Make these decadent Peach Crumble Bars this summer season. These bars are a three layer cookie with a shortbread base, sweet peach filling and a light crumble topping. They are great on their own or even served with cold vanilla ice cream for a seasonal dessert!
One of the most popular recipes on my website at Christmas time is the Apple Pie Crumble Bars. Honestly, they are delicious. They are a cross breed between Apple Pie and Apple Crumble and I do love them. I got to thinking the other week that they would be great with a summer fruit as well. They were a hit and will be making them for many summers in the future for sure!
What Are These Peach Crumble Bars Like
- Difficulty – These bars require three separate layers, but they are not difficult. They do take quite a bit of time to make, but they are well worth the effort!
- Taste – If you love pie, crumbles and peaches, you will love these bars. They are decadent, not dry at all and absolutely delicious!
- Serving – This recipe makes 16 good sized bars. You can easily adjust the serving size in the recipe card at the end of the post.
Ingredients
- Cookie base – The base uses butter, granulated white sugar, all purpose flour, cinnamon and salt.
- Peach filling – For the peach filling I used whole ripe peaches, sliced thick. They were cooked in brown sugar, butter and cinnamon.
- Crumble topping – The crumble topping consist of oats, all purpose flour, brown sugar, cinnamon, baking soda and salt.
NOTE, The full recipe and ingredient list can be found at the end of the post in the recipe card.
Instructions
- Make the cookie base – Preheat oven to 350 degrees F/180 degrees C. Grease and line with parchment paper an 8 x 8 inch baking pan.
- Press shortbread into pan and bake – Mix together the butter, sugar, flour, cinnamon and salt. Mix until it comes together like pastry. Press it into your prepared pan and bake for about 12 minutes. It should be just slightly brown at the edges. Remove from oven and leave to cool.
- Make the peach filling – While the base is baking, make the peach filling. In a medium sized skillet set over medium heat, add the butter and sugar until it becomes foamy, about 2 – 3 minutes. Add the sliced peaches with the cinnamon and cook down for about 10 – 15 minutes or until they are soft and fully cooked. Remove from heat. Evenly spread the peach filling over the shortbread base and set aside.
- Make the crumble topping – In a medium sized mixing bowl, combine the oats, flour, brown sugar, cinnamon, baking soda, salt and butter. Mix with your fingers until it becomes crumbly. Evenly sprinkle the crumb mixture over the peaches. Gently press down the crumble mixture with your fingers. This is to ensure it holds together after baking.
- Bake – Bake in your preheated 350 degree F oven for about 25 minutes. The crumble should be lightly golden brown. Remove from oven and leave to cool completely before cutting into squares.
- Cool and serve – When cooled, cut into 16 equal squares and serve or store in an airtight container in the fridge.
Recipe Tips
- Make ahead filling – You can make the filling up to about 3 days in advance and store it in an airtight container and store it in the fridge. Just make sure the filling cools completely before storing in the fridge.
- Press crumble topping down – When you top the crumble bars before baking, make sure to gently press the crumble mixture down with your hands. This will ensure that the crumble topping will hold together after they are baked.
- Allow to cool completely before cutting – This is very important for them to hold their shape. If you cut them before they have cooled, they will most likely fall apart.
Substitutions
I only recommend substitutions for the fruit in this recipe as the shortbread base and crumble topping work great as the recipes states in the recipe card.
- Peaches – You can easily use nectarines, apricots or even plums. All of these stone fruits will cook the same but have slightly different taste.
Storage
- In the fridge – Store these in an airtight container between sheets of parchment paper. They will keep for up to 5 days.
- In the freezer – Store them in a freezer proof container between sheets of parchment paper. They will keep for about 2 months.
Frequently Asked Questions
Can you freeze fresh peaches?
Yes, you can easily freeze fresh peaches. The best way to freeze peaches is to slice them up, blanch them in boiling water and then immerse them in cold water for a minute. This helps keep the texture after they have defrosted.
How do you defrost frozen peaches?
The best way to defrost frozen peaches is to take the bag out of the freezer and place it in the fridge until they thaw completely.
Do you have to peel peaches before cooking with them?
This comes down to personal preference. You do not have to peel peaches before cooking as the skin softens really well. However, if you prefer not to have the skin on, just peel them before cooking with them.
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Peach Crumble Bars
Make these decadent Peach Crumble Bars this summer season. These bars are a three layer cookie with a shortbread base, sweet peach filling and a light crumble topping. They are great on their own or even served with cold vanilla ice cream for a seasonal dessert!
Servings: 16 crumble bars
Calories: 213kcal
Ingredients
For the base
- 1/2 cup butter
- 1/4 cup sugar
- 1 cup flour
- 1/2 teaspoon cinnamon
- Pinch salt
For the peach filling
- 3 tablespoons butter
- 1/4 cup brown sugar
- 6 ripe peaches
- 1 teaspoon cinnamon
For the crumb topping
- 3/4 cup oats you can use either rolled oats, old fashioned oats or instant oats
- 1/2 Cup flour
- 1/3 cup brown sugar
- 1/2 teaspoon cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 Cup butter
Instructions
Make the cookie base
- Preheat oven to 350 degrees F/180 degrees C. Grease and line with parchment paper an 8 x 8 inch baking pan.
- Mix together the butter, sugar, flour, cinnamon and salt. Mix until it comes together like pastry. Press it into your prepared pan and bake for about 12 minutes. It should be just slightly brown at the edges. Remove from oven and leave to cool.
Make the peach filling
- While the base is baking, make the peach filling. In a medium sized skillet set over medium heat, add the butter and sugar until it becomes foamy, about 2 – 3 minutes. Add the sliced peaches with the cinnamon and cook down for about 10 – 15 minutes or until they are soft and fully cooked. Remove from heat.
- Evenly spread the peach filling over the shortbread base and set aside.
Make crumble topping and assemble
- In a medium sized mixing bowl, combine the oats, flour, brown sugar, cinnamon, baking soda, salt and butter. Mix with your fingers until it becomes crumbly.
- Evenly sprinkle the crumb mixture over the peaches. Gently press down the crumble mixture with your fingers. This is to ensure it holds together after baking.
- Bake in your preheated 350 degree F oven for about 25 minutes. The crumble should be lightly golden brown. Remove from oven and leave to cool completely before cutting into squares.
- When cooled, cut into 16 equal squares and serve or store in an airtight container in the fridge.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
Nutrition Facts
Peach Crumble Bars
Amount Per Serving (1 crumble bar)
Calories 213
Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 7g44%
Trans Fat 0.5g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 31mg10%
Sodium 103mg4%
Potassium 96mg3%
Carbohydrates 26g9%
Fiber 1g4%
Sugar 16g18%
Protein 2g4%
Vitamin A 545IU11%
Vitamin C 2mg2%
Calcium 17mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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