Buttery, crumbly vanilla-almond dough sandwiching a fresh peach filling. Part pie, part crisp, part cobbler – these Peach Crumb Bars are a summer dessert that everyone will go crazy for!

Stack of Peach Crumb Bars on a white plate.These Peach Crumb Bars are the dessert that has to happen before summer is over. Sweet, buttery, almond-scented, and bursting with layers of fresh juicy peaches. Can it be summer forever? No? Well then you better make these ASAP. Hint: You’ll be the hit of the Labor Day get-together when you show up with these beauties.

Sliced peaches on top of crust.

I have shared Berry Crumb Bars, Nutella Crumb Bars, Jam Filled Crumb Bars and Apple Crumb Bars (←bookmark those for fall). Do we see a trend here? Yes, and there is zero shame in my game. This girl LOVES a CRUMB TOPPING!

Two peach crumb bars topped with vanilla ice cream.

Peach Crumb Bars

  • Let’s start with the crust, which is also the topping! We make a sweet, buttery, vanilla-almond dough that gets pressed into the bottom of a baking pan, with some reserved for crumbling over the fruit.
  • Peel and slice 6-7 medium sized peaches. Toss them with a little sugar, cornstarch and lemon juice.
  • Spread the peaches out onto the crust and crumble the reserved topping over the peaches.

    • Step by step Peach Crumb BarsNow here comes the hard part… If you want to cut these into neat and clean slices you will have to wait for them to cool. And let me tell you, it is borderline torture. When you pull these from the oven with bubbling peach juices and the aroma of almond, butter, and vanilla it will take every ounce of willpower to not demolish these immediately. Patience, my friends.

    Once cool, you can cut these into pretty little bars. Serve them as is or with a drizzle of icing, a scoop of vanilla ice cream or dollop of whipped cream.

    Peach Crumb Bars

    How to Peel a Peach

  • Drop the peaches into a pot of boiling water for about 15-20 seconds.
  • Remove with a slotted spoon and place into a large bowl of ice water.
  • Once the peaches have cooled (this happens quickly), you should be able to peel the skin right off using your fingers.

    • Alternately, you can use a sharp paring knife to remove the peach skin.

    Picture of how to peel a peach

    I don’t want to tell you what to do, but, I will gently nudge you to pick up some peaches and make these tasty Peach Crumb Bars before summer is g-o-n-e. The pumpkin and apple recipes are coming… fall is on the horizon. Let’s squeeze in one last little bit of summer.

    P.S. If any leftover bars make their way into your fridge, they might make the best breakfast ever. Not that I know or anything (ahem).

    MORE PEACH RECIPES: PEACH JAM – PEACH CRISP – STUFFED PEACHES – PEACH CRUMB CAKE – PEACH COBBLER

    Peach crumb bars stacked on a wooden board

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    Recipe

    Peach crumb bars stacked on a wooden board

    Peach Crumb Bars

    Buttery, crumbly vanilla dough sandwiching a fresh peach filling. Part pie, part crisp, part cobbler - these Peach Crumb Bars are a summer dessert that everyone goes crazy for!

    4.92 from 23 votes

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    Course: Dessert

    Cuisine: American

    Prep Time: 30 minutes

    Cook Time: 40 minutes

    Total Time: 1 hour 10 minutes

    Servings: 20

    Calories: 238kcal

    Author: Allison - Celebrating Sweets

    Ingredients

    Crust and Topping

    Instructions

    Crust and Topping:

    • Using a hand mixer or stand mixer fitted with the paddle attachment, combine granulated sugar, baking powder, flour, and salt. Add butter, egg, vanilla, and almond extract. Beat on low speed until the butter is evenly distributed in small pieces and the mixture is crumbly.

    • Dump a little more than half of the mixture into the bottom of the prepared pan. Use your hand or the bottom of a measuring cup to evenly press the dough into the pan. Stir sliced almonds into the reserved mixture (for topping).

    Filling:

    • Gently stir together all ingredients until combined.

    • Spread the peaches evenly over the crust, then crumble the reserved dough over the top of the peaches.

    • Bake for approximately 40 minutes, until the top is light golden brown, and the peach juices are bubbling. Transfer pan to a rack to cool before cutting into squares. I like to store these in the fridge. They can also be frozen.

    Notes

    How to peel a peach:
  • Drop the peaches into a pot of boiling water for about 15-20 seconds.
  • Remove with a slotted spoon and place into a large bowl of ice water.
  • Once the peaches have cooled (this happens quickly), you should be able to peel the skin right off using your fingers.
    • If you'd like to drizzle the bars with icing: whisk together ¼ cup powdered sugar with a splash of milk and a drop of vanilla extract. Adjust to get your desired consistency by adding more sugar or milk.

    Nutrition

    Calories: 238kcal | Carbohydrates: 33g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 32mg | Sodium: 143mg | Potassium: 131mg | Fiber: 1g | Sugar: 18g | Vitamin A: 420IU | Vitamin C: 2.6mg | Calcium: 22mg | Iron: 1.1mg

    Nutritional Information is an estimate based on third-party calculations and may vary based on products used and serving sizes.

    Tried this recipe?Leave a comment and rating below!

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