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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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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.

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 Originally posted July 2014, updated June 2025

 

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545 Comments

  1. Penny

    5 stars
    I have made this recipe 4 times now and we cannot get enough. I know a good farmer who specializes in soft fruit so it was peach twice and white nectaplums twice and you cannot go wrong. It is sooooo easy to make! The food processor method for the crust is crazy fast and produces a wonderful crumb (no gluten development). I do always add some fresh nutmeg to the crust and peaches, and vanilla extract to the peaches and frosting cause, why not, but I’m sure it unnecessary extra. This is a go-to winner for any occasion.

    Reply

  2. Dawn

    5 stars
    I made this for a potluck yesterday and it was a hit! I did have to add more milk to the glaze as one tablespoon was not enough for a cup of powdered sugar. I also added, per advise from other comments, two extra peaches, and I threw a half cup of chopped pecans in the crust! I t was truly really worth the work! Thank you, this will be used again with huckleberries next! Then probably cherry… lol

    Reply

  3. Allison

    5 stars
    Great recipe! I added a bit more cinnamon to taste and used vanilla extract instead of almond- but otherwise I stuck with the recipe. Got many compliments and it was nice to have something like a peach cobbler but in a bar!! Love the crumbs!!

    Reply

  4. Erika

    For a metal pan 375 for 40 mins was to hot or to long. Mines burnt 😥. I will try again because your pic and recipe looks delicious.

    Reply

  5. Kacie W.

    5 stars
    This is the first time I have made a peach dessert and it was a home run! It’s easy to make and tasted amazing! My whole family loved and my co-workers too!

    Reply

  6. Linda Del Casale

    5 stars
    These were unbelievably delicious and easy to make! I did not make any icing. They taste so great cold, from the fridge. I absolutely will make these again. Thank you for the wonderful recipe!

    Reply

  7. Tracy

    Really delicious and the instructions were easy to follow. I used 6 peaches and still found not lll them to be not quite enough. Would add 2 more peaches next time (8 total) to get a better peach to crust ratio.

    Reply

  8. Carrie Mataraza

    3 stars
    There wa so much butter that the crumb topping was more the consistency of pie crust ready to roll out than a crumb topping. I I followed directions but that is what I got. Any advice?

    Reply

  10. Karen

    3 stars
    I made this for friends to take to a BBQ and thought it was just okay; other people thought it was great…I think the almond in the glaze took away from the freshness of the peaches…I will choose something different to drizzle over the top if I make this again.

    Reply

  13. Anthony

    I am not typically a baker, but I had some fresh peaches and felt the urge to bake something with them. This recipe was very easy and they came out SO GOOD. I know it says to wait until fully cooled, but I did not have the willpower. We ate them warm, topped with fresh whipped cream, and holy moly – I can’t recommend this recipe enough.

    Reply

  15. Christine

    5 stars
    This was a great recipe! I seem to have left over “crust” for the bars. Do you know how long I could keep this in the frig and reuse? Thanks so much! Christine

    Reply

    • Tricia Buice

      Hi Christine. The crust should keep for 3 days in the refrigerator or you can press it into clumps and bake in a 350 degree oven until light golden brown. The baked crumble can be used on top of ice cream, over fresh baked peaches or just about anything. Enjoy!

      Reply

  16. Kendra

    I’m excited to try this and would love to send some to a relative on the coastline. I am curious, if packaged well, will these hold up their shape to make it through or will they spill out and lose shape once at room temperature for a couple days?

    Reply

    • Tricia Buice

      Hi Kendra. If they are well packed like you mentioned then yes I think they’ll hold their shape but might get a little damp. The icing and juiciness of the peaches will make them less crisp. I guess a lot depends on how hot they get, etc. I don’t they they’ll be at their best, however. Let us know if you send these via the mail and how they do!

      Reply

  17. Marilyn

    5 stars
    I just made the 2nd batch this week because my son and husband only got 2 each of the 1st batch!!! I ate the rest. Hahaha 😆. Really fabulous, fun and easy to make.

    Reply

  18. Na

    Wow! I almost ate the entire pan by myself. I’m not much of a baker, but this was an easy recipe to follow with common ingredients that I had on hand, and the peach bars came out perfect! This recipe is a winner!

    Reply

  19. Theresa Moon

    5 stars
    This recipe is fantastic. It looks elegant and tastes even better—and I skipped the icing. The only change I made was to use cardamom instead of cinnamon, as I prefer that. Thanks for sharing!

    Reply

  20. Julie

    5 stars
    These are amazing. I’ve been waiting all year for ripe peaches to be able to make them again. I made them last summer and found myself eating too many so I put them in the freezer. Tip – on a sweaty summer day they’re even better frozen.

    Reply