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4.27 from 52 votes

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! 
Prep Time20 minutes
Cook Time45 minutes
Total Time1 hour 10 minutes
Course: Dessert
Cuisine: American
Keyword: peach bar recipe, peach crumb bars, peach crumble bars
Servings: 20 bars

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.

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.