These amazing peach crumble bars are made with fresh summer fruit and one simple dough that forms both the crust and the crumble topping. This has been my most-baked cake recipe this summer.
My family adores these peach crumble bars; I think I've made them five or six times already this summer. I've used not only peaches and nectarines but also berries.
All you need to do is match the jam to the fruit: peach jam for peaches or nectarines, cherry jam for cherries, and berry jam for blackberries or blueberries - you get the picture.
The bars take about 10-15 minutes to assemble, and another 40 - 45 minutes in the oven, so you'll have a wonderful dessert in about one hour. Serve them lukewarm, or make them well in advance and enjoy them chilled, straight from the fridge - my favorite way to eat them.
These crumble bars have a firm, buttery oat base, a soft layer of peaches and jam, and plenty of golden crumble on top. If you like crumbles, try the Any Fruit Crumb Cake or the Crumb Cherry Cake.
Prep Time: 10 minutes | Cook Time: 40 - 45 minutes | Ingredients: 7 + salt | Servings: 9 | Difficulty: Easy
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Recipe ingredients
Peaches: You can use 2-3 regular peaches if they are large or about 4 smaller flat peaches, also called donut peaches. Nectarines or apricots are just as great.
- You can also use canned or frozen peaches. Drain canned peaches very well; thaw frozen peaches completely and pat them dry before using.
- You can also make the bars with other fruit or berries (raspberries, blueberries, blackberries, currants, and so on).
- If you have more peaches, try this sticky Peach Tart Tatin.
Sugar: I use a mixture of light brown sugar and granulated sugar. If you don't have brown sugar in the pantry, use only white.
Oats: Use old-fashioned rolled oats, not quick-cooking or steel-cut oats. They give the crust and crumble topping a pleasantly chewy texture and hold their shape better during baking.
Jam: The jam adds even more fruit flavor and helps hold the peach layer together. Peach jam is the first choice, but apricot jam works too. If you use other fruit or berries, try to use a jam that fits the fruit.
For full details on the ingredients and quantities, check the recipe card.
How to make peach crumble bars?
Preparation: Preheat the oven and line the baking dish. Halve, pit, and slice the peaches. Set them aside.
Step #1: Make the crumble: Pulse the flour, sugars, salt, oats, and cold butter until the mixture forms large clumps.
Step #2: Make the base: Press half the crumble mixture firmly into the lined baking dish. Â
Step #3: Spread the base with peach jam.
Step #4: Arrange the peach slices on top.
Step #5: Cover with clumps of the remaining crumble.
Step #6: Bake for 40 - 45 minutes, until the jam bubbles and the topping is golden.
Tips
Peaches: There is no need to peel the peaches; the skins soften during baking. Choose ripe but still firm peaches. Very soft fruit can release too much juice. Slice them evenly, so they cook at the same rate.
The base: Use the bottom of a measuring cup or glass to press the base into an even, compact layer.
For neat squares, chill the bars first and wipe the knife between cuts.
Serve with whipped cream or vanilla ice cream for an extra-special dessert.
Storage
Make ahead: You can bake the peach crumble bars one day ahead. Once cool, cover and refrigerate them overnight. They become firmer and easier to cut after chilling.
Store: Keep the bars in an airtight container in the refrigerator for 3-4 days. Serve them cold directly from the fridge or let them sit at room temperature briefly before serving.
Freeze the completely cooled bars in an airtight container for up to 3 months. Separate the layers with parchment paper to prevent sticking. Thaw them overnight in the refrigerator or for a few hours at room temperature.
More Easy Summer Desserts
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📖 Recipe
Peach Crumble Bars
Equipment
- 8-inch square baking dish 20 × 20 cm
- Food processor Note 1
Ingredients
- 3 - 4 peaches depending on size, about 9 oz (250 g), Note 2
- 1 ½ cups all-purpose flour
- â…“ cup light brown sugar
- ¼ cup granulated sugar
- ¼ teaspoon fine sea salt
- ¾ cup cold unsalted butter cubed
- ½ cup old-fashioned rolled oats Note 3
- ½ cup peach jam about 5.5 oz, enough to cover the base in a thin layer, Note 4
Instructions
- Prepare: Preheat the oven to 400°F (200°C). Line the baking dish with parchment paper, leaving some overhang on two sides so you can easily lift out the bars later.
- Slice the peaches: Halve and pit the peaches, then cut them into thin slices. You should have enough slices to cover the base of the baking dish in a single layer.3 - 4 peaches
- Make the crumble mixture: Place the flour, both sugars, salt, rolled oats, and cold cubed butter in the food processor. Pulse until the mixture is no longer dry and begins to come together in large clumps. It should hold together easily when squeezed between your fingers, but it should not become a smooth dough.1 ½ cups all-purpose flour + ⅓ cup light brown sugar + ¼ cup granulated sugar + ¼ teaspoon fine sea salt + ¾ cup cold unsalted butter + ½ cup old-fashioned rolled oats
- Make the base: Press half of the crumble mixture firmly and evenly into the prepared baking dish.
- Assemble the bars: Spread the peach jam evenly over the base, then arrange the peach slices on top. Take small handfuls of the remaining mixture, squeeze them lightly to form clumps, and crumble them evenly over the peaches.½ cup peach jam
- Bake the peach crumble bars for 40-45 minutes, until the jam is bubbling and the crumble topping is golden brown.
- Cool bars: Let the bars cool completely in the pan. Lift them out using the parchment-paper overhang and cut them into squares. They taste amazing while still lukewarm, but they will be softer and won't hold together as well. Once completely cool, they become firm and are very easy to cut.
Notes
- Alternative mixing methods: You can also make the crumble mixture with an electric hand mixer fitted with dough hooks or in a stand mixer on low speed. To make it by hand, combine the flour, sugars, salt, and oats in a large bowl. Add the cold butter and work it into the dry ingredients with your fingertips or a pastry cutter until no dry flour remains and the mixture forms large clumps when squeezed.
- Peaches: Use 2-3 regular peaches if they are large or about 4 smaller flat peaches, also called donut peaches. Nectarines work just as well. You can also make the bars with well-drained canned peaches, other canned fruit, or berries. Pat canned peaches dry with paper towels before slicing and use approximately the same amount as fresh peaches. Frozen peaches should be thawed completely, drained, and patted dry before use.
- Oats: Use old-fashioned rolled oats, not quick-cooking or steel-cut oats. They give the crust and crumble topping a chewy texture and hold their shape better during baking.
- Peach jam: A thick, firm-set peach jam works best. A very runny jam can make the base softer and may seep out when the bars are cut.
- Storage: Refrigerate the bars in an airtight container for 3-4 days. They become particularly firm once chilled and taste excellent cold, directly from the refrigerator.
Adina Beck says
I totally recommend baking these bars immediately. I made them so many times, and they are a delight.