These Peach Crumb Bars feature fresh summer peaches tucked between a sweet, buttery crust and a crumbly topping, lightly spiced with cinnamon and finished with a simple almond or vanilla glaze. A perfect, crowd-pleasing summer dessert.
Summer seems to fly by, and I want to savor every sunny day and the seasonal produce that comes with it. These Peach Crumb Bars are my go-to when peaches are at their best—bright, juicy, and perfect in a tender, buttery bar.
In my area the peach trees will soon be heavy with fruit and the local festival season always reminds me how much I love peach desserts—peach cobbler, peach pie, and now these crumb bars. Even before peaches are overflowing at the farmer’s market, grocery stores start lowering prices, so it’s a great time to bake.
A New Shopping Experience:
One of my favorite places to shop for fresh produce is Smith’s (a Kroger store). Their produce is consistently high quality, and I often reach for products from Simple Truth Organic and Private Selection when I want reliable flavor and ingredients. Using quality pantry items makes a difference in baking, and I used several of those products for this recipe.
Smith’s also offers online pickup options that make grocery shopping easier for busy households. Features that remember past purchases from your savings card can speed up reordering staples. If you prefer curbside pickup or want to try grocery delivery, check whether your local store offers those services.
If you like fruit crumb bars, you’ll also enjoy the other versions I’ve made in the past—blueberry crumb bars and strawberries & cream crumb bars are favorites in our house. Peach bars are just as addictive: the juicy peach layer with a buttery crumb makes them impossible to resist. The glaze adds a bright finishing touch.
Peach Crumb Bars
Ingredients
Crust/Topping:
- 3 cups (360 g) all-purpose flour (stir, spoon, & level)
- 1 cup (200 g) granulated sugar
- 1 tsp baking powder
- ½ tsp salt
- ½ tsp ground cinnamon
- 1 cup (226 g) unsalted butter (2 sticks), cold, cut into tablespoons
- 1 large egg
Peach Layer:
- 5 (672-756 g) large peaches, pitted, peeled, and diced (about 4 to 4 1/2 cups)
- ½ cup (100 g) granulated sugar
- 1 Tbsp cornstarch
- 1 tsp lemon juice
- ½ tsp ground cinnamon
Glaze:
- 1 cup (120 g) powdered sugar
- ¼ tsp almond or vanilla extract
- 1-2 Tbsp milk
Instructions
-
Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
-
For the crust/topping: In a medium bowl whisk together the flour, sugar, baking powder, salt, and cinnamon. Cut in the cold butter with a fork or pastry blender until the mixture resembles coarse sand. Add the egg and mix by hand until the dough begins to hold together but remains crumbly. Press about two-thirds of the mixture into the bottom of the prepared dish and reserve the remaining third for the topping.
-
For the peach layer: In a medium bowl whisk the sugar, cornstarch, lemon juice, and cinnamon. Add the diced peaches and toss to coat. Spread the peach mixture evenly over the crust, then crumble the remaining dough over the top. For chunkier crumbs, squeeze pieces together in your hands before sprinkling.
-
Bake 45–50 minutes, or until the top is lightly golden and the filling is bubbling. Allow the bars to cool completely in the pan.
-
For the glaze: Whisk the powdered sugar with almond or vanilla extract, then add milk a little at a time until you reach the desired drizzling consistency. Drizzle over the cooled bars, cut into squares, and serve. Store covered at room temperature.
Notes
Sharing this recipe with a link is encouraged. Full recipe copying or screenshotting is prohibited. Content and photos are copyright protected.
Did you make this?
Leave a rating below and consider following for more recipes and updates.