I think peaches might be my favorite fruit of all. A good ripe peach will make you close your eyes and think about how good God is. They really are a gift from above, don’t you think so? These Peach Crumb Bars are really quick and easy to put together, and they use fresh or frozen peaches. The peaches are cooked down to a nice thick jammy consistency so all that wonderful peach flavor concentrates. Then we sandwich the peach filling between two layers of buttery crumb dough. So delicious!
These Peach Crumb Bars are soft and buttery, with a layer of sweet, ripe summer peaches. You’ll want to make these again and again! The buttery crumb dough is not too sweet, just the perfect complement to the tangy peach filling.
Giving the peaches a quick boil on the stovetop helps the fruit break down, and concentrates the flavor. Excess liquid is boiled off so that the dough doesn’t get soggy. This extra step makes all the difference.
When you are making the crumb dough, you want to have pea-sized bits of flour-coated butter. It’s important to keep your butter cold. Once the egg is mixed in, you may need to use clean hands to bring the dough together. It should be crumbly but still hold together when squeezed.
Use a little more than half of the crumb dough as the bottom layer. Just a thin layer covering the bottom of the pan is great. Spread your slightly cooled peach filling over the dough, and then sprinkle the remaining crumbs of dough over the top in separate pieces.
If you are looking for a quick and easy dessert (way easier than pie!) this is for you. And really, you could use so many different flavors for the filling. It’s delicious with pumpkin or apple butter, as well as any preserve you have on hand. If you use these options, there’s no need to boil them on the stovetop before spreading over the crumb dough.
I’m always looking for ways to make peach season last just a little longer! If you freeze your peaches like I did last week, this is a great way to use them later in the year. Happy baking!
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #lovelylittlekitchen
Can't get enough?Print
These Peach Crumb Bars are soft and buttery, with a layer of sweet, ripe summer peaches. You’ll want to make these again and again!
For the Peach Filling
- 3 large peaches (about 12–16 ounces), peeled and pitted
- 1/4 cup granulated sugar
For the Crumb
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 cup butter, chilled and cubed
- 1 egg, beaten
For the Peach Filling
- Cut peeled peaches into 1/2 inch pieces.
- In a small pan over medium-high heat, combine peaches with 1/4 cup sugar. Stir frequently, and bring to a boil.
- Continue to cook, stirring frequently, for 7-10 minutes, or until the peaches have mostly broken down and the liquid is reduced, thick and jammy.
- Remove from heat and set aside to cool slightly.
For the Crumb
- Preheat oven to 375 degrees, and prepare an 8 by 8 inch baking pan by lightly greasing.
- In a large bowl, combine flour, sugar, salt, and baking powder. Stir together.
- Add cubed butter, and using a pastry cutter, cut the butter into the flour until you have pea-sized bits of flour-coated butter.
- Add the beaten egg, and stir together. Use clean hands to bring the mixture together into a crumbly dough. It should hold together when squeezed.
- Press a little more than half of the crumb dough into the bottom of the baking pan into an even layer. Spread the peach filling evenly over the dough.
- Sprinkle the remaining crumb dough in pieces over the top of the peach filling.
- Bake for 28-30 minutes or until the top is just beginning to turn golden.
- Allow to cool completely before cutting into bars.
- Serving Size: 1 Bar
- Calories: 196
- Sugar: 16g
- Sodium: 132mg
- Fat: 8.3g
- Saturated Fat: 5g
- Unsaturated Fat: 2.7g
- Trans Fat: 0.3g
- Carbohydrates: 29g
- Fiber: 1.1g
- Protein: 2.6g
- Cholesterol: 36mg
Keywords: peach crumb bars, peach, crumb bars, dessert bars, summer