Buttery, crumbly vanilla-almond dough sandwiching a fresh peach filling. Part pie, part crisp, part cobbler – these Peach Crumb Bars are a summer dessert that everyone will go crazy for!
These Peach Crumb Bars are the dessert that has to happen before summer is over. Sweet, buttery, almond-scented, and bursting with layers of fresh juicy peaches. Can it be summer forever? No? Well then you better make these ASAP. Hint: You’ll be the hit of the Labor Day get-together when you show up with these beauties.
I have shared Berry Crumb Bars, Nutella Crumb Bars, Jam Filled Crumb Bars and Apple Crumb Bars (←bookmark those for fall). Do we see a trend here? Yes, and there is zero shame in my game. This girl LOVES a CRUMB TOPPING!
Peach Crumb Bars
- Let’s start with the crust, which is also the topping! We make a sweet, buttery, vanilla-almond dough that gets pressed into the bottom of a baking pan, with some reserved for crumbling over the fruit.
- Peel and slice 6-7 medium sized peaches. Toss them with a little sugar, cornstarch and lemon juice.
- Spread the peaches out onto the crust and crumble the reserved topping over the peaches.
Now here comes the hard part… If you want to cut these into neat and clean slices you will have to wait for them to cool. And let me tell you, it is borderline torture. When you pull these from the oven with bubbling peach juices and the aroma of almond, butter, and vanilla it will take every ounce of willpower to not demolish these immediately. Patience, my friends.
Once cool, you can cut these into pretty little bars. Serve them as is or with a drizzle of icing, a scoop of vanilla ice cream or dollop of whipped cream.
How to Peel a Peach
- Drop the peaches into a pot of boiling water for about 15-20 seconds.
- Remove with a slotted spoon and place into a large bowl of ice water.
- Once the peaches have cooled (this happens quickly), you should be able to peel the skin right off using your fingers.
Alternately, you can use a sharp paring knife to remove the peach skin.
I don’t want to tell you what to do, but, I will gently nudge you to pick up some peaches and make these tasty Peach Crumb Bars before summer is g-o-n-e. The pumpkin and apple recipes are coming… fall is on the horizon. Let’s squeeze in one last little bit of summer.
P.S. If any leftover bars make their way into your fridge, they might make the best breakfast ever. Not that I know or anything (ahem).
MORE PEACH RECIPES: PEACH JAM – PEACH CRISP – STUFFED PEACHES – PEACH CRUMB CAKE – PEACH COBBLER
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Peach Crumb Bars
Ingredients
Crust and Topping
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 3 cups all purpose flour
- ½ teaspoon salt
- 1 cup cold unsalted butter , cut into cubes
- 1 large egg
- 1 teaspoon pure vanilla extract
- ½ teaspoon almond extract
- ¼ cup sliced almonds, optional
Filling:
- 5 cups sliced peeled peaches, approx 6-7 peaches, sliced thin
- ½ cup granulated sugar
- 4 teaspoons cornstarch
- juice of 1 small lemon
Instructions
- Preheat oven to 350°F. Line a 9x13 pan with foil or parchment, and spray with non-stick spray.
Crust and Topping:
- Using a hand mixer or stand mixer fitted with the paddle attachment, combine granulated sugar, baking powder, flour, and salt. Add butter, egg, vanilla, and almond extract. Beat on low speed until the butter is evenly distributed in small pieces and the mixture is crumbly.
- Dump a little more than half of the mixture into the bottom of the prepared pan. Use your hand or the bottom of a measuring cup to evenly press the dough into the pan. Stir sliced almonds into the reserved mixture (for topping).
Filling:
- Gently stir together all ingredients until combined.
- Spread the peaches evenly over the crust, then crumble the reserved dough over the top of the peaches.
- Bake for approximately 40 minutes, until the top is light golden brown, and the peach juices are bubbling. Transfer pan to a rack to cool before cutting into squares. I like to store these in the fridge. They can also be frozen.
Notes
- Drop the peaches into a pot of boiling water for about 15-20 seconds.
- Remove with a slotted spoon and place into a large bowl of ice water.
- Once the peaches have cooled (this happens quickly), you should be able to peel the skin right off using your fingers.
Nutrition
Nutritional Information is an estimate based on third-party calculations and may vary based on products used and serving sizes.
Tried this recipe?Leave a comment and rating below!
Marcy
I made these for a 4th of July BBQ yesterday and they were so delicious!! I followed the recipe and used fresh peaches. I’ll be making these again!
Allison
I’m glad you enjoyed them! Thanks for stopping by. 🙂
Laura
Delicious! These were a big hit. I used 8 peaches. I didn’t like the foil. Not sure I would use it again ( because I’m definitely making these again!). I may try putting parchment paper on the bottom.
Anyway, thank you for this recipe!
Allison
You’re welcome. I’m glad you enjoyed them!
marge csizmadia
Can you freeze them
Allison
You should be able to freeze them. I’d double wrap them and eat within 3 months.
Lynn
I made these a few weeks ago they are delicious. I cut them into squares and froze some. So disappointed when I took them out once thawed they were so mushy. Still tasty but the inside was all mush. Any suggestions?
Allison
Did you wrap them up before they were completely cool? Were the peaches really soft and overripe when you first made the bars? The bars will soften a bit after freezing but they shouldn’t be mushy.
Terri Whipple
The flavor was good, but the crust was not a crust. More like cake. The parchment paper was totally unnecessary and made it really hard to serve. I really like the almond extract in the crust but will skip the egg next time.
Mel
Made these yummy peach bars today. I used peaches from our own peach tree. I followed the recipe exact, only added half a tsp. of cinnamon to the peaches. Thank you so much for an amazing dessert!!!
Allison
You’re welcome! I’m glad you enjoyed them. 🙂
Lisa
Should these be stored in the fridge?
Allison
Yes. Enjoy!
Nancy
Can you use can peaches
Allison
That should be fine. Drain them well and pat them dry before proceeding with the recipe. They might get a bit mushy during bake time. Enjoy!
Saba
Can we use frozen peaches?
Allison
I have only made the recipe as written, so I can’t say for sure. If you do try it, I would suggest adding a little extra cornstarch (since they’ll have more moisture) as well as a little more sugar (I find frozen peaches to be less sweet than fresh). Best of luck playing around with it.
Sophie
Hello! Can I substitute 1:1 Bob’s Red Mill gluten free flour for the AP flour? Bob’s red mill has xanthan gum added it. Thank you, can’t wait to try it!
Allison
I haven’t tried that swap with this recipe. You’re welcome to play round with it. Enjoy!