Bake

Peach Crumble Bars

by:
August 16, 2024
4.3
7 Ratings
Peach Crumble Bars
Photo by Nea Arentzen
  • Prep time 20 minutes
  • Cook time 45 minutes
  • Serves 12 to 18
Author Notes

These peach crumble bars are a great way to enjoy peaches while they're in season. The combination of sweet, juicy peaches and a crunchy brown sugar topping is a classic for a reason, but making bars instead of pie make them easier to enjoy throughout the week. I like to use a mixture of granulated and brown sugar in the topping for a richer flavor, and a hint of cinnamon adds warmth without overpowering the peaches. They're easy to make and perfect for back-to-school or to bring to a summer gathering or potluck. Just be sure to use ripe but firm peaches for the best results.

Tips & Tricks:
• You can use fresh or frozen peaches for this recipe. If using frozen, thaw and pat dry with a paper towel before using.
• Adjust the amount of sugar to your taste, depending on the sweetness of the peaches.
• You can also add a sprinkle of cinnamon or nutmeg on top of the crumble topping before baking for extra flavor.
—Nea Arentzen

What You'll Need
Ingredients
  • PEACH FILLING
  • 5 fresh peaches (about 5 cups/566 grams), halved and sliced
  • 1/4 cup (50 grams) granulated sugar
  • 2 tablespoons (14 grams) cornstarch
  • 1 tablespoon (14 grams) lemon juice
  • 1/4 teaspoon Diamond Crystal kosher salt
  • 1 teaspoon cinnamon
  • CRUST & CRUMBLE TOPPING
  • 1/2 cup (106 grams) dark brown sugar
  • 1/2 cup (99 grams) granulated white sugar
  • 2 2/3 cups (320 grams) all-purpose flour
  • 1 1/4 teaspoons (3 grams) Diamond Crystal kosher salt
  • 1 cup (225 grams) unsalted cold butter
Directions
  1. Preheat the oven to 350°F/180°C. Line a 9x13-inch rectangle cake pan/baking dish with parchment paper.
  2. Prep the filling:In a large bowl, toss the sliced peaches with the sugar, cornstarch, lemon juice, cinnamon, and salt. Set aside to let the peaches soften slightly.
  3. Make the crust and topping:In a medium bowl, combine the flour, brown and white sugar, and salt. Use the large holes of a grater to grate in the cold butter (alternatively, cut the butter into small cubes). Press the butter into the flour mixture with your hands until it resembles coarse sand and holds together when you pinch it.
  4. Spread ⅔ of the crumble over the prepared pan then press it into an even layer. Par-bake the crust until slightly golden, 10 minutes.
  5. Bake the bars:Spread the peach filling over the crust, then crumble the remaining dough evenly over top. Return to the oven and bake until the peaches have softened, the crumble topping is golden brown, and the filling is slightly bubbly, another 35 to 40 minutes.
  6. Let the peach bars cool completely in the pan, then transfer to a cutting board and cut into 12 bars. (They’re on the larger side, so if you want smaller bars, cut into 18.)
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See what other Food52ers are saying.

  • LadyDiTejas
    LadyDiTejas
  • Nea Arentzen
    Nea Arentzen
  • Carrie
    Carrie
  • Jennifer
    Jennifer
Nea Arentzen

Recipe by: Nea Arentzen

Test Kitchen Content Creator & Recipe Developer at Food52

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8 Reviews

Carrie
Carrie August 31, 2024
Even though I'm certain I used only 2 & 2/3 cups flour and 1 cup cold, grated butter, the flour/sugar/butter mixture seemed too sandy. Not sure what went wrong. Consequently, the bars weren't sturdy enough to hold their shape and the crumble topping had a bit of a doughy taste and didn't achieve a nice golden brown color. I will make again but perhaps use a food scale to measure the flour and likely add or sub in other spices, like nutmeg and cardamom.
 
Nea A.
Nea A. September 3, 2024
Hi! I'm sorry to hear that! If you packed the flour tightly in the measuring cups it may have been too much (it could've ended up being more than 320 grams), or the butter might've not been mixed into the dough well enough. Thank you for the comment–I'm gonna add a few tips!
 
Jennifer
Jennifer August 27, 2024
Since my Colorado peaches were not ripe, I used frozen- a little too sweet for me and I did reduce sugar somewhat. Reduced cinnamon and added nutmeg and cardamom! Nice ,easy and will reduce sugar even more
 
Nea A.
Nea A. August 27, 2024
Nutmeg sounds like a lovely addition. Thanks for your comment!
 
LadyDiTejas
LadyDiTejas August 24, 2024
Although I am skeptical of reviewers who make swaps, today I walk in their shoes. Made a half recipe in a 9” square pan, probably could have made and used a bit more crust / crumble. Based on what was on hand, used half fresh nectarines and half (thawed) frozen peaches, subbed almond flour for regular flour (peaches & almonds = yum), and half as much cardamom for the cinnamon. Looks and smells great out of the oven, now trying to be patient while it cools.
 
Nea A.
Nea A. August 26, 2024
Love when people feel inspired to make the recipe their own! This sounds so good and I hope they turned out tasty!
 
Lorator
Lorator August 21, 2024
Can a 9x13 inch baking pan be square??
 
Nea A.
Nea A. August 21, 2024
Oh shoot thank you for catching that!! Just fixed.