Peach Crumb Bars

These fruit crumb bars may just be one of my very favorite desserts.  You see, I’ve now made them with blueberries (delicious), freshly picked raspberries (amazing) and now with ripe, juicy peaches.  Every variation has been a delight.  I already have several fall-inspired variations in mind.  This particular variation reminded me of a perfect, portable version of peach pie.

They are easy as can be, and are obviously easily adapted to many different types of fruit.  I had these peaches in my kitchen and I really think they had about 5 minutes left before they would have been too ripe to use for anything except water balloons, so I decided to whip these up.  All the other ingredients are pantry staples so if you have the fruit on hand, you are ready to go.  I love that the same mixture used for the base also serves as the crumb topping.  I think it’s true of all the versions, but with peach in particular, these are really best served the same day they are made.  The fruit is very juicy and the crust portion will get soggy if left to sit much longer than a day.  I’m sure your friends and family will think it quite the travesty that you need help finishing them off.

Peach Crumb Bars
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1½ cups sugar, divided
1 tsp. baking powder
3 cups all-purpose flour
¼ tsp. salt
Zest of half a lemon
16 tbsp. cold, unsalted butter cut into small pieces
1 large egg
5 cups peeled, chopped peaches (about 5 peaches)
5 tsp. cornstarch
Juice of 1 lemon
Pinch of freshly grated nutmeg

Preheat the oven to 375° F.  Grease a 9 x 13″ pan; set aside.

In a medium bowl, combine 1 cup of the sugar, the baking powder and flour.  Mix in the salt and the lemon zest, and stir together with a fork.  Cut in the butter and egg with a pastry blender until the largest chunks are about pea-sized.  The mixture should be crumbly without much loose flour.  Spread about half of the dough mixture in an even layer over the bottom of the prepared pan and press down firmly to form the bottom crust.

In another bowl, stir together the remaining sugar, cornstarch, lemon juice and nutmeg.  Gently mix in the peaches with a rubber spatula until combined.  Sprinkle the fruit mixture evenly over the crust.  (Note: Because my peaches were overly ripe, they were floating in a bowl of juice.  I used a slotted spoon to transfer the fruit to the baking dish, discarding most of the excess juice, to prevent the crust from getting soggy.)  Crumble the remaining dough over the top of the peaches.

Bake for about 45 minutes or until the top is slightly golden brown.  Cool completely before cutting into squares and serving.

Source: adapted from Smitten Kitchen

42 Responses

  1. I made these with raspberries, loved them! I love peaches and have way too many since I went peach picking. These look simply delicious!

  2. Wow. These look so yummy and I love the picture. It was calling me from my google reader to come over and comment.

  3. Looks fabulous! I’m already getting giddy for your fall stuff. WHOOT!

  4. Oh my, they look heavenly! I love peaches!!

  5. Yay for something delicious we can make to use up all this fruit! Seriously we need to stop going to the farmer’s markets – it’s becoming an issue. But now we have everything we need to make these lovely bars!

  6. I’m waiting for my box of peaches to arrive, and when they do, I’m going to make these bars! Can’t wait! Thanks!

  7. These are beautiful, Annie! Quick-more peach recipes while the summer lasts! 🙂

  8. Hey Annie,

    I just wanted to let you know I tried out your pizza bites for my daughters birthday and they were a huge hit! I also tried out your sugar cookie recipe, and your royal icing recipe – complete success! 🙂


  9. We’ve got great peaches right now–these look wonderful.

  10. I have to make a peach dessert this summer. I just HAVE to. This has been bookmarked.

  11. These look amazing! I love peaches and what a great way to use them. I love that first photo by the way. Lovely!

  12. Yum, they look delicious! I love anything that combines fruit and the word “crumb” 😉

  13. I’ve seen so many peach recipes lately but this one looks the best!!

  14. I have made something similar using strawberries (original recipe called for rhubarb) and it was wonderful – I’ll be trying this yummy version with peaches, too! They look beautiful!

  15. I just took these bars out of the oven and even though your instructions said to let cool before cutting—I almost burned my mouth they looked and smelled so good I couldn’t wait to cut into them…..WOW…are these fantastic!
    I cut recipe in half (used one egg yolk) and baked in 8×8 glass dish. Thanks for the great recipe–I will be making again since I have so many fresh peaches to use up.
    Question: Do you think these bars could be frozen or would the texture suffer when thawed?

  16. Could you use canned peaches? In my area it is hard to get fresh peaches.

    • I would not recommend canned peaches. Any other fresh fruit would be a better sub. You could possibly try frozen peach slices that have been thawed (unsweetened).

  17. I’ve made these with blueberries and they are fab-u-lous so of course now I have to try them with peaches! Can’t wait! Yours look fantastic.

  18. these look SO good, great for this time of year. you’ve got a great blog!

  19. Great stuff Annie! Will be trying this next weekend as lots of ripe local peaches and apricots available currently!

  20. Hey Annie! Beautiful picture! Where did you get that cake stand in the back of the first picture?

  21. Yet another inspiring peach recipe for the summer season! These look absolutely lovely, Annie. I’m sure plenty of people are going to snatch up this recipe for their Labor Day picnic or BBQ!

  22. Do you think I could use blackberries?

    • Sure, but you would probably need to adjust the sugar accordingly – likely use more since blackberries are tart.

  23. I made this last night and they were amazing! Because the only peaches I could find were about a day from a good “ripe”, I roughly pureed about half in the food processor and added to the rest of the peaches, plus a little extra cornstarch to keep it from being runny. They’re currently sitting in the kitchen here at the office being devoured! 🙂 Thinking maybe doing a pumpkin filling for fall?

    • I’m not sure pumpkin would quite work with these bars (and I’m a major pumpkin lover), but I would highly recommend the pumpkin pie bars I posted last fall. Also the pumpkin blondies!

  24. I made these for a pitch-in at work, and when Michael told someone at our table that I had made them, that person commented to Michael that I was “a keeper.” Thanks, Annie, for keeping my marriage strong!

  25. I remember drooling over these on Smitten Kitchen. They look fab. Just got to wait for a good fruit worth baking with to come in season!

  26. I was going to make peach pie tomorrow until I read this recipe…these bars look awesome! I can’t wait to try them.
    Thanks for sharing!

  27. I’m going to an engagement party next weekend and I’d love to bring these! Is there a way to make them gluten free? One of the honorees has to stay away from gluten.

  28. I made these bars today with ripe farmer’s market peaches. Absolutely delicious. They were a big hit at the party I brought them to. This will be a regular recipe in my household. Thank you!!

  29. LOVE LOVE LOVE THESE!!! so did my workmates!!!

  30. I loooove crumb bars and I love that there’s just a nice thin layer of fruit in these!

  31. Mine are in the oven but I am somewhat devestated that I just now realized I forgot the egg!!! ARG! I guess it will be more of a cobbler consitency??

  32. I am just devouring a piece right out from the oven… miam!! I would have never thought to do bars with peaches but it is sooo good. (I added a few plums as well since I didn’t have enough peaches). Merci Anny!

  33. Made these for guests over the weekend after picking peaches at Green Bluff near Spokane, WA. WOW! They were delicious! Can’t wait to try them with blueberries. Thanks for sharing. This is a winner.

  34. I made these with Colorado Palisade peaches, and holy moly where they delicious.

    Making them again tomorrow with black plums, can’t wait!

  35. I made these with nectarines last night… fantastic!

  36. Hi! Recently found your blog through another American living here in France. I made these today for a bake sale at the international school and they were a huge hit! I didn’t have peaches, so I used apples instead. I also used brown sugar to mix with the apples instead of granulated, and added in cinnamon along with the nutmeg. Didn’t have the lemon so that got left out. Anyway, they were delicious!!! Thanks!

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