Easy Peach Crumble Bars

These easy peach crumble bars are the perfect summer treat. Made from scratch with simple, easy-to-find ingredients, they're totally irresistible!

You get the perfect combo in each and every bite: a delicious oat crumble topping, soft fresh peach filling, and a buttery base.

They're easy enough for a casual snack, but pretty enough to serve at a summer get-together.

Love fruity summer bakes? Try my No-bake Strawberry Charlotte Cake, my Apricot Almond Cake, or my Blueberry Apple Crumble.

💕 Why you'll love this recipe

• Simple and fuss-free: Easy crust and topping made from the same dough.
• Perfect texture: Buttery and crumbly on top, soft and juicy in the center.
• Versatile: Ideal for picnics, potlucks, dessert trays, or bake sales.

What you'll need

Ingredients for the crust & crumble topping

• Flour: I use regular all-purpose flour.
• Baking powder: It helps the crust rise a bit and not feel too dense.
• Oats: Old-fashioned oats add chewiness and help form that golden crumble.
• Sugar: I like using light brown sugar because it has a hint of caramel, but white sugar works too.
• Butter: I stick with unsalted. It should be at room temperature for easy mixing.
• Cinnamon: It brings a mildly spiced touch to the buttery crust and crumble.
• Vanilla extract: Vanilla adds a nice, subtle flavor.
• Salt: A little brings all the flavors together.

Ingredients for the peach filling

• Peaches: Fresh, ripe peaches bring the best flavor. You can leave the skins on, like I did, or remove them.
• Cornstarch: It helps thicken the filling so it doesn't get soggy.
• Lemon juice: It balances the sweetness and brings out the peach flavor.
• Cinnamon: This spice adds so much warmth and complements the fruit.
• Sugar: I use granulated sugar.

See the recipe card at the end of the post for quantities. 👇

Equipment you'll need

• 8x8 inch (20 cm) square pan
• mixing bowls
• hand mixer
• sieve
• parchment paper

How to make Peach Crumble Bars

Step-by-step Instructions

First, make the peach filling.

1. Chop the peaches into chunks.

2. In a bowl, toss together the peaches, lemon juice, cornstarch, sugar, and cinnamon and stir to combine.

3. Strain the peaches to remove excess liquid. Save the juice to make a glaze, if you want.

Next, make the crust & crumble topping.

4. Line the pan with parchment paper, leaving a bit of overhang on the sides. It'll make the bars easy to lift out later.

5. In a large bowl, whisk together the flour, oats, sugar, cinnamon, baking powder, and salt.

6. In a separate bowl, beat the butter and brown sugar together until it's smooth and fluffy.

7. Add the vanilla and the dry ingredients to the butter. Mix until the dough is crumbly and everything is combined.

8. Press a little more than half the dough into the bottom of your pan. I like to use the bottom of a glass to flatten it evenly. Then bake the crust for 7-8 minutes.

9. Take the rest of the dough and gently squeeze some of it into small and large clumps. This is the crumb topping.

Then assemble & bake.

10. Spoon the strained peach mixture evenly over the baked crust.

11. Sprinkle the reserved crumble over the peaches.

12. Bake until it's golden brown.

Storage Tips & Freezing Instructions

Store in the fridge for up to 5 days.

Wrap individual slices tightly in plastic wrap and freeze for up to 2 months. Thaw in the fridge overnight or warm slightly in the microwave.

Variations 

• Spiced Peach Bars: Add a pinch of ginger and nutmeg to the filling to make them spicier.
• Peach Raspberry Bars: Fold in a handful of fresh or frozen raspberries.
• Gluten-Free Version: Use a GF flour blend and certified gluten-free oats.
• Vegan Option: Use vegan butter or block-style margarine (not the tub kind).