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Fresh Peach Crumb Bars

5 from 365 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

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

Overview: Ingredients

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. Ice 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

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 peach cobbler, you’re going to love these peach bars.
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!

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A plate stacked with fresh peach crumb bars drizzled with 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
Pin RecipePrint RecipeRate Recipe
5 from 365 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 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 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

 

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.

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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478 Comments

  1. Knights

    5 stars
    These are amazingly delicious!! Also, if anyone is curious, I left the egg out and they still turned out great.

    Reply

  3. Susan

    5 stars
    Hi Tricia, I made these yesterday and they were YUMMY 😋!!!! I got some fresh peaches from our local “truck” and found your recipe and so glad I did!! I didn’t have enough peaches so I used some frozen blueberries. I prebaked the crust to make sure it wouldn’t be soggy and it worked! I used too much fruit but still delicious!!! It made my kitchen smell so good and I couldn’t wait to try one (or two, or three 😆). Sent some to my neighbor but will freeze the rest. You won’t be disappointed if you make these. My next new recipe will be your peach muffins with crumb topping and I’ll be buying a lot more peaches to make your other summer peach recipes! MANY THANKS FOR ALL YOUR DELICIOUS RECIPES!!!

    Reply

  8. Kris

    5 stars
    These are insanely tender and satisfying and worth the prep work. I used 10 small fresh peaches from the Tree Ripe truck, and juiced two more to use for the glaze topping instead of milk. The dough didn’t come together for me after adding the egg, so once it was incorporated I just sprinkled the mixture into the bottom of my prepared pan and gently pressed it down smooth before adding the peaches, and then sprinkled the rest evenly over the top. I put the peaches in with a slotted spoon so there wouldn’t be too much juice to get the bottom soggy, and that worked great. I also used Penzey’s apple spice mix rather than cinnamon and doubled the amount, and it isn’t overpowering at all. This recipe is going in my keeper file!

    Reply

  9. Lynn D.

    I’m wondering how much I should increase the recipe if I use a jelly roll pan(so I can get more servings)? Thank you!

    Reply

    • Tricia Buice

      Hi Lynn. I don’t think a jelly roll pan is thick enough for these bars. I would double the recipe and use two pans. Or make one then make another. It might work in a sheet pan but it would be very close. If using a sheet pan I would try doubling the recipe. If serving this at a special occasion, I would definitely test it out first if using a different pan. Thanks!

      Reply

  11. Christina C.

    5 stars
    I’ve made these bars 3 years in a row now for the school fair bake sale. It sells out fast every time! I’ve made it with fresh peaches and jarred peaches. I prefer fresh peaches, but jarred is great when it’s not peach season. Thank you for this recipe!

    Reply

    • Tricia Buice

      I haven’t tested this recipe using Crisco so I’m not sure. Theoretically it should work but I’m not sure about the taste. Let us know how it goes for you.

      Reply

    • Tricia Buice

      Hi Tiffany. Yes you can freeze these bars but I would wait to add the drizzled glaze until after they’re defrosted. These bars should keep for a few months in the freezer well sealed in an airtight container. They are a little more soft but still taste great. Enjoy!

      Reply

  14. Lucy

    5 stars
    This recipe is so great and easy! I made the peach mixture 2 days prior and froze it. When i was ready to make the crust, I just thawed the peach mixture out on the counter for a few hours. The crust is delicious, and I usually don’t like dessert crusts. For the icing, i used one tablespoon of milk and another tablespoon of cherry juice. It turned out a lovely pink color and tasted great with the peaches.

    Reply

  19. Jackie

    5 stars
    Oh my goodness! This was so easy and the results delicious!!
    I made it for my son’s birthday and he loved it ;as did the entire family. thank you for sharing the recipe.

    Reply

  20. Diana

    These are so good! Whole family loved them. My crust did not turn out soggy like some people stated theirs did. It was perfect. I will definitely make these again.

    Reply