Peach crumb bars are made with a layer of juicy peach filling sandwiched between buttery shortbread crust and a golden crumb topping. Finished with a simple vanilla icing drizzle, they’re the perfect summer dessert.
These Peach Crumb Bars are everything you love about a fresh peach pie—just way easier to make and serve. A buttery shortbread-style crust forms the base, topped with a layer of juicy, sweet peaches, and finished with a golden crumb topping that bakes up crisp and flavorful. Once they’re cooled, a quick vanilla icing drizzle adds just the right touch of sweetness. They’re great for summer picnics, potlucks, or cutting into squares for an anytime treat.
Ingredient notes and substitutions
- Unsalted butter: If you prefer to use salted butter, omit the salt.
- Kosher salt: If you don’t have kosher salt or sea salt, use half the amount of table salt.
- Sugar: Feel free to adjust the amount of sugar according to your tastes and the sweetness of your peaches.
- Lemon juice: Be sure to use fresh lemon juice as bottled lemon juice can have an off taste to it.
How to make peach crumb bars
Here you’ll find instructions and step-by-step photos showing how to make this recipe. The full recipe, including ingredients, is given below.
Step 1: Preheat oven to 350 degrees F. Grease or spray a 9×13 baking pan with nonstick cooking spray.
Step 2: To make the crust, stir together 2 cups flour and ¼ teaspoon salt. Add 1 cup cubed butter. Cut butter into the flour until it forms a pea-sized crumb. Be sure to use cold butter. Using warm butter will make the crust greasy.
Step 3: Add the crumbs to the prepared baking pan. Use your hands or the bottom of a cup to press the crust into the bottom of the pan until it covers the entire surface.
Step 4: Bake crust for about 20 minutes, or until the edges begin to lightly brown.
Step 5: To make the filling, add peaches, ½ cup sugar, cornstarch, 1 teaspoon vanilla, lemon juice, and cinnamon to a large bowl. Stir to coat the peaches.
Step 6: Spoon the peach mixture on top of the crust.
Step 7: To make the topping, add 1 cup flour, 1 cup sugar, and ½ cup cubed butter to a medium bowl. Cut the butter into the flour and sugar until it forms a pea-sized crumb. You can cut the butter in using two forks or a pastry cutter. I don’t recommend using your hands as that can make the butter warm.
Step 8: Sprinkle topping over the peaches.
Step 8: Bake for 50-65 minutes, or until peaches are soft and the topping is golden brown. Let peach bars cool in the pan completely.
Step 9: To make the icing, whisk together powdered sugar, milk, and ¼ teaspoon vanilla in a small bowl.
Step 10: Drizzle on top of the bars and let sit a few minutes to harden before slicing and serving.
Recipe Tips!
- Filling thickness: You may find that you need to adjust the amount of sugar and cornstarch for the filling depending on juicy and sweet your peaches are.
- Vanilla: Using clear vanilla will give you whiter icing.
Storage
Store any leftover peach crumb bars in an airtight container at room temperature. The bars will keep for up to 3 days when properly stored.
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Peach Crumb Bars
Equipment
- 9×13 pan
Ingredients
Crust
- 2 cups all purpose flour
- 1/4 teaspoon kosher salt
- 1 cup cold unsalted butter cut into cubes
Filling
- 3 ½ cups peeled and thinly sliced peaches about 6 peaches
- 1/2 cup granulated sugar
- 3 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1 teaspoon fresh lemon juice
- 1/4 teaspoon ground cinnamon
Topping
- 1 cup all purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter cut into cubes
Icing
- 1 cup powdered sugar
- 1 ½ tablespoons milk
- 1/4 teaspoon vanilla extract
Instructions
- Preheat oven to 350 degrees F. Spray a 9×13 baking pan with nonstick cooking spray.
- To make the crust, stir together 2 cups flour and ¼ teaspoon salt.
- Add 1 cup cubed butter. Cut butter into the flour until it forms a pea-sized crumb.
- Add the crumbs to the prepared baking pan. Use your hands or the bottom of a cup to press the crust into the bottom of the pan until it covers the entire surface.
- Bake crust for about 20 minutes, or until the edges begin to lightly brown.
- To make the filling, add peaches, ½ cup sugar, cornstarch, 1 teaspoon vanilla, lemon juice, and cinnamon to a large bowl. Stir to coat the peaches.3 ½ cups peeled and thinly sliced peaches, 3 tablespoons cornstarch, 1 teaspoon fresh lemon juice, 1/4 teaspoon ground cinnamon
- Spoon the peach mixture on top of the crust.
- To make the topping, add 1 cup flour, 1 cup sugar, and ½ cup cubed butter to a medium bowl. Cut the butter into the flour and sugar until it forms a pea-sized crumb.
- Sprinkle topping over the peaches.
- Bake for 50-65 minutes, or until peaches are soft and the topping is golden brown. Let peach bars cool in the pan completely.
- To make the icing, whisk together powdered sugar, milk, and ¼ teaspoon vanilla in a small bowl.1 cup powdered sugar, 1 ½ tablespoons milk
- Drizzle on top of the bars and let sit a few minutes to harden before slicing and serving.
Notes
- Unsalted butter: If you prefer to use salted butter, omit the salt.
- Kosher salt: If you don’t have kosher salt or sea salt, use half the amount of table salt.
- Sugar: Feel free to adjust the amount of sugar according to your tastes and the sweetness of your peaches.
- Lemon juice: Be sure to use fresh lemon juice as bottled lemon juice can have an off taste to it.
- Nutrition values are estimates.
Nutrition
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