These summery peach bars are a handheld version of a peach crisp and a peach pie. A buttery, crumbly dough is used for the crust and topping and the filling is loaded with juicy fresh peaches. It’s basically the peach version of our berry crumble bars.
Enjoy these bars plain, top them with icing, or serve with ice cream. You’ll love this portable treat.
Peach bar details
Flavor: These bars feature the flavors of peaches, butter, cinnamon, and vanilla.
Texture: A slightly crisp crust, and crunchy-crumbly topping, and soft baked peaches.
Time: This recipe doesn’t require a lot of hands-on time but you will need to allow several hours for these bars to cool before serving. I usually make them in the morning to serve in the late afternoon/evening. Looking for an even easier peach recipe? Try our baked peaches.
Equipment: An electric mixer for the crust/topping, a bowl and spoon for the filling, and a 9×13 pan for baking.
Recipe overview
Crust and topping: Combine the flour, sugar, cinnamon, salt, and baking powder. Add cold butter, egg, and vanilla extract. Beat with a hand mixer or stand mixer until the butter is broken down into small pieces.
Filling: Combine peaches, sugar, cornstarch, cinnamon, and lemon juice.
Assembly: Press a little more than half of the crumb mixture into the bottom of a 9×13 pan. Spoon the peaches over the crust. Add the remaining crumb topping over the peaches.
Bake: Bake for about 45 minutes, until the peaches are bubbling and the topping is light golden brown. Place on a wire rack to cool completely.
Tips: baking with peaches
Fresh peaches are best for this recipe. Choose peaches that are ripe but still slightly firm. You will need about 7-8 peaches.
Canned peaches: I have tested this recipe with canned peaches and it does work. I suggest draining the canned peaches and patting them dry. I think fresh peaches provide better flavor, but canned peaches work in a pinch.
How to peel a peach
Fresh peaches should be peeled for this recipe. You can use a paring knife or a vegetable peeler or you can try the method below which allows you to pull the skin right off:
- Drop the peaches into a pot of boiling water for about 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.
Serving and storage
Store in the refrigerator for up to 3 days. I think the texture is best if consumed within 24 hours of baking.
Serve chilled or at room temperature. You can also serve them warm but they will be softer and need to be eaten with a fork. Top with icing and/or ice cream, if desired.
Recipe
Peach Crumb Bars
Ingredients
Crust and topping:
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 3 cups all purpose flour, spooned and leveled
- 2 teaspoons ground cinnamon
- ½ teaspoon salt
- 1 cup cold unsalted butter , cut into cubes
- 1 large egg
- 1 teaspoon pure vanilla extract
Filling:
- 6 cups sliced peeled fresh peaches, approx 7-8 peaches
- ⅓ cup granulated sugar
- 1½ tablespoons cornstarch
- 1-2 tablespoons freshly squeezed lemon juice
- 1 teaspoon ground cinnamon
Instructions
- Preheat oven to 350°F. Line a 9×13 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, cinnamon and salt. Add butter, egg, and vanilla 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.
Filling:
- Gently stir together all ingredients until combined. If your peaches are really juicy you'll only need 1 tablespoon of lemon juice. If they're slightly less ripe you can bump it up to 2 tablespoons of lemon juice.
- Spread the peaches evenly over the crust, then crumble the reserved dough over the top of the peaches.
- Bake for approximately 45 minutes, until the top is light golden brown, and the peach juices are bubbling. Transfer pan to a rack to cool completely before cutting into squares. Top with icing, if desired (recipe below).
Notes
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!
Pam Greer
I love all your tips! And, like you, I love a crumb topping!! I’m definitely making these and the apple ones too!
Valentina
I’ve been grabbing just about as may peaches as I can in these last few days of summer. This recipe is the perfect way to celebrate them! 🙂
Chris Collins
Oh wow, these peach crumb bars looks absolutely delish! Great timing for the last stretch of summer 🙂
Lauren Vavala @ DeliciousLittleBites
Oh my! These look so delicious! A nice change from the usual peach cobbler I tend to go for! Adding to my must try list!
Lisa Bryan
I’m just a fan of peach pie, so I can just imagine how delicious these peach bars are – yum!
Amelia
They look absolutely gorgeous! Was wondering if i could use canned peaches as it’s winter at the moment . Should i make any changes to the filling?
Can’t wait to make these!
Celebrating Sweets
Hi, Amelia! I would guess that you could use canned peaches, although I haven’t actually tried it. Make sure they are drained, and maybe reduce the sugar in the filling down to 1/3 cup since the canned peaches are likely sweetened. Enjoy!
Beth h
These were delicious! Will definitely make these again and I may add some blueberries along with the peaches next time!
Celebrating Sweets
I’m glad you enjoyed them! Great idea to add blueberries. Yum! Thanks for stopping by. 🙂 -Allison
Des
Do these freeze well?
Celebrating Sweets
Yes, they should freeze just fine. Enjoy!
Lee
Can I use frozen peach slices?
Celebrating Sweets
I have only tried this recipe with fresh peaches. If you try it, I would suggest increasing the cornstarch to around 6 teaspoons or 2 tablespoons.
JR
Is the 9×13 pan size correct? Mine turned out a lot thicker than what appears to be pictured here and I even used an 11×13 pan… wondering if this was made on a cookie sheet pan, maybe?
Celebrating Sweets
Yes, 9×13 is correct. Do you think that maybe your pan is actually 11×7? That’s a more common pan size than 11×13, and that would have produced thicker bars since it’s smaller than a 9×13. I hope they tasted ok. Thanks for stopping by!