Peach Crumb Bars
A buttery oat crumb crust holds a thick layer of juicy cinnamon spiced peaches, with the same crumb mixture sprinkled back on top for a golden, craggy finish. This recipe skips fussy pie dough entirely—just press, fill, crumble, and bake for a peach dessert that's as easy as it is delicious.
Equipment
- Parchment paper with overhang for easy removal
- Pastry cutter or use your fingertips
- Glass mixing bowl set
- Measuring cups and spoons
- Rubber spatula
- Wire cooling rack
- KitchenAid Hand Mixer (optional) for glaze or double batches
Ingredients
For the crumb crust and topping
- 2 1/2 cups all purpose flour 312g
- 1 cup old fashioned rolled oats 80g
- 1 cup packed light brown sugar 213g
- 1/2 cup granulated sugar 100g
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup unsalted butter 226g, cold and cubed
- 1 large egg
- 1 teaspoon vanilla extract
For the peach filling
- 6 cups fresh peaches about 6-7 medium peaches, peeled and sliced (or use frozen without thawing)
- 1/3 cup granulated sugar 67g
- 3 tablespoons cornstarch 24g
- 1 tablespoon fresh lemon juice 15ml
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- salt pinch
Optional vanilla glaze
- 1 cup powdered sugar 120g
- 2-3 tablespoons milk 30-45ml
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven to 375°F. Line a 9x13-inch pan with parchment paper with overhang on two sides, lightly spray with nonstick spray.
- Whisk flour, oats, brown sugar, granulated sugar, baking powder, salt, and cinnamon in a large bowl. Cut in cold butter until pea-sized crumbs form. Stir in beaten egg and vanilla until shaggy crumbs form.
- Set aside 1/3 of the crumb mixture for topping. Press the remaining 2/3 firmly into the prepared pan. Bake crust alone for 10 minutes until lightly golden and set.
- Toss sliced peaches with sugar, cornstarch, lemon juice, cinnamon, nutmeg, vanilla, and salt in a large bowl. Let sit for 5-10 minutes, then stir again.
- Spread peach filling evenly over par-baked crust, including all juices. Crumble reserved topping over the peaches; do not press down.
- Bake for 35-40 minutes until topping is golden brown and filling bubbles at the edges. Tent with foil if browning too quickly.
- Cool completely on a wire rack for 1 hour, then refrigerate for another hour to set the filling fully before slicing.
- Whisk powdered sugar, milk, and vanilla for the glaze. Lift bars from pan using parchment sling, drizzle with glaze, and slice into 16 squares.
Notes
- Use peaches that are ripe but still slightly firm to prevent a watery filling.
- Chill the reserved crumb topping while the crust bakes so it stays cold and crumbly.
- Do not skip the par-bake step—it keeps the crust from getting soggy.
- Let the bars cool completely and chill before slicing for clean, neat squares.
- Peel peaches for a smooth texture, or leave skins on for a more rustic bite.
- For a mixed berry version, swap half the peaches for fresh blueberries or raspberries.
- Add sliced almonds to the crumb topping for extra crunch.
- Use frozen peaches straight from the freezer without thawing; add 5-10 minutes to the bake time.
- Store bars in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.
- Warm individual bars in the microwave for 15 seconds if serving warm.
Nutrition
Serving: 1barCalories: 245kcalCarbohydrates: 36gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 35mgSodium: 95mgPotassium: 180mgFiber: 2gSugar: 21gVitamin A: 8IUVitamin C: 12mgCalcium: 3mgIron: 6mg
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