Fresh peaches rest between a shortbread style base and a crispy crumbled topping with a sweet glaze in these Peach Crumb Bars. They’re best made with fresh peaches so enjoy this dessert all summer long.
Update: This post was originally shared in January 2016. In September 2020 it was republished with new photos and an improved recipe.
Peaches are one of my favorite fruits and it’s a total bummer that their season is so short. But when they are in season, you can buy them by the bushel-full here. So what is one to do with a lot of fresh peaches? Make these Peach Crumb Bars, of course!
These bars are SO good! First you have this shortbread crust which provides the perfect base for all of the fresh peaches to rest upon. Then you have the crumble. Who doesn’t love a crumble? And all of that is drizzled with an easy powdered sugar + milk glaze. What more could you want?
how to choose peaches?
- choose peaches that are colorful and fragrant. You’ll know a ripe peach by the smell!
- skip the wrinkly peaches. If there are wrinkles on the skin, it’s very ripe.
- look for discolorations and bruises. Pass on those and get peaches that are blemish free.
how do you peel a peach?
I utilize two different ways to peel fresh peaches, depending on the peach. If your peach is still pretty firm, I use the boiling method. If there is some give, I use the peeling method.
Boiling Method: cut an “x” into the bottom of each peach and place them into boiling water for 30-60 seconds. The skin will begin to peel back. Remove the peaches and transfer to an ice bath (bowl of cold water + ice cubes) for a few minutes until they are cool enough to handle. Then peel off the skin. Note: I rarely use this method as I find it works best when the peaches are a little under-ripe and most recipes require ripe peaches.
Peeling/Knife Method: use a peeler or paring knife and start at the bottom of the peach, removing the skin upward. Note: I prefer this method because it is the fastest.
ingredients for this recipe
- Shortbread Base: all purpose flour, powdered sugar, salt and butter
- Peach Filling: chopped peaches, sugar, lemon juice, vanilla extract, cornstarch
- Crumble Topping: all purpose flour, old-fashioned oats, brown sugar, cinnamon, nutmeg, salt, butter
- Glaze Drizzle: powdered sugar, milk
how to make peach crumb bars
- Prepare your shortbread base. Whisk together flour, powdered sugar, salt and melted butter until combined. Press into a 8×8 baking dish lined with parchment paper. Bake for 15 minutes, then let cool.
- Prepare your peaches. Peel and chop peaches, then toss with sugar, lemon juice, vanilla extract and cornstarch. Spread the peach mixture on top of the cooled shortbread.
- Assemble your crumble topping. Whisk together flour, oats, brown sugar, cinnamon, nutmeg, salt and melted butter until combined. Press the crumble on top of the peaches.
- Bake your crumb bars at 350 for 45 minutes. Then let cool on the counter to room temperature.
- Cool your peach bars in the refrigerator for 20-30 minutes. This makes the bars easy to slice.
- Whisk up your glaze. Add powdered sugar and milk to a bowl and whisk until a thick glaze forms. Drizzle the glaze over the cooled bars. Cut into squares and serve.
how to store and serve
Peach Crumb Bars are best stored in an airtight container in the refrigerator for a few days. They’re delicious served on their own, but they’re even better when topped with a scoop of vanilla ice cream. (And maybe a drizzle of caramel if you’re feeling really fancy)
do you love peaches too?
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Peach Crumb Bars
For the Shortbread
- 1 1/4 cup all purpose flour
- 1/2 cup powdered sugar
- 1/4 tsp salt
- 11 tbsp butter, melted (1 stick + 3 tbsp)
For the Peaches
- 3 cups peaches chopped
- 1/4 cup sugar
- 3 tbsp cornstarch
- 1 tbsp lemon juice
- 1 tbsp vanilla extract
For the Crumb
- 3/4 cup all purpose flour
- 1/4 cup old-fashioned oats
- 1/3 cup brown sugar
- 1 tsp cinnamon
- 1 tsp nutmeg
- 5 tbsp unsalted butter melted
For the Glaze
- 1 cup powdered sugar
- 1 tbsp milk
- Preheat the oven to 350 degrees. Line an 8×8 baking dish with parchment paper.
- In a large bowl, whisk together the flour, powdered sugar and salt. Pour in the melted butter and whisk until it is combined.
- Press the shortbread into the prepared baking dish, going slightly up the sides of the dish.
- Bake for 15 minutes then remove from the oven and let cool.
- While the shortbread is cooling, peel and chop your peaches. Add them to a medium bowl.
- Add the sugar, lemon juice and vanilla and toss to coat. Then sprinkle the cornstarch on top and toss to coat.
- Spread mixture over the slightly cooled shortbread.
- In a medium bowl, whisk together the flour, old-fashioned oats, brown sugar, cinnamon and nutmeg.
- Pour the melted butter on top and stir until fully combined.
- Spread the mixture on top of the peaches.
- Bake for 40-45 minutes. Then let cool on the counter to room temperature.
- Refrigerate for 20-30 minutes. This will make the bars easier to slice.
- Whisk together powdered sugar and milk until a thick glaze forms.
- Drizzle the glaze on top of the peach crumb bars and cut into 16 squares.
Recipes on Cookaholic Wife are for information purposes only. Nutritional Data provided has not been evaluated by a nutritionist.