Peach crumble bars are an easy, fruity dessert that combines sweet peach filling with a crumbly cinnamon oatmeal topping! Bake until golden brown and bubbling, then let it cool to slice into delectable dessert bars! Serve it with a scoop of ice cream, or enjoy it as it comes!
Best Peach Crumble Bars
I love fresh peaches, but sometimes they don't get eaten at my house as fast as they should. When I've got extra ripe peaches that aren't getting the attention they deserve, I always make a pan of these sweet and fruity peach crumble bars! (And then suddenly, everyone's talking about how much they love peaches)!
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🥘 Peach Crumble Bars Ingredients, Notes, & Substitutions
To make these crumble bars, you'll only need a few common baking ingredients, some peaches, and a little lemon juice. I recommend using fresh peaches, but you can use canned or frozen in a pinch, which still turns out wonderfully tasty!
Peach Filling
- Peaches- 2 cups of peaches chopped into small pieces (peeled or unpeeled, * see note)
- Lemon Juice - 1 teaspoon of lemon juice.
- Vanilla Extract - 1 teaspoon of vanilla extract, almond extract, or a vanilla extract substitute.
- Cornstarch - 2 teaspoons of cornstarch or a cornstarch substitute to thicken the filling.
- Sugar - 2 tablespoons of granulated sugar.
Crumble
- All-Purpose Flour - 1 cup of all-purpose flour (that has been spooned and leveled) or an all-purpose flour substitute.
- Sugar - ¾ cup of granulated sugar.
- Oats - 1 ⅓ cups of old-fashioned rolled oats.
- Cinnamon - 1 teaspoon of ground cinnamon.
- Salt (optional) - ¼ teaspoon of salt to help balance the sweetness.
- Nutmeg (optional) - ¼ teaspoon of nutmeg for a warm, spiced flavor.
- Butter - ⅔ cup of butter or a butter substitute that has been melted and cooled.
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Make Peach Crumble Bars
On paper, it may seem like a lot, but these dessert bars are practically fool-proof. They're so easy! You will need your measuring utensils, a mixing bowl, a silicone spatula, and an 8x8 baking dish to get started.
This 8x8 crumble makes about 12 smaller dessert bars, though you can always cut larger pieces if you like!
Prep & Make The Peach Filling
Step 1: Prep. Preheat your oven to 350°F (175°C/Gas Mark 4) and lightly grease an 8x8 baking dish, then line it with some overhanging parchment paper for easy bar removal.
Step 2: Make the filling. In a medium-sized bowl, toss together the 2 cups (308 grams) of peaches, 1 teaspoon (4.93 milliliters) of lemon juice, and 1 teaspoon (4.93 milliliters) of vanilla extract. Once fully coated, add the 2 teaspoons (4 grams) of cornstarch and 2 tablespoons (24 grams) of sugar and mix well. Set it aside.
Make The Crumble & Assemble
Step 3: Make the Crumble. In a separate medium-sized mixing bowl, combine 1 cup (125 grams) of all-purpose flour, ¾ cup (150 grams) of sugar, 1⅓ cups (108.1 grams) of old-fashioned rolled oats, 1 teaspoon (2 grams) of cinnamon, and optional ¼ teaspoon (1.5 grams) of salt and/or ¼ teaspoon (0.5 grams) of nutmeg. Drizzle in the melted ⅔ cup (151.3 grams) of butter and stir to combine.
Step 4: Assemble your dessert bars. Use a spatula to evenly spread ⅔ of the oat mixture into your baking dish, making sure to cover the entire bottom. Then, spoon the peach mixture over top of the oats (but leaving any extra liquid in the bowl). Crumble and sprinkle the remaining oat mixture over the top, gently pressing it into the peaches using your fingers.
Bake & Serve
Step 5: Bake. Bake in the oven at 350°F (175°C/Gas Mark 4) for 30-35 minutes or until the oat topping is golden brown.
Step 6: Remove the bars from the oven and let them cool completely to room temperature. For neat and clean cuts, chill it in the fridge before slicing.
A scoop of something cool and creamy like whipped cream, chantilly cream, or even vanilla ice cream really elevates these crumble bars to the next level! However, you won't hear any complaints if you serve them just as they are! Enjoy!
💭 Angela's Pro Tips & Recipe Notes
- 2 cups of chopped peaches equals about 3-4 medium-sized peaches.
- You can easily make this recipe using your preferred variety or combination of fruits! Try using a mixture of both peaches and blueberries or peaches and strawberries! It should work fine as long as it equals about 2 cups of fruit.
- Whether or not you want to leave the peel on the peaches is completely up to you. I don’t feel like it is necessary to take the extra step of peeling, but you can if you like!
- I recommend using fresh peaches, but you can also make this with canned or frozen. If using canned, let them drain thoroughly first. If using frozen, you can use them straight out of the freezer without needing to thaw them first.
🥄 Make Ahead Options
Your peach crumble bars can be made 1-2 days in advance and refrigerated until needed. They're delicious right out of the fridge, or you can set them out at room temperature for 30 minutes to an hour before serving.
Freezing Peach Crumble Bars
You can freeze the bars by either placing a lid on the baking sheet or wrapping them tightly with plastic wrap (or placing the bars into a sealed container). They can be frozen for up to 3 months.
Let them thaw overnight in the fridge before serving.
🥡 Storing
Keep any leftover peach crumble bars stored in a sealed container in the refrigerator for 4-5 days.
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❓ Recipe FAQs
Absolutely! As long as you end up with a total of 2-ish cups of fruit, you can certainly try mixing the peaches with strawberries, blueberries, apples, or whatever fruit you like!
No, you don't have to peel the peaches unless the texture of the peel bothers you. I don't mind the peel one bit, so I usually leave it on!
Yes! Freezing these dessert bars is a great way to extend their shelf-life. They can be frozen for up to 3 months, then placed in the fridge to dethaw overnight before serving.
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📖 Recipe Card
Peach Crumble Bars
Ingredients
Peach Filling
- 2 cups peaches chopped into small pieces
- 1 teaspoon lemon juice
- 1 teaspoon vanilla extract or almond extract
- 2 teaspoon cornstarch
- 2 tablespoon sugar
Crumble
- 1 cup all-purpose flour spooned and leveled
- ¾ cup sugar
- 1⅓ cup old-fashioned rolled oats
- 1 teaspoon cinnamon
- ¼ teaspoon salt optional
- ¼ teaspoon nutmeg optional
- ⅔ cup butter melted and cooled
(Note: 2x or 3x only changes the ingredient list)
Instructions
- Preheat your oven to 350°F (175°C/Gas Mark 4) and lightly grease an 8x8 baking dish, then line it with some overhanging parchment paper for easy bar removal.
- In a medium-sized bowl, toss together the 2 cups peaches, 1 teaspoon lemon juice, and 1 teaspoon vanilla extract. Once fully coated, add the 2 teaspoon cornstarch and 2 tablespoon sugar and mix well. Set it aside.
- In a separate medium-sized mixing bowl, combine the 1 cup all-purpose flour, ¾ cup sugar, 1⅓ cup old-fashioned rolled oats, 1 teaspoon cinnamon, and optional ¼ teaspoon salt and/or ¼ teaspoon nutmeg. Drizzle in the melted ⅔ cup butter and stir to combine.
- Use a spatula to evenly spread ⅔ of the oat mixture into your baking dish, making sure to cover the entire bottom. Then, spoon the peach mixture over top of the oats (but leaving any extra liquid in the bowl). Crumble and sprinkle the remaining oat mixture over the top, gently pressing it into the peaches using your fingers.
- Bake in the oven at 350°F (175°C/Gas Mark 4) for 30-35 minutes, or until the oat topping is golden brown.
- Remove the bars from the oven and let it cool completely to room temperature. For neat and clean cuts, chill it in the fridge before slicing.
Notes
- 2 cups of chopped peaches equals about 3-4 medium-sized peaches.
- You can easily make this recipe using your preferred variety or combination of fruits! Try using a mixture of both peaches and blueberries or peaches and strawberries!
- Whether or not you want to leave the peel on the peaches is completely up to you. I don’t feel like it is necessary to take the extra step of peeling, but you can if you like!
- I recommend using fresh peaches, but you can also make this with canned or frozen. If using canned, let them drain thoroughly first. If using frozen, you can use them straight out of the freezer with no need to thaw them first.
- Keep any leftover peach crumble bars stored in a sealed container in the refrigerator for 4-5 days.
- You can freeze the bars by either placing a lid on the baking sheet or wrapping them tightly with plastic wrap (or placing the bars into a sealed container). They can be frozen for up to 3 months.
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