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Fresh Peach Crumb Bars ~ there’s nothing like soft, fresh, dripping down your chin – juicy, sweet peaches baked in a simple crust to make me swoon! This simple, easy recipe can be adapted to any of your favorite fresh summer fruits!
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 your 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.
Refrigerate these Fresh Peach Crumb Bars before cutting for best results.
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This simple, easy recipe can be adapted to any of your favorite fresh summer fruits!
- 1 cup granulated sugar
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1 cup unsalted cold butter, cut into cubes
- 1 large egg, lightly beaten
- 1/2 cup granulated sugar
- 1 tablespoon cornstarch
- 1/4 teaspoon ground cinnamon
- 5 large peaches, peeled and diced
- 1 teaspoon fresh lemon juice
- 1 cup powdered sugar
- 1/4 teaspoon almond extract
- 1 tablespoon milk (more or less for desired consistency)
Preheat oven to 350 degrees if using a glass pan, or 375 degrees for a metal pan. Lightly grease or spray a 13x9-inch baking pan and set aside.
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. ALTERNATELY: 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 process until the dough starts to hold together. Press (gently) a little more than half the dough into the prepared pan.
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 clumpbs and remaining crumbled topping over the fruit layer leaving some peaches showing through.
If using a glass pan, bake at 350F degrees for 50-55 minutes or until lightly browned. If using a metal pan, bake at 375F degrees for 40-45 minutes. Cool completely then chill before cutting.
Whisk together the powdered sugar, almond extract and milk. Drizzle on the bars just before serving.
(adapted from allrecipes.com)
Store leftovers in an airtight container in the refrigerator.
Originally posted July 2014, updated August 2019