Irresistible Peach Crumb Bars

Good morning, sweet friends! ✨ Can I just tell you how EXCITED I am to share this recipe with you today? These Peach Crumb Bars have seriously been on repeat in my kitchen all summer long, and my family has been begging for them non-stop!

I first made these bars when my aunt dropped off a massive basket of perfectly ripe peaches from her backyard tree. There were so many that I knew I needed to get creative beyond just eating them over the sink (though let’s be honest, that’s still one of life’s greatest pleasures!).

The moment these bars came out of the oven, with that buttery crumb topping and sweet peach filling, I knew I had struck gold. Trust me, you’re going to want to make a double batch because these disappear FAST!

❤️ Why You’ll Love This Recipe

These Peach Crumb Bars are the perfect balance of buttery, crumbly goodness and juicy, sweet peaches. The crust and topping come from the same mixture (hello, time-saver!), and the filling is bursting with fresh peach flavor. They’re easier than pie but have all that amazing summer fruit magic. Plus, they’re perfect for picnics, potlucks, or enjoying with your morning coffee!

📝 Ingredients

For the Crust & Crumb Topping:

• 230g (1¾ cups) plain flour
• 150g (¾ cup) white sugar
• ½ tsp kosher salt
• ¼ tsp cinnamon powder
• 12 tbsp cold butter, cut into small cubes
• 2 tsp pure vanilla extract

For the Peach Filling:

• 1 large egg
• ¼ cup thick sour cream
• 100g (½ cup) white sugar
• 1 tbsp plain flour
• 2 tsp vanilla extract
• ¼ tsp cinnamon powder
• ¼ tsp kosher salt
• 3 peaches (about 1 lb), sliced thin, pits removed

🔍 Why These Ingredients Work

The cold butter creates those perfect little pockets of buttery goodness in the crumb topping. The sour cream adds a subtle tanginess that balances the sweetness of the peaches and brings moisture to the filling. And that touch of cinnamon? It’s subtle but MAGICAL with peaches – it enhances their natural sweetness without overpowering them!

Essential Tools and Equipment

• 8×8 inch baking pan
• Parchment paper
• Mixing bowls
• Pastry cutter or fork (for working the butter into the flour)
• Measuring cups and spoons

👩‍🍳 Step-by-Step Instructions

Make the crust and topping mixture:

In a medium bowl, whisk together the flour, sugar, salt, and cinnamon. Add the cold cubed butter and vanilla extract, then use a pastry cutter, fork, or even your fingertips to work the butter into the dry ingredients until the mixture resembles coarse crumbs that stick together when pressed.

Form the base:
Set aside about ¾ cup of this mixture for the topping. Take the remaining mixture and press it firmly and evenly into the bottom of your prepared pan to create the crust.

Prepare the filling:
In another bowl, whisk together the egg, sugar, sour cream, flour, vanilla, salt, and cinnamon until smooth. Gently fold in your sliced peaches, being careful not to break them up too much.

Assemble the bars:
Pour the peach filling over the crust, spreading it out evenly. Then sprinkle the reserved crumb mixture over the top.

Bake to perfection:
Bake in your preheated oven for about 50 minutes, until the crumb topping is golden brown and the filling is bubbling slightly at the edges.

Cool completely:
Allow the bars to cool in the pan for at least an hour before lifting them out using the parchment paper overhang and cutting into squares.

❗ You Must Know

Don’t skip lining the pan with parchment paper! It makes removing the bars SO much easier and prevents any sticking. Also, make sure your butter is COLD, not room temperature – this is crucial for achieving that perfect crumbly texture!

Personal Secret: I like to grate my cold butter with a cheese grater instead of cutting it into cubes. It incorporates into the flour mixture much faster and more evenly!

💡 Pro Tips & Cooking Hacks

• If your peaches aren’t quite ripe enough, place them in a paper bag with a banana for 1-2 days to speed up ripening.
• For a more golden topping, lightly brush the crumb mixture with a beaten egg white before baking.
• The crust should be firmly packed – use the bottom of a measuring cup to press it down evenly.
• To get clean slices, refrigerate the cooled bars for about 30 minutes before cutting.
• If peaches aren’t in season, you can use frozen peaches – just thaw and drain them first!

🎨 Flavor Variations

• Berry Blast: Replace half the peaches with blueberries or raspberries for a mixed fruit version.
• Nutty Crumble: Add ½ cup of chopped pecans or almonds to the crumb topping.
• Spice it Up: Increase the cinnamon to ½ tsp and add a pinch of nutmeg or cardamom to the filling.
• Coconut Dream: Add ⅓ cup shredded coconut to the crumb topping for tropical flair.
• Bourbon Peach: Add 1 tablespoon of bourbon to the peach filling for a grown-up twist!

⏲️ Make-Ahead Options

These bars are PERFECT for making ahead! You can prepare the crumb mixture and store it in the refrigerator for up to 3 days. The completed bars can be made a day in advance and stored at room temperature, covered.

📌 Recipe Notes & Baker’s Tips

• The bars will firm up as they cool, so don’t worry if they seem a bit soft when they first come out of the oven.
• If your peaches are very juicy, toss them with an extra teaspoon of flour before adding to the filling mixture.
• For a more vibrant color, leave some of the peach skin on when slicing.
• These bars are at their absolute best the day they’re baked, but they’ll still be delicious for several days after!

🍽️ Serving Suggestions

These Peach Crumb Bars are amazing on their own, but for an extra-special treat, try serving them warm with a scoop of vanilla ice cream or a dollop of whipped cream! They’re perfect for brunch alongside your favorite coffee or as a dessert after a summer barbecue.

I love to pair these with a glass of iced chai tea or homemade lemonade for the ultimate summer treat!

🧊 How to Store Peach Crumb Bars

• Room Temperature: Store in an airtight container for up to 2 days.
• Refrigerator: Will keep for up to 5 days in the fridge. The crust will soften slightly but will still be delicious!
• Freezer: These freeze beautifully! Wrap individual squares in plastic wrap, then foil, and freeze for up to 3 months. Thaw overnight in the refrigerator.
• Reheating: For that fresh-baked taste, warm refrigerated bars in a 300°F oven for about 10 minutes or microwave individual squares for 15-20 seconds.

⚠️ Allergy Information

These bars contain wheat (flour), dairy (butter and sour cream), and eggs. For dietary restrictions:

• Gluten-Free: Substitute a 1:1 gluten-free flour blend.
• Dairy-Free: Use plant-based butter and dairy-free sour cream.
• Egg-Free: Try using ¼ cup of unsweetened applesauce instead of the egg.

❓ FAQs

Can I use canned peaches instead of fresh? Yes! Drain them well and pat dry with paper towels to remove excess moisture.

Can I double this recipe for a larger crowd? Absolutely! Double all ingredients and bake in a 9×13 inch pan. You may need to increase the baking time by 5-10 minutes.

Why did my bars turn out soggy in the middle? This usually happens if the peaches are extremely juicy. Next time, try adding an extra tablespoon of flour to the filling or baking the bars for 5-10 minutes longer.

Do I need to peel the peaches? It’s totally up to you! I personally like to leave some skin on for color and texture, but if you prefer no peels, you can blanch the peaches in boiling water for 30 seconds, then transfer to ice water – the skins will slip right off!

Can I reduce the sugar in this recipe? Yes, you can reduce the sugar in both the crust and filling by about 25% if you prefer a less sweet dessert, especially if your peaches are very ripe and sweet.

💬 Tried this recipe? Leave a comment and rating below! I’d absolutely LOVE to see your creations with your beautiful peach bars!

And if you’re looking for more summer fruit recipes, check out my Peach Cobbler Cheesecake or Peach Pie Cinnamon Rolls – they’re both reader favorites!

Sending sweet peachy vibes from my kitchen to yours! ✨🍑

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