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Peach Crumb Bars

Featured in Desserts.

These bars scream summer vibes! They’re done in about an hour. Crust sets perfectly crisp while fruit stays soft. No peeling needed—win! Made a batch for a picnic, and they were a hit. Chill before slicing for neat pieces. Best way to use up your ripe peaches quickly.
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Updated on Wed, 09 Apr 2025 22:24:56 GMT
Close-up of peach bars stacked on marble, showing golden crumb topping and soft fruit filling. Pin it
Close-up of peach bars stacked on marble, showing golden crumb topping and soft fruit filling. | tasteofmoms.com

These peachy squares stretch summer vibes into every season. You'll melt for the buttery base while the fruity middle tastes like warm days in the sun. The top gets wonderfully crunchy while underneath, those peachy bits stay tender and juicy.

What Makes These So Special

You'll find these treats way quicker than pie since one mixture works for both bottom and top. The star is summer peaches in that creamy center, but don't worry - frozen ones work great when they're out of season. It's a no-fuss process that looks like you've been baking all day.

Your Ingredients

The base and topping need flour, sugar, a bit of cinnamon and lots of butter mixed together. For that amazing middle layer, combine ripe peaches with sour cream, an egg and vanilla for creaminess. A little extra cinnamon makes those peachy flavors pop beautifully.

Step By Step

First, get your pan ready with parchment for easy removal later on. Combine your base ingredients and press about half into the bottom. Then mix your beautiful peach slices with the creamy stuff and spread them over your base. Scatter the remaining crumbs on top and bake at 375°F until everything turns golden brown.

Pro Secrets

Skip peeling the peaches - the skin softens nicely while baking. Using frozen fruit? Just add a few more minutes to your bake time. Want extra crispy bits on top? Try squeezing the crumb mixture in your fist before sprinkling it over.

Storage Advice

These treats stay yummy about 5 days in a sealed container at room temp or up to a week if you pop them in the fridge. They freeze really well too - just wrap them tight and they'll last 3 months. Let them come to room temp before eating and they'll taste just as good as fresh.

A close-up of peach crumb bars with a golden topping, arranged on parchment paper, showcasing their layered texture and fruity filling. Pin it
A close-up of peach crumb bars with a golden topping, arranged on parchment paper, showcasing their layered texture and fruity filling. | tasteofmoms.com

Frequently Asked Questions

→ Should I take off the peach skin?
Nope, no need to peel them. Thin slices bake beautifully, and the peel softens so you’ll barely notice it.
→ Best way to store these bars?
Keep them in a sealed container at room temperature for 5 days, fridge for a week, or freeze up to 3 months.
→ What’s the point of parchment paper sticking out?
It works like handles, making it super easy to lift the bars out of the pan for cutting once they’re fully cooled.
→ How do I get those big crumbs on top?
Squeeze the mix in your hand before sprinkling it on top. Clumps the size of peas or bigger work best.
→ When should I pull these out of the oven?
They’re ready when the crumb topping gets a light golden shade and feels crunchy, usually around 50 minutes.

Peach Crumb Bars

Soft peaches layered in buttery crumbs make this easy dessert irresistible. Great way to enjoy summer fruit hassle-free.

Prep Time
20 Minutes
Cook Time
50 Minutes
Total Time
70 Minutes
By: Ashley

Category: Desserts

Difficulty: Intermediate

Cuisine: American

Yield: 16 Servings (16 squares)

Dietary: Vegetarian

Ingredients

01 230g (1 3/4 cups) plain flour.
02 150g (3/4 cup) white sugar.
03 1/2 tsp salt (kosher works best).
04 A pinch (1/4 tsp) of cinnamon powder.
05 12 tbsp butter, chilled and cut into small cubes.
06 2 tsp pure vanilla.
07 1 egg, large.
08 1/4 cup thick sour cream.
09 100g (1/2 cup) white sugar.
10 1 tbsp plain flour.
11 2 tsp vanilla extract.
12 1/4 tsp cinnamon powder.
13 A small pinch (1/4 tsp) of kosher salt.
14 3 peaches (roughly 1 lb), sliced thin, no pits.

Instructions

Step 01

Set your oven to 375°F. Take an 8x8 pan, grease it, then place parchment paper inside, leaving edges to hang out.

Step 02

Stir together the flour, cinnamon, sugar, and salt. Add butter and vanilla, working it until it sticks together when pressed.

Step 03

Take out 3/4 cup of the mixture and save it for the topping. Press the rest firmly into the pan for the base.

Step 04

Mix the egg, sugar, sour cream, flour, vanilla, salt, and cinnamon in a bowl. Gently fold in the peach slices.

Step 05

Pour the peach mixture onto the base, then evenly scatter the crumb topping you set aside earlier.

Step 06

Put it in the oven for about 50 minutes, until the crumble is golden and crisp. Let it cool for an hour before serving.

Notes

  1. Skip peeling the peaches; it saves time and still tastes great.
  2. To get big delicious crumbs, press the topping mix together before sprinkling.
  3. They freeze well and stay good for up to 3 months.

Tools You'll Need

  • Square baking dish (8x8 in).
  • Non-stick parchment sheets.
  • Several bowls for mixing.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains eggs.
  • Includes dairy products.
  • Made with wheat products.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 220
  • Total Fat: 12 g
  • Total Carbohydrate: 28 g
  • Protein: 3 g