Peach Crumb Bars

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.

Peach Crumb Bars are topped with a sweet brown sugar crumble. Nothing could be better!

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.

Peach Crumb Bars have three layers of amazing sweetness. Fantastic!

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.

Peach Crumb Bars are sweetened with sugar and cinnamon. An extraordinary summer treat!

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

Yield: 12 bars

Prep Time: 30 minutes

Cook Time: 65 minutes

Ingredients:

For the crust:

  • 1 cup all-purpose flour or gluten-free flour*
  • 1/2 cup powdered sugar
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, melted

For the topping:

  • 1 cup all-purpose flour or gluten-free flour*
  • 1/2 cup brown sugar
  • 1/8 teaspoon salt
  • 6 tablespoons unsalted butter, melted
  • 1/2 teaspoon vanilla extract

For the peach layer:

  • 2 1/2 cups peach chunks (from about 4 large peaches)
  • 1/3 cup brown sugar
  • 3 tablespoons cornstarch
  • 3/4 teaspoon cinnamon
  • pinch of salt

For the glaze:

  • 1 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1/4-1/2 teaspoon almond extract
  • pinch of salt
  • 4-6 teaspoons milk
*For the gluten-free version, mix the following ingredients together and use 1 cup in the crust and 1 cup in the topping.
  • 1 1/3 cups white rice flour
  • 7 tablespoons potato starch
  • 3 1/2 tablespoons tapioca flour / starch
  • 3/4 teaspoon xanthan gum
If you need these bars to be gluten-free, make sure all your ingredients are certified gluten-free.

Directions:

  1. Preheat the oven to 350 degrees F. Line an 8"x8" pan with a sheet of parchment paper.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Bake for 45-50 minutes or until the topping has browned and the peaches are bubbly. Cool completely before adding the glaze.
  8. 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.
  9. 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.
  10. Store the bars in an airtight container for up to 3 days.

by Erin Dooner

Hi there! I'm Erin and I'm the blogger behind Texanerin Baking, which focuses on making healthier desserts that taste just as delicious and decadent as their unhealthy counterparts. I also firmly believe that no meal is complete without at least a little dessert and that we'd all be a bit happier if we'd just indulge in more cheese and carbs.

more by Erin »

28 Responses to “Peach Crumb Bars”

  1. over-ez — August 30, 2016 at 3:26 am

    This is really so good and look so delicious… Great work Erin I going to search more blogs of you to stay updated about your next mouth watering recipe..

    Reply

    • Erin — August 30, 2016 at 3:08 pm

      Thanks! I hope you’ll enjoy the recipes. :)

  2. Janet — August 30, 2016 at 9:11 am

    These bars look delicious! Just wondered – my husband brought home a bunch of pears that are really ripe from the store – could I sub them for the peaches or would it really change the recipe’s taste too much? Thank you!

    Reply

    • Erin — August 30, 2016 at 9:56 am

      Thanks, Janet! I think pears would be fine (though I haven’t tried it so I’m not positive). Pears vary so much in their juiciness so really be sure to discard (or drink) any pear juice that’s collected at the bottom of the bowl! I hope you’ll enjoy them.

  3. Marcie Murray — August 30, 2016 at 12:11 pm

    Can I use Frozen Peaches?

    Reply

    • Erin — August 30, 2016 at 1:25 pm

      I haven’t tried it but if you defrost them and drain them of the liquid, I think it’d work fine. Enjoy!

  4. Miranda — August 30, 2016 at 4:59 pm

    These bars look wonderful! They definitely seem worth the extra steps to have that crumb topping!

    Reply

    • Erin — August 30, 2016 at 6:07 pm

      Thanks, Miranda! And I agree – crumb topping is always worth the extra few minutes. ;)

  5. Nadine — August 31, 2016 at 12:28 am

    Could I use canned peaches, well drained ?

    Reply

    • Erin — August 31, 2016 at 3:01 am

      I haven’t tried it but I’m guessing that might not work. They’re so much softer than fresh or frozen and the result would probably be too sweet since canned peaches are soaked in a sugary syrup. If you try it anyway, I’d love to hear how it goes!

  6. These look delicious! I can’t wait to try them :)

    Reply

    • Erin — August 31, 2016 at 4:38 pm

      Thanks, Katie! I hope you’ll enjoy them!

  7. april — August 31, 2016 at 4:37 pm

    Could I use pie filling and maybe only the cinnamon and maybe some vanilla instead of fresh peaches?

    Reply

    • Erin — August 31, 2016 at 4:42 pm

      I’ve never used pie filling so I’m really not sure but I think it could work! I bet the baking time will be different so be sure to keep an eye on that. I hope you’ll enjoy them if you try them out!

  8. Tina — September 1, 2016 at 10:19 am

    Do you think frozen cherries might work as well?

    Reply

    • Erin — September 1, 2016 at 11:30 am

      I’m really not sure as I haven’t tried it. They’re not quite as juicy as peaches so I’m guessing the filling may not come out as it should. I’d recommend finding a cherry bar recipe (or at least using the filling part of the cherry bar recipe) to be on the safe side. :)

  9. Anisa — September 5, 2016 at 5:27 am

    Thanks for sharing, these turned out amazing. Quick question…I assumed the recipe called for the same brown sugar through out but curious whether you used light or dark brown sugar?

    Reply

    • Erin — September 5, 2016 at 5:29 am

      I’m so happy to hear that they came out well! I used light brown sugar. If a recipe doesn’t specify, always go with light brown sugar unless you want a darker, more caramel-like flavor. :) Thanks for your feedback!

  10. amy machael — September 11, 2016 at 3:05 pm

    Hi Erin – do you think it would be ok to freeze these after cutting to make them last longer than 3 days? Thanks!

    Reply

    • Erin — September 11, 2016 at 3:48 pm

      Hi Amy! I think they’d freeze well. They’d also likely keep well for longer than 3 days. I’m pretty conservative with those estimates. :) Hope you’ll enjoy the bars!

  11. Anisa Kendall — October 17, 2016 at 10:47 pm

    Hi Erin,

    HELP! I baked this as a gift for someone but they couldn’t come by to get it. Should I refrigerate it or leave it out? I baked it around 2pm today and it’s been on the counter since…just don’t want it to go bad.

    Reply

    • Erin — October 20, 2016 at 11:19 am

      Hi there! I’m so sorry I didn’t see your comment until now. The bars are fine at room temperature for a day or two. I just say to refrigerate because they’re easier to cut that way (and it does help them stay fresher). I hope your friend enjoyed them and sorry again for just now replying!

  12. Hal Microutsicos — February 4, 2017 at 8:24 am

    I’m sure you probably could, but could you replace the peaches with blueberries or another fruit?

    Reply

    • Erin — February 4, 2017 at 8:43 am

      Hi! I’m not too confident about that. The peaches release quite a bit of juice while baking, which helps hold everything together. I think strawberries or pears would work, but think it’s safer to find a different filling recipe that already calls for the fruit you’d like to use.

  13. Courtney Wolf — August 4, 2017 at 2:21 pm

    I made these and everyone loved them. Thank you so much for sharing the recipe! I will definitely be making more in the future.

    Reply

    • Jamie — August 6, 2017 at 12:21 pm

      So happy to hear you enjoyed them, Courtney. Thanks for stopping by and leaving your feedback.
      -Jamie

  14. Terri H — August 15, 2017 at 8:00 am

    I LOVE these! The shortbread crust and crumble topping are perfect. I added a squeeze of lemon juice to my peaches to keep them fresh tasting and cut the sugar a tad. Next time I may try to add some toasted pecans to the crumble just for fun, but the recipe is ah-mazing as written. Thank you! Will be a staple summer dessert for me. 

    Reply

    • Jamie — August 15, 2017 at 1:24 pm

      Thanks so much, Terri! Happy to hear you enjoyed the recipe!
      -Jamie

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