Saving Room for Dessert

Delicious easy-to-follow recipes for food lovers!

Home

Fresh Peach Crumb Bars

  Jump to Recipe |    123 Comments

This post may contain affiliate links. Please read my disclosure policy.

Fresh Peach Crumb Bars with a buttery crust

A plate stacked with fresh peach crumb bars drizzled with icing

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. Sniffing peaches is a thing 🙂

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!

A baking pan with fresh peach crumb bars topped with a drizzle of icing

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!

 

A baking pan filled with fresh peach crumb bars topped with a drizzled icing

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!

 

 

A bowl of diced fresh peaches tossed in sugar

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!

 

Fresh diced peaches spread over a crumb crust in a baking dish

Once the peaches are tossed in sugar they create a delicious syrupy sauce that keeps these bars juicy and loaded with peach flavor.

Fresh Peach Crumb Bars with a crumble topping ready to bake

 Top with the remaining dough, crumbled in clumps over the peach layer and bake for about 50 minutes. Done and done!
A plate of fresh peach crumb bars drizzled with icing

Refrigerate these Fresh Peach Crumb Bars before cutting for best results.

Once cooled and chilled, make a quick and easy icing by whisking together powdered sugar, almond extract and milk. Drizzle on top, cut into bars and serve!
Fresh peach crumb bars in a stack
These Fresh Peach Crumb Bars also travel well and keep for days when stored in an airtight container in the refrigerator.
A plate filled with fresh peach crumb bars topped with a drizzled icing
Make this easy crowd-pleaser with apricots, blueberries, blackberries or any combination you can dream up!

Thanks for PINNING!

A plate stacked with fresh peach crumb bars drizzled with icing

Let’s be baking friends! When you try our recipe please leave a comment on this post. If you loved this recipe we’d appreciate a 5-star rating! Sharing your experience, variations and insights will help all our readers, and it helps me too. If you’re on Pinterest feel free to leave a comment and photo there if you have one.

If you share on INSTAGRAM tag @savingroomfordessert so we can stop by and give your post some love. And we’d be very happy if you’d FOLLOW Saving Room for Dessert on FACEBOOK| INSTAGRAM| PINTEREST | TWITTER  and subscribe to our YOUTUBE channel for all the latest recipes, videos and updates. Thank you!!!

 

 

5 from 32 votes

Fresh Peach Crumb Bars

Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hr 5 mins
Yield: 20
Course: Dessert
Author: Tricia
PRINT RECIPE
This simple, easy recipe can be adapted to any of your favorite fresh summer fruits!

Ingredients

For the crust:

  • 1 cup granulated sugar
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ¼ teaspoon ground cinnamon
  • 1 cup unsalted cold butter, cut into cubes
  • 1 large egg, lightly beaten

For the peach layer:

  • ½ cup granulated sugar
  • 1 tablespoon cornstarch
  • ¼ teaspoon ground cinnamon
  • 5 large peaches, peeled and diced
  • 1 teaspoon fresh lemon juice

For the icing: (optional)

  • 1 cup powdered sugar
  • 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

(adapted from allrecipes.com)
Store leftovers in an airtight container in the refrigerator.  

Originally posted July 2014, updated August 2019

Looking for more delicious peach recipes?

Finally, if you’re obsessed with peaches like me, you might also like this Easy Peach Crumble, or these amazing Peach Hand Pies.  Another favorite is our delicious Peach & Almond Shortcake recipe perfect for breakfast, brunch or dessert!  And, just when I think I’ve had enough peaches, I made this refreshing Peach Lemonade  too!

Before you leave

Join my free email list and get a FREE e-cookbook!
Never miss a recipe - sign up today!

You may also like these

Hazelnut Nutella CookiesHomemade Strawberry Pop-TartsEasy Lemon PossetOld-Fashioned Blackberry CobblerEasy Strawberry Sorbet Recipe
Previous Post:
Next Post:

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

123 Comments

  1. 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?

    reply to this comment >

      • Michelle says

        5 stars
        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!!

        reply to this comment >

  2. Mimi says

    5 stars
    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).

    reply to this comment >

  4. 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!

    reply to this comment >

    • 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.

      reply to this comment >

      • 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!

        reply to this comment >

  6. Julie says

    5 stars
    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!

    reply to this comment >

  7. Sassy says

    5 stars
    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.

    reply to this comment >

  10. Emily S. says

    5 stars
    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!

    reply to this comment >

  11. Sandy says

    5 stars
    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.

    reply to this comment >

  13. Vicki says

    5 stars
    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.

    reply to this comment >

  18. 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

    reply to this comment >

  19. 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.

    reply to this comment >

  20. Lynnie says

    5 stars
    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.

    reply to this comment >

    • 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.

      reply to this comment >

  24. 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?

    reply to this comment >

  25. 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

    reply to this comment >

    • 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 🙂

      reply to this comment >

  26. Cindy says

    5 stars
    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!

    reply to this comment >

    • 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!

      reply to this comment >

  28. Sana says

    5 stars
    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!

    reply to this comment >

    • Judy says

      5 stars
      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.

      reply to this comment >

      • Tara says

        5 stars
        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.

        reply to this comment >

  29. Merrilee Hupp says

    5 stars
    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.

    reply to this comment >

  34. Julie G says

    5 stars
    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

    reply to this comment >

  52. 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

    reply to this comment >

Trackbacks

shares