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Peach Crumb Bars have a shortbread-like crust, cinnamon-spiced peach layer and a brown sugar crumb topping. So perfect for summer! Recipe contains a gluten-free option.
I normally go for bar recipes that use the same mixture for the crust and topping, like these caramel apple cheesecake bars. They’re just simpler! Having one less bowl to clean is always a good thing, right?
Well, these peach crumb bars aren’t one of those recipes. You have to make a separate crust and topping. It’s worth the extra step, though – I promise! It really only takes an extra three minutes to make the topping and you can reuse the bowl you used to make the crust.
I love a good peach pie but always struggle with the crust. It either comes out tasteless, soggy or just an all-around disaster.
The crust in these bars is more shortbread-like than a traditional flaky pie crust and a whole lot less fussy. These bars are so much easier and almost impossible to mess up (as long as you follow the recipe!).
The peach bars are delicious enough on their own but I couldn’t resist adding a simple powdered sugar glaze. I added almond extract to mine but you could use more vanilla or even toss in some cinnamon.
The gluten-free version of these bars is no less delicious but the topping looks a little different than they do in these pictures. The crumbs don’t hold their shape as well so the topping spreads out a bit more flat. They’re also a little more delicate and therefore more difficult to cut, so I recommend chilling the bars for about two hours before cutting.
Found yourself with way too many peaches? This recipe only uses 2 1/2 cups peaches so if you’re looking for something that’ll use up a larger amount, try this peach crisp, which uses double the amount! And if you’re already in the fall spirit, try these pumpkin pie streusel bars for another simple bar recipe that’s sure to be a hit.
For more delicious recipe with gluten- free options, be sure to check out this Strawberry Cream Cheese Tart and these Blueberry Muffin Top Cookies.
Peach Crumb Bars
Ingredients
For the crust:
- 1 cup all-purpose flour or gluten-free flour*
- ½ cup powdered sugar
- ¼ teaspoon salt
- ½ cup unsalted butter melted
For the topping:
- 1 cup all-purpose flour or gluten-free flour*
- ½ cup brown sugar
- ⅛ teaspoon salt
- 6 tablespoons unsalted butter melted
- ½ teaspoon vanilla extract
For the peach layer:
- 2 ½ cups peach chunks from about 4 large peaches
- ⅓ cup brown sugar
- 3 tablespoons cornstarch
- ¾ teaspoon cinnamon
- pinch of salt
For the glaze:
- 1 cup powdered sugar
- ½ teaspoon vanilla extract
- 1/4-1/2 teaspoon almond extract
- pinch of salt
- 4-6 teaspoons milk
- 1 ⅓ cups white rice flour
- 7 tablespoons potato starch
- 3 ½ tablespoons tapioca flour / starch
- ¾ teaspoon xanthan gum
Instructions
- Preheat the oven to 350 degrees F. Line an 8"x8" pan with a sheet of parchment paper.
- Prepare the crust by mixing together the flour, powdered sugar and salt in a medium bowl until well combined. Stir in the melted butter just until well incorporated and no more streaks of flour remain.
- Pat evenly onto the bottom of the pan and bake for 12-15 minutes, turning the pan halfway through, until lightly browned around the edges. Let cool for at least 15 minutes while preparing the rest of the recipe.
- While the crust is baking, prepare the topping by mixing together the flour, brown sugar and salt in a medium mixing bowl. Stir in the melted butter and vanilla extract just until combined. Set aside.
- Peel and cut the peaches into 1/2" chunks. Discard (or drink) any peach juice that's collected at the bottom of the bowl. Add the brown sugar, cornstarch, cinnamon and salt and stir until thoroughly combined.
- After the crust has cooled 15 minutes, pour the peach layer evenly over the top of the baked crust and sprinkle the topping over the peach layer.
- Bake for 45-50 minutes or until the topping has browned and the peaches are bubbly. Cool completely before adding the glaze.
- For the glaze, mix the powdered sugar, vanilla extract, 1/4 teaspoon almond extract and salt together until well combined. Add 4 teaspoons of milk and stir. Taste and add another 1/4 teaspoon almond extract, if desired, and up to an additional 2 teaspoons of milk to reach the desired consistency. Spoon over the cooled bars.
- If you used all-purpose flour, cut into bars and serve. If you made the gluten-free version, chill for 2 hours and then cut.
- Store the bars in an airtight container for up to 3 days.
I was gifted some peaches and was craving shortbread and that is how I found your recipe! I absolutely loved this bar, they turned out delicious, and will definitely be one I’ll make again. I followed the recipe exactly as written, with the only change being that I skipped some of the ingredients in the glaze frosting and did the basic powder sugar, milk, almond extract, vanilla extract, and I used a little of the left over peach juice. These are a 5 star bar, thank you for sharing!!
I am so happy to hear you enjoyed the recipe. Thank you so much for stopping by and leaving your valuable feedback! Have a great day!
Happy baking!
-Jamie