Peach Pie Crumb Bars

Why You’ll Love This Recipe

I make these bars whenever I want peach pie flavor without rolling out a crust or fussing with a lattice. One simple dough does double duty as both the base and the crumb topping, so there’s only one bowl to wash. The peach filling cooks down until it’s thick and jammy, so the bars slice cleanly instead of turning soggy, and the crumbs bake up crisp and buttery on top. They work with fresh peaches in summer or frozen ones in winter, and they travel well for picnics, potlucks, and bake sales.

Ingredients

For the crust and crumb topping

• 300 g (2½ cups) all-purpose flour
• 100 g (½ cup) granulated sugar
• 100 g (½ cup) light brown sugar, packed
• 1 tsp baking powder
• ½ tsp salt
• ½ tsp ground cinnamon
• 225 g (1 cup) cold unsalted butter, cubed
• 1 large egg
• 1 tsp vanilla extract

For the peach filling

• 700 g (about 1½ lb) peaches, peeled and diced (about 4 cups)
• 50 g (¼ cup) granulated sugar
• 2 tbsp light brown sugar
• 2 tbsp cornstarch (cornflour)
• 1 tbsp lemon juice
• 1 tsp vanilla extract
• ½ tsp ground cinnamon
• Pinch of nutmeg
• Pinch of salt

For the glaze (optional)

• 60 g (½ cup) icing (powdered) sugar
• 1 to 2 tbsp milk
• ¼ tsp vanilla extract

Directions

1. Heat the oven. Preheat to 175°C (155°C fan / 350°F). Line a 23 x 33 cm (9 x 13 in) baking pan with parchment paper, leaving an overhang on the long sides for lifting.
2. Make the dough. Whisk the flour, both sugars, baking powder, salt, and cinnamon in a large bowl. Cut in the cold butter with a pastry cutter or your fingertips until the mixture looks like coarse crumbs.
3. Add the egg. Stir in the egg and vanilla until the dough forms large, clumpy crumbs.
4. Set aside the topping. Measure out about 1½ cups of the crumb mixture and set it aside for the topping.
5. Press the crust. Press the remaining dough firmly into the bottom of the pan in an even layer.
6. Pre-bake. Bake the crust for 15 minutes, until it just starts to turn pale golden.
7. Cook the filling. While the crust bakes, combine the peaches, sugars, cornstarch, lemon juice, vanilla, cinnamon, nutmeg, and salt in a saucepan. Cook over medium heat for 6 to 8 minutes, stirring often, until the mixture thickens and bubbles.
8. Cool slightly. Remove the filling from the heat and let it sit for 5 minutes.
9. Fill. Spread the filling evenly over the warm crust.
10. Top. Crumble the reserved dough over the peaches in large and small clumps, leaving some gaps so the filling peeks through.
11. Bake. Bake for 30 to 35 minutes, until the topping is golden brown and the filling is bubbling at the edges.
12. Cool. Cool completely in the pan, at least 2 hours, then chill for 30 minutes for the cleanest slices.
13. Glaze and serve. Whisk the glaze ingredients until smooth and drizzle over the bars. Lift them out with the parchment and cut into squares.

Servings and Timing

• Yield: 16 to 20 bars
• Prep time: 30 minutes
• Bake time: about 50 minutes in total
• Cooling and chilling: 2 hours 30 minutes
• Total time: about 4 hours, mostly hands-off

Variations

• Oat crumble: Replace 60 g (½ cup) of the flour with rolled oats for a heartier topping.
• Peach raspberry: Swap 1 cup of the peaches for fresh raspberries.
• Brown butter: Use browned and cooled butter in the crust for a nutty flavor.
• Almond crunch: Add 40 g (⅓ cup) sliced almonds to the crumb topping.
• Ginger peach: Add 1 tsp ground ginger to the filling.
• Other fruits: Try nectarines, plums, or apricots in place of the peaches.

Storage and Reheating

Store the bars in an airtight container in the fridge for up to 5 days, or at room temperature for up to 2 days. To serve them warm, heat a bar in a 160°C (325°F) oven for 8 to 10 minutes or microwave for 10 seconds. The bars freeze well for up to 3 months. Wrap them individually or in a single layer, then thaw overnight in the fridge. Add the glaze after thawing, just before serving.

FAQs

Can I use frozen peaches?
Yes. Thaw them, drain off the excess liquid, and cook the filling for an extra 2 minutes to make sure it thickens.

Do I need to peel the peaches?
I recommend it, since the skins can turn tough. To peel them easily, blanch the peaches in boiling water for 30 seconds, then dip them in ice water and slip off the skins.

Can I use canned peaches?
You can. Drain them very well, reduce the sugar slightly, and cook the filling until thick.

Why is my filling runny?
It was probably not cooked long enough or the bars were cut too soon. Cook the filling until it bubbles, and let the bars cool completely before slicing.

Why are my bars crumbly when I cut them?
They were likely cut while warm. Chilling the bars for 30 minutes before slicing makes a big difference.

Can I skip the pre-baking step?
I don’t recommend it. Pre-baking keeps the bottom crust crisp rather than soggy.

Conclusion

These peach pie crumb bars are one of my favorite ways to enjoy peaches without the work of a full pie. They have a buttery base, a sweet and juicy filling, and a crumb topping that stays crisp even after a day in the fridge. I hope they become a summer staple in your kitchen, too.

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Buttery shortbread-style bars layered with juicy cinnamon-spiced peach filling and finished with a golden brown sugar crumb topping. All the flavor of peach pie in an easy, hand-held bar that’s perfect for potlucks, picnics, and summer dessert tables.

• Author: Laura
• Prep Time: 30 minutes
• Cook Time: 55 minutes
• Total Time: 3 hours 55 minutes
• Yield: 24 bars
• Category: undefined
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

• For the crust and crumb: 2 1/2 cups (315 g) all-purpose flour
• For the crust and crumb: 3/4 cup (150 g) granulated sugar
• For the crust and crumb: 1/4 cup (50 g) light brown sugar, packed
• For the crust and crumb: 1 tsp baking powder
• For the crust and crumb: 1/2 tsp salt
• For the crust and crumb: 1/2 tsp ground cinnamon
• For the crust and crumb: 1 cup (225 g) cold unsalted butter, cubed
• For the crust and crumb: 1 large egg
• For the crust and crumb: 1 tsp vanilla extract
• For the peach filling: 4 cups (600 g) fresh or frozen peaches, peeled and diced into 1/2-inch pieces
• For the peach filling: 1/2 cup (100 g) granulated sugar
• For the peach filling: 3 tbsp (25 g) cornstarch
• For the peach filling: 1 tbsp fresh lemon juice
• For the peach filling: 1 tsp vanilla extract
• For the peach filling: 3/4 tsp ground cinnamon
• For the peach filling: 1/8 tsp ground nutmeg
• For the peach filling: pinch of salt
• For the glaze (optional): 1/2 cup (60 g) powdered sugar
• For the glaze (optional): 1 to 2 tbsp milk
• For the glaze (optional): 1/4 tsp vanilla extract

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Instructions

1. Preheat the oven to 350°F (175°C). Line a 9×13-inch (23×33 cm) baking pan with parchment paper, leaving an overhang on two sides for easy removal.
2. In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, salt, and cinnamon.
3. Add the cold butter, egg, and vanilla. Mix with a pastry cutter, fork, or your fingertips until the mixture forms moist, clumpy crumbs.
4. Press about two-thirds of the crumb mixture firmly into the bottom of the prepared pan in an even layer. Set the remaining crumbs aside.
5. Bake the crust for 15 minutes, until just set and lightly golden around the edges.
6. While the crust bakes, combine the peaches, sugar, cornstarch, lemon juice, vanilla, cinnamon, nutmeg, and salt in a medium saucepan.
7. Cook over medium heat, stirring often, for 5 to 7 minutes, until the peaches release their juices and the mixture thickens and bubbles. Remove from the heat.
8. Spread the warm peach filling evenly over the partially baked crust.
9. Crumble the reserved crumb mixture over the top, squeezing some of it into larger clumps for texture.
10. Bake for 30 to 35 minutes, until the topping is golden brown and the filling is bubbling around the edges.
11. Cool completely in the pan on a wire rack, at least 2 hours, then refrigerate for 30 minutes for the cleanest cuts.
12. Whisk the glaze ingredients together until smooth and drizzle over the bars, if using. Lift out using the parchment overhang and cut into squares.

Notes

• Use ripe but firm peaches for the best flavor and texture. Frozen peaches work well; do not thaw, but dice them smaller and cook an extra 2 to 3 minutes.
• Press the bottom crust firmly so the bars hold together when sliced.
• Pre-cooking the filling prevents a soggy crust and ensures the peaches are tender.
• Cooling completely is essential; the filling sets as it cools.
• To peel peaches easily, blanch them in boiling water for 30 seconds, then transfer to an ice bath and slip off the skins.
• Store covered in the refrigerator for up to 4 days, or at room temperature for up to 2 days.
• Freeze cut bars for up to 3 months; thaw overnight in the refrigerator.
• Add 1/2 cup chopped pecans or oats to the crumb topping for extra crunch.

Nutrition

• Serving Size: 1 bar
• Calories: 205
• Sugar: 17 g
• Sodium: 80 mg
• Fat: 9 g
• Saturated Fat: 5.5 g
• Unsaturated Fat: 2.8 g
• Trans Fat: 0 g
• Carbohydrates: 29 g
• Fiber: 1 g
• Protein: 2 g
• Cholesterol: 35 mg