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Peach Pie Crumble Bars Recipe

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4.7 from 681 reviews

These Peach Pie Crumble Bars combine a buttery shortbread base with a sweet, tangy peach filling and a crunchy oatmeal crumble topping. Finished with a smooth vanilla glaze, they make a perfect dessert or snack that captures the flavors of fresh peaches in a convenient bar form.

Ingredients

Scale

Shortbread Base

  • 1 1/4 cup all-purpose flour
  • 1/2 cup powdered sugar
  • 1/4 teaspoon salt
  • 2/3 cup unsalted butter, melted

Peach Filling

  • 3 cups chopped peaches (about 4–5 large peaches)
  • 1/4 cup granulated sugar
  • 2 tablespoons fresh lemon juice or water
  • 3 tablespoons cornstarch

Crumble Topping

  • 3/4 cup flour
  • 1/4 cup large flake oats (quick oats or old-fashioned oats work too)
  • 1/3 cup brown sugar
  • 1 teaspoon cinnamon
  • 1/3 cup unsalted butter, melted

Vanilla Glaze

  • 1 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • 4–5 tablespoons cream or milk

Instructions

  1. Preheat Oven: Preheat the oven to 350°F (175°C). Line an 8×8 inch pan with parchment paper, leaving an overhang around the edges for easy removal.
  2. Make the Shortbread Base: In a medium bowl, whisk together flour, powdered sugar, and salt. Stir in the melted butter until combined. Press this mixture firmly into the bottom of the prepared pan. Bake for 15 minutes until lightly set.
  3. Prepare Peach Filling: While the base is baking, toss the chopped peaches with granulated sugar, lemon juice (or water), and cornstarch until the peaches are evenly coated. This mixture will thicken during baking.
  4. Make the Crumble Topping: In a medium bowl, mix together flour, oats, brown sugar, and cinnamon. Stir in the melted butter until the mixture resembles wet sand.
  5. Assemble the Bars: Once the shortbread base is baked, spread the peach mixture evenly over the top. Then, crumble the oat topping with your hands and sprinkle it evenly over the peach layer.
  6. Bake the Bars: Return the pan to the oven and bake at 350°F for 35 to 45 minutes, or until the crumble topping is golden brown and the peach filling is bubbly.
  7. Cool: Remove the bars from the oven and allow them to cool completely in the pan on a wire rack.
  8. Prepare the Vanilla Glaze: In a small bowl, whisk together powdered sugar, vanilla extract, and cream (or milk) until smooth. Adjust consistency by adding more cream or powdered sugar as needed.
  9. Drizzle and Serve: Drizzle the glaze evenly over the cooled bars. Use the parchment paper overhang to lift the bars out of the pan, then slice into squares and serve.

Notes

  • Use ripe, but firm peaches for best texture and flavor in the filling.
  • The crumble topping can be made with either quick oats or old-fashioned oats.
  • If peaches are not in season, frozen peaches can be thawed and drained before using.
  • Store the bars in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
  • For a dairy-free version, substitute butter with a plant-based alternative and use a non-dairy milk for the glaze.

Keywords: Peach pie crumble bars, peach dessert bars, crumble bars, peach crumble, shortbread base bars, summer desserts

Find it online: https://nayabaker.com/peach-pie-crumble-bars-recipe/