Need a fresh peach dessert recipe? Look no further! These peach crumble bars use the same buttery crumb mixture for the crust and topping and are filled with an easy peach filling!

A stack of peach crumble bars, with additional bars surrounding the stack.

Every year around this time I love to create at least one peach dessert idea because peaches are just so darn good. Last year I shared my favorite peach crisp recipe and this year I’m sharing the recipe for these delicious peach bars.

These bars are a little easier because they use the same mixture for the crust and topping. They’re soft, buttery, sweet but not too sweet, and there are fresh peaches in every single bite.

My husband actually told me these bars kind of remind him of peach cobbler but in bar form. If you love peaches, then I think you’ll adore these bars!

Recipe Ingredients 

This easy peach dessert has two components: the crust mixture (which also acts as the crumble topping) and the juicy peach filling. Here’s what you’ll need to make the bars: 

  • All-purpose flour: Spoon and level the flour when measuring it; don’t scoop it out of the bag using the measuring cup. This way, you won’t accidentally measure out too much. 
  • Sugar: I used a blend of brown and granulated sugar in the crust / crumble mixture. Brown sugar has a caramel undertone that pairs perfectly with the fresh peaches. 
  • Baking powder: Prevents the crust from being too dense. 
  • Cinnamon, nutmeg, & salt: Add so much flavor to both the crust and filling. 
  • Butter: Needs to be cold and cubed into small pieces. Don’t let the butter get too warm! 
  • Egg: To bind the crust and topping together.
  • Peaches: I used fresh peaches that I peeled and chopped. Make sure to use ripe, in-season peaches if possible. 
  • Cornstarch: Helps bind together the peach filling and prevents it from making the crust soggy. 
  • Lemon juice: Enhances the peach flavor and balances out the sugar in the filling and crust. 

A photo collage showing a crumble mixture in a glass bowl and an unbaked crust in a 9x13 pan.

How to Make Peach Crumble Bars 

To make this peach bars recipe, you’ll start out by whisking together some flour, brown sugar, granulated sugar, baking powder, and spices. I love to add some ground cinnamon and nutmeg to the crumb mixture, you can feel free to adjust the spices to your personal preference.

Then, cut in some cold cubed butter until the mixture is crumbly and stir in one egg.

Once the mixture is ready, you want to press half of it into your pan and bake the crust first. I did test these bars without pre-baking the crust and while they were still delicious, they didn’t hold up nearly as well. But you can let the crust bake and cool while you chop your peaches and prep the filling.

Overhead view of a fresh peach filling intended for peach bars.

The peach filling is just a simple mixture of chopped peaches, sugar, cornstarch for thickening, lemon juice, and ground cinnamon. You can leave the peel on the peaches if you prefer, but I’m not a huge fan, so I always remove it before chopping them.

One important thing with the filling, you’ll notice that there’s quite a bit of juice in the bowl but you don’t want all of that juice on top of your crust. I like to use a slotted spoon to scoop out the peaches so I can leave as much juice as possible in the bowl.

You’ll still get some of the juice as your spooning it on top of the crust and that’s fine. Just try to leave as much of the liquid as possible in the bowl so the bars bake up firmer.

Then, just sprinkle the other half of the crumb mixture on top of the bars and bake them. By the way, these bars are incredible with a scoop of ice cream on top too!

A pile of peach crumble bars on a white plate. A fresh peach and two more bars rest in the background.

Can I Use Canned or Frozen Peaches? 

Yes, but this is best as a fresh peach dessert recipe. If using canned peaches, drain them thoroughly before chopping. If using frozen peaches, thaw and drain them first. 

Baking Tips 

  • Make sure to pre-bake the crust before adding the peach filling and topping.
  • You’ll need 5 cups of chopped peaches for this recipe, which is about 4-5 large peaches.
  • Try to leave as much juice as possible from the peach filling in the bowl before you add it on top of the crust. I like to use a slotted spoon to scoop the peaches out of the bowl.

More Easy Fruit Desserts! 

A stack of peach crumble bars, with additional bars surrounding the stack.

Peach Crumble Bars

4.80 from 15 ratings
Prep Time: 35 minutes
Cook Time: 1 hour
Total Time: 1 hour 35 minutes
These Peach Crumble Bars use the same buttery crumb mixture for the crust and topping and are filled with an easy peach filling!


Servings: 24 bars

For the crumb crust and topping:

  • 3 cups (375 grams) all-purpose flour (spooned & leveled)
  • 1/2 cup (100 grams) brown sugar
  • 1/2 cup (100 grams) granulated sugar
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1 cup (230 grams) cold butter , cubed
  • 1 large egg , lightly beaten

For the peach filling:

  • 5 cups (800 grams) chopped peaches
  • 1/2 cup (100 grams) granulated sugar
  • 3 tablespoons (27 grams) cornstarch
  • 2 teaspoons fresh lemon juice
  • 1/2 teaspoon ground cinnamon


For the crumb crust and topping:

  • Preheat oven to 350°F. Line a 9x13-inch pan with parchment paper or aluminum foil, leaving some overhang for easy removal, and set aside.
  • In a large mixing bowl, whisk together the flour, brown sugar, granulated sugar, baking powder, cinnamon, nutmeg, and salt.
  • Add the cold cubed butter and cut it in with a pastry cutter until the mixture is crumbly and starts to come together.
  • Add the egg and stir it in until fully combined (you may also use the pastry cutter to help blend it in).
  • Press half of the mixture in the prepared baking pan and place the bowl with the other half in the refrigerator.
  • Bake the crust at 350°F for 15 minutes, then set aside to cool for 5 minutes before adding the peach filling.

For the peach filling:

  • Combine the chopped peaches, sugar, cornstarch, lemon juice, and cinnamon in a large bowl. Mix until the peaches are fully coated.
  • Spoon the peach filling on top of the baked crust, using a slotted spoon to leave as much excess juice as possible in the bowl. Spread it around into one even layer.
  • Remove the remaining crumb mixture from the refrigerator and sprinkle it on top of the peach filling.
  • Bake at 350°F for 40-50 minutes or until the top is set and lightly browned and the peach filling is bubbling around the edges.
  • Remove from the oven and transfer to a wire rack to cool completely. Once cooled, lift the bars out of the pan using the overhang from the parchment paper or foil, slice into bars, and enjoy!


Storage instructions: Store crumb bars in an airtight container in the refrigerator for up to 3 days.
Cuisine: American
Course: Dessert
Author: Danielle
Did you make this recipe?Mention @livewellbakeoften on Instagram or tag #livewellbakeoften.