Peach Crumble Bars

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Peach Crumble Bars makes the best easy summer dessert made with a buttery crust, sweet peach filling, crumb topping, and drizzled with a sweet almond glaze! 

If you love crumble bars you’ll love my Date Bar Recipe and Raspberry Oatmeal Bars!

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Peach Crumble Bars

If you’re enjoying peach season and looking for an amazing dessert, you’ll appreciate this fresh peach dessert recipe like we do! I’ve been buying peaches every-time I go to the store because my daughter can’t get enough of them. It’s hard to resist these stone fruit gems so I had to make Peach Crumble Bars for an easy summer dessert.

These Fresh Peach Crumb Bars are magical because they have all the same flavors of a peach pie, peach crisp, and peach cobbler but it’s easier to make since we use the same crust for the bottom and top layer. They are soft, sweet (but not too sweet), spiced with warm flavors of cinnamon and nutmeg, and you get peaches in every bite. 

Enjoy warm, cold, or with a scoop of ice cream for the ultimate summer dessert. 

Other fruit fresh recipes I love making in the summer is my Fruit Pizza Cookies, Fresh Fruit Salad, Berry Salad, Fresh Fruit Salsa, Strawberry Nice Cream, and Triple Berry French Toast. 

Why You’ll Love This Recipe

• Peach Crumble Bars are SO easy to make! The buttery crust and crumble topping are made with the same dough so you do half the work. 
• A great way to enjoy fresh summer sweet peaches.
• Tastes like a combination of a peach pie and peach cobbler in a bar form. 
• You can make this recipe all year round by substituting fresh peaches with canned or frozen peaches. 
• Perfect for any occasion, get-together, potluck, party, you name it..this peach bar recipe will be a hit.

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Key Ingredients

Peaches: fresh peaches are always best but you can also use canned or frozen peaches if needed (see notes below on how to use canned peaches in this recipe).

Butter: unsalted is best so we can control the salt intake. You want to use cold butter to make the buttery crust.

All-purpose flour: Spoon and level the flour when measuring, don’t scoop it out of the bag as you can measure inaccurately. Whole wheat flour can be used instead.

Sugar: adds sweetness.

Cornstarch: helps thicken the peach filling so it doesn’t become too watery during the baking process.

Ground cinnamon and nutmeg: adds a warm spiced flavor.

Egg: helps bind the crumble dough together and adds richness.

Almond extract: enhances the flavors of the peaches and adds a delicious sweet flavor. Almond extract pairs so well with stone fruits- especially peaches! Alternatively, you can use vanilla extract. 

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How To Make Peach Crumble Bars

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Recipe Tips & Variations

Other fruit to use: You can make these bars with fresh nectarines, cherries, cranberries, apricots, plums, berries, and apples.

Apple Crumb Bars: Use apples instead and add in 1/2 teaspoon of cinnamon and 1/4 teaspoon of nutmeg to the apple filling.

Add crunch: add a handful of sliced or chopped almonds to crumble topping.

Remove the skin: this is totally optional, we leave the skin on and you honestly can’t even tell once the peaches bake. To remove skin simple peel it off carefully with a pairing knife.

Canned or frozen peaches: of course fresh is always best, but you can easily make this recipe with canned or frozen peaches. Just be sure to drain and defrost the peaches thoroughly before cutting them.

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Leftovers & Storage

To-Store: Store bars in an airtight container in the refrigerator for up to 4-5 days. Enjoy cold or heat in the microwave to warm.

To Freeze: You can either wrap the whole sheet of completely cooled (un-cut) peach bars with plastic wrap, then cover with you foil to freeze. You can also wrap each cooled bar individually and place them in an airtight container or large ziplock bag. The bars will freeze for up to 3 months. Leave the bars out to thaw completely.

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FAQs

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Other Bar Recipes

• Pumpkin Banana Bars
• Sugar Cookie Bars
• Funfetti Cake Mix Bars
• Pumpkin Pie Bars
• Carrot Cake Bars
• Chocolate Chip Cookie Bars

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Peach Crumble Bars

Peach Crumble Bars make the best summer dessert made with a buttery crust, sweet peach filling, crumbly topping, and drizzled with a sweet almond glaze! 

4.27 from 52 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: peach bar recipe, peach crumb bars, peach crumble bars

Prep Time: 20 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 1 hour hour 10 minutes minutes

Servings: 20 bars

Author: Kathryn Donangelo

Equipment

• 13 x 9 inch baking pan
• Parchment paper
• Mixing bowl
• Pastry cutter

Ingredients

For The Crust

• ▢ 3 cups all-purpose flour
• ▢ 1 cups granulated sugar
• ▢ 1 teaspoon baking powder
• ▢ 1/4 teaspoon salt
• ▢ 1 cup unsalted butter cut into cubes
• ▢ 1 whole egg lightly beaten

For The Peach Filling

• ▢ 3 1/2 cups fresh peaches about 4 peaches but into cubes
• ▢ 1/3 cup granulated sugar
• ▢ 1 tablespoon cornstarch
• ▢ 1/4 teaspoon ground cinnamon
• ▢ 1/8 teaspoon ground nutmeg
• ▢ 1 teaspoon fresh lemon juice
• ▢ 1/4 teaspoon almond extract

For The Icing

• ▢ 1 cup powdered sugar
• ▢ 1/4 teaspoon almond extract
• ▢ 1-2 tablespoons milk

Instructions

To Make The Crust and Crumble Topping

• Preheat oven to 350 degrees F. Combine flour, sugar, baking powder, and salt in a large bowl. Add butter cubes and blend together with a fork or pastry cutter. Mix until crumbly and resembles coarse sand.
• Add in the lightly beaten egg and continue to mix together until the dough starts to come together.
• *Alternatively, you can add ingredients to a food processor and process until the mixture resembles coarse sand. Add the egg and process about until combined and the dough comes together.

To Make The Peach Filling

• In a large bowl combine the diced peaches, sugar, cornstarch, cinnamon, nutmeg, lemon juice, and almond extract. Mix until all of the peaches are evenly coated.

To Assemble & Bake

• Line a 13 x 9 inch baking pan with parchment paper. Press about 3/4 of the crust on the bottom of the pan with your hands.
• Pour the peach mixture over the crust and spread evenly with a spatula.
• Crumble the remaining dough on top of the peach mixture to cover as much of the peaches as possible.
• Bake for 45-55 minutes or until the peach filling looks set and the crumble top is a light golden brown. Cool the bars completely and then drizzle the top with glaze. Cut into bars and enjoy!

To Make The Glaze

• In a small bowl, whisk together the powdered sugar, almond extract, and milk until smooth. Add more milk if the icing is too thick or add more powdered sugar if the icing is too thin.

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Notes

Recipe Notes: 

1. Use canned or frozen peaches: Be sure to drain canned peaches before cutting them into cubes. If you can, try to get reduced sugar canned peaches since they are slightly sweetened in the canning process. If not reduce the sugar from 1/3 cup to 1/4 cup. *If you sue frozen peaches, defrost then pat dry before cutting them up.
2. To-Store: Store bars in an airtight container in the refrigerator for up to 4-5 days. Enjoy cold or heat in the microwave to warm.
3. To Freeze: You can either wrap the whole sheet of completely cooled (un-cut) peach bars with plastic wrap, then cover with you foil to freeze. You can also wrap each cooled bar individually and place them in an airtight container or large ziplock bag. The bars will freeze for up to 3 months. Leave the bars out to thaw completely.