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With a buttery shortbread crust and a flavorful, sweet peach filling, these Peach Crumble Bars will have you craving peach season all year round!
Peach season is my absolute FAVORITE! And as much as I love biting into a beautifully ripe, juicy fresh peach, I also love to bake with them. These peach crumb bars taste like a buttery peach cobbler and are at the top of my list to make every single year….they’re just that good!
Ingredients Needed
- Peaches – Fresh, juicy, ripe peaches are best! They should be soft, very fragrant, brightly colored and free of any shrivel or damaged spots.
- Butter – I use salted, but unsalted butter works too. Just see the note in the recipe card about making sure the salt level is just right!
- Sugar – You’ll need this in the crumb mixture as well as the filling
- Vanilla Extract – Or use 1 teaspoon vanilla and 1 teaspoon almond extract!
- Salt – Enhances the flavors at play and balances the sweetness!
- All-Purpose Flour
- Cornstarch – This will help thicken the filling just the right amount!
- Ground Cinnamon
The Easiest Way To Peel Fresh Peaches
I highly recommend peeling the peaches before adding them to this recipe. Use this trick and you’ll see how easy it is!
- Boil several inches of water in a large pot (you want the water deep enough that the water will cover the peaches).
- Carefully add the peaches and let them boil for about 30 seconds.
- Use a slotted spoon to remove the peaches from the water and place them into a strainer.
- Rinse with cold water (or add to an ice water bath) so the peaches don’t continue to “cook” – you don’t want them too soft!
- Remove the peels – you’ll be surprised how easily they come off! (see photos above!)
How to Make Peach Crumble Bars
Start by making the crumb mixture that’ll be used as the crust and the topping. To do so, you’ll combine the softened butter, sugar, vanilla and salt until well-combined then stir in the flour.
Press about 2/3 of it into a parchment-lined 9×13-inch pan and bake for 15 minutes or until golden brown around the edges. (Note: I tried skipping this initial bake, but the texture is SO much better with both bake times.)
While the bottom layer is baking, mix up the peaches.
Stir together the peaches, sugar, cornstarch and cinnamon.
Spoon the peaches over the baked crust and spread carefully to reach all of the edges. Use the remaining crumble mixture to top the peaches.
Bake an additional 30-35 minutes. At this time, the peaches should be bubbly and the topping should be a light golden brown. Let the bars cool completely before cutting for nice clean lines!
Frequently Asked Questions
Yes! If using canned, be sure to drain them first. Dice and proceed as the recipe states. If using frozen, there’s no need to thaw before adding to the recipe.
You can use either, but I prefer a metal pan for these. Metal conducts heat better and therefore gives a more even bake.
Let the bars cool completely (or even refrigerate) then remove the bars to a cutting board. Cut with a large chef’s knife, cleaning the knife between cuts if needed.
Feel free to top the bars with a dusting of powdered sugar or a simple icing…not necessary but dresses them up a bit!
Other Peach Recipes You’ll Love
- Peach Muffins
- Peach Pie
- Cake Mix Peach Cobbler
- Peach Upside Down Cake
- Peach Cobbler Cinnamon Rolls
- Easy Peach Cobbler
Peach Crumble Bars
Equipment
- 1 9×13-inch baking pan
Ingredients
Crumb Mixture
- 1 1/2 cups salted butter* softened
- 1 1/4 cups sugar
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt*
- 3 cups flour
Peach Filling
- 3 cups peeled and diced peaches
- 1/4 cup sugar
- 2 teaspoons cornstarch
- 1/2 teaspoon cinnamon
Instructions
- Preheat the oven to 350℉ and line a 9×13 inch pan with parchment paper.
- In a large bowl or the bowl of a stand mixer, combine the butter, sugar, vanilla and salt.1 1/2 cups salted butter*, 1 1/4 cups sugar, 2 teaspoons vanilla extract, 1/4 teaspoon salt*
- Add the flour and stir until combined.3 cups flour
- Press about 2/3 of the mixture into the prepared pan; cover and refrigerate the remaining dough until ready to use.
- Bake for 15 minutes.
- Combine the diced peaches, sugar, cornstarch and cinnamon.3 cups peeled and diced peaches, 1/4 cup sugar, 2 teaspoons cornstarch, 1/2 teaspoon cinnamon
- Spoon the peach mixture over the crust and spread to an even layer.
- Top with remaining crumb mixture.
- Bake an additional 30-35 minutes or until golden brown and bubbly.
- Let cool before cutting into squares.
Could you use something to replace cornstarch