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These summery peach crumb bars have a juicy fruit filling layered between a buttery crust and sweet, crisp crumble topping - both are made from the same simple shortbread dough!
If you've tried our Raspberry Jam Shortbread Tart or Lemon Curd Shortbread Tart, you're already familiar with the buttery, melt-in-your-mouth shortbread dough that forms the base of this recipe. These Peach Crumb Bars are a fresh twist on those well-loved tarts, using the same simple dough for both the crust and the crumb topping. But instead of being baked in a round pan and sliced into wedges, this version is made in a 9x13-inch pan and cut into squares, making it perfect for picnics, potlucks, and casual summer parties.
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Peach Crumb Bar Ingredients
You probably have most of the ingredients for these easy peach crumb bars right in your pantry, except perhaps the peaches. For the best results, look for peaches with a vibrant golden skin that yields slightly to gentle pressure. I like to choose peaches that feel heavy for their size... that's usually a sign of lots of juicy goodness inside.
Another ingredient you might not always have on hand is almond flour. Made from finely ground blanched almonds, almond flour adds a rich, nutty flavor and a tender texture that sets these bars apart. Every time I use it in a dessert, someone inevitably asks, "What makes this so delicious?"
Here are the additional simple pantry staples you'll need to whip up this delicious peach dessert:
- Butter
- Granulated sugar
- All-purpose flour
- Almond flour
- Cornstarch
- Pure vanilla extract
- Fresh lemon juice
- Ground cinnamon
That's it! Just a handful of ingredients come together to create a dessert that's both elegant enough for company and easy enough for everyday summer entertaining.
Simple Steps for making these Peach Crumb Bars
These easy peach crumb bars come together in three main steps: the crust and crumb topping (from one dough!), the juicy peach filling, and an optional icing drizzle that adds a pretty finishing touch!
1. Prep the pan
Preheat the oven to 325°F and spray a 9x13-inch (or jelly roll pan -10x15) with baking spray.
2. Make the crust and crumb
Mix butter, sugar, vanilla, and salt until creamy. Stir in the flours and cornstarch until large crumbs form. Press half the dough into the pan and chill the rest. Bake the crust for 10-12 minutes, then cool for 10 minutes.
3. Make the peach filling
Combine diced peaches, lemon juice, sugar, cornstarch, and cinnamon. Spread over the cooled crust.
4. Add the topping and bake
Crumble the chilled dough over the peaches. Bake for 35-45 minutes until golden and crisp. Cool before slicing into squares.
5. Optional drizzle
Whisk powdered sugar, half & half, and almond extract. Drizzle over bars or serve on the side.
Café Tips and FAQ for making these Peach Crumb bars
Fresh peaches are best for flavor and texture, but you can use frozen (thawed and well-drained) in a pinch. I don't recommend canned peaches, as they tend to be too soft and syrupy.
It's up to you! The peel softens during baking, and skipping this step saves time. But if you prefer a smoother texture, feel free to peel.
I don't recommend almond meal. Almond flour is made from blanched (skinless) almonds and has a fine texture, making it perfect for baking. Almond meal is coarser and includes the skins, which can change the texture of these bars.
Yes! These bars can be made 6-8 hours ahead and stored at room temperature. They also freeze beautifully - I like to rewarm slightly before serving.
Nope! If you don't have it or just prefer to skip the almond flour, just sub the same amount of extra all-purpose flour.
I like to use a jelly roll pan which is 10 x 15-inches but a 9x13 inch cake pan also works well.
A Sweet Summer Treat!
So there you have it - whether you're heading to a picnic, hosting friends for dinner, or just craving something sweet, these Peach Crumb Bars are a delicious way to celebrate summer's best fruit. We hope you love them as much as we do! Oh, and don't be surprised if they disappear in a flash!
P.S. If you give them a try, we'd love to hear from you in the comments section below!
Recipe
Thought for the Day:
One thing have I asked of the Lord,
that will I seek after:
that I may dwell in the house of the Lord
all the days of my life,
to gaze upon the beauty of the Lord
and to inquire in His temple.
Psalm 27:4
What we're listening to for inspiration:
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Peach Crumb Bars
Ingredients
For the crust and crumb topping:
- 8 ounces butter, very soft
- 1 cup granulated sugar
- 2 teaspoons pure vanilla extract
- ½ teaspoon salt
- ½ teaspoon baking powder
- 1Âľ cups all-purpose flour
- 1 cup almond flour, see notes
- Âľ cup cornstarch
For the peach filling:
- 5½-6 cups diced fresh peaches, ¼-inch dice; peeling is optional
- 2 teaspoons fresh lemon juice
- â…“ cup granulated sugar
- 1½ tablespoons cornstarch
- ½ teaspoon ground cinnamon or cardamom
For the optional icing drizzle:
- 1 cup powdered sugar
- 1-2 tablespoons half & half
- â…› teaspoon almond extract
Instructions
For the prep:
- Position a rack in the center of the oven and preheat to 325°F. Spray a 9x13-inch pan (or 10x15-inch jelly roll pan) generously with baking spray. Set aside.
For the crust and crumb topping:
- In a large bowl, stir the butter until smooth and creamy.8 ounces butter
- Add sugar, vanilla, salt, and baking powder; stir to combine.1 cup granulated sugar, 2 teaspoons pure vanilla extract, ½ teaspoon salt, ½ teaspoon baking powder
- Add the all-purpose flour, almond flour, and cornstarch. Mix until fully combined and large crumbles form. It may seem dry at first, just keep stirring and it will come together. 1Âľ cups all-purpose flour, 1 cup almond flour, and Âľ cup cornstarch
- Wrap about half the dough in plastic wrap and refrigerate for the topping.
- Press the remaining dough evenly into the prepared pan. If sticky, dust your fingers with flour.
To pre-bake the crust:
- Bake the bottom crust for 10-12 minutes, or until just beginning to set and turn pale golden at the edges. Cool for at least 10 minutes before adding the filling.
For the peach filling:
- In the same bowl (no need to wash), mix diced peaches with lemon juice, sugar, cornstarch, and cinnamon until well combined. Spread evenly over the cooled crust. 5½-6 cups diced fresh peaches, 2 teaspoons fresh lemon juice, ⅓ cup granulated sugar, 1½ tablespoons cornstarch, ½ teaspoon ground cinnamon or cardamom
To finish and bake:
- Break the chilled dough into crumbles and scatter over the peach filling.
- Return the pan to the oven and bake for 40-60 minutes, or until the top is golden and crisp. (Oven times vary - start checking it at 40 minutes, but let it go as long as it takes to get golden.)
To cool and cut:
- Let the bars cool completely on a wire rack before cutting into squares.
(Optional) For the icing drizzle:
- Whisk powdered sugar, 1 tablespoon half & half, and almond extract until smooth. Add more half & half if needed. Drizzle over cooled bars or serve on the side. 1 cup powdered sugar, 1-2 tablespoons half & half, â…› teaspoon almond extract
For storage & freezing:
- Bars can be made 6-8 hours ahead. Once cooled, they can also be frozen. To serve after freezing, thaw and rewarm for 10-12 minutes in a 300ËšF oven.
Nutrition
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Hello Cafe’ Team,
I love your website and the recipes that I have made from it! Thank you for all the time and work that you put into your website, which provides amazing recipes for people like me. I also appreciate the scripture Thought of the Day and what you are listening to for inspiration.
I am curious about which pan size is used in the photos (they look so delicious). In the opening, you said this is baked in a 9x13 pan, but under FAQ it reads: "I like to use a jelly roll pan, which is 10 x 15 inches, but a 9x13 inch cake pan also works well." What worries me is the differences in pan size: a 9x13 pan is 117 sq inches, and a 10x15 jelly roll pan is 150 sq inches. The difference in surface area is big enough to noticeably affect thickness, moisture, browning, and crumble texture. I would like my bars to turn out as great as yours, but I want to use the same-size pan you usually use, and it is unclear to me which one that is. Thank you so much! I would love to make these with the peaches I purchased yesterday.
Just made these tonight with some leftover peaches! Absolutely delicious! I love that you incorporate almond flour as I think it makes baked goods taste so refined! I couldn’t wait to cool them and had a warm piece——heavenly! They did take 50 minutes to bake, but I wouldn’t change anything on the recipe! I must share these with fellow volunteers and friends tomorrow!
Awesome! Thank you for your review, Julie!
Hi Chris. Want to try this recipe and wonder if I could use 100% almond flour instead of the AP flour AND almond flour. I have several friends who eat gluten free and I'm hoping you'll say YES
just sub all almond flour for a delicious treat.
Hi Susan, I haven't tried this with 100% almond flour but I think it might be too dense. I know it does work, however, with the given amount of almond flour but subbing the AP flour for AP GF flour, (I use King Arthur GF flour)
Thank you Chris!!!!! The peach bars were a HUGE HIT with family this weekend!! The whole pan was gone!!! Another incredible recipe from you!! The fresh peach plus the shortbread were an incredible match! We keep coming back! Thank you!!!!
Awesome! Thank you for letting us know, Meghan!
Dear Chris,
I have made this recipe twice and would like to make a few private comments. I will not rate it because I have noticed that only higher ratings are usually published. After making this recipe twice, as written, I am of the opinion that it still needs work. These bars have a refreshing summer flavor; however, they are very gummy when using the 325 deg baking temp. I baked mine for 20 min. longer the first time and they were barely golden. The result was a gummy bottom and an "anemic" looking top. On the second attempt I increased the temp to 350 deg and they were better but still could use improvement. I looked at other recipes for this type of bar and they usually use a higher temp. The almond flour does add a nice flavor as well as additional nutritional value but I wonder if it is also contributing to the gumminess.
The overall flavor of these "bars" is pleasant, although unnecessarily sweet. The sugar content can easily be reduced (for health reasons), unless you have very sour fruit.
Thank you for your consideration. I didn't want to attempt the recipe again because of the cost but am hoping you will have some suggestions (yes, my oven temp has been checked).
Thanks for your review, Tulsi. I appreciate your comments. I started this recipe by baking it at 350, but I found that it browned too quickly, so I opted for a longer, slower bake instead. I have found that ovens can vary, even when set to the correct temperature. I would suggest using the baking times as a guide, but leaving it in the oven for as long as it takes to achieve a golden and crisp finish. Based on your review, I will adjust the baking time so others know that it may take longer. Thanks!!
These bars look so delicious. Thank you for sharing this recipe.