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Peach Crumb Bars

These Peach Crumb Bars have juicy sliced peaches baked between two layers of cinnamon-nutmeg spiced crumble. Each bite tastes just like a peach crumble pie except it's much easier to make than a pie! Top with a big scoop of vanilla ice cream or a dollop of whipped cream for a perfect peach dessert!!!
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Course: Dessert
Cuisine: American
Keyword: crumb bars, peaches
Servings: 15
Author: Louise Rio

Ingredients

Crumb and Crust:

  • 3 cups all-purpose flour
  • 1 cup sugar
  • 1 tsp baking powder
  • ½ tsp salt
  • 1 ¼ cups (20 Tbsps) cold unsalted butter, cut into cubes
  • 2 large egg yolks
  • 2 Tbsps cold water

Peach Filling:

  • 4 cups fresh peaches or frozen, pitted and sliced
  • 1 cup sugar
  • ¼ cup all-purpose flour
  • 2 Tbsps lemon zest and juice
  • 2 tsps pure vanilla extract
  • ½ tsp ground cinnamon
  • ½ tsp ground nutmeg

Instructions

  • Preheat the oven to 375°F. Butter or spray with cooking spray a 13 x 9-inch baking pan and line with parchment paper hanging over the sides; set aside.
  • In a large bowl, whisk together flour, sugar, baking powder, and salt. Using a pastry cutter or two forks, cut the cold cubed butter into the flour mixture until it resembles coarse crumbs. Add the egg yolks and cold water; stir it in until fully combined (you may also use the pastry cutter to help blend it in). Press half of the crumble mixture into the prepared pan, going up the sides a little, for the crust; set aside the other half for the topping.
  • In a large bowl, stir together the peach slices, sugar, flour, lemon zest and juice, vanilla, cinnamon, and nutmeg until just combined. Evenly distribute the peach mixture on top of the prepared crust. Sprinkle the remaining half of the crumble mixture over the top of the peaches.
  • Bake for 50-60 minutes, until the top is golden brown. Cool the crumble bars to room temperature. Remove from the pan by lifting up with the edges of parchment paper. Cut in 3-lengthwise and 5-crosswise squares to make 15 servings.
  • Serve with a scoop of vanilla bean ice cream or whipped cream on top.

Notes

  • Serve at room temperature, warm, or cold.
  • Use fresh or frozen peaches to make year round. 
  • Refrigerate for up to 5 days or freeze for up to 3 months. 
  • If halving the recipe, use a 9x9-inch square baking pan.