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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.
Hi Erin – do you think it would be ok to freeze these after cutting to make them last longer than 3 days? Thanks!
Hi Amy! I think they’d freeze well. They’d also likely keep well for longer than 3 days. I’m pretty conservative with those estimates. :) Hope you’ll enjoy the bars!
Thanks for sharing, these turned out amazing. Quick question…I assumed the recipe called for the same brown sugar through out but curious whether you used light or dark brown sugar?
I’m so happy to hear that they came out well! I used light brown sugar. If a recipe doesn’t specify, always go with light brown sugar unless you want a darker, more caramel-like flavor. :) Thanks for your feedback!
Do you think frozen cherries might work as well?
I’m really not sure as I haven’t tried it. They’re not quite as juicy as peaches so I’m guessing the filling may not come out as it should. I’d recommend finding a cherry bar recipe (or at least using the filling part of the cherry bar recipe) to be on the safe side. :)
Could I use pie filling and maybe only the cinnamon and maybe some vanilla instead of fresh peaches?
I’ve never used pie filling so I’m really not sure but I think it could work! I bet the baking time will be different so be sure to keep an eye on that. I hope you’ll enjoy them if you try them out!
These look delicious! I can’t wait to try them :)
Thanks, Katie! I hope you’ll enjoy them!
Could I use canned peaches, well drained ?
I haven’t tried it but I’m guessing that might not work. They’re so much softer than fresh or frozen and the result would probably be too sweet since canned peaches are soaked in a sugary syrup. If you try it anyway, I’d love to hear how it goes!
These bars look wonderful! They definitely seem worth the extra steps to have that crumb topping!
Thanks, Miranda! And I agree – crumb topping is always worth the extra few minutes. ;)
Can I use Frozen Peaches?
I haven’t tried it but if you defrost them and drain them of the liquid, I think it’d work fine. Enjoy!
These bars look delicious! Just wondered – my husband brought home a bunch of pears that are really ripe from the store – could I sub them for the peaches or would it really change the recipe’s taste too much? Thank you!
Thanks, Janet! I think pears would be fine (though I haven’t tried it so I’m not positive). Pears vary so much in their juiciness so really be sure to discard (or drink) any pear juice that’s collected at the bottom of the bowl! I hope you’ll enjoy them.
This is really so good and look so delicious… Great work Erin I going to search more blogs of you to stay updated about your next mouth watering recipe..
Thanks! I hope you’ll enjoy the recipes. :)