Peach Crumb Bars
Oh my goodness, Peach Crumb Bars are heavenly! No kidding. These luscious bars have a tasty crust, with a wonderful peach filling, topped with a streusel topping and cinnamon sugar for added emphasis. I loved these bars and thought they were sensational! These lovely peach brownies rock. They certainly make a delightful dessert for company–especially in the summer when peaches are in season.
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Thankfully, I packed these scrumptious bars away in our freezer for give-aways or I would have polished off the whole lot of them! Yes, I have a huge sweet tooth. I could easily have packed away five or ten of these without a blink. They’re THAT good. Yes, indeed, you won’t be disappointed in the least with these spectacular dessert bars.
Many of you know that I’ve been trying to find creative ways to use up bushels and bushels of peaches from the six fruit-bearing peach trees in our back yard. I’ve scoured through my own favorite recipes looking for ingenious ways to either add peaches or replace whatever fruit or chip that was in them to begin with.
I’ve also hunted and hunted on Pinterest and have made all kinds of recipes from my finds there as well. I love it when a recipe turns out the way it’s supposed to. And, just like you, I’m disappointed when one doesn’t deliver even though the pictures look so appetizing. Well, Peach Crumb Bars deliver! And then some.
Peach Crumb Bars have it all. The crust is excellent, the homemade peach filling is even better, and I loved the added touch of streusel and cinnamon-sugar on top. They are ooey and gooey, but that’s what makes them so terrific in the first place. There aren’t too many better ways to use up an abundance of peaches than by this recipe. I guarantee your family and friends will love these wonderful bar-type cookies.
If you’re looking for a great summer dessert for backyard barbecues, entertaining with friends, baby or wedding showers, tailgating parties, or just for your own family dinners, then you need to put Peach Crumb Bars on your menu. You will have everyone talking about this delicious dessert–and fighting for the crumbs! While this tasty cookie has a few more steps than many cookie recipes, the work will be worth it. You will end up with very happy campers in your family. 🙂
Peach Crumb Bars have a heavenly taste. 😉
I loved the cinnamon-sugar streusel topping on these dessert bars.
Every bite is loaded with peaches.
Here’s what I did.
These are the ingredients I used to make the peach filling.
Peel and finely dice peaches. Add lemon juice and sprinkle it over the top of the peaches. Set aside.
Place sugar, cornstarch, salt, cinnamon, nutmeg and UNBLEACHED all-purpose flour in a mixing bowl. (Bleached flour toughens baked goods). Stir ingredients to combine.
Add flour mixture to peaches.
Stir filling ingredients to combine. Set aside.
I used these ingredients to make the crust layer and the streusel topping.
Place UNBLEACHED all-purpose flour in a mixing bowl. (Bleached flour toughens baked goods). Add 1 cup sugar, baking powder, salt and 1/4 tsp. cinnamon. Stir ingredients to combine.
Cut in butter with a pastry blender until coarse crumbs form.
Whisk eggs in a small bowl. Add vanilla and stir together.
Add egg and vanilla mixture to crumb mixture.
Stir ingredients well.
Pat HALF of the crumb mixture into a greased 9×13″ glass baking dish. (Reserve remaining crumbs for topping).
Pour peach filling over top of the crust layer.
Sprinkle remaining crumbs over top of the peach filling. Combine 1/4 cup sugar and 1 tsp. cinnamon. Stir well. Sprinkle over top of streusel topping until the entire dish is well covered.
Bake at 375 for 45-60 minutes or until top is golden brown and peach syrup begins to bubble up around the edges. Cool before cutting into bars.
Peach Crumb Bars are sensational.
We loved these ooey, gooey dessert bars.
Here’s the recipe.
PEACH CRUMB BARS
(Recipe adapted from Two Peas and Their Pod; source: adapted from Brown-Eyed Baker)
Peach Crumb Bars
Equipment
- 1 9x13" glass baking dish
- 2 large mixing bowls
- 1 wooden spoon
- measuring cups
- measuring spoons
- 1 sharp knife to cut and pare peaches
- 1 whisk
- 1 pastry blender
- 1 spatula
Ingredients
PEACH FILLING:
- 5 cups peaches peeled and finely diced
- 2 tbsp. lemon juice
- 1/2 cup UNBLEACHED all-purpose flour bleached flour toughens baked goods
- 1 tsp. cornstarch
- 1 cup granulated sugar
- 1/4 tsp. sea salt or kosher salt
- 1/2 tsp. cinnamon
- 1/4 tsp. nutmeg
CRUST AND STREUSEL TOPPING:
- 3 cups UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
- 1 cup granulated sugar
- 1 tsp. baking powder
- 1/4 tsp. sea salt or kosher salt
- 1/4 tsp. cinnamon
- 1 cup unsalted butter cold
- 1 large egg lightly beaten
- 1/2 tsp. vanilla extract
- 1/4 cup granulated sugar
- 1 tsp. cinnamon
Instructions
PEACH FILLING:
- Peel, pit and finely dice fresh peaches.
- Place the diced peaches in a large mixing bowl and sprinkle with the lemon juice.
- Toss gently to combine.
- In a separate bowl, stir flour, cornstarch, sugar, salt, cinnamon and nutmeg and combine.
- Pour dry ingredient mixture over the peaches and stir with a wooden spoon to combine.
- Set aside.
CRUST AND STREUSEL TOPPING:
- In a large bowl whisk together the flour, 1 cup granulated sugar, baking powder, salt, and ¼ tsp. cinnamon.
- Cut in the butter with a pastry blender until butter is mixed in and coarse crumbs have formed.
- Stir the vanilla and beaten egg together.
- Add into the flour and butter mixture and combine.
- Mixture will be crumbly.
- Pat half of the crust ingredients into the prepared baking dish.
- Spread the peach mixture evenly over the bottom crust.
- Crumble the remaining crust ingredients over the peach layer as a streusel topping.
- Combine ¼ cup granulated sugar and 1 tsp. cinnamon.
- Sprinkle cinnamon-sugar mixture over top of streusel topping.
- Bake at 375° for 45-60 minutes, or until the top is golden brown and peach juice starts to bubble up around the edges.
- Cool completely before cutting into bars.
Notes
Nutrition
- [b]PEACH FILLING:[/b][br]
- 5 cups finely diced peeled peaches
- 2 tbsp. lemon juice
- ½ cup UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
- 1 tsp. cornstarch
- 1 cup granulated sugar
- ¼ tsp. kosher salt
- ½ tsp. cinnamon
- ¼ tsp. nutmeg[br]
- [b]CRUST AND STREUSEL TOPPING:[/b][br]
- 3 cups UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
- 1 cup granulated sugar
- 1 tsp. baking powder
- ¼ tsp. kosher salt
- 1/4 tsp. cinnamon
- 1 cup cold unsalted butter
- 1 egg, lightly beaten
- 1/2 teaspoon vanilla extract
- ¼ cup granulated sugar
- 1 tsp. cinnamon
- Peel, pit and finely dice fresh peaches.
- Place the diced peaches in a large mixing bowl and sprinkle with the lemon juice.
- Toss gently to combine.
- In a separate bowl, stir flour, cornstarch, sugar, salt, cinnamon and nutmeg and combine.
- Pour dry ingredient mixture over the peaches and stir with a wooden spoon to combine.
- Set aside.[br]
- In a large bowl whisk together the flour, 1 cup sugar, baking powder, salt, and ¼ tsp. cinnamon.
- Cut in the butter with a pastry blender until butter is mixed in and coarse crumbs have formed.
- Stir the vanilla and beaten egg together.
- Add into the flour and butter mixture and combine.
- Mixture will be crumbly.
- Pat half of the crust ingredients into the prepared baking dish.
- Spread the peach mixture evenly over the bottom crust.
- Crumble the remaining crust ingredients over the peach layer as a streusel topping.
- Combine ¼ cup granulated sugar and 1 tsp. cinnamon.
- Sprinkle cinnamon-sugar mixture over top of streusel topping.
- Bake at 375° for 45-60 minutes, or until the top is golden brown and peach juice starts to bubble up around the edges.
- Cool completely before cutting into bars.
Your family will love sinking their teeth into these lovely Peach Crumb Bars. We sure did.
Peach Crumb Bars are terrific for summer holidays like Memorial Day, Fourth of July and Labor Day when fresh peaches are in season.
Peach Crumb Bars are a sensational dessert you won’t be able to stay out of!
You may also enjoy these delicious recipes!
White Chocolate Peach Brownies
Peach Crumb Bars
Equipment
- 1 9×13" glass baking dish
- 2 large mixing bowls
- 1 wooden spoon
- measuring cups
- measuring spoons
- 1 sharp knife to cut and pare peaches
- 1 whisk
- 1 pastry blender
- 1 spatula
Ingredients
PEACH FILLING:
- 5 cups peaches peeled and finely diced
- 2 tbsp. lemon juice
- 1/2 cup UNBLEACHED all-purpose flour bleached flour toughens baked goods
- 1 tsp. cornstarch
- 1 cup granulated sugar
- 1/4 tsp. sea salt or kosher salt
- 1/2 tsp. cinnamon
- 1/4 tsp. nutmeg
CRUST AND STREUSEL TOPPING:
- 3 cups UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
- 1 cup granulated sugar
- 1 tsp. baking powder
- 1/4 tsp. sea salt or kosher salt
- 1/4 tsp. cinnamon
- 1 cup unsalted butter cold
- 1 large egg lightly beaten
- 1/2 tsp. vanilla extract
- 1/4 cup granulated sugar
- 1 tsp. cinnamon
Instructions
PEACH FILLING:
- Peel, pit and finely dice fresh peaches.
- Place the diced peaches in a large mixing bowl and sprinkle with the lemon juice.
- Toss gently to combine.
- In a separate bowl, stir flour, cornstarch, sugar, salt, cinnamon and nutmeg and combine.
- Pour dry ingredient mixture over the peaches and stir with a wooden spoon to combine.
- Set aside.
CRUST AND STREUSEL TOPPING:
- In a large bowl whisk together the flour, 1 cup granulated sugar, baking powder, salt, and ¼ tsp. cinnamon.
- Cut in the butter with a pastry blender until butter is mixed in and coarse crumbs have formed.
- Stir the vanilla and beaten egg together.
- Add into the flour and butter mixture and combine.
- Mixture will be crumbly.
- Pat half of the crust ingredients into the prepared baking dish.
- Spread the peach mixture evenly over the bottom crust.
- Crumble the remaining crust ingredients over the peach layer as a streusel topping.
- Combine ¼ cup granulated sugar and 1 tsp. cinnamon.
- Sprinkle cinnamon-sugar mixture over top of streusel topping.
- Bake at 375° for 45-60 minutes, or until the top is golden brown and peach juice starts to bubble up around the edges.
- Cool completely before cutting into bars.
14 Comments
Kathryn
September 18, 2023 at 3:04 pm
Came across this recipe, while searching for an easy way to use up fresh peaches. Took a bit more effort and time, (my autoimmune disease limits me) but it was well worth it. It was a bit hit with my husband and even shared it with campers that were passing through staying on our property. Got lots of compliments. Thanks for sharing your recipe.
Teresa Ambra
September 19, 2023 at 5:06 pm
Hi Kathryn, so glad you and your friends enjoyed the recipe. It is a great way to use fresh peaches. We’ve always enjoyed this drool-worthy recipe!
Lynette Baughman
November 19, 2022 at 11:22 pm
Could I make these with can peaches because that’s all I have here in our state right now?
Teresa
November 21, 2022 at 7:00 am
Hi Lynette. I would certainly give them a try. But drain the peaches well and pat them dry with paper towels before using in the recipe so the moisture content doesn’t change the consistency of the bars. Enjoy!
Brittany
October 27, 2019 at 12:20 pm
About how many peaches do I need to make 5 cups?
Teresa
October 28, 2019 at 7:36 am
Hi Brittany. About 5 large peaches, 6 to 8 medium peaches.
Mrs. Beasley
October 7, 2018 at 10:00 pm
Hi!
You mentioned that you froze your bars. How did you do that? Did you bake them first and then freeze them or assemble them and then froze them uncooked?
Teresa
October 8, 2018 at 6:16 am
Hi. I usually bake the cookies or bars and cut them into pieces. (a 9×13″ pan usually yields 24 bars). I store them in plastic containers we purchase at Walmart.I think they are made my Sterlite. They are clear containers with a teal-colored trim around the edge. Each layer is separated by wax paper. These containers have tight fitting lids that you can “burp out” all the excess air. Usually they will last in the freezer for months without drying out. We store all of our cookies and brownies this way.
Anonymous
August 16, 2018 at 7:46 am
Bleached flour does “not” make baked goods tough and is preferable in many recipes — floured is bleached naturally
Teresa
August 16, 2018 at 2:35 pm
Hi, So glad you stopped by and gave me your input. While Bleached flour can be used interchangeably with unbleached flour the processing involved and the chemicals used are harsh and not as “healthy” as unbleached flour. We read an article about 30 years ago that spoke about this so we’ve used unbleached flour ever since. Feel free to use bleached flour if that’s your flour of choice. We prefer unbleached flour. Have a great week.
Dottie
August 29, 2015 at 9:23 am
I just made your Peach Crumb Bars and put them in the oven to bake. I noticed that there was a lot of liquid at the bottom of my bowl when I went to put the diced peach mixture into the pan (onto the bottom layer of crumbs). Should I have put this liquid on that first layer of crumbs (along with the peaches)? I was afraid that all that liquid would make the crumbs mushy, so I used a slotted spoon to scoop the peaches out of my bowl and onto the bottom layer of crumbs. I then followed the peaches with the top layer of crumbs, the cinnamon sugar mixture, and placed it in the oven. I poured the liquid that was left at the bottom of my peach mixture bowl down the drain. I felt so wasteful! Did anyone have so much liquid at the bottom of their peach mixture bowl? Did you pour it all in with the peaches or put it aside? I am anxious to see if my Peach Crumb Bars turn out okay (since I did not add all that liquid). Any suggestions would be GREATLY appreciated! -Another Person Who Can’t Stay Out of the Kitchen (But Doesn’t Have Much Experience Baking) :0)
Teresa
August 30, 2015 at 11:03 pm
Hi, Dottie. I really don’t remember having tons of liquid at the bottom of the bowl when I made these. While you need a little bit to keep the bars moist, too much may cause the bottom to be mushy as you said. Did you allow the peaches to sit very long before adding the other ingredients? Sometimes, that’s what happens when I bake pies – the berries or fruit when mixed with the sugar will produce a good amount of liquid. How did yours turn out? If mine had gotten really soupy like yours, I probably would have done the same thing and drain some of the liquid out of the peaches. I hope they turned out well for you. These were some of my favorite bars from last summer.
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