Peach Crumble Bars – Easy, Buttery, and Packed with Juicy Peach Flavor

The first time I made these peach crumble bars, it was with overripe peaches from a roadside stand and a craving for something sweet but unfussy. I had one bowl, one spoon, and not much patience—but what came out of the oven was golden, gooey magic. These peach bars are everything I love in a summer treat: simple, buttery, and bursting with peachy goodness.

Why You’ll Love These Peach Crumble Bars

These peach crumble bars hit that sweet spot between pie and cookie, making them ridiculously crave-worthy. The filling is juicy and slightly tangy, thanks to lemon juice and almond extract, while the buttery crumble doubles as both crust and topping—yes, one dough, two jobs. You don’t need fancy tools, and the ingredients are probably already in your pantry. Whether you serve them at a picnic, potluck, or sneak one as a midnight snack (guilty!), they deliver pure summer joy.

If you’re on the hunt for more fresh peach dessert ideas, you’ll also love this peach pie recipe.

Ingredients You’ll Need

For the Crust and Crumble

• 1 cup all-purpose flour (140g)
• 1⅓ cup rolled oats (130g)
• ¾ cup granulated sugar (155g)
• 1 tsp ground cinnamon
• ¼ tsp salt (optional)
• ⅔ cup unsalted butter, melted (150g)

For the Peach Filling

• 2 cups peeled, chopped peaches (about 450g)
• 2 tbsp granulated sugar (30g)
• 2 tsp cornstarch
• 1 tsp fresh lemon juice
• 1 tsp almond extract (optional, but amazing)

How to Make Peach Crumble Bars (Step-by-Step)

Prep the Filling

First things first: peel your peaches (if you want to—more on that below), then chop them into ½- to 1-inch pieces. Toss the peaches with lemon juice and almond extract, then stir in the sugar and cornstarch. Let this mixture sit while you prep the crust—it’ll start to release juices (which you’ll leave behind when assembling the bars).

Make the Crumble Mixture

In a large bowl, mix the flour, rolled oats, sugar, cinnamon, and a pinch of salt. Pour in the melted butter and stir until it forms a crumbly dough. This is your buttery base and topping—easy and efficient.

Assemble and Bake

Preheat your oven to 350°F (177°C) and line an 8-inch square pan with parchment paper (leave overhangs for easy lifting later). Press about ⅔ of the crumble mixture into the pan to form the crust.

Spoon the peach mixture evenly over the crust, but try not to add any excess liquid—it can make the bars soggy. Then sprinkle the remaining crumble dough over the top and gently press it down so it sticks.

Bake for 33 to 35 minutes until the top is golden brown and the fruit is bubbling at the edges. Let the bars cool at room temp for at least an hour, then chill in the fridge for another 90 minutes before slicing.

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Tips for the Best Peach Bars

Use ripe but firm peaches – They hold their shape and won’t turn mushy during baking.

Don’t skip the chill time – Warm bars are delicious, but they’ll fall apart if you cut them too soon.

Want to get fancy? Add a scoop of vanilla ice cream or cook down any leftover peach liquid into a syrupy drizzle.

And if you’re craving more peach-filled inspiration, don’t miss a delightful twist on peaches and cream crumble bars or this sweet and zesty peach mango salsa.

How to Store and Freeze

These bars are just as good the next day (maybe better). Store them in an airtight container in the fridge for up to 4–5 days. To freeze, place cut bars between layers of parchment in a freezer-safe container or zip bag. Freeze for up to 3 months. When ready to eat, thaw overnight in the fridge or reheat slightly for that fresh-baked feel.

For more comforting, real-life recipes and kitchen stories, you can follow Kai Recipes on Pinterest for visual inspiration or connect with us over on Facebook where we share what’s fresh from the oven, reader favorites, and cooking tips that make life easier.

FAQs About Peach Crumble Bars

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