Peach Crumb Bars
These Peach Crumb Bars use the same buttery crumb mixture for the crust and topping and are filled with an easy peach filling!
Every year around this time I love to create at least one peach dessert because peaches are just so darn good. Last year I shared my favorite peach crisp recipe and this year I’m sharing the recipe for these delicious peach crumb bars.
These bars are a little easier because they use the same mixture for the crust and topping. They’re soft, buttery, sweet but not too sweet, and there are fresh peaches in every single bite.
My husband actually told me these bars kind of remind him of peach cobbler but in bar form. If you love peaches, then I think you’ll adore these bars!
To make these peach crumb bars, you’ll start out by whisking together some flour, brown sugar, granulated sugar, baking powder, and spices. I love to add some ground cinnamon and nutmeg to the crumb mixture, you can feel free to adjust the spices to your personal preference.
Then, cut in some cold cubed butter until the mixture is crumbly and stir in one egg.
Once the mixture is ready, you want to press half of it into your pan and bake the crust first. I did test these bars without pre-baking the crust and while they were still delicious, they didn’t hold up nearly as well. But you can let the crust bake and cool while you chop your peaches and prep the filling.
The peach filling is just a simple mixture of chopped peaches, sugar, cornstarch for thickening, lemon juice, and ground cinnamon. You can leave the peel on the peaches if you prefer, but I’m not a huge fan, so I always remove it before chopping them.
One important thing with the filling, you’ll notice that there’s quite a bit of juice in the bowl but you don’t want all of that juice on top of your crust. I like to use a slotted spoon to scoop out the peaches so I can leave as much juice as possible in the bowl.
You’ll still get some of the juice as your spooning it on top of the crust and that’s fine. Just try to leave as much of the liquid as possible in the bowl so the bars bake up firmer.
Then, just sprinkle the other half of the crumb mixture on top of the bars and bake them.
P.S. – These bars are incredible with a scoop of ice cream on top too!
Baking Tips For Peach Crumb Bars
- Make sure to pre-bake the crust before adding the peach filling and topping.
- You’ll need 5 cups of chopped peaches for this recipe which is about 4-5 large peaches.
- Try to leave as much juice as possible from the peach filling in the bowl before you add it on top of the crust. I like to use a slotted spoon to scoop the peaches out of the bowl.
Peach Crumb Bars
Ingredients
For the crumb crust and topping:
- 3 cups (375 grams) all-purpose flour (spooned & leveled)
- 1/2 cup (100 grams) brown sugar
- 1/2 cup (100 grams) granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 cup (230 grams) cold butter cubed
- 1 large egg lightly beaten
For the peach filling:
- 5 cups (800 grams) chopped peaches
- 1/2 cup (100 grams) granulated sugar
- 3 tablespoons (27 grams) cornstarch
- 2 teaspoons fresh lemon juice
- 1/2 teaspoon ground cinnamon
Instructions
For the crumb crust and topping:
- Preheat oven to 350°F. Line a 9x13 pan with parchment paper or aluminum foil, leaving some overhang for easy removal, and set aside.
- In a large mixing bowl, whisk together the flour, brown sugar, granulated sugar, baking powder, cinnamon, nutmeg, and salt. Add the cold cubed butter and cut it in with a pastry cutter until the mixture is crumbly and starts to come together. Add the egg and stir it in until fully combined (you may also use the pastry cutter to help blend it in).
- Press half of the mixture in the prepared baking pan and place the bowl with the other half in the refrigerator. Bake the crust at 350°F for 15 minutes, then set aside to cool for 5 minutes before adding the peach filling.
For the peach filling:
- Combine the chopped peaches, sugar, cornstarch, lemon juice, and cinnamon in a large bowl. Mix until the peaches are fully coated.
- Spoon the peach filling on top of the baked crust, using a slotted spoon to leave as much excess juice as possible in the bowl. Spread it around into one even layer.
- Remove the remaining crumb mixture from the refrigerator and sprinkle it on top of the peach filling. Bake at 350°F for 40-50 minutes or until the top is set and lightly browned and the peach filling is bubbling around the edges.
- Remove from the oven and transfer to a wire rack to cool completely. Once cooled, lift the bars out of the pan using the overhang from the parchment paper or foil, slice into bars, and enjoy!
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