Name: Peach Crumb Bars
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Ingredients: 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; 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

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.

Stack of two peach crumb bars topped with white icing.

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.

Peach bar topped with crumb topping and white icing on a piece of parchment paper.

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.

Step by step collage of how to make peach bars: crust and sliced peach filling in a rectangular baking pan.

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.

Closeup of a peach bar drizzled with white icing.

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.