You can use perfectly ripe fresh peaches, overripe peaches, or even frozen peaches. Plus you can make these ahead of time too because they freeze beautifully. Crumble bars (like these rhubarb crumble bars or any other kind!) are some of my favorite fruit desserts to make, all year long! They are a great way to use up frozen fruits that you store in your freezer, or to use up all the fresh fruit you can find in summer. These crumble bars are a cross between shortbread cookies, pie bars (like these pecan pie bars), and a fruit crumble. Once you learn how to make crumble bars, the flavor options are endless. And these fresh peach crumb bars will be right on top of that list!
Recipe highlights
These peach bars elevate the sweet, fruity flavor of summer peaches! Super easy to make, because the base and the topping are the same recipe, and the filling is so easy to assemble as well. You can increase the flavor even more with the extra tips I share. A jammy, juicy peach pie-ish filling, paired with buttery, nutty shortbread base. You can use overripe peaches, perfectly ripe juicy peaches, or even frozen peaches to make this delicious treat!
There are two ways to make the filling
Using jam as a filling. Just like my rhubarb crumble bars, you can make a simple jam filling or use store-bought jam as the filling. The result is a very jammy, thick, sweet filling. Using a pie filling. This is the sweet peach filling I use for my peach dessert bars here. This method uses fresh fruits, and does not require that you cook the filling. The excess juice in the fruit is absorbed and thickened by cornstarch or tapioca starch. The result is a soft, juicy filling in between the buttery crust and topping!
Ingredients you’ll need
For the peach pie filling
Peaches – Any type of peach will work here. Just make sure they are sweet and ripe. Overripe peaches that are really soft can also be used. Sugar – I use white sugar, but you can use brown sugar too. Adds sweetness and enhances the fruity flavor of the peaches. Cornstarch – I have used cornstarch and instant clearjel in this recipe. I personally prefer instant clearjel, but cornstarch works just as well. Cinnamon – Cinnamon and peaches go so well together, so this is a great addition to the filling. It adds a lovely warmth, and a sweet spice flavor. But you can also substitute cinnamon with other flavors such as, Thyme Basil Paprika Sage Ginger Cardamom Gingerbread spice Pumpkin spice Apple pie spice Lemon juice – Lemon juice or any citrus fruit helps to brighten and bring out the flavor of the peaches even more. Vanilla – Another layer of flavor to add to the filling. Vanilla is a great neutral flavoring that will go with any combination of spices and herbs. You can also use a little bit of almond extract instead, but I’m not a big fan of almond extract, and will always opt for vanilla. Salt – This is not essential, but I find that a pinch of salt always elevates the sweetness.
How to choose ripe peaches for this recipe
Perfectly ripe peaches will still be firm to the touch, with just a little bit of give if you gently press into them. Do not press too hard as you don’t want to bruise the peaches. They should also smell very sweet where the stem of the fruit should be. However, the great thing about this recipe is that you can use peaches that are overripe too! These peaches are softer to the touch, but not too mushy. Plus, you can even use frozen peaches for this recipe!
For the shortbread base and crumble topping
Butter – You can absolutely use regular butter without making any changes. However, I like to caramelize the butter to make brown butter which adds a nutty flavor to the base. Milk powder – Optional ingredient to make brown butter. You can add it to the dough without making brown butter too. The milk powder will give the shortbread crust an added creamy, milky flavor. Flour – I use AP flour (all purpose flour). Sugar – You can use white sugar or brown sugar. Salt and vanilla – Added for extra flavor. But I also like to add a dash of bourbon to the dough, especially if I’m not serving this to kids or pregnant mothers. Egg yolk – An egg yolk helps with binding the dough together, but you can easily substitute it with milk. Oats or sliced almonds – To add more texture to the crumble topping. Almonds pair very well with peaches, but I use oats here because I do love oats!
These peach crumble bars are mega delicious and so easy to make! Just like my rhubarb crumble bars, the base and topping are made with the same dough, along with a jammy peach filling. You can also make amaretto with almonds OR peach pits! While you can make this with softened or melted butter, you can elevate the flavor even more by making these peach pie bars with brown butter (caramelized butter). Here’s how to make amazing dessert during peach season or any time of year!
How to make peach bars
Step one (optional step) – Make brown butter
Check out my detailed post and step by step tutorial on how to make brown butter. This step is optional, but it adds such a wonderful flavor to the shortbread base and crumble topping. Melt the butter and add the milk powder (image 1). Keep cooking the butter while whisking until the milk solids separate (image 2) and start to turn golden brown in color (image 3). Then remove from the heat, and pour into a heat-proof container. Cool down the brown butter, while the residual heat turns the milk solids an amber color (image 4). Add some vanilla, water, or bourbon to compensate for the lost moisture (image 5).
Step two – Make the peach filling
Remove the pits from the peaches by cutting them in half, and then use a melon baller or something similar (image 6). Cut the peaches into cubes that are about 1/2 inch (image 7). They don’t have to be uniform, just similar-sized. Place the diced peaches in a large bowl. Add all the other filling ingredients to the peaches (image 9). If you’re using Instant ClearJel, make sure to mix it with the sugar in a separate bowl (image 8) before adding it to the peaches. This will help prevent lumps. Mix in all the ingredients with the peaches, and set aside until needed (image 10). If you added cornstarch, the juicy peach filling will form liquid as it sits in the bowl. With instant clearjel, the juices from the peaches will start to thicken immediately. So, the liquid will be more “gel-like”.
Step three – Make the base (and crumb topping)
In a large bowl, place the flour, sugar, and salt, and whisk well to mix (images 11 and 12). Mix in the egg yolk and vanilla with the cooled down brown butter (image 13). The brown butter can still be warm, but should not be hot. Add the butter mixture to the flour, a little at a time, while gently mixing the butter mixture into the flour mixture (images 14 and 15). Once all the liquid is added, the dough mixture should resemble wet crumbs that will stick together when squeezed in your palm (image 16).
Step four – Form the base for the peach crumble bars
Prep a 9 x 13 inch baking tray by lining the tray with parchment paper. I like to use butter to make sure it sticks to the baking tray, and I also thinly coat any uncovered area with butter. If you do not have parchment paper, you can just brush the whole tray with butter. Transfer 75% of the dough into the tray and press it into the bottom of the pan (images 17 and 18). Make sure the thickness is even throughout. Set aside.
Step five – Assemble the rest of the peach crumble bars
Scrape all of the peaches in the bowl on to the baking tray, over the crumble bar base (image 19). Evenly spread out the filling (image 20). Take the remaining dough and add the oats or almonds into it. Toss to mix. Sprinkle this over the top of the peach filling as the crumble topping (images 21 and 22).
Step six – Bake
Bake the peach bars in the preheated oven. Once baked through, remove the pan from the oven.
Step seven – Cool and serve
Once they have cooled down a little (i.e. still a bit warm), carefully remove the bars from the pan and place them on a wire rack to cool completely. I like to let them chill before slicing and serving the peach bars, but you can serve them at room temperature as well!
Pro tips
Do you want to know how to ensure you get the best results? Maybe how to make your peach crumble bars taste even better?
Use peaches that are ripe or overripe. The peaches are where the flavor comes from, so make sure your peaches taste great! Adding sugar and citrus helps to enhance the peach flavor. You can substitute the cornstarch with instant clearjel or cook type clearjel. My preference is instant clearjel, but use what you have at home. To make the peach crumble bars taste even better, melt the butter and continue to cook it to caramelize the milk solids. Adding extra milk powder will create even more brown butter solids! This will add a lovely nutty flavor that goes so well with peaches. Switch up the cinnamon with herbs for a more herbaceous peach flavor! If you use frozen or canned peaches, add extra cornstarch to help thicken the extra juice that will be present in these peaches.
Serving ideas
With the brown butter flavored soft shortbread base and the delicious peach filling, and nutty topping, these peach bars honestly don’t need anything else. BUT, I would never say no to some ice cream on the side! Just like a peach pie, these crumble bars can be served in many ways. They can be served while still a little warm, at room temperature, or chilled. Top the bars with,
Ice cream (a scoop of vanilla ice cream, butterscotch ice cream, cereal milk ice cream, or even chocolate ice cream). Whipped cream or creme fraiche. Pouring custard (crème anglaise) on top. A drizzle of salted caramel sauce on top.
Storage
These peach bars can be stored in the fridge for up to 5 days. However, these can be stored for about 1 month in the freezer, because they freeze beautifully! To store them away, cut the peach crumble bars into the size you prefer. Then, line a container with wax paper or parchment paper, and place the slices in one layer. Place another piece of wax or parchment paper on top, and then place another layer of the crumble bars. Make sure there is a piece of freezer-friendly parchment or wax paper between each layer, so that they won’t stick together while in the freezer. Cover the peach crumble bars with foil OR place them in an airtight container. Let the pieces thaw out at room temperature before eating or serving them again.
Frequently asked questions
More peach desserts you’ll love
Peach galette Peach cobbler Peach relish (peach chutney) Peach melba popsicles Peach shrub syrup
