Peach Crumb Bars

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

1. 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.
2. Peel and slice 6-7 medium sized peaches. Toss them with a little sugar, cornstarch and lemon juice.
3. 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

1. Drop the peaches into a pot of boiling water for about 15-20 seconds.
2. Remove with a slotted spoon and place into a large bowl of ice water.
3. 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

Buttery, crumbly vanilla dough sandwiching a fresh peach filling. Part pie, part crisp, part cobbler - these Peach Crumb Bars are a summer dessert that everyone goes crazy for!

5 from 13 votes

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Course: Dessert

Cuisine: American

Prep Time: 30 minutes

Cook Time: 40 minutes

Total Time: 1 hour 10 minutes

Servings: 20

Calories: 238kcal

Author: Allison - Celebrating Sweets

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

How to peel a peach:

1. Drop the peaches into a pot of boiling water for about 15-20 seconds.
2. Remove with a slotted spoon and place into a large bowl of ice water.
3. Once the peaches have cooled (this happens quickly), you should be able to peel the skin right off using your fingers.

If you'd like to drizzle the bars with icing: whisk together ¼ cup powdered sugar with a splash of milk and a drop of vanilla extract. Adjust to get your desired consistency by adding more sugar or milk.

Nutrition

Calories: 238kcal | Carbohydrates: 33g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 32mg | Sodium: 143mg | Potassium: 131mg | Fiber: 1g | Sugar: 18g | Vitamin A: 420IU | Vitamin C: 2.6mg | Calcium: 22mg | Iron: 1.1mg

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