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Fresh Peach Crumb Bars with a buttery crust and almond flavored icing.
This simple, easy recipe can be adapted to any of your favorite fresh summer fruits!
Everybody loves these delicious, easy to make fresh Peach Crumb Bars with an almond flavored icing. They’re terrific for any occasion like cook-outs, pot-lucks and summer extravaganzas.
Fresh ripe peaches make the best snack and desserts
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 literally dream about 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!
Ingredients Overview
To get the full printable detailed recipe, scroll to the bottom or click below:
Jump to RecipeFor the crust and crumble topping:
- granulated sugar
- all-purpose flour
- baking powder
- salt
- ground cinnamon
- unsalted cold butter cut into cubes
- large egg
For the peach filling:
- granulated sugar
- cornstarch
- ground cinnamon
- large peaches, peeled and sliced
- fresh lemon juice
Optional icing:
- powdered sugar
- almond or vanilla extract
- milk
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!
Overview: How to make fresh peach crumb bars
1. First prep the pan and preheat the oven
Lightly grease or spray a 13×9-inch baking pan.
If using a glass baking dish, preheat oven to 350 degrees F. If using a metal pan, preheat oven to 375 degrees F.
2. Next make the crumb mixture
Combine sugar, 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.
Gently press a little more than half the mixture into the prepared pan.
3. Prepare the peach mixture
Whisk together the sugar, cornstarch and cinnamon. Add the diced or sliced peaches and toss to combine. Drizzle lemon juice over the peach and toss to coat. Pour the peaches over the crust and spread evenly.
Using your hands, press together handfuls of the remaining dough to create clumps. Scatter the clumps and remaining crumbled topping over the fruit layer leaving some peaches showing through.
This freeform, easy dessert is perfect for the novice baker!
4. Bake and cool
Bake for 45-55 minutes or until lightly browned. Cool completely then chill before cutting and icing. You can also skip the icing and serve the bars slightly warm with a scoop of vanilla ice cream. What an incredible treat!
5. Drizzle with icing and serve
Whisk together the powdered sugar, almond extract and milk, Drizzle the icing over the bars and serve. Enjoy!
Storing Peach Crumb Bars
These Fresh Peach Crumble Bars also travel well and keep for days when stored in an airtight container in the refrigerator.
If you love a good old-fashioned peach cobbler, you’re going to love this peach bars!
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 dark metal pan, or 375°F for a light metal pan. Lightly grease or spray a 13×9-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
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.
And who can pass on a slice of old-fashioned fresh Peach Pie? Not me!
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.
Apricot Bars Recipe
Bake the season! Diced fresh apricots spread over a shortbread crust topped with an oaty streusel crumble topping and baked until golden brown and bubbly.
View this Recipe
Easy Blueberry Crumb Bars
This simple dessert is saturated with intense blueberry flavor and hints of bright, fresh lemon on a buttery crust
View this Recipe
Lemon Crumb Bars
These easy to make treats will be the hit of all your potlucks and gatherings! The sweet buttery crumb mixture is used for both the crust and crumb topping making it super easy to assemble. You'll also love the simple, velvety smooth filling with a tangy-tart bite from loads of fresh lemon juice.
View this RecipeOriginally posted July 2014, updated June 2025
Camry
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
Great! So happy you all enjoyed this wonderful dessert, Camry. I adore peaches and bet it was tasty 😉 Thank you, thank you!
Delilah
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
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
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
So glad you enjoyed these delicious bars Wendy! We appreciate the feedback and the 5 stars!
Coco
Hi there! These look so good 🙂 Would it be possible to substitute the peaches in the filling for mango instead? Thanks!
Tricia Buice
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
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
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
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
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
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
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
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
Thank you Amy! We adore peach desserts and this is one of our favorites. Bravo!
Pat
Made it today with more peaches and less sugar -added about 1 cup of blueberries on top of peaches Wonderful
Tricia Buice
Sounds terrific Pat! So glad you enjoyed these wonderful bars. Thanks for the feedback!
Mimi
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
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
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
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
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
Thank you Nica! It’s a keeper for sure 😉
Erena
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
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
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
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
Turned out excellent! Everyone loved it. Thanks for sharing
Tricia Buice
Thank you Rohini!
Julie
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
Hi Julie. Thanks for trying the recipe and for the feedback! So happy your husband approved!
Sassy
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
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
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
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
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
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
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
Thanks Lori! So glad they turned out so well with the changes. They sound amazing!
Emily S.
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
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
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
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
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
Thanks for trying the recipe Nancy! So glad it worked out for you. Love the addition of pears and plums!
Becky
Help!!
I’ve all the ingredients Except the Lemon….any suggestions??
Tricia Buice
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
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
Thanks Vicki! So glad you enjoyed these bars.
Beverly Kurtz
OMG these are so awesomely delicious!! Will definitely be making these again!!
Tricia Buice
Thank you Beverly! So glad you tried these and enjoyed their awesome peachiness! 🙂
Sally
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
Thanks Sally!
Sally
Hello! These bars are amazing! I would like to make a batch and freeze them! Do they freeze well?
Tricia Buice
Thanks Sally. Yes I do think they’ll freeze well. I would wait to ice them when serving, however. Enjoy!
Sally
We loved them without being iced! ?