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

Peach Crumb Bars

Yield: 12 bars
Prep Time: 30 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 35 minutes

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.

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
  • 1 1/3 cups white rice flour
  • 7 tablespoons potato starch
  • 3 1/2 tablespoons tapioca flour / starch
  • 3/4 teaspoon xanthan gum

Instructions

  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.

Did you make this recipe?

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Olivia

Monday 30th of August 2021

So I'm planning to make these, but I'm stuck on the glaze. I'm hesitant to make it as-is because it contains several ingredients I don't normally use. Do you think a it'd be okay to do a simple one with just powdered sugar, milk, and vanilla, or would that end up too sweet?

Saja

Tuesday 29th of June 2021

Way too sweet! I can't wait to try again with considerably less sugar, so I can taste the peaches. Thanks so much for sharing your recipe.

Helene

Monday 7th of October 2019

These were yummy,  held up as a bar very well, put them in the fridge overnight, and they stayed firm and the topping is still crispy. I didn't make the glaze as I figured they'd be sweet enough but it would have brought them to a different level. Not sure why other reviewers had problems, maybe the glaze added too much moisture to crumb topping.  I used frozen peaches so added an extra tbsp. of cornstarch but I think because they were frozen I could have easily used another cup of fruit because they cooked down too much.  Will make again and even try apples as it's easy and the crust and topping were delicious and smelled so good while cooking. 

Jamie

Tuesday 8th of October 2019

So happy to hear you enjoyed the bars, Helene! Thanks so much for stopping by and leaving your feedback! -Jamie

Karen

Tuesday 28th of August 2018

These are lovely! A crispy crust with a subtle peach flavour. I did make a few changes: In both the crust and topping, replaced 1 cup of flour with 2/3 cups flour + 1/2 cup ground oats. Increased the filling to 4 cups peaches + 4 Tbsp cornstarch + 1/2 cup brown sugar. Added 1/2 cup sliced almonds to the topping. Yum yum!

Jamie

Tuesday 28th of August 2018

So happy to hear you enjoyed the bars, Karen! Thanks so much for stopping by and leaving your feedback! -Jamie

Josie

Tuesday 14th of August 2018

Made these for my card group today and they were delicious! Followed recipe exactly but added som chopped pecans to topping.

Jamie

Wednesday 15th of August 2018

So happy to hear you enjoyed them, Josie! Thanks so much for stopping by! -Jamie

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