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Fresh Peach Crumb Bars with a buttery crust
This simple, easy recipe can be adapted to any of your favorite fresh summer fruits!
There’s nothing like soft, fresh, dripping down your chin – juicy, sweet peaches baked in a simple crust to make me swoon. During peach season I often find myself walking through the kitchen picking up these tender, fuzzy fruits and inhaling the sweet aroma. I also dream about making these wonderful Peach Crumb Bars?
Whether eaten out of hand, diced and added to a bowl of yogurt, or baked in a luscious dessert like these Fresh Peach Crumb Bars, peaches are an amazingly delicious fruit!
These easy dessert bars can be made with many kinds of fruit or berries or a combination of both.
A blueberry and peach combo would be nice here or your favorite stone fruit. Think apricots and plums – so good! Don’t forget about apples too. Apple crumb bars with an easy vanilla icing mixed with a little bourbon is sublime – oh yes!
Here are a few tips for picking the best peaches for our Fresh Peach Crumb Bars:
- Select peaches that are firm with no shriveled skin;
- The peaches should be very fragrant, take a whiff;
- The fruit should be slightly soft when gently squeezed;
- Check for bruises and avoid damaged fruit;
- Color is a good indicator of great fruit, pick those with deep, rich hues;
- Large peaches have the most sugar, select medium to large peaches;
- Buy local if you can. Local peaches spend less time traveling and more time on the tree to ripen!
These fresh peach crumb bars are easy to make.
First, a simple crust is made with butter and a few basic pantry ingredients. Half the crust is pressed into a baking dish and the other half is reserved for the crumb topping.
Next, peaches are peeled and diced and toss with lemon juice, sugar, cornstarch and cinnamon and poured over the crust. This freeform, easy dessert is perfect for the novice baker!
Refrigerate these Fresh Peach Crumb Bars before cutting for best results.
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Fresh Peach Crumb Bars
Ingredients
For the crust:
- 1 cup granulated sugar (222g)
- 3 cups all-purpose flour (378g)
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon ground cinnamon
- 1 cup unsalted butter cold, cut into cubes (8oz or 226g)
- 1 large egg lightly beaten
For the peach layer:
- ½ cup granulated sugar (110g)
- 1 tablespoon cornstarch
- ¼ teaspoon ground cinnamon
- 5 large peaches, peeled and diced (about 4 to 5 cups)
- 1 teaspoon fresh lemon juice
For the icing: (optional)
- 1 cup powdered sugar (115g)
- ¼ teaspoon almond extract
- 1 tablespoon milk (more or less for desired consistency)
Instructions
- Preheat oven to 350°F if using a glass pan, or 375°F for a metal pan. Lightly grease or spray a 13x9-inch baking pan and set aside.
For the crust:
- In a medium bowl whisk together 1 cup of sugar, 3 cups flour, baking powder, salt and cinnamon. Using a pastry cutter, blend in the butter until the mixture resembles coarse sand. Add the lightly beaten egg and mix until the dough starts to hold together, but is still crumbly. Gently press a little more than half the dough into the prepared pan.
- OPTIONAL: you can also process the sugar, flour, baking powder, salt and cinnamon in the bowl of a food processor. Add the butter and process until the mixture resembles coarse sand. Add the egg and pulse until the dough starts to hold together.
For the peach mixture:
- In a large mixing bowl whisk together the sugar, cornstarch and cinnamon. Add the diced peaches and toss to combine. Drizzle the lemon juice over the peaches and toss to coat. Pour the peach mixture over the crust and spread evenly.
- Using your hands, press together handfuls of the remaining crumb topping to create clumps. Scatter the clumps and remaining crumbled topping over the fruit layer leaving some peaches showing through.
- If using a glass pan, bake at 350°F degrees for 50-55 minutes or until lightly browned. If using a metal pan, bake at 375°F degrees for 40-45 minutes. Cool completely then chill before cutting and icing.
To prepare the icing:
- Whisk together the powdered sugar, almond extract and milk. Drizzle on the bars just before serving.
Recipe Notes
Nutrition
Originally posted July 2014, updated August 2019
Ash says
This recipe is perfection. I never eat my sweet treats but I couldn’t get enough of these bars. I left out a little of the sugar in the crust but overall I think the consistency and taste were perfect for these bars. Definitely need to keep this recipe handy to serve to friends in the future.
Tricia Buice says
Thank you Ash! So glad you enjoyed these crumb bars. Fresh fruit filled desserts are the best!
Marie says
Made these this Summer. It was delicious! Havd you tried with apples? I would like to try with apples for Thanksgiving. Would you cook apples first ?
Thank you
Tricia Buice says
Hi Marie. I’ve been thinking about this very question for a long time! I haven’t got around to testing the recipe with apples yet, but feel like they should be cooked slightly first. Or, if you can find a low sugar apple pie filling, that might work well. Let me know if you give it a try. I don’t think they have to be fully cooked, just softened a bit. Good luck and Happy Thanksgiving!
Heather says
Hi there! This looks like such an amazing recipe and I am making them as I type this quick question. I see these need to be refrigerated before cutting. Can they be kept at room temp after cutting or are they best refrigerated. Can’t wait to dig in! Thanks for the recipe 🙂
Tricia Buice says
Hi Heather. Yes you can keep them at room temperature but they tend to get a little juicer / softer. For longer storage we recommend refrigerating these bars, and leave out at room temperature 30 minutes before serving. Cold, warm or room temperature, they’re just great! Enjoy.
Gail says
I made the peach bars and they were delicious. All my neighbors asked for more. I’m trying it again for church dinner tonight. Thanks for the recipe.
Tricia Buice says
Thank you Gail! This recipe is always a favorite at events. Bravo 🙂
Eternity says
This recipe looks amazing! I am so going to use this at all of my events! Thanks so much!! 😀
Tricia Buice says
Thank you Eternity! So glad you enjoyed it.
Jen says
Just made this and it was not what I expected. I followed the recipe to a tee and the bottom was too hard for me. My husband loved it, said it reminded him of his mom’s pastries.
Tricia Buice says
Sorry you didn’t care for it Jen. Perhaps you overbaked or over-packed the crust. It’s usually not that hard.
Sandy epperly says
Can this be frozen?
Tricia Buice says
Hi Sandy. These freeze pretty well after they’re baked. Enjoy!
Anna Schellenberg says
Just took it out of the oven. Our house smell wonderful. We could not resist to have a piece. It tasted really good. This recipe is a keeper. I think depending on what fruit is in season, blueberry could be wonderful too. Thank you.
Tricia Buice says
Thanks Anna! So glad you enjoyed these bars!
Teal Spivey says
Very yummy. I had lots of peaches that I wanted to do something different with and came upon this recipe. I did a few things slightly different. I did more crust on the bottom for thickness that woud stand up to handling a bit better, 2/3 to 1/3 ratio vs 50/50. I did not refrigerate prior to cutting , just cooled. In place of sugar I used monkfruit sweetener (trying to reduce family sugar intake). Nobody noticed! Definitely making again.
Tricia Buice says
Thanks Teal! So glad you enjoyed the recipe. I’m experimenting more with monkfruit too. What a great alternative!
Mary Dreger says
Tasted wonderful but I don’t understand how my fellow bakers could talk about putting them in kid’s lunches or taking them to a friend’s house etc. Mine were a “bar” when I took them out of the fridge after a night of chilling, but an hour out of the fridge and they had lost their shape and were runny, falling apart in my hand. Back in the fridge over night but they remained soft and had to be eaten with a fork. Still delicious but I couldn’t transport them anywhere as a bar to be eaten in your hand easily. Any thoughts?
Tricia Buice says
Hi Mary. Sounds like it should have baked just a little longer. Also, perhaps your peaches were extra juicy? Finally, make sure you press the crust firmly into the bottom of the pan. Sorry you had trouble. We appreciate the feedback!
Susanne says
So glad I searched “fresh peach dessert recipes” when looking for something that wasn’t a pie or cobbler because I found your site. Recipes all look wonderful – can’t wait to start trying them.
Wondering if anyone knows the best way to get rid of excess juices in fresh peaches? Unfortunately mine are overripe and too juicy (I know it said firm peaches but am going to try with some not so firm). Do I just peel and drain in a colander for 30 minutes or so? Read somewhere heating them may rid of some excess juice ? Also – has anyone tried this without peeling the peaches? Thank you!
Tricia Buice says
I think you’re on the right track Susanne. I would discard some of the juice after draining for a while. Also, since they’re already soft I would add one or two extra peaches depending on the size. Hope they turn out for you. Our peach crisp dessert might be a great recipe for your over-ripe peaches. Enjoy!
Danny says
I made these recently my crumb mixture was almost like pastry consistency I converted your measurements online looks and smells amazing, must of been to much moisture not sure where from.
Tastes awesome anyway.
Tricia Buice says
Thanks for the feedback Danny. Must have been a conversion error somewhere along the line. Sorry you had trouble. I’ll update the recipe with gram measurements. Perhaps that would help!
Emily McGloin says
I found there wasn’t enough fruit for the amount of crust prepared, even though I used 6 large peaches. I didn’t add the half cup of sugar to the fruit–glad I didn’t as it would have been far too sweet. Not a hit for my taste.
Tricia Buice says
I appreciate the feedback Emily. You can always add more fruit if you think it needs it. However, I think leaving out half the sugar was part of the problem. Thanks for trying the recipe.
Amber says
This was a 10 out of 10!! I followed the directions to the tee and it came out perfect.
Tricia Buice says
Thanks Amber! We appreciate the feedback 😉
Gwen says
Dear Tricia;
Can this recipe be made a couple of days ahead and placed tightly covered in the refrigerated or freezer and baked later?
Many thanks.
Tricia Buice says
Hi Gwen! Since I haven’t made this that far in advance, I cannot say if if will work. I would most certainly freeze the entire pan as the peaches would continue to create juice and cause the bottom crust to be soggy. Perhaps you can prep everything in advance, have it measured out (except the peaches) and peel and slice the peaches at the last minute before assembly. Or, assemble and refrigerate the morning you plan to bake. A couple of days just seems a little too long to me. Let us know what you decide and how it turns out!
Pat says
Love these peach bars!!! Have made them 3 times in jsut over a week…EVERYONE LOVES them!! I used pecans in first batch, blueberries mixed with peaches in second batch, and mixed frozen fruit (blackberries, raspberries and strawberries) in 3rd batch…all were YUMMMMMMM! Everyone asked for the recipe! Thanks for sharing…
Tricia Buice says
Thank you so much Pat! These all sound amazing. So glad you and your friends enjoyed them 🙂
Cindy Brinster says
Very good. Did half pecans. Thanks for sharing!
Tricia Buice says
Love the addition of pecans Cindy. Thanks for commenting and for trying the recipe 🙂
Karen says
I had to freeze my peaches!! Can I use them for this recipe?
Tricia Buice says
Yes Karen! I’d thaw them slightly before mixing. Or mix the frozen peaches with the sugar and other ingredients and set aside for a bit until them soften. Enjoy!
Violet says
These look delicious. Can they be frozen and thawed at a later date?
Tricia Buice says
Hi Violet! Leftover bars should freeze pretty well placed between pieces of wax or parchment paper and sealed in an airtight container. My only concern is that the bars will be a bit soft once thawed. Let us know if you freeze them and how they do.
Alanna says
This is delicious!!! Huge hit in our house… and the almond drizzle is yummy! Thanks for the stellar recipe!
Tricia Buice says
Fantastic Alanna! Thank you very much for the feedback and for trying these luscious bars. Bravo!
Terri Thon says
If I were to add blueberries to the peach bars, when would you suggest it? With the peaches mixture?
Tricia Buice says
Hi Terri. I would scatter them over the peaches just before adding the crumb topping. Enjoy! I bet they’re going to be so pretty 😉
Laura says
These were amazing. I would normally skip the icing but I highly recommend… the almond extract in the icing takes the bars from good to wow. This will be a staple summer recipe from now on, thanks!
Tricia Buice says
Thanks Laura! I completely agree about the icing. Have a wonderful summer!
Diane M Pagano says
WOW. WOW. WOW.. that is all I can say. With so many peaches from just one peach tree I had to search for some new recipes. If I could give this 10 stars I would. They were so delicious that I made 2 more batches and shared with my family. This is a keeper. Even without the drizzle they were delicious [I had to try one before I iced them] but even more so with the icing. Next time I will add Raspberries to it.
Thank you so so much for this amazing recipe. From one Baker [I once owned my own bakery) to another -5 thumbs up.
Tricia Buice says
Thank you very much Diane! We appreciate your wonderful comment and for trying the recipe. We love hearing from our enthusiastic bakers 🙂
Jenna says
Just made these with fresh peaches!! So yummy I added some pecans in the crumble topping and yum! It was hard being patient for them to cool but it was worth it . Great recipe.
Tricia Buice says
Thanks Jenna! I love the addition of pecans and bet almonds would be great like they are in our peach crisp. Thanks again for taking the time to comment.
Tabitha Morris says
Has anyone tried freezing these? They are delish and I’d like to make extra to freeze for my son’s school lunch.
Thank you for sharing.
Samantha A Scaniffe says
Wondering the Same. Guess one of us will have to try.. Plz comment of u Do!!
wendy says
Super easy recipe and delicious! I added fresh blueberries 🙂 I was however was confused about what size crumb went on top being it didnt specify so i did some big and some small. small, i think, is best.
Tricia Buice says
Hi Wendy. Some big and some small clumps of crumb topping is my favorite way to make this dessert. Thanks for trying it and for commenting. Love the addition of blueberries!
Karen Lungren says
These bars are simple and amazing. So delish! I made a blackberry glaze for them since my blackberries were over ripe. Peaches and blackberries work well together!
Tricia Buice says
Thanks Karen! I LOVE, LOVE, LOVE the addition of blackberries. I can’t wait to try it with your adjustment. Bravo 🙂
Linda says
This recipe was delicious! The only thing I did different was use Gluten Free Flour. I will certainly make this again! Got many compliments!
Thank you
Tricia Buice says
Thank you Linda! So glad the gluten free version worked well.
Sarah says
Can I use peach from the can ?
If yes, how many cups?
Thanks
Tricia Buice says
Hi Sarah. I would use at least 3 or up to 4 cups of canned peaches in juice, not syrup. Enjoy!
Diana says
Had some fresh peaches and was looking for a tasty recipe that wasn’t a cobbler. This recipe fit the bill.
Couldn’t wait for it to cool to try it. Delicious and easy to make. Didn’t add the drizzle since it was fantastic without it. My peaches were small to medium sized so when I make it again I’ll use more peaches. Thanks for this keeper recipe. Will also try it with apples soon. Diana
Tricia Buice says
Thanks Diana! So glad you enjoyed this lovely dessert. More peaches won’t hurt at all!
Michelle says
They were fantastic just as written. We loved it so much I made another batch for my bestie. And tomorrow I’m making them again for another family. So glad I found this one! Thank you!
Tricia Buice says
Thank you Michelle! It’s hard to beat a fresh peach dessert 🙂
Sherrille says
Oh my! The aroma! I couldn’t resist, so I tasted a little corner while waiting for them to cool! My daughter-in-law is gluten free, so I made with GF flour. I think they are going to be perfect!!
Tricia Buice says
Thanks for trying these luscious bars Sherrille! So happy they’ve turned out well. Enjoy!
Nicole Lahman says
Delicious!!! It was a hit at our gathering!!!!!!
Tricia Buice says
Thanks Nicole! We appreciate the feedback and love that you made this recipe 😉
Barbie says
I did a quick search for a peach desert recipe to make for a potluck and discovered this one. It was absolutely amazing. Adults and children were raving over it. It disappeared quickly and my family has requested I add the recipe to our binder of absolute favorites. Based on previous comments, I left the skin on and added an additional peach. Thank you for this wonderful recipe! I will be making it again tomorrow for a picnic with friends.
Tricia Buice says
Thanks Barbie! We LOVE these delicious bars and are so glad you all did too. Enjoy and have a great summer.
Karen says
I made these today and they are AMAZING! I followed the recipe exactly as listed, using 5 large juicy peaches. My only tweek was I thought I had almond extract for the drizzle but was out. I used vanilla instead and it’s still delicious! But I do think the slight almond flavor would be even better. Next time! Will definitely make this again and again during peach season. Thank you so much for this recipe
Tricia Buice says
Thanks Karen! I love the addition of almond extract and bet you will too. So glad these turned out great for you!
DeLisa says
These were amazing! They did take a little longer to bake but I kept watching them. Wanted them to brown perfectly.
Tricia Buice says
Thank you DeLisa. Yummy golden brown peach bars – terrific!
Christine says
I made these for a 4th of July BBQ, and they were a huge hit! I left the skin on, which resulted in a beautiful color on the bars. My peaches weren’t huge, so I used 7 of them. Perfect recipe that I’ll definitely be making again, thanks so much!
Tricia Buice says
Thanks for the feedback Christine! Glad you adapted and added an extra peach. I bet they were terrific 😉
Malissajo says
Thank you for posting this! It was amazing! I made it for 4th of July and everyone was in love! The recipe says the icing is optional but I must say it is the part that made the recipe perfect! The almond was what made it even better!
I also would use 1 more peach next time. 🙂
Again thank you!
Tricia Buice says
Thank you Malissajo! Glad you loved them, too!
Darla says
This recipe is sooooo good!! Thank you for sharing.
Tricia Buice says
Thank you Darla! We appreciate the feedback 😉
Tracey Seals says
Darn, I must have done something wrong. I followed the directions explicitly but mine seem like there is too little fruit and too much of the crust and topping. Maybe I’ll try another time with more fruit. I love the idea though!
Tricia Buice says
Sorry you had trouble Tracey. If using smaller peaches, maybe add one more to the bunch. Hope they tasted good, though!
Kristin Reeves says
I doubled the peaches in mine.
Tricia Buice says
Nice! Bet they were moist and tasty Kristin.
TerisaMcConnell says
So I’m giving this recipe an early rating because I can tell from just reading, it’s going to be delicious! I was looking for something I can take with me to a neighborhood meeting tonight using fresh peaches I have on hand. I love the fact it can be made with other fruits as well. I’m fresh out of lemons, but after a quick run to the market, I’ll be whipping these up! I’ll try and post pics once they’re done!
Tricia Buice says
Thanks for trying this recipe Terisa! Hope everyone enjoyed it 🙂
Viviana Dias says
I’m going to be making this tomorrow. I’ve got peach trees and nectarines in our orchard and I’m overwhelmed!
This recipe sounds like what I’m looking for. A pie type crust and not to soft like a cobbler. My peaches are huge. And I’ll be adding a bit of bourbon and some toasted cracked almonds to the top! Super excited to make this. Thanks.
Tricia Buice says
I’m super excited to hear how these turn out Viviana. Love the addition of bourbon and almonds – wow!!!
ERIN Bryan says
Has anyone tried to freeze these before baking?
Tricia Buice says
I have not tried freezing these before they are baked Erin. Let us know if you do and how they turn out, please and thanks.
Carol Cordon says
These are so delicious and easy to make. They remind me of peach cobbler. Yummy! What a great treat for friends and family visits. Thank you so much for the recipe. I am looking forward to using other fruit also.
Can these be frozen?
Thank you!
Tricia Buice says
Thanks for the feedback Carol. Yes you can freeze these bars. The crispy crumble top will soften but they still taste great. Enjoy!
Amanda H. says
Made this today. Turned out fantastic! Thank you so much for sharing!
*Note: I whisked most of my crust mixture together and before adding the egg I nuked it in the microwave until butter was almost melted, this seemed to make it “crumble” perfectly.
Definitely adding this to the recipe book!
Tricia Buice says
Thanks Amanda! Love your trick and will have to give it a try. Bravo!
Kristin K Sholaya says
Will leave a star rating after we eat them…..they are still in the oven. But so far so good. My foufh was not as crumbly as yours so I hopeb tg thats ok. Was easy and I had every ingredient which is very nice.
Tricia Buice says
Hope you enjoyed the crumb bars Kristin!
Debra says
How many cups are 5 peaches? Actual measurements are better than guessing. Your idea and my idea of peach sizing are different.
Tricia Buice says
Hi Debra. You’ll need about 5 to 6 cups of peaches. Enjoy!
Camry says
Followed the recipe exactly. It is DELICIOUS! I used white peaches, I’m sure it would be just as good with yellow peaches, or even pie cherries. This recipe is a Keeper! I love trying new recipes and sharing the results with friends. They will definitely enjoy these Fresh Peach Crumb Bars.
Tricia Buice says
Great! So happy you all enjoyed this wonderful dessert, Camry. I adore peaches and bet it was tasty 😉 Thank you, thank you!
Delilah says
Delicious! My mom gave me 5 pounds of mini peaches from her tree. I didn’t bother to peel them. I followed the recipe and doubled it, except I cut the sugar in half both for the crust and filling. I did make the icing but drizzled it sparingly. It was easy, beautiful and the peach flavor shined through. It was perfectly sweet this way. My husband, who does not like sweets at all and prefers a steak instead of cake, said this was the MOST DELICIOUS DESSERT I had ever made and to save the recipe. I am an avid baker and have made tons of desserts in my life, but this one has topped them all for my husband- wow.
Tricia Buice says
Thank you Delilah! Fresh peaches from your mom, what a wonderful gift! Happy to know that cutting the sugar in half worked well. I’m sure the peach flavor was front and center. And, I’m so excited that your husband loved it. This comment made my day 🙂
Wendy Wallace says
Thanks for the tip on cutting the sugar. I shouldn’t even be looking at desserts!!! This recipe with less sugar still came out as one of my all time favorites! I can’t wait to take it to my book study tonight.
Tricia Buice says
So glad you enjoyed these delicious bars Wendy! We appreciate the feedback and the 5 stars!
Coco says
Hi there! These look so good 🙂 Would it be possible to substitute the peaches in the filling for mango instead? Thanks!
Tricia Buice says
Hi Coco. I’m not sure how this would work as I haven’t tried it. Let us know if you give it a try!
Sandi says
I used to live in a country where we didn’t have access to peaches, so we used mangoes in all our peach recipes and it worked great. I bet it would be good!
Sharon says
These were amazing. I did a double batch and used my large cookie tray. I also added 1 t of baking powder.
I used canned peach halves and diced them then added some raspberries I had in the freezer.
Definitely a keeper.
Not sure how to share my picture.
Tricia Buice says
Thanks for the feedback Sharon. Sounds like your additions and changes were perfect. LOVE the idea of adding raspberries. I bet the color was lovely!
Michelle says
I just made this recipe and the bars are in the oven. I followed the instructions to a T and even watched the video-to make sure I didnt miss any of the steps. After all they didnt seem that hard :). The ‘crust’ part of it was way more fine and not as sticky as yours. WHY? I thought my ‘on-top’ crumb part would look like yours (the way I pictured it looking) mine was fine and I couldn’t get any of it to stick together in clumps. Butter was cold, used a pastry cutter, is there a secret I missed? Cant imagine them tasting that different although I did throw out some of the crust mixture because I didnt want the top covered and I feel my base was a good 3/4 in thick, is yours?
Tricia Buice says
Hi Michelle. No secret steps in this one Michelle. Make sure you are measuring your flour correctly. Sounds like there may be more dry ingredients than called for? Hope they turned out okay for you. Good luck!
Michelle says
Hi Tricia- thanks for the reply!! They were still delicious and would definitely make again. I’m 46 and I love baking, you’d think by now I would read some reviews before the baking. I picked peaches this summer, skinned and froze them and that was what I used for the bars and wanted to throw my blueberries in there also but wasn’t too sure how they’d turn out. If I would have read some comments I would have found out. 🙂 Thanks again!!
Amy says
Wow, what a great recipe! We bought fresh peaches today and decided to try your bars. We followed your recipe without any changes. It smelled so good as they baked and taste even better. We will be making these again this summer. Great summer treat!
Tricia Buice says
Thank you Amy! We adore peach desserts and this is one of our favorites. Bravo!
Pat says
Made it today with more peaches and less sugar -added about 1 cup of blueberries on top of peaches Wonderful
Tricia Buice says
Sounds terrific Pat! So glad you enjoyed these wonderful bars. Thanks for the feedback!
Mimi says
My family’s new favorite dessert, even picky husband who grew up having desserts every night. We skipped the frosting and served it with ice cream. We did NOT wait for it to cool before we cut into into it (it wasn’t messy). I used frozen peach slices and it was still AWESOME! Honestly, who wants to cut up 5 peaches when you can buy them already sliced up in your frozen food section at your store. It’s December here in Colorado so all that’s available is “Signature Select” sliced peaches from Greece. I’m all for helping Greece’s economy LOL! Anyway, they come in 1 lb bags so I used 2 bags or 2 lbs. (I tried one bag initially, and it definitely was not enough but we scarfed it down anyway).
Tricia Buice says
Thank you Mimi! Ice cream sounds perfect to me. Thanks for the terrific tips about frozen peaches. I could eat these year round, too!
Lori Maslin says
Omgosh!!! I have a peach tree in my yard and this time of the year I’m up to my neck in canning them, making jam and pie. I saw this and decided to try it…WOW WOW WOW🍑🍑🍑🍑
This puts peach pie to shame!!! Peach perfection!! Thank you SOOOO much for sharing this!!!
Tricia Buice says
Thank you very much for the wonderful comment Lori! You made my day 😉 What a lucky lady you are to have a peach tree in your yard. That must be amazing.
Nica says
I’ve made this so many times and its always a hit! I use this crust for so many recipes its easy and so tasty!
Tricia Buice says
Thank you Nica! It’s a keeper for sure 😉
Erena says
Tricia, I made this recipe several times with peaches and it was wonderful. The dough reminds me of a German Muerbeteig. Very good! Have you ever made this recipe with apples and if yes, what did you change?
Thank you!
Tricia Buice says
Hi Erena. I haven’t made this with apples yet, but it’s on my list! Great minds think alike you know 😉 I haven’t decided if I’ll pre-cook the apples before adding to the crust. Or, simply dice the apples and hope they cook down perfectly. Either way, I know they’re going to be great. I would also add a little cinnamon to the apples, and may use light brown sugar or a mixture of white and brown, and add a little cinnamon to the top crumble portion of the dough. Let me know if you make these with apples and thanks for the feedback.
Erena says
Hi Tricia, I made this recipe today with apples – it turned out great. I did not pre-cook the apples. I cut them into 1/8th wedges and then into thin slices. After 55 minutes in a glass dish, they were soft. I added 1/4 tsp. of cinnamon to the topping and used brown sugar and 1/2 tsp. of pie spice plus the cornstarch to the 8 cups of apples. I omitted the icing on the peach bars and did the same for the apple bars. We enjoyed them with ice cream.
Thank you for your suggestions!
Tricia Buice says
This is terrific Erena! Thanks so much for letting us know how these turned out for you. I know my family will love these 🙂 Thanks!
Rohini says
Turned out excellent! Everyone loved it. Thanks for sharing
Tricia Buice says
Thank you Rohini!
Julie says
Delicious and easy to make! Love pie, but crust always takes a lot of time and TLC. This recipe was a easy no fail crust, almond extract added a little something extra, also gotta “can make that again” from my husband!
Tricia Buice says
Hi Julie. Thanks for trying the recipe and for the feedback! So happy your husband approved!
Sassy says
Absolutely fresh and delicious. I had some fresh peaches that needed to be used and all the cobblers, crisps and buckles used more sugar than I wanted to use and I suspected they would be overly sweet. I wanted something that would let the peach flavor shine. This recipe did just that. I did not even add the glaze when my husband cut it and determined the recipe a success. This is a definite recipe to keep on hand when I need a light dessert to take somewhere that is pretty and delicious.
Tricia Buice says
Thanks for taking the time to comment Sassy. So glad you enjoyed these and your review is spot on. We love these bars. It’s hard to beat anything sweet with fresh peaches 🙂 Thanks again.
Monica says
Just tried this recipe and it was amazing. I am usually a chocolate dessert person but these had me going back for seconds. This is a keeper!
Tricia Buice says
I’m a chocolate lover too, Monica. But this really hits the spot. Thanks for taking the time to comment and for trying the recipe!
Angel says
Delicious, they made a big hit. I added a cup of blueberries to the peaches. Instead of the almond extract and milk in the icing, I substituted orange juice. Definitely will make this again.
Tricia Buice says
Hi Angel. Thanks for the feedback and for trying the recipe. It’s a keeper and I love that you added orange juice. Awesome!
Lori A Benson says
This is a wonderful recipe! I have some vegan family members so I subbed solid coconut oil and “flax egg” for the butter and egg, and almond milk in the drizzle and they turned out lovely and delicious. I may call them Magic Peach Bars! Thank you for posting this recipe!
Tricia Buice says
Thanks Lori! So glad they turned out so well with the changes. They sound amazing!
Emily S. says
I made this recipe using a combination of peaches and apples. The dessert turned out amazing! We live at 9K elevation, but the bars turned out perfect without any modifications to your recipe (besides adding apples). Thank you for sharing!
Tricia Buice says
Yea!!! Sounds terrific Emily. I love that combo and will give it a try soon! Thanks for the feedback and for trying the recipe.
Sandy says
Made these this morning….OMG…good!!!!! You’ve got to try them. I followed the recipe exactly.
TIP: to remove the peach skins, dip the ripe peach in simmering hot water for a minute. The skins will come off easily. So worth this step.
Tricia Buice says
Great tip on removing the peach skins Sandy. So glad you enjoyed the recipe. We adore it and make it every year. Thanks a bunch!
Nancy says
I made this recipe with peaches, pears and plums that were a little over ripe and it was so good. Asked my children if it’s a keeper and they said a definite yes!
Tricia Buice says
Thanks for trying the recipe Nancy! So glad it worked out for you. Love the addition of pears and plums!
Becky says
Help!!
I’ve all the ingredients Except the Lemon….any suggestions??
Tricia Buice says
Make them without lemon Becky. The lemon helps the peaches keep their color. They’ll turn a little darker once baked, but will still taste delicious.
Vicki says
Five stars! Followed the recipe except did not make the glaze only because I ran out of time and everyone wanted ice cream. Excellent dessert and enjoyed them being in a bar form so we could pack in lunches the next day.
Tricia Buice says
Thanks Vicki! So glad you enjoyed these bars.
Beverly Kurtz says
OMG these are so awesomely delicious!! Will definitely be making these again!!
Tricia Buice says
Thank you Beverly! So glad you tried these and enjoyed their awesome peachiness! 🙂
Sally says
Outstanding recipe and very simple. I used my food processor since I have arthritis in my hands. My question, can I freeze the bars for later?
Tricia Buice says
Thanks Sally!
Sally says
Hello! These bars are amazing! I would like to make a batch and freeze them! Do they freeze well?
Tricia Buice says
Thanks Sally. Yes I do think they’ll freeze well. I would wait to ice them when serving, however. Enjoy!
Sally says
We loved them without being iced! ?
Dorothy Causer says
These are delicious! I made them once with fresh peaches and again with the peaches we froze and both times they turned out great. Thank you for sharing this recipe!
Tricia Buice says
Thanks for letting use know Dorothy! Fresh or frozen – it’s always yummy 😉
Karen says
Fantastic recipe…..here’s the fun twist that I did. Used strawberries and cherry plums then tossed with some strawberry margarita jam I made last weekend, makes a lovely dessert. Love your website, thank you for sharing
Tricia Buice says
Sounds terrific Karen! I love the add-ins. Thank you for trying the recipe and for the feedback.
Marlene says
Your recipe for Fresh Peach Crumb Bars was easy to follow and the very best dessert bars I have ever made. They were delicious and addicting. Could not stop eating them. This will be a recipe I will make in the summer with fresh peaches. Thank you for sharing your recipe.
Tricia Buice says
Thank you Marlene!!
Lynnie says
made these yesterday. they are DELICIOUS! but after i had put them in the oven i noticed my egg in shell sitting there. Duh! but i make a blueberry buckle with similar topping so i said ‘oh well’. guess what…they were still wonderful. waited till cool to gently cut. they cut fine. And they were fabulous. i didnt frost since i messed up anyway, and for just myself didn’t need more sugar. Will definitely will make again and serve to company.
Tricia Buice says
So glad they turned out for you Lynnie. Happy mistakes are the best! Thanks for the feedback.
Michelle says
Can the peach filling be made and frozen to be used later? Or would it be best to can or freeze the peaches and then make this? I love this recipe and want it all year round!
Tricia Buice says
Hi Michelle. I think you could do either process with good results. Thaw the peaches or peach filling and proceed with the directions. Good luck!
Rosa Deburgo says
Can I omit or substitute the egg from the crust? Thank you.
Tricia Buice says
Hi Rosa. I have not tested this recipe without the egg and worry it will not hold together as well. Another reader commented that they had forgot the egg and they turned out okay. It may need something to help it bind together. Good luck.
Maddy Hackett says
Loved it!
Tricia Buice says
Thanks Maddy!
Kalalen says
Made this for dessert tonight. Yummy and it even looked like the picture!! A keeper!!!
Tricia Buice says
Thank you Kalalen! So glad these turned out good for you. It’s hard to beat a fresh peach dessert. Enjoy!
Karen says
I’d like to give this bar a try with a mixture of fruit I have on hand…apple/cherry/blueberry…since I won’t be cutting “five large peaches”, how many cups of mixed fruit do you think I should use?
Tricia Buice says
Hi Karen. I would use 5 cups of fruit. Each peach is about 1 cup of fruit. Enjoy!
Kady says
I would use 2 and 1/2 cups. 5 peaches equal to roughly that amount
Tricia Buice says
Hi Kady – 2 1/2 cups of fruit will not be enough. If using large peaches, each one equals about 1 cup, once sliced.
Deborah Keck says
I only have canned peaches at this moment, can I use the Peach Crumb Bar recipe using those and should I add or remove anything to the peaches? Should I drain them or use the juice too? Thank you so much!! Debbie Keck
Tricia Buice says
Hi Deborah. If these are home canned peaches or store-bought be sure to drain first. If the peaches are packed in syrup, you may want to reduce the amount of sugar to 2/3 cup, but still drain the peaches. Good luck! Let us know how they turn out for you using canned peaches 🙂
Cindy says
I have never before commented on a recipe on Pinterest. I made these today with gluten free flour and they are amazing. So easy and so delicious! My family loves them and I will be sharing them with friends as well. Thanks for the great recipe!
Tricia Buice says
We feel honored Cindy! Thanks so much for taking the time to comment and for trying this recipe. It’s a keeper 😉
Cat says
Can I use an 11×7 pan instead? And how long would I cook it for?
Tricia Buice says
Hi Cat. I haven’t tested these in an 11×7 inch pan but am sure it will be fine, just a little thicker. Note the temperature changes if using a glass pan vs. metal. I would start checking them at 40 minutes, but it will most likely be 45-50 minutes for baking time. Good luck and enjoy!
Sana says
These were a hit with my family! Followed the recipe exactly, but substituted almond extract for vanilla as I didn’t have any almond at home.
Will definitely make again 🙂 Thank you!
Tricia Buice says
Thanks Sana! Glad these worked out for you. We adore these bars and bake them every chance we get 🙂 We appreciate the feedback, too!
Judy says
Perfectly delicious! Every crumble dish I have tried through the years started out looking delicious but the final result was a sad disappointment. But these crumb bars are the answer to that. My husband had five once the bars cooled. Thank you!
I used strawberries and blueberries along with the peaches and added lemon juice and lemon zest to the icing.
Tricia Buice says
Sounds terrific Judy! I love the fruit combination you used. The lemon zing must be delicious. I’ll have to try that next time. Thanks for the feedback and for trying this recipe.
Jackie says
I’ve made these twice now!! Delicious!! Can you use frozen peaches or could you make the peach filling and freeze that to use when the snow flies??
Tricia Buice says
Hi Jackie. Thanks for the great question! I haven’t tried freezing the filling, pre-mixed. But it sounds pretty awesome! I would use frozen peaches, slightly thawed, for these bars. What a wonderful treat in the dead of winter!
Jane says
Hi! I want to make this recipe now but all I have is frozen peaches. I should partially thaw the peaches? I want to make sure I make them correctly as I love me some good peach desserts! Thanks!!
Tricia Buice says
Hi Jane. I would use the peaches mostly thawed 🙂 Thanks for the great question! Enjoy
Tara says
You know when you see amazing peaches at the farmer’s market and just have to get them? Well, that happened. Fresh peaches in hand, I start the search for a good fresh peach recipe on Pinterest. The picture caught my eye first. I had all the ingredients. These were amazing! Fresh peach taste, light crust, just enough cinnamon. My sister came over for dinner and loaded up a plateful to take home. This recipe is a keeper. Thank you.
Tricia Buice says
Thank you for the feedback Tara! I am powerless when it comes to fresh fruit from the farmer’s market. Yes! I completely understand. So glad you picked this recipe to try. Thanks again!
Merrilee Hupp says
My husband and neighbor said these bars were the best they’ve ever tasted. I did not put the icing on top. Wondered if anyone had tried a sugar substitute like applesauce in the peach mixture.
Tricia Buice says
What a wonderful comment Merrilee! Thanks for taking the time to let us know how these worked out for you. I love these bars and can’t wait for fresh peaches so we can make them again. Bravo!
GG H. says
Made theses and my family loved them! They were so easy to make, thank you for the recipe!
Tricia Buice says
Thank you GG! We’re big fans of good and easy 😉 Thanks for taking the time to comment. Enjoy!
Maya says
Hi. Could I use canned peaches, or fresh mangoes? I’d really love to try this recipe.thanks!
Tricia Buice says
Hi Maya! You can probably use canned peaches with great results. Use peaches backed in juice, not heavy syrup. I don’t usually bake or cook mangoes so I really can’t say how they would turn out. Good luck!
KR says
Love the peach bar recipe. Have made it several times this summer and even tried it with apricots and it worked well. Freezes well. Thanks so much for the great recipe.
Tricia Buice says
Thanks so much KR! I can’t wait to try the apricot variation. Thanks so much!
Michelle says
Did you freeze it after it was completely made or just the filling?
Melodie says
Fantastic, I’m making these squares right now for the second time , these were a hugh hit with my family and friends ❤️
Tricia Buice says
Yea!!! Thanks so much Melodie. We appreciate you trying this recipe, twice 🙂 and for taking the time to come back and let us know how you liked them! Enjoy!!!
Julie G says
Another 5 * recipe! I used the food processor method for the crust and topping which made for ease of preparation. Got my husband to peel the peaches with me and I cut them up for the filling. This really was a breeze to put together. I baked mine in a metal pan, as directed, for 50 minutes. Only substituted vanilla extract for the almond in the glaze (I was fresh out of it) and glazed it with the same diagonal crisscrossed pattern as you did because it was so pretty. The crust was extremely tasty and the peaches were baked perfectly. They cut so nicely and I’m sending them to work with my husband for his co-workers. Of course we kept a few for ourselves! Your recipes are always tried and true…never fail for me.
Hope you’re having a great summer Tricia! XO
Tricia Buice says
You are the BEST Julie! Thanks so much for trying this recipe. You and I are on the same baking page and I’m thrilled your family enjoyed the recipe. Let me know when you’re ready to start your own blog, we can chat!!! XOXOX
John / Kitchen Riffs says
Our stores are full of local peaches, so your timing is perfect. And your recipe is beyond perfect. 🙂 Thanks!
Tricia Buice says
Mine are too John – thanks!
Chris Scheuer says
Oh my! These look so spectacular and I love that they come together so quickly and easily! Can’t wait to pick up some peaches!
Tricia Buice says
Thanks Chris!
Anna says
These were delicious!
Anna says
Brought them to a Softball game and they were all eaten.
Tricia Buice says
Thanks so much Anna! We really appreciate you trying the recipe and thank you for coming back and letting us know how it worked out for you. Enjoy!
Tricia Buice says
Thanks Anna! Glad you enjoy these peachy treats 🙂
Brian says
I made these to take to a friends house because I had an abundance of fresh peaches and everyone who ate them was blown away! Great recipe!!
Tricia Buice says
Thank you Brian, for trying the recipe and for the feedback. It’s hard to beat fresh peaches and they’re absolutely perfect in this lovely crumb crust. Bravo!!! Thanks again 😉
Barb says
Could you use canned peaches if you drain them or would you keep the juice
Tricia Buice says
Thats a great question Barb. I haven’t tried it, but I think it would work fine. Let us know how it turns out for you! Thanks 🙂
Nikki says
Do you eat these chilled or warmed up?
Tricia Buice says
Hi Nikki. Room temperature or chilled is best for these bars. You could warm them in the microwave slightly, but not if they are iced. Thanks for the great question!
Tashiana says
Omg omg omg omg omg I need these, NOW!! I am on such a summer peach craze right now! These are so tantalizing – And I love how you use peaches so much!
Kitchen Belleicious says
Oh the memories when I think of peach crumb bars and peach ice cream. girl these look amazing. So buttery and sweet. LOVE
Amy Ever After says
This was really good! I did just a half recipe, which still made a lot. I blanched the peaches to make peeling easier.
Tricia Buice says
Thanks for the feedback Amy. Glad you enjoyed the peach bars!
[email protected] is How I Cook says
Peaches. Crumbs. Icing. This has my name on it! Looks so good Tricia. Vacation? That would be might nice, too! Come to Denver, baby! Or at least the mountains!
Purabi Naha | Cosmopolitan Currymania says
The best part is that it can be made with any fruit! I love peaches and so, I would love to try this recipe. YUM!
SavoringTime in the Kitchen says
This looks like such a wonderful, adaptable recipe, Tricia! So full of peachy goodness. I'm not sure that there is any better fruit in the summer other than watermelon, of course 🙂
sugarandcinnamon.com says
I love using fresh peaches in desserts! This looks insanely good 🙂
Anna and Liz Recipes says
These bars look amazing! We are obsessed with peaches as well! But my all time favorite is your peach ice cream- its the best ice cream ever! xxoo Anna and Liz
Monica says
I've been buying peaches, too, and this is such a delicious way to feature them! They must be so addicting!
Maureen | Orgasmic Chef says
I can't wait til you give summer back and I can make these gorgeous bars. Or some of those other things peachy. We're enjoying beautiful navel oranges though so it's not 100% bad. Think of me freezing my tootsies off eating oranges. Not a pretty picture so send summer soon.
Elzbieta Hester says
Fabulous recipe, Tricia. Same dough for bottom and top but they look so different! Got to try it!<br /><br />ela h.<br />Gray Apron
Angie Schneider says
Buttery crisp crumb and sweet juicy peaches…a heavenly pairing, Tricia. I must make a batch too.
Cheri Savory Spoon says
Hi Tricia, once again you have outdone yourself, I'm thinking a dessert cookbook in your near future. This looks amazing!
Wendy says
It's Monday. Is it too early for me to be planning what I am going to bake this weekend? I hope not, because once I saw these bars, I knew I had to make them asap…..because you don't live close enough to share. 🙂 I wish! My mom and siblings live in an area of SC where lots of peaches are grown (more than in Georgia!) . When I visit in the summer, I love to go peach picking. The orchard
Chris Scheuer says
Tricia, once again you're making my mouth water. These look amazing and I'll be making them as soon as I get my hands on some good peaches, yum!!!
Kelly @ hidden fruits and veggies says
These bars look incredible! I like peaches, but don't like the huge mess of myself I make when trying to eat them. These bars look like they'll keep me relatively clean while still getting to enjoy those fresh, peachy flavors.
scrambledhenfruit says
These are beautiful bars! Peaches surely are one of summer's most luscious treats. 🙂
June Baby says
Those look great! Lovely use of fresh peaches. 🙂
Marilyn says
Can you freeze this dessert for a few days before you eat it?
Tricia Buice says
Hi Marylin. I have not tested this recipe by freezing it but in theory it should do well. The little bit of crispy on top probably won’t be there but the taste should still be great. Good luck and thanks for the great question!