These Peach Crumb Bars with fresh peaches are a cross between Peach Pie and Peach Cookies! A great potluck dessert that you can make ahead.
If you’re a peach fan, I think you’re going to love these Peach Crumb Bars! If you’re not a peach fan, you can try using other types of fruit, or try one of my other cookie recipes like my super popular Cannoli Cookies or Mudslide Cookies, haha! You’re going to love how these are a cross between Peach Pie and Peach Cookies. Kind of the best of both worlds.
There are three layers to these Peach Crumb Bars: cookie crust, fresh peach filling, and crumb topping (almost like a streusel). All easy ingredients, most of which you probably already have around. It looks like a lot of ingredients in the recipe card because I split up each layer, but many of the ingredients are in different layers so not as much as it looks like.
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Peach Crumb Bars Ingredients
- Sugar
- Butter
- Egg
- Flour
- Baking powder
- Salt
- Fresh lemon (juice & zest)
- Fresh peach slices
How to Make Peach Crumb Bars
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Preheat oven to 375 degrees F. Lightly spray a 13×9-inch baking dish with nonstick spray.
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Cookie Crust: In a large bowl, beat together 1/2 cup sugar and 1/2 cup softened butter with an electric mixer on medium speed. Beat in egg until combined, followed by 1 1/2 cups flour, baking powder, 1/8 teaspoon salt, and zest from half of lemon. Press into thin layer into bottom of prepared pan.
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Peach Filling: In a large mixing bowl, combine peaches, 1/2 cup sugar, and juice from one lemon. Pour over crust.
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Crumb Topping: In a large mixing bowl, combine 1/2 cup sugar, 1 1/2 cups flour, 1/8 teaspoon salt, and zest from 1/2 lemon. Cut in butter with a pastry blender or two knives until mixture is crumbly. Sprinkle over peaches.
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Bake bars for 45 minutes or until golden brown.
(Full printable recipe card is at bottom of post.)
Quick Tips for Best Results
- Use fresh ripe peaches for best results. If your peaches don’t taste good, your bars aren’t going to taste good.
- For the crumb topping, be sure to cut the butter in with a pastry cutter or two knives for best results. The topping should be crumbly and not all blended together like a batter.
- You may be a little hesitant about the lemon juice and zest, but fresh citrus gives these bars a nice flavor. You could try a different type of citrus if you’d like.
- Make sure your bars are golden brown around the edges and cooked through in the center.
Peach Crumb Bars FAQ
How should I store these Peach Crumb Bars?
I would store them in an airtight container at room temperature for up to a few days or so. They might last a little longer in the fridge if you don’t mind them cold.
Can I freeze these Peach Crumb Bars?
I haven’t tried it, but don’t see why not. Just make sure they are wrapped tightly and in an airtight container or resealable bag.
Can I use frozen peaches?
I think defrosted frozen peaches would work just be sure to drain off any excess liquid.
Can I use other fruit beside peaches?
Yes! You may need to adjust the sugar and/or citrus juice. For harder type fruits that may need longer baking times such as apples or pears, I’d suggest cooking them a little bit first to soften.
What can I use instead of lemon?
Instead of fresh lemon juice and zest, you could try another citrus such as orange or lime.
Other Peach Recipes You May Enjoy
- Peach White Wine Sangria Slushie – Fun cocktail especially for hot summer days!
- Simple Peach Cobbler – Perfect warm out of the oven with a big scoop of vanilla ice cream.
- Peach Crumb Cake – Kind of like these bars, but in cake form.
- Mini Blueberry Peach Crostatas – An easy Italian free form pie with peaches and blueberries.
- Peach & Blackberry Fruit Pizza – Easy fruit pizza recipe.
- Peach Chutney – Great way to use up some fresh peaches you have around.
Hope you enjoy these Peach Crumb Bars with fresh peaches. Tell me in the comments if you used another type of fruit. Would love to hear!
These would be great with a Peach Crisptini or Peach White Wine Sangria Slushie!
Peach Crumb Bars Recipe
Ingredients
Cookie Crust:
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter softened
- 1 large egg
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
- zest from 1/2 lemon
Peach Filling:
- 6 cups sliced peaches
- 1/2 cup granulated sugar
- juice from one lemon
Crumb Topping:
- 1/2 cup granulated sugar
- 1 1/2 cups all-purpose flour
- 1/8 teaspoon salt
- zest from 1/2 lemon
- 1/2 cup (cold) unsalted butter, cubed
Instructions
- Preheat oven to 375 degrees F. Lightly spray a 13x9-inch baking dish with nonstick spray.
- Cookie Layer: In a large bowl, beat together 1/2 cup sugar and 1/2 cup softened butter with an electric mixer on medium speed. Beat in egg until combined, followed by 1 1/2 cups flour, baking powder, 1/8 teaspoon salt, and zest from half of lemon. Press into thin layer into bottom of prepared pan.
- Peach Filling: In a large mixing bowl, combine peaches, 1/2 cup sugar, and juice from one lemon. Pour over crust.
- Crumb Topping: In a large mixing bowl, combine 1/2 cup sugar, 1 1/2 cups flour, 1/8 teaspoon salt, and zest from 1/2 lemon. Cut in the 1/2 cup of cold butter with a pastry blender or two knifes until mixture is crumbly. Sprinkle over peaches.
- Bake bars for 45 minutes or until golden brown.
Notes
Nutrition:
(Nutrition data is provided when available for informational purposes only and calculated using an online nutritional calculator. For the most accurate information please calculate based on specific ingredients and brands you use as well as any changes you made to the recipe. I am not a certified nutritionist or registered dietician and any nutritional information provided should only be used as a general guideline and estimate.)
This post was originally published in September 2015, but updated in August 2019 with additional information.
Amy says
How much butter goes in the crumble
Lisa Huff says
I just updated so it’s more clear. It’s the 1/2 cup of cold butter.
Thalia @ butter and brioche says
I love a classic fruity crumble bar! And these ones look SO delicious.