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Peach Crumb Bars have a shortbread-like crust, cinnamon-spiced peach layer and a brown sugar crumb topping. So perfect for summer! Recipe contains a gluten-free option.
I normally go for bar recipes that use the same mixture for the crust and topping, like these caramel apple cheesecake bars. They’re just simpler! Having one less bowl to clean is always a good thing, right?
Well, these peach crumb bars aren’t one of those recipes. You have to make a separate crust and topping. It’s worth the extra step, though – I promise! It really only takes an extra three minutes to make the topping and you can reuse the bowl you used to make the crust.
I love a good peach pie but always struggle with the crust. It either comes out tasteless, soggy or just an all-around disaster.
The crust in these bars is more shortbread-like than a traditional flaky pie crust and a whole lot less fussy. These bars are so much easier and almost impossible to mess up (as long as you follow the recipe!).
The peach bars are delicious enough on their own but I couldn’t resist adding a simple powdered sugar glaze. I added almond extract to mine but you could use more vanilla or even toss in some cinnamon.
The gluten-free version of these bars is no less delicious but the topping looks a little different than they do in these pictures. The crumbs don’t hold their shape as well so the topping spreads out a bit more flat. They’re also a little more delicate and therefore more difficult to cut, so I recommend chilling the bars for about two hours before cutting.
Found yourself with way too many peaches? This recipe only uses 2 1/2 cups peaches so if you’re looking for something that’ll use up a larger amount, try this peach crisp, which uses double the amount! And if you’re already in the fall spirit, try these pumpkin pie streusel bars for another simple bar recipe that’s sure to be a hit.
For more delicious recipe with gluten- free options, be sure to check out this Strawberry Cream Cheese Tart and these Blueberry Muffin Top Cookies.
Peach Crumb Bars
Ingredients
For the crust:
- 1 cup all-purpose flour or gluten-free flour*
- ½ cup powdered sugar
- ¼ teaspoon salt
- ½ cup unsalted butter melted
For the topping:
- 1 cup all-purpose flour or gluten-free flour*
- ½ cup brown sugar
- ⅛ teaspoon salt
- 6 tablespoons unsalted butter melted
- ½ teaspoon vanilla extract
For the peach layer:
- 2 ½ cups peach chunks from about 4 large peaches
- ⅓ cup brown sugar
- 3 tablespoons cornstarch
- ¾ teaspoon cinnamon
- pinch of salt
For the glaze:
- 1 cup powdered sugar
- ½ teaspoon vanilla extract
- 1/4-1/2 teaspoon almond extract
- pinch of salt
- 4-6 teaspoons milk
- 1 ⅓ cups white rice flour
- 7 tablespoons potato starch
- 3 ½ tablespoons tapioca flour / starch
- ¾ teaspoon xanthan gum
Instructions
- Preheat the oven to 350 degrees F. Line an 8"x8" pan with a sheet of parchment paper.
- Prepare the crust by mixing together the flour, powdered sugar and salt in a medium bowl until well combined. Stir in the melted butter just until well incorporated and no more streaks of flour remain.
- Pat evenly onto the bottom of the pan and bake for 12-15 minutes, turning the pan halfway through, until lightly browned around the edges. Let cool for at least 15 minutes while preparing the rest of the recipe.
- While the crust is baking, prepare the topping by mixing together the flour, brown sugar and salt in a medium mixing bowl. Stir in the melted butter and vanilla extract just until combined. Set aside.
- Peel and cut the peaches into 1/2" chunks. Discard (or drink) any peach juice that's collected at the bottom of the bowl. Add the brown sugar, cornstarch, cinnamon and salt and stir until thoroughly combined.
- After the crust has cooled 15 minutes, pour the peach layer evenly over the top of the baked crust and sprinkle the topping over the peach layer.
- Bake for 45-50 minutes or until the topping has browned and the peaches are bubbly. Cool completely before adding the glaze.
- For the glaze, mix the powdered sugar, vanilla extract, 1/4 teaspoon almond extract and salt together until well combined. Add 4 teaspoons of milk and stir. Taste and add another 1/4 teaspoon almond extract, if desired, and up to an additional 2 teaspoons of milk to reach the desired consistency. Spoon over the cooled bars.
- If you used all-purpose flour, cut into bars and serve. If you made the gluten-free version, chill for 2 hours and then cut.
- Store the bars in an airtight container for up to 3 days.
This is ABSOLUTELY AMAZING! I made a different recipe from a different site earlier in the day, and it turned out not so amazing, so I found yours and it was WONDERFUL! Blind baking the crust is key, and the fact that your crust and your crumble topping is different makes a big difference in the end result. Thank you!
I made these yesterday with a few substitutions… I used frozen nectarines (still frozen, not thawed). Also, I didn’t have any cinnamon so I used pumpkin pie spice. And I forgot to make the glaze (we took them to a cookout), but still warm, and topped with vanilla ice cream, they were great! Good enough that my friend asked for the recipe before our plates were clean!
So glad you loved the bars, Connie! Thanks for stopping by and sharing your feedback! Happy baking –
Jamie
Way too sweet! I can’t wait to try again with considerably less sugar, so I can taste the peaches. Thanks so much for sharing your recipe.
These were yummy, held up as a bar very well, put them in the fridge overnight, and they stayed firm and the topping is still crispy. I didn’t make the glaze as I figured they’d be sweet enough but it would have brought them to a different level. Not sure why other reviewers had problems, maybe the glaze added too much moisture to crumb topping. I used frozen peaches so added an extra tbsp. of cornstarch but I think because they were frozen I could have easily used another cup of fruit because they cooked down too much.
Will make again and even try apples as it’s easy and the crust and topping were delicious and smelled so good while cooking.
So happy to hear you enjoyed the bars, Helene! Thanks so much for stopping by and leaving your feedback!
-Jamie
These are lovely! A crispy crust with a subtle peach flavour. I did make a few changes: In both the crust and topping, replaced 1 cup of flour with 2/3 cups flour + 1/2 cup ground oats. Increased the filling to 4 cups peaches + 4 Tbsp cornstarch + 1/2 cup brown sugar. Added 1/2 cup sliced almonds to the topping. Yum yum!
So happy to hear you enjoyed the bars, Karen! Thanks so much for stopping by and leaving your feedback!
-Jamie
Made these for my card group today and they were delicious! Followed recipe exactly but added som chopped pecans to topping.
So happy to hear you enjoyed them, Josie! Thanks so much for stopping by!
-Jamie
I LOVE these! The shortbread crust and crumble topping are perfect. I added a squeeze of lemon juice to my peaches to keep them fresh tasting and cut the sugar a tad. Next time I may try to add some toasted pecans to the crumble just for fun, but the recipe is ah-mazing as written. Thank you! Will be a staple summer dessert for me.
Thanks so much, Terri! Happy to hear you enjoyed the recipe!
-Jamie
I made these and everyone loved them. Thank you so much for sharing the recipe! I will definitely be making more in the future.
So happy to hear you enjoyed them, Courtney. Thanks for stopping by and leaving your feedback.
-Jamie
I’m sure you probably could, but could you replace the peaches with blueberries or another fruit?
Hi! I’m not too confident about that. The peaches release quite a bit of juice while baking, which helps hold everything together. I think strawberries or pears would work, but think it’s safer to find a different filling recipe that already calls for the fruit you’d like to use.
Hi Erin,
HELP! I baked this as a gift for someone but they couldn’t come by to get it. Should I refrigerate it or leave it out? I baked it around 2pm today and it’s been on the counter since…just don’t want it to go bad.
Hi there! I’m so sorry I didn’t see your comment until now. The bars are fine at room temperature for a day or two. I just say to refrigerate because they’re easier to cut that way (and it does help them stay fresher). I hope your friend enjoyed them and sorry again for just now replying!