Introduction

Peach Pie Crumble Bars combine juicy, fresh peaches with a buttery shortbread base and a crunchy oat crumble topping. Finished with a sweet vanilla glaze, these bars are a delightful treat perfect for summer or any time you crave a fruity dessert with texture.

The image shows a square slice of dessert on a white plate with a delicate cut-out pattern. The dessert has three visible layers: a thin pale beige crust at the bottom, a bright orange middle layer that looks smooth and gelatinous, and a thick crumbly brown topping studded with darker bits. Drizzled over the top are five thin white icing lines. On the same plate, two slices of fresh orange fruit with red edges sit to the left of the dessert. A silver fork lies behind the plate on a brown wooden surface, and in the background, there is a second white plate with another dessert slice and part of a wooden bowl holding an orange fruit. The setting is on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/4 cups all-purpose flour
1/2 cup powdered sugar
1/4 teaspoon salt
2/3 cup unsalted butter, melted
3 cups chopped peaches (about 4-5 large peaches)
1/4 cup granulated sugar
2 tablespoons fresh lemon juice or water
3 tablespoons cornstarch
3/4 cup all-purpose flour
1/4 cup large flake oats (quick oats or old-fashioned oats also work)
1/3 cup brown sugar
1 teaspoon cinnamon
1/3 cup unsalted butter, melted
1 cup powdered sugar
1/2 teaspoon vanilla extract
4-5 tablespoons cream or milk

Instructions

Step 1: Preheat the oven to 350°F. Line an 8×8 inch pan with parchment paper, leaving an overhang on the sides for easy removal.
Step 2: Make the shortbread base by whisking together 1 1/4 cups flour, 1/2 cup powdered sugar, and salt in a medium bowl. Stir in 2/3 cup melted butter until combined.
Step 3: Press the shortbread mixture evenly into the bottom of the prepared pan. Bake for 15 minutes.
Step 4: While the base bakes, toss chopped peaches with granulated sugar, lemon juice (or water), and cornstarch in a bowl until well coated.
Step 5: Prepare the crumble topping by stirring together 3/4 cup flour, oats, brown sugar, and cinnamon in a medium bowl. Add 1/3 cup melted butter and mix until the texture resembles wet sand.
Step 6: Remove the baked shortbread from the oven. Spread the peach mixture evenly over the base.
Step 7: Crumble the oatmeal topping with your fingers and sprinkle it over the peaches.
Step 8: Bake again at 350°F for 35-45 minutes, until the topping is golden brown and the peach filling is bubbly.
Step 9: Let the bars cool completely in the pan.
Step 10: For the glaze, whisk together powdered sugar, vanilla, and cream in a small bowl until smooth. Adjust consistency by adding more cream or powdered sugar as needed.
Step 11: Drizzle the glaze evenly over the cooled bars before cutting and serving.

Tips & Variations

Use ripe but firm peaches to ensure a sweet, flavorful filling without excess watery juices.
For a nutty twist, add chopped pecans or walnuts to the crumble topping.
Swap the peaches for other fresh stone fruits like nectarines or plums depending on the season.
If you prefer a thicker glaze, reduce the cream slightly or add extra powdered sugar.

Storage

Store the peach pie crumble bars in an airtight container in the refrigerator for up to 4 days. Let them come to room temperature or warm gently before serving to enjoy the best flavor and texture. The glaze may soften over time but remains delicious.

How to Serve

The image shows a square dessert bar with three clear layers on a white decorative plate. The bottom layer is light tan and smooth, the middle layer is a bright, glossy orange, and the top layer is a crumbly brown streusel with white icing drizzled in a wavy pattern. Two slices of orange-yellow fruit are placed on the side of the plate. In the background, there is another plate with a similar dessert bar and a fork resting beside the main plate, all set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen peaches for this recipe?

Yes, you can use frozen peaches. Be sure to thaw and drain any excess liquid before tossing with the sugar and cornstarch to avoid a soggy crust.

How do I cut the bars cleanly?

For clean slices, chill the bars thoroughly and use a sharp knife wiped clean between cuts. This helps prevent the crumble topping from crumbling apart.