Peach Pie Crumb Bars Recipe

Introduction

These Peach Pie Crumb Bars combine buttery crumbly crust with sweet, juicy peach filling for a delightful dessert. Easy to make and perfect for summer gatherings, they offer all the flavors of peach pie in portable bar form.

Ingredients

• 1 cup (125g) all-purpose flour (spooned & leveled)
• 1/2 cup (43g) + 1 Tbsp old-fashioned whole rolled oats, divided
• 1/3 cup (67g) packed light or dark brown sugar
• 1 teaspoon ground cinnamon
• 1/8 teaspoon salt
• 10 Tablespoons (142g) unsalted butter, cold and cubed
• optional: 1/4 cup (about 20g) sliced almonds
• 1 large egg, cold
• 1/2 cup (100g) granulated sugar
• 1 and 1/2 Tablespoons (11g) all-purpose flour
• 1 teaspoon pure vanilla extract or vanilla bean paste
• 1/4 teaspoon almond extract
• 1/2 teaspoon fresh lemon zest
• 2 and 1/2 cups (about 400g) chopped fresh peach chunks
• 1/2 cup (60g) confectioners’ sugar
• 1 Tablespoon (15g/ml) heavy cream or milk
• 1/2 teaspoon pure vanilla extract or vanilla bean paste

Instructions

1. Step 1: Preheat the oven to 350°F (177°C). Line an 8-inch square baking pan with parchment paper, leaving an overhang on all sides to easily lift the bars out later. Set aside.
2. Step 2: In a food processor or large bowl, combine the flour, 1/2 cup oats, brown sugar, cinnamon, and salt. Pulse or whisk to mix.
3. Step 3: Add cold cubed butter and pulse or cut in with a pastry cutter until mixture resembles pea-sized crumbs. It should hold together when pressed but not be too dry.
4. Step 4: Transfer 1 cup (about 125g) of this mixture to a small bowl and stir in the remaining 1 Tbsp oats and sliced almonds, if using. This is the topping; set aside.
5. Step 5: Press the remaining crust mixture evenly into the prepared pan. Bake for 15 minutes, then remove and increase oven temperature to 375°F (191°C).
6. Step 6: Meanwhile, in a large bowl, whisk together the egg, granulated sugar, flour, vanilla, almond extract, and lemon zest until smooth. Fold in the chopped peaches carefully to avoid breaking them down.
7. Step 7: Pour the peach filling over the hot crust. Sprinkle the reserved crumb topping evenly over the filling.
8. Step 8: Bake for 40–42 minutes or until the top is lightly browned. Let cool in the pan on a rack for 1 hour.
9. Step 9: Transfer to the refrigerator and chill for at least 2 hours or up to 2 days, covering tightly if chilling longer.
10. Step 10: Using the parchment overhang, lift bars out of the pan and cut into squares with a very sharp knife, wiping the blade clean between cuts for neat edges.
11. Step 11: To make the vanilla icing, whisk together confectioners’ sugar, cream or milk, and vanilla in a small bowl until smooth and pourable. Drizzle over the bars before serving.

Tips & Variations

• For a nut-free version, omit the sliced almonds from the topping.
• Use ripe but firm peaches to prevent the filling from becoming too watery.
• Substitute nectarines or plums for a different fruit twist.
• Ensure butter is very cold for the best crumbly texture in the crust.

Storage

Store leftover bars covered tightly in the refrigerator for up to 5 days. Reheat briefly at room temperature or enjoy chilled. The icing may soften after refrigeration; drizzle fresh icing before serving for best presentation.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen peaches for this recipe?

Frozen peaches can be used but make sure to thaw and drain them well to remove excess moisture. This helps keep the filling from becoming too liquidy.

How do I get clean cuts on the bars?

Use a very sharp knife and wipe it clean with a paper towel after each cut. Chilling the bars thoroughly before slicing also helps achieve neater squares.

Peach Pie Crumb Bars Recipe

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★★★★★

4.7 from 86 reviews

These Peach Pie Crumb Bars combine a buttery, crumbly oat crust with a fresh, juicy peach filling, topped with a golden oat-almond crumb and finished with a smooth vanilla glaze. Perfectly baked to a delightful balance of sweet and tart, these bars make a fantastic summer dessert or a satisfying snack.

• Author: Clara
• Prep Time: 20 minutes
• Cook Time: 57 minutes
• Total Time: 3 hours 17 minutes (including chilling time)
• Yield: 16 bars (cut into 4x4 grid) 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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Crust and Topping

• 1 cup (125g) all-purpose flour (spooned & leveled)
• 1/2 cup (43g) old-fashioned whole rolled oats
• 1/3 cup (67g) packed light or dark brown sugar
• 1 teaspoon ground cinnamon
• 1/8 teaspoon salt
• 10 Tablespoons (142g) unsalted butter, cold and cubed
• 1 Tbsp old-fashioned whole rolled oats (for topping)
• optional: 1/4 cup (about 20g) sliced almonds

Filling

• 1 large egg, cold
• 1/2 cup (100g) granulated sugar
• 1 and 1/2 Tablespoons (11g) all-purpose flour
• 1 teaspoon pure vanilla extract or vanilla bean paste
• 1/4 teaspoon almond extract
• 1/2 teaspoon fresh lemon zest
• 2 and 1/2 cups (about 400g) chopped fresh peach chunks

Vanilla Icing

• 1/2 cup (60g) confectioners’ sugar
• 1 Tablespoon (15g/ml) heavy cream or milk
• 1/2 teaspoon pure vanilla extract or vanilla bean paste

Instructions

1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (177°C). Line an 8-inch square baking pan with parchment paper, leaving an overhang on all sides to easily lift out the bars later. Set aside.
2. Make the Crust and Topping Mixture: In a food processor or large bowl, combine 1 cup flour, 1/2 cup oats, brown sugar, cinnamon, and salt. Pulse or whisk together. Add cold cubed butter and pulse or cut in until the mixture forms pea-sized crumbs that hold together when pressed. Transfer 1 cup of this mixture to a small bowl, then stir in the remaining 1 tablespoon oats and sliced almonds if using—this is your topping. Set aside.
3. Press Crust and Bake: Press the remaining crumb mixture evenly into the prepared pan. Bake for 15 minutes, then remove and increase oven temperature to 375°F (191°C).
4. Prepare Filling: In a large bowl, whisk together egg, granulated sugar, flour, vanilla, almond extract, and lemon zest until smooth. Fold in chopped peaches carefully to avoid breaking them down too much.
5. Assemble Bars: Pour the peach filling over the hot crust, then evenly sprinkle the reserved topping mixture on top.
6. Bake Completed Bars: Bake for 40–42 minutes or until the topping is lightly browned. Remove and let cool in the pan on a wire rack for 1 hour.
7. Chill: Transfer the bars to the refrigerator and chill for at least 2 hours or up to 2 days for best slicing results. Cover tightly if chilling longer.
8. Cut Bars: Use the parchment overhang to lift the bars out of the pan. Cut into squares with a very sharp knife, wiping clean between cuts for neat edges.
9. Make Vanilla Icing: Whisk confectioners’ sugar, cream or milk, and vanilla together in a small bowl until smooth and pourable. Drizzle over the cooled peach pie bars.
10. Store: Keep leftover bars tightly covered in the refrigerator for up to 5 days.

Notes

• For best results, use fresh, ripe peaches; you can peel them if desired but it’s not necessary.
• The topping can be made with or without sliced almonds depending on preference or allergies.
• Ensure butter is cold when cutting into the flour mixture for better crumb texture.
• Chilling the bars before cutting helps maintain clean slices and prevents the filling from spilling.
• Use a sharp knife and wipe clean after each cut to prevent crumbling and to get neat bars.
• Adjust sugar amount if peaches are very sweet or tart to suit your taste.

Keywords: peach pie bars, crumb bars, peach dessert, summer dessert, oat crust bars, fruit bars, vanilla glaze