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Fresh Peach Crumb Bars

Published on August 11, 2019 Updated on June 7, 2025 By: Tricia Buice
5 from 383 votes

This simple, easy recipe can be adapted to any of your favorite fresh summer fruits!

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Fresh Peach Crumb Bars with a buttery crust and almond flavored icing.

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!

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!

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

Ingredients Overview

To get the full printable detailed recipe, scroll to the bottom or click below:

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For 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!

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

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.

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

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!

Fresh Peach Crumb Bars with a crumble topping ready to bake

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!

A plate of fresh peach crumb bars drizzled with icing

5. Drizzle with icing and serve

Whisk together the powdered sugar, almond extract and milk, Drizzle the icing over the bars and serve. Enjoy!

Fresh peach crumb bars in a stack

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!

A plate filled with fresh peach crumb bars topped with a drizzled icing

Fresh Peach Crumb Bars

Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Yield: 20
Course: Dessert
Author: Tricia
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5 from 383 votes
This simple, easy recipe can be adapted to any of your favorite fresh summer fruits!

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

(adapted from allrecipes.com)
Store leftovers in an airtight container in the refrigerator for best results.
If baking at 375 degrees please check at 30 and 35 minutes.

Nutrition

Calories: 254kcal | Carbohydrates: 40g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 33mg | Sodium: 85mg | Potassium: 111mg | Fiber: 1g | Sugar: 25g | Vitamin A: 440IU | Vitamin C: 3mg | Calcium: 23mg | Iron: 1mg

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.

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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.

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Easy Blueberry Crumb Bars

This simple dessert is saturated with intense blueberry flavor and hints of bright, fresh lemon on a buttery crust

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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 Recipe

 Originally posted July 2014, updated June 2025

 

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545 Comments

  1. Cori

    5 stars
    OMG. These are so good. I’m sheepishly embarrassed to say I screwed the recipe up royal and it STILL tasted good. Can’t wait to do it right the next time. I get a case of fresh peaches every year and there’s only so much cobbler and crisp and pie I can make. Thank you so much for a great recipe (even messed up).

    Reply

    • Tricia Buice

      Thanks for the comment Cori! I’m really thrilled you enjoyed these tasty bars. You must not have messed them up too much if they were still delicious haha. How lucky you are to get an entire case of fresh peaches every year. I struggle to find great peaches here in Virginia. I miss Georgia peaches 🙂 Thanks for commenting.

      Reply

  4. Kathy

    5 stars
    I used canned peaches rinsed and did not add sugar to this layer…also reduced to 2/3 sugar…the diabetics at the gathering considered this low sugar…I would use 2/3 of the crumb mixture for the base next time, had a bit too much crumb topping…I also added a tsp of vanilla to the peaches because I like that combo….this is definitely a keeper!

    Reply

  5. Ash

    5 stars
    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.

    Reply

    • Marie

      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

      Reply

      • Tricia Buice

        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!

  6. Heather

    5 stars
    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 🙂

    Reply

    • Tricia Buice

      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.

      Reply

    • Gail

      5 stars
      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.

      Reply

  8. Jen

    1 star
    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.

    Reply

  10. Anna Schellenberg

    5 stars
    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.

    Reply

  11. Mary Dreger

    4 stars
    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?

    Reply

    • Tricia Buice

      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!

      Reply

      • Susanne

        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

        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

      3 stars
      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.

      Reply

      • Tricia Buice

        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!

  12. Emily McGloin

    3 stars
    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.

    Reply

    • Tricia Buice

      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.

      Reply

  14. Gwen

    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.

    Reply

    • Tricia Buice

      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!

      Reply

  15. Pat

    5 stars
    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…

    Reply

    • Tricia Buice

      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.

      Reply

  20. Laura

    5 stars
    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!

    Reply