Peach Crumb Bars
I absolutely love making summer desserts with fresh seasonal fruit, and these Peach Crumb Bars are one of my favorites. They’re the perfect warm-weather treat I make with juicy peaches, baked into a soft shortbread crust and topped with a buttery crumb that’s gently spiced with cinnamon and nutmeg. I love finishing them with slivered almonds and a simple almond glaze.
Every time I get my hands on fresh seasonal fruit, I get so excited to head into the kitchen. You seriously have no idea how happy it makes me! After years of trying out all kinds of sweet and savory recipes, one thing I know for sure, everything tastes better when it’s made with fresh ingredients. Just take a peek at my peach cobbler from scratch or this peach martini I whipped up recently. Both are made with juicy organic peaches I found at our local market, and oh my… they turned out amazing!
Table of contents
This summer I’ve already shared a few peachy treats like my peach sangria, and since that one was such a hit, I figured why not keep the peach party going? These crumb bars are ridiculously easy to throw together and yes, they’re totally worth turning on the oven for, just for a little bit, I promise. Your whole kitchen will smell amazing with all those warm summer peach, cinnamon, and nutmeg vibes in the air.
Why you will love this recipe
- So easy to make: I mix everything in just a couple of bowls and layer it right into a baking dish. Best part, it cooks in under an hour.
- Fresh seasonal flavor: When peaches are in season, this recipe really shines. The sweet and juicy fruit paired with cinnamon, nutmeg, and almond makes this dessert taste like summer.
- Buttery crust, juicy peaches, and crumbly topping: There’s a soft shortbread crust on the bottom, tender peach filling in the middle, and a crumbly, buttery topping on top. I always finish it with a drizzle of almond glaze and a sprinkle of slivered almonds for crunch.
- Great for any summer gathering: Whether I’m packing it up for a picnic, serving it after a backyard BBQ, or just sharing with the kids on a slow afternoon, this is a dessert everyone loves.
What you will need
Shortbread crust:
- Sugar: I use regular white sugar to sweeten both the crust and crumb topping.
- All-purpose flour: I keep it simple with all-purpose flour, but gluten-free flour works too if needed.
- Baking powder and salt: Just a little baking powder for lift and salt to balance the sweetness.
- Butter and egg: I use cold unsalted butter and one egg to help bring the dough together and make it tender.
Peach layer:
- Fresh peaches: I usually go for fresh peaches when I can, but canned ones work fine too.
- White and brown sugar: I mix both sugars because brown sugar adds a caramel flavor I love.
- Cornstarch: I add a little cornstarch to help thicken the peach filling so it’s not runny.
- Spices: Just a sprinkle of cinnamon and nutmeg brings out that summery peach flavor.
- Lemon juice: A splash of lemon juice brightens everything up and keeps the peaches from tasting too sweet.
- Slivered almonds: These are optional, but I love the little crunch.
Icing:
- Powdered sugar: I use powdered sugar to make the glaze smooth and sweet.
- Milk: Just a splash of milk helps loosen up the sugar into the perfect drizzle.
- Almond extract: I usually go for almond, but peach or vanilla extract also work great depending on your mood or what you have on hand.
How to make
Make the crust: I mix the flour, sugar, baking powder, and butter in a large bowl until the texture is crumbly like coarse sand. Then I add the egg and keep mixing until it all comes together, making sure to set aside a bit of the mix for the crumb topping.
Add to the baking dish: I press a bit more than half of the crust mixture into the bottom of a lightly greased 9×13 baking dish, making sure it’s spread out evenly to create a sturdy base.
Prep the peaches: I toss the fresh peaches, sugars, cornstarch, spices, and lemon juice together in another bowl until everything is well coated, and I set the slivered almonds aside for later.
Layer the fruit: I gently spoon the peach mixture over the crust, spreading it out evenly so every bite gets some sweet fruit.
Finish and bake: I sprinkle the slivered almonds and the rest of the crumb mixture over the top, then pop the pan in a 350 degree oven and bake for about 45 to 55 minutes until the top is golden and the peaches are bubbly.
Drizzle and chill: After the bars cool to room temperature, I whisk together the icing ingredients until smooth. Then I drizzle it all over the top and pop the pan in the fridge to let everything set nicely.
Serve: I slice the bars into squares, serve them on a cute little plate, and we all dig in. These never last long in my house!
Expert tip
Taste your peaches first
Whenever I’m making peach crumb bars, I always start by tasting the peaches first. If they’re really ripe and juicy, I know I’m off to a great start. But if they’re a little firm or not sweet enough, I’ll toss them with a bit of brown sugar and lemon juice and let them sit for a few minutes. It brings out the flavor and helps the filling turn out soft and flavorful without being runny. This one little step makes such a big difference in the end.
More tips to consider:
- I always make sure my crust mixture looks like coarse sand before adding the egg. If it looks too wet, I just sprinkle in a little more flour until it’s just right.
- I like to slice my peaches the same size so the fruit layer bakes evenly and looks extra pretty when sliced.
- Brown sugar and warm spices like cinnamon and nutmeg make these bars extra flavorful. I’ve skipped them before and honestly, it’s just not the same!
- If I want easy cleanup or plan to lift the bars out to cut cleaner squares, I line my pan with parchment paper. It’s such a time-saver.
- If I have time, I toast the slivered almonds for a few minutes before adding them on top. It gives them a little extra crunch and nuttiness that pairs beautifully with the soft peach filling.
Recipe variations
- Jam switch-up: I’ve made this with homemade peach jam before and it turns out so good. It’s a great shortcut when fresh peaches aren’t in season.
- Fruit swap fun: You can totally swap in fruits like pears, apples, plums, or even berries. Sometimes I mix two kinds and it tastes amazing.
- Nutty little crunch: I love adding about ¼ cup of chopped almonds or macadamia nuts to the crust and topping. It gives a little extra crunch that everyone enjoys.
- Gluten-free fix: You can make these bars gluten-free by using your favorite gluten-free flour. They may be a bit more crumbly, but still just as yummy.
Serving suggestions
These Peach Crumb Bars are such a fun treat to serve warm with a scoop of my homemade whipped cream or a big spoonful of vanilla ice cream. If you’re already making a peach dessert, you could go all in and serve it with a refreshing glass of peach smoothie or alongside my chilled peach cheesecake salad for a full-on fruity moment.
When I make a little weekend dessert board for friends or family, I love to add these bars next to some air fryer peach hand pies and a handful of fresh berries. If you’re planning a summer brunch or casual BBQ, a slice of these bars pairs so well with something creamy like my strawberry mousse recipe or a strawberry cobbler if you want more sweet fruity flavors on the spread. Total summer must in my book!
How to store leftovers
- Refrigerate: I keep any leftover bars in an airtight container in the fridge. They stay fresh and delicious for up to 4 days, and I actually love how the flavors settle more after a day.
- Freezing: These bars freeze really well. I let them cool completely, then wrap each one in parchment and store in a freezer-safe bag for up to 2 months.
- Reheating: If you want to warm them up, just pop a bar in the microwave for about 15 to 20 seconds.
Frequently asked questions
The best way to tell is by checking the top. It should be a nice golden brown and the fruit should be bubbling around the edges. I usually set the timer for 45 minutes and check it from there. If the middle still looks a bit soft, I let it bake a few more minutes until it’s right.
Peeling is totally up to you. I usually peel them when I have a little extra time because it makes the peach layer smoother and softer in texture. But on busy days, I’ve skipped peeling and no one noticed. If the peaches are super ripe, the skin is thin and blends right in after baking.
Yes, you totally can. I’ve used canned peaches plenty of times, especially when fresh ones are out of season or just too firm. Just make sure to drain them really well, and if they’re packed in syrup, I like to give them a quick rinse so the bars don’t turn out too sweet or soggy. It’s not exactly the same as fresh, but it still makes a delicious dessert.
More summer recipes:
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Peach Crumb Bars
Ingredients
Crust:
- 1 cup white granulated sugar
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted cold butter cut into tiny cubes
- 1 large egg lightly beaten
Peach layer:
- 1/2 cup white granulated sugar
- 1/4 cup light brown sugar packed
- 1 1/2 tablespoons cornstarch
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 6 large peaches peeled and diced
- 2 teaspoons fresh lemon juice
- 1/2 cup slivered almonds
Almond icing (optional):
- 1 cup powdered sugar
- 1/2 teaspoon almond extract
- 1 tablespoon milk more if needed
Instructions
- Preheat oven to 350 degrees F if using a glass pan, or 375 degrees F, if using a metal pan.
- Spray a 13×9-inch baking pan with baking spray and set aside.
Crust:
- In a medium bowl whisk together sugar, flour, baking powder, and salt.
- Add the diced butter and using a pastry cutter, or a fork, work the butter into the flour until the mixture resembles coarse sand. If the mixture is too "wet", add a bit more flour.
- Add the lightly beaten egg and mix well, until the dough starts to hold together, it still should be crumbly. I prefer to mix it in a stand mixer.
- Gently press a little more than half the dough into the bottom of the prepared pan. Set aside the remaining dough, it will be used for the crumb topping.
Peach layer:
- In a large mixing bowl whisk together the white and brown sugar, cornstarch, nutmeg, and cinnamon.
- Add the diced fruit and toss to combine.
- Add the lemon juice and toss to coat. Pour the mixture on top of the crust and spread it evenly.
- Sprinkle the slivered almonds on top.
- Using your fingers, press together small handfuls of the remaining dough to create a few clumps. Scatter them and remaining crumbled topping on top of the fruit layer.
Bake:
- If using a glass pan, bake at 350 degrees F for 50-55 minutes or until lightly browned and bubbly.
- If using a metal pan, bake at 375 degrees F for 40-45 minutes or until lightly browned and bubbly.
- Remove from the oven and cool completely on a wire rack, then chill before icing and slicing.
Almond icing:
- In a medium bowl, whisk together all the ingredients, until smooth and without lumps. Drizzle on top of the chilled bars.
- Slice and serve.
Video
Notes
Taste your peaches first
Whenever I’m making peach crumb bars, I always start by tasting the peaches first. If they’re really ripe and juicy, I know I’m off to a great start. But if they’re a little firm or not sweet enough, I’ll toss them with a bit of brown sugar and lemon juice and let them sit for a few minutes. It brings out the flavor and helps the filling turn out soft and flavorful without being runny. This one little step makes such a big difference in the end.More tips to consider:
- I always make sure my crust mixture looks like coarse sand before adding the egg. If it looks too wet, I just sprinkle in a little more flour until it’s just right.
- I like to slice my peaches the same size so the fruit layer bakes evenly and looks extra pretty when sliced.
- Brown sugar and warm spices like cinnamon and nutmeg make these bars extra flavorful. I’ve skipped them before and honestly, it’s just not the same!
- If I want easy cleanup or plan to lift the bars out to cut cleaner squares, I line my pan with parchment paper. It’s such a time-saver.
- If I have time, I toast the slivered almonds for a few minutes before adding them on top. It gives them a little extra crunch and nuttiness that pairs beautifully with the soft peach filling.