Peach Crumble Bars

These Peach Bars (Peach Crumble Bars) are one of the most easy and delicious summer desserts you could make! A sweet, juicy, jammy, fruity peach filling sandwiched by a delightfully buttery, crumbly shortbread base and crumble topping!

You can use perfectly ripe fresh peaches, overripe peaches, or even frozen peaches. Plus you can make these ahead of time too because they freeze beautifully.

Crumble bars (like these rhubarb crumble bars or any other kind!) are some of my favorite fruit desserts to make, all year long! They are a great way to use up frozen fruits that you store in your freezer, or to use up all the fresh fruit you can find in summer.

These crumble bars are a cross between shortbread cookies , pie bars (like these pecan pie bars ), and a fruit crumble. Once you learn how to make crumble bars, the flavor options are endless. And these fresh peach crumb bars will be right on top of that list!

• Recipe highlights
• Ingredients you’ll need For the peach pie filling For the shortbread base and crumble topping
• How to make peach bars
• Pro tips
• Serving ideas
• Storage
• Frequently asked questions

Recipe highlights

• These peach bars elevate the sweet, fruity flavor of summer peaches!
• Super easy to make , because the base and the topping are the same recipe, and the filling is so easy to assemble as well.
• You can increase the flavor even more with the extra tips I share.
• A jammy, juicy peach pie-ish filling, paired with buttery, nutty shortbread base.
• You can use overripe peaches, perfectly ripe juicy peaches, or even frozen peaches to make this delicious treat!

There are two ways to make the filling

Using jam as a filling. Just like my rhubarb crumble bars , you can make a simple jam filling or use store-bought jam as the filling. The result is a very jammy, thick, sweet filling.

Using a pie filling. This is the sweet peach filling I use for my peach dessert bars here. This method uses fresh fruits, and does not require that you cook the filling. The excess juice in the fruit is absorbed and thickened by cornstarch or tapioca starch. The result is a soft, juicy filling in between the buttery crust and topping!

Ingredients you’ll need

For the peach pie filling

• Peaches – Any type of peach will work here. Just make sure they are sweet and ripe. Overripe peaches that are really soft can also be used.
• Sugar – I use white sugar, but you can use brown sugar too. Adds sweetness and enhances the fruity flavor of the peaches.
• Cornstarch – I have used cornstarch and instant clearjel in this recipe. I personally prefer instant clearjel, but cornstarch works just as well.
• Cinnamon – Cinnamon and peaches go so well together, so this is a great addition to the filling. It adds a lovely warmth, and a sweet spice flavor. But you can also substitute cinnamon with other flavors such as, Thyme Basil Paprika Sage Ginger Cardamom Gingerbread spice Pumpkin spice Apple pie spice
• Lemon juice – Lemon juice or any citrus fruit helps to brighten and bring out the flavor of the peaches even more.
• Vanilla – Another layer of flavor to add to the filling. Vanilla is a great neutral flavoring that will go with any combination of spices and herbs. You can also use a little bit of almond extract instead, but I’m not a big fan of almond extract, and will always opt for vanilla.
• Salt – This is not essential, but I find that a pinch of salt always elevates the sweetness.

How to choose ripe peaches for this recipe

Perfectly ripe peaches will still be firm to the touch, with just a little bit of give if you gently press into them. Do not press too hard as you don’t want to bruise the peaches. They should also smell very sweet where the stem of the fruit should be.

However, the great thing about this recipe is that you can use peaches that are overripe too! These peaches are softer to the touch, but not too mushy.

Plus, you can even use frozen peaches for this recipe!

Did you know that peaches and almonds are from the same family and are genetically very similar? While you can’t eat the flesh of almonds, or the seeds of peaches, the two can easily be cross pollinated!

You can also make amaretto with almonds OR peach pits!

For the shortbread base and crumble topping

• Butter – You can absolutely use regular butter without making any changes. However, I like to caramelize the butter to make brown butter which adds a nutty flavor to the base.
• Milk powder – Optional ingredient to make brown butter. You can add it to the dough without making brown butter too. The milk powder will give the shortbread crust an added creamy, milky flavor.
• Flour – I use AP flour (all purpose flour).
• Sugar – You can use white sugar or brown sugar.
• Salt and vanilla – Added for extra flavor. But I also like to add a dash of bourbon to the dough, especially if I’m not serving this to kids or pregnant mothers.
• Egg yolk – An egg yolk helps with binding the dough together, but you can easily substitute it with milk.
• Oats or sliced almonds – To add more texture to the crumble topping. Almonds pair very well with peaches, but I use oats here because I do love oats!

These peach crumble bars are mega delicious and so easy to make! Just like my rhubarb crumble bars , the base and topping are made with the same dough, along with a jammy peach filling.

While you can make this with softened or melted butter, you can elevate the flavor even more by making these peach pie bars with brown butter (caramelized butter).

Here’s how to make amazing dessert during peach season or any time of year!

How to make peach bars

Step one (optional step) – Make brown butter

Check out my detailed post and step by step tutorial on how to make brown butter .

This step is optional, but it adds such a wonderful flavor to the shortbread base and crumble topping.

Melt the butter and add the milk powder (image 1) . Keep cooking the butter while whisking until the milk solids separate (image 2) and start to turn golden brown in color (image 3) .

Then remove from the heat, and pour into a heat-proof container. Cool down the brown butter, while the residual heat turns the milk solids an amber color (image 4) . Add some vanilla, water, or bourbon to compensate for the lost moisture (image 5) .

Step two – Make the peach filling

Remove the pits from the peaches by cutting them in half, and then use a melon baller or something similar (image 6) . Cut the peaches into cubes that are about 1/2 inch (image 7) . They don’t have to be uniform, just similar-sized. Place the diced peaches in a large bowl.

Add all the other filling ingredients to the peaches (image 9) . If you’re using Instant ClearJel, make sure to mix it with the sugar in a separate bowl (image 8) before adding it to the peaches. This will help prevent lumps. Mix in all the ingredients with the peaches, and set aside until needed (image 10) .

If you added cornstarch, the juicy peach filling will form liquid as it sits in the bowl. With instant clearjel, the juices from the peaches will start to thicken immediately. So, the liquid will be more “gel-like”.

Step three – Make the base (and crumb topping)

In a large bowl, place the flour, sugar, and salt, and whisk well to mix (images 11 and 12) . Mix in the egg yolk and vanilla with the cooled down brown butter (image 13) . The brown butter can still be warm, but should not be hot.

Add the butter mixture to the flour, a little at a time, while gently mixing the butter mixture into the flour mixture (images 14 and 15) . Once all the liquid is added, the dough mixture should resemble wet crumbs that will stick together when squeezed in your palm (image 16) .

Step four – Form the base for the peach crumble bars

Prep a 9 x 13 inch baking tray by lining the tray with parchment paper. I like to use butter to make sure it sticks to the baking tray, and I also thinly coat any uncovered area with butter. If you do not have parchment paper, you can just brush the whole tray with butter.

Transfer 75% of the dough into the tray and press it into the bottom of the pan (images 17 and 18) . Make sure the thickness is even throughout. Set aside.

Step five – Assemble the rest of the peach crumble bars

Scrape all of the peaches in the bowl on to the baking tray, over the crumble bar base (image 19) . Evenly spread out the filling (image 20) . Take the remaining dough and add the oats or almonds into it. Toss to mix. Sprinkle this over the top of the peach filling as the crumble topping (images 21 and 22) .

Step six – Bake

Bake the peach bars in the preheated oven. Once baked through, remove the pan from the oven.

Before baking

After baking

Step seven – Cool and serve

Once they have cooled down a little (i.e. still a bit warm), carefully remove the bars from the pan and place them on a wire rack to cool completely.

I like to let them chill before slicing and serving the peach bars, but you can serve them at room temperature as well!

Pro tips

Do you want to know how to ensure you get the best results? Maybe how to make your peach crumble bars taste even better?

• Use peaches that are ripe or overripe . The peaches are where the flavor comes from, so make sure your peaches taste great!
• Adding sugar and citrus helps to enhance the peach flavor.
• You can substitute the cornstarch with instant clearjel or cook type clearjel . My preference is instant clearjel, but use what you have at home.
• To make the peach crumble bars taste even better, melt the butter and continue to cook it to caramelize the milk solids . Adding extra milk powder will create even more brown butter solids! This will add a lovely nutty flavor that goes so well with peaches.
• Switch up the cinnamon with herbs for a more herbaceous peach flavor!
• If you use frozen or canned peaches, add extra cornstarch to help thicken the extra juice that will be present in these peaches.

Serving ideas

With the brown butter flavored soft shortbread base and the delicious peach filling, and nutty topping, these peach bars honestly don’t need anything else. BUT, I would never say no to some ice cream on the side!

Just like a peach pie, these crumble bars can be served in many ways. They can be served while still a little warm, at room temperature, or chilled. Top the bars with,

• Ice cream (a scoop of vanilla ice cream , butterscotch ice cream , cereal milk ice cream , or even chocolate ice cream ).
• Whipped cream or creme fraiche.
• Pouring custard (crème anglaise) on top.
• A drizzle of salted caramel sauce on top.

Storage

These peach bars can be stored in the fridge for up to 5 days . However, these can be stored for about 1 month in the freezer , because they freeze beautifully!

To store them away, cut the peach crumble bars into the size you prefer. Then, line a container with wax paper or parchment paper, and place the slices in one layer.

Place another piece of wax or parchment paper on top, and then place another layer of the crumble bars. Make sure there is a piece of freezer-friendly parchment or wax paper between each layer, so that they won’t stick together while in the freezer.

Cover the peach crumble bars with foil OR place them in an airtight container. Let the pieces thaw out at room temperature before eating or serving them again.

Can I make these ahead of time?

Yes! They will keep in the fridge for 5 days, and freeze beautifully for up to a month! They do taste best when eaten fresh though. However, you can easily freeze these bars and thaw them out before serving.

Can I use other fruits instead of peaches to make these dessert bars?

Yes! You can use any other stone fruit such as nectarines, plums, or cherries to make these bars. Plums and cherries may need a little extra cornstarch because they have a higher water content. Other than stone fruits, you can also use berries like strawberries, raspberries, or even blueberries.

Should I peel the peaches for this recipe?

You can, but I personally don’t peel the peaches for my crumble bars.

More peach desserts you’ll love

• Peach galette
• Peach cobbler
• Peach relish (peach chutney)
• Peach melba popsicles
• Peach shrub syrup

Recipe

Peach Crumble Bars

Ingredients

For the filling

• 600 g peaches about 5 - 6 medium peaches (weighed without the pit)
• 100 g sugar ½ cup (white or brown sugar)
• 25 g cornstarch about 2 ½ tbsp, OR 20 g Instant ClearJel ( 2 tbsp)
• 30 mL lemon juice 2 tbsp
• 1 tsp ground cinnamon
• Pinch of salt
• 10 mL vanilla extract 2 tsp

For the base and topping

• 226 g unsalted butter 2 sticks / 1 cup
• 2 tbsp milk powder optional
• 400 g all purpose flour about 3 ⅓ cup (spooned and leveled)
• 200 g sugar 1 cup (white or brown sugar)
• ¼ tsp sea salt
• 1 egg yolk from a large egg
• 1 tsp vanilla
• ¼ cup rolled oats or sliced almonds

Instructions

Make the filling

• Remove the pits from the peaches. To do this, slice the peach in half around the pit. Then twist to separate the halves. Use a melon baller or a small spoon to gently remove the pit. It’s OK if you accidentally crush the peaches, since the filling will be cooked anyway. 600 g peaches
• Cut the peaches into cubes that are about ½ inch. Place all of the peaches in a large bowl.
• If using Instant ClearJel, mix it with the sugar in a separate, small bowl. 25 g cornstarch, 100 g sugar
• Add the sugar, cornstarch (or ClearJel), lemon juice, cinnamon, salt, and vanilla extract to the peaches in the large bowl. Gently fold to mix all the ingredients. Set aside until needed. 100 g sugar, 25 g cornstarch, 30 mL lemon juice, 1 tsp ground cinnamon, Pinch of salt, 10 mL vanilla extract

Making the base and topping

Optional step to make brown butter

• This step is optional, but I like to use brown butter whenever I can, since it adds an incredible layer of flavor. If you choose to make brown butter, do this before making the filling or even the day before so that it has time to cool down.
• Place the butter in a small saucepan and heat over medium heat until the butter melts. Add the milk powder and whisk to dissolve the milk powder. Keep heating the butter to bring it to a boil while frequently whisking. 226 g unsalted butter, 2 tbsp milk powder
• When the butter starts to boil, the milk solids will separate and sink to the bottom. Whisk the mixture to prevent the milk solids from caramelizing too fast and unevenly.
• The milk solids will start to turn a darker color, going from a blonde color to a golden brown. I prefer to cook the milk solids until it turns a light amber color.
• When the brown butter turns a dark golden or light amber color, transfer the butter and milk solids into a separate heat-proof container. Let it cool down until it’s only slightly warm.

Making the dough for the base and topping

• Butter the sides and bottom of a 9 x 13 inch baking pan, and line it with parchment paper. Ideally with an overhang so that you can easily remove the crumble bars from the pan once baked. Set aside.
• Preheat the oven to 350°F / 180°C.
• In a large bowl, place the flour, sugar, and salt. Whisk to combine. If you’re not making brown butter, you can leave out the milk powder, or add it to the flour mixture instead. 400 g all purpose flour, 200 g sugar, ¼ tsp sea salt
• If not using brown butter - Melt the butter until it’s softened, or just melted. Make sure the butter is at room temperature or just a little warm. Whisk in the egg yolk and vanilla. 1 egg yolk, 1 tsp vanilla
• If using brown butter - whisk in the egg yolk, vanilla, and 2 tbsp water (or bourbon) to the warm brown butter. 1 egg yolk, 1 tsp vanilla
• Add the butter mixture, a little at a time, to the flour mixture while stirring. The flour mixture should absorb the butter and start to form clumps.
• Once all the butter mixture is added, you will end up with a flour mixture that looks like clumps and is crumbly. When pressed together in your hand, the clumps will stick together like a dough.

Assembling the peach crumble bars

• Transfer about ¾ of the dough crumbles into the prepared baking tray. Flatten the crumbles into the bottom of the baking pan. Make sure that is layer has an even thickness, and the crumbles are pressed well into the bottom, like a cheesecake crust.
• Add the oats or sliced almonds into the 25% of the dough that is remaining. This will be the crumble topping. ¼ cup rolled oats or sliced almonds
• Once the base has been pressed into the pan, scrape out all of the peaches from the bowl into the baking tray, on top of the shortbread base.
• Spread out the peaches to form an even layer that covers the whole surface of the base.
• Sprinkle the remaining dough with the oats or almonds on top of the peach filling to create the crumble topping.

Baking

• Place the baking tray in the middle rack of the oven and bake for about 50 - 60 minutes. If the crumble topping is burning, cover the top with foil.
• Once baked, the crumble bar topping should look toasty (but not burnt), and the filling will be thick and a little bubbly. Remove from the oven and let it sit for a few minutes to cool down slightly.
• Gently remove the peach bar from the baking tray while it’s still a little warm so that it can cool down on a wire rack. The peach bar will be very soft and flimsy and will break easily too, so use a cutting board underneath to help move it.
• Let the peach crumble bar slab cool down to room temperature. Or chill it in the fridge. I prefer to chill these bars in the fridge overnight.
• Once the bars have cooled down or have been chilled, cut the slab into squares (or any size you like).
• Serve at room temperature or chilled.

Notes

Storage

Recipe tip if using frozen peaches

Nutrition

Recipe from The Flavor Bender by Dini Kodippili

Peach Crumble Bars https://www.theflavorbender.com/peach-crumble-bars/