Peach Crumble Bars

peach crumble bar with a bite taken out of it.

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These simple crumble bars showcase a favorite summer fruit: peaches! They’re a great dessert for potlucks, picnics, BBQs, or block parties.



For the Crust and Topping

  • 3 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon baking powder
  • 1 cup unsalted butter, cubed
  • 1 large egg, lightly beaten
  • 1 teaspoon vanilla extract

For the Filling

  • 1/3 cup granulated sugar
  • 1/3 cup brown sugar
  • 3 tablespoons cornstarch
  • 4 cups chopped peaches, about 1 pound (see note)


Crust and Topping

  1. Preheat the oven to 375°F. Line a 9×13” baking dish with parchment paper.
  2. Whisk the flour, sugar, and baking powder in a large bowl. Add the butter, egg, and vanilla. Use a fork or pastry cutter to cut the butter in until the mixture is crumbly.
  3. Press half of the mixture into the prepared pan. Set the rest of the mixture aside.


  1. Mix the granulated sugar, brown sugar, and cornstarch in a large bowl. Add the peaches and toss them in the sugar mixture until they are evenly coated.
  2. Place the peaches in an even layer over the crust in the pan. Crumble the topping over the top of the peaches.
  3. Bake the peach bars for 40 to 45 minutes or until the crumble topping is golden brown.
  4. Wait until the bars are at room temperature before slicing them. You won’t get clean slices if you slice them when they are hot or warm. Once they are cool, use the parchment paper to lift them out of the pan and then slice and serve them.


Lining the pan with parchment will make it easy to lift the bars out in one piece before you slice them. To make it easy to line the pan, spritz it with a few shots of cooking spray and then line it with the parchment. The spray will help hold the paper in place.

You don’t have to peel the peaches for this recipe. Give them a good wash, remove the pits, and chop them up. If you’re not into the skin, you can peel them first. Bring a large pot of water to a boil, drop the peaches in for about 30 seconds, and then transfer them to an ice bath. This will make it easy to remove the peels.

You can make these bars ahead and store them at room temperature or in the refrigerator. At room temperature, they’re best within a day or so. They’ll keep for a few days longer in the refrigerator.