Easy Peach Crumble Bars

I found myself with a basket of gorgeous peaches from the farmer’s market, and my heart just knew what needed to happen.

These peach crumble bars were calling my name! You know that feeling when summer fruit is at its absolute peak, and you want to capture every bit of that sunshine?

That’s exactly what happened in my kitchen, and I’m so excited to share this recipe with you.

Why this Peach Crumble Bars recipe always gets requests from friends

The magic happens in layers here, my buttery vanilla shortbread creates the perfect foundation while juicy peaches nestle in between, topped with more of that crumbly goodness.

You’ll love how the tangy, sweet filling balances beautifully with the rich, tender crust.

This recipe gives you bars that slice cleanly but still have that homemade, rustic charm that makes everyone ask for seconds.

Perfect Pairings from My Kitchen

When I’m making these peach crumble bars, I often think about my easy country peach preserves that I make every summer.

The flavors complement each other beautifully, and you can even drizzle some of those preserves over these bars for extra peachy goodness.

Another favorite pairing comes from my peach butter swim biscuits, imagine serving both at a summer brunch! Your guests will think you spent all day in the kitchen.

What you will need to make this Peach Crumble Bars

For the Vanilla Shortbread Base:

• 2 cups all-purpose flour – I always use unbleached for better flavor.
• 1/2 cup granulated sugar – the foundation of sweetness.
• 1/2 cup packed light brown sugar – adds that lovely molasses note.
• 1 teaspoon vanilla extract – pure vanilla makes all the difference.
• 1/2 teaspoon salt – enhances every other flavor.
• 3/4 cup cold unsalted butter, cubed – keep it cold for the best texture.

For the Peach Filling:

• 6 medium ripe peaches, peeled and sliced – about 2 pounds total.
• 1/3 cup granulated sugar – adjust based on your peaches’ sweetness.
• 2 tablespoons cornstarch – this prevents soggy bottoms!
• 1 tablespoon fresh lemon juice – brightens the peach flavor beautifully.
• 1/2 teaspoon vanilla extract – doubles down on that vanilla goodness.
• 1/4 teaspoon ground cinnamon – just a whisper for warmth.

The secret to perfect peach crumble bars is using peaches that yield slightly to pressure but aren’t mushy.

I like to peel mine for the smoothest texture, though you can absolutely leave the skins on if you prefer.

How I Make This Peach Crumble Bars

Step 1: Preheat your oven to 350°F and line a 9×13 inch baking pan with parchment paper, leaving some overhang for easy removal later.

Step 2: In a large bowl, whisk together flour, both sugars, vanilla, and salt. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs with some larger pieces – this creates that perfect crumbly texture.

Step 3: Reserve about 1 1/2 cups of this mixture for the topping. Press the remaining crumb mixture firmly into your prepared pan to form an even crust.

Step 4: For the filling, gently toss sliced peaches with sugar, cornstarch, lemon juice, vanilla, and cinnamon in a medium bowl. Let this sit for about 5 minutes to allow the juices to start flowing.

Step 5: Spread the peach mixture evenly over the crust, including any accumulated juices. Sprinkle the reserved crumb mixture over the top, leaving some peaches peeking through.

Step 6: Bake for 45-50 minutes until the top is golden brown and you can see the filling bubbling around the edges. The center should feel set when you gently shake the pan.

Step 7: Cool completely in the pan – I know this is the hardest part! – then lift out using the parchment overhang and cut into bars.

My secrets for getting this Peach Bars just right

The key to bakery-quality peach crumble bars lies in a few simple tricks I’ve learned over the years.

First, don’t skip the cornstarch in your filling, it’s your insurance against soggy bottoms.

Second, I always taste my peaches before adding sugar because some are naturally sweeter than others.

Finally, resist the urge to pack that top crumble layer too tightly. You want it loose and chunky so it bakes up beautifully golden and crisp.

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Can I make these peach crumble bars ahead of time?

I make these bars a day ahead all the time. They actually taste even better after the flavors have had time to meld.

Just cover tightly and store at room temperature for up to two days, or refrigerate for up to a week.

What’s the best way to store leftover peach crumble bars?

I keep mine covered at room temperature for the first day or two, then move them to the refrigerator.

The crust stays perfectly tender, and you can even warm individual pieces in the microwave for 15-20 seconds if you want that fresh-from-the-oven feeling.

Can I substitute frozen peaches for fresh?

You certainly can! I use frozen peaches when fresh ones aren’t in season. Just thaw them completely and drain off excess liquid before tossing with the other filling ingredients.

You might need an extra tablespoon of cornstarch to handle the additional moisture.

How do I know when my peach crumble bars are done baking?

Look for two signs: a golden-brown crumble top and filling that’s bubbling around the edges. The center should feel set but not hard when you gently shake the pan.

If the top browns too quickly, tent it with foil for the last 10-15 minutes.

If you love recipes that bring family together around the table, I’d be honored if you’d follow me on Pinterest!

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Perfect moments for this Peach Crumble Bars

These bars shine at summer potlucks, backyard barbecues, and lazy Sunday afternoons with coffee.

I love serving them slightly warm with vanilla ice cream for dessert, but they’re equally wonderful alongside your morning coffee.

They’ve become my go-to contribution for church socials and neighborhood gatherings, there’s something about homemade bars that just says “made with love.”