fall!
What to Serve with Peach Crumb Bars
This peach dessert is packed with sweet, fruity flavor, so it doesn’t need much else! That said, my kids never say no to a scoop of my homemade vanilla ice cream recipe or whipped cream on top. These fun extras make them such a fun option for parties.
Peach Bars FAQs
Do I have to peel the peaches?
Peeling the peaches is totally optional! Especially if the skins are super thin and the fruit is ripe — the texture usually softens enough during baking that they aren’t noticeable. For a smoother filling, blanching and peeling the peaches before could help… but I almost never do this as I don’t mind the skins!
How to store leftover peach pie bars
I store leftovers in an airtight container at room temperature for up to 2 days, or up to 5 days in the refrigerator. For longer storage, they freeze really well! Just wrap each square individually and store in a freezer-safe container for up to 3 months. Thaw in the fridge overnight or warm slightly before serving.
More Summer Desserts Recipes
Easy Peach Bars
Ingredients
For the Crust:
- 2 cups all-purpose flour
- 2/3 cup granulated sugar
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup unsalted butter chilled and cut into cubes
Peach Filling:
- 3 ½ cups chopped peaches about 5 medium peaches
- 2/3 cup granulated sugar
- 1 tablespoon flour
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 1 tablespoon fresh lemon juice
- ½ teaspoon pure vanilla extract
Instructions
- Preheat the oven to 350 degrees F. Line a 9-inch baking pan with parchment paper long enough to extend over the sides of the pan.
- In a medium-sized bowl, whisk together the flour, sugar, baking powder, and salt.
- Add the cubes of butter and incorporate the mixture into the flour using a pastry cutter. The butter should be finely dispersed throughout the flour mixture, and the texture should resemble wet sand.
- Transfer 2 ½ cups of the mixture into the base of the baking pan.
- Using the bottom of a measuring cup or other flat-bottomed jar, press down firmly to create a solid, dense base layer. Set it aside.
- In a large bowl, combine the peaches, sugar, flour, cinnamon, and salt.
- Add the lemon juice and vanilla extract, stirring until well combined.
- Transfer the mixture to the shortbread base, and top with the remaining crumble mixture.
- Bake for approximately 50-55 minutes, or until the peach filling is bubbling at the sides of the pan and the crumble is golden.
- Remove the baking pan from the oven and transfer it to a wire cooling rack to cool for 15-20 minutes.
- Using the parchment paper as ‘handles’, gently remove the peach bars from the pan.
- Place the peach bars on a cutting board and let them cool for another 30 minutes before cutting them into squares.
Notes
- Use cold butter! It’s the key to getting the ideal consistency in the shortbread crust and crumble topping.
- The filling may look watery at first, but it will thicken up as it bakes!
- The bigger the crumble pieces, the better the texture.
- Enjoy these bars warm or cold. I usually eat a few when they’re freshly baked with some vanilla ice cream on top! Otherwise, catch me enjoying them cold, straight from the fridge.
- You can also use an 8×8 baking dish. Just increase the baking time by a few minutes since they’re thicker.
- Store leftovers in an airtight container at room temperature for up to 2 days, or up to 5 days in the refrigerator, or in the freezer for up to 3 months.
Nutrition
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.
Hi Sam, I finally made these, they’re in my oven now! We can’t wait to devour them!! I’ll come back to leave an after we ate them comment! 😉 Thank you!
Hi Kris, I’m so glad you tried these peach bars, they are just so good! I can’t wait to hear your thoughts!