There’s something so comforting about a warm, fruit-filled dessert, isn’t there? These peach crumble bars are a family favorite for so many reasons. They’re incredibly easy to make, bursting with juicy peach flavor, and that buttery, crumbly topping? Forget about it! My kids, who can be pretty picky eaters, devour these things.
The first time I made them, I barely got a piece! I remember thinking, “Okay, this one’s a keeper.” I adapted the recipe from an old apple crumble recipe my grandmother used to make, tweaking it to highlight the summery sweetness of fresh peaches. I think she would have loved this twist. And the best part? Even if your peaches aren’t perfectly ripe, the baking process brings out all their deliciousness. Plus, if you’re looking for a similar deliciousness, check out these carrot cake bars with cream cheese frosting.
But let’s be real, sometimes baking can feel a little intimidating, right? I know I’ve had my fair share of kitchen fails. I’ve over-mixed batters, burned the edges of pies, and even once set off the smoke alarm trying to toast pine nuts (don’t ask!). But trust me, these peach crumble bars are pretty much foolproof. Even on busy weeknights, I can whip these up with minimal effort. The key is to not overthink it. Embrace the imperfections, and remember that the most important ingredient is love! Seriously though, if you follow my tips, you’ll be enjoying warm, gooey peach crumble bars in no time.
And if you’re a fan of fruity desserts, you might also enjoy my chocolate raspberry pie bars – they’re another family favorite that are sure to impress!
I can’t wait for you to try this – it’s become such a staple in our house! I bet that these peach crumble bars will become a staple in your house too!
Ingredients
For the Crust & Crumble Topping:
- 1 ½ cups all-purpose flour
- ¾ cup packed light brown sugar
- ¾ cup (1 ½ sticks) cold unsalted butter, cut into cubes
- ¾ teaspoon baking powder
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon (Optional, but it adds a lovely warmth!)
For the Peach Filling:
- 4 cups peeled and sliced fresh peaches (About 4-5 medium peaches)
- ¼ cup granulated sugar
- 2 tablespoons all-purpose flour
- 1 tablespoon lemon juice (Brightens the flavor and prevents browning)
- ½ teaspoon ground cinnamon (Again, optional but delicious)
- Pinch of ground nutmeg (Adds a subtle depth)
Ingredient Insights
Okay, let’s talk ingredients for a second. First off, the peaches! Fresh, ripe peaches are definitely the star of the show here. I always try to buy them when they’re in season, usually late spring through late summer, to get the best flavor and sweetness. If you happen to have more peaches than you can use before they go bad, I like to freeze them. Check out the Peach Information for directions. Freezing peaches at their peak ensures you can enjoy that summery flavor even in the colder months.
Now, about that brown sugar. I find that light brown sugar works best in these peach crumble bars, because it adds a subtle molasses flavor without being overpowering. But if you only have dark brown sugar on hand, that’s totally fine too. Just be aware that it will give the bars a slightly richer, more intense flavor.
The spices are really where you can play around and make this recipe your own. I love adding a pinch of nutmeg to the peach filling, because it complements the cinnamon so well. But if you’re not a fan of nutmeg, feel free to leave it out. You could even try adding a little bit of ground ginger or cardamom for a different twist. Experimenting with different spice combinations can really elevate the flavor profile of your bars. A little ginger can add a spicy kick, while cardamom can introduce a warm, aromatic note.
For the butter, make sure it’s nice and cold when you start. This is key to getting that crumbly texture in the topping. I usually cut the butter into cubes and then pop it back in the freezer for about 10 minutes before using it.
If you’re looking to save a little money, you can often find good deals on peaches at local farmers’ markets or roadside stands. And don’t be afraid to buy peaches that are slightly bruised or imperfect – you can always cut away the blemishes and use the rest of the fruit. Just make sure they smell good and aren’t too mushy. Also, when you’re at the store, be sure to compare prices between the bags of flour. Sometimes, you can get a great deal by buying the bigger bag!
And speaking of flour, I prefer to use all-purpose flour in this recipe. But if you’re gluten-free, you can definitely substitute it with a gluten-free all-purpose blend. I’ve had good results with Bob’s Red Mill Gluten Free 1-to-1 Baking Flour. This blend works well because it’s designed to mimic the properties of all-purpose flour, ensuring your bars still have the right texture.
One last thing: lemon juice. This not only adds a touch of brightness to the peach filling, but it also helps to prevent the peaches from browning. If you don’t have fresh lemons on hand, you can use bottled lemon juice, but fresh is always best, in my opinion. The acidity of the lemon juice also enhances the sweetness of the peaches, creating a more balanced and flavorful filling.
Now, let’s move on to the fun part: actually making these peach crumble bars!
Step-by-Step Instructions
- Preheat oven to 375°F (190°C). Grease and lightly flour a 9×13 inch baking pan. This step is crucial! Trust me; you don’t want those bars sticking to the pan.
- Make the Crust & Crumble Topping: In a large bowl, whisk together the flour, brown sugar, baking powder, salt, and cinnamon (if using). Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. (Don’t overmix! Lumps of butter are good!) I like to use my hands for this part – it just feels more natural. If you don’t have a pastry blender. If the butter starts to melt too much, pop the bowl into the fridge for a few minutes to keep it cold.
- Press half of the crumb mixture into the prepared baking pan. Press firmly to form a solid crust. I like to use the bottom of a measuring cup to really pack it in there and make sure it’s even.
- Make the Peach Filling: In a separate large bowl, gently combine the sliced peaches, granulated sugar, flour, lemon juice, cinnamon (if using), and nutmeg (if using). Toss gently to coat the peaches evenly.
- Pour the peach filling over the crust in the pan. Spread evenly.
- Sprinkle the remaining crumb mixture evenly over the peach filling. You might have some bigger clumps – that’s totally fine! It’ll all melt together beautifully in the oven.
- Bake for 35-40 minutes, or until the topping is golden brown and the filling is bubbly. Keep a close eye on them during the last few minutes of baking to make sure the topping doesn’t burn. You want it to be a nice, golden-brown color.
- Let cool completely in the pan before cutting into bars. This is the hardest part, I know! But trust me, it’s worth the wait. If you cut them while they’re still warm, they’ll be a gooey mess (though still delicious, I must admit!). Letting them cool completely allows the filling to set up and makes them much easier to cut into neat bars.
Tips and Tricks
Now, a few things I’ve learned over the years: First, don’t be afraid to adjust the amount of sugar in the filling depending on the sweetness of your peaches. If they’re super ripe and sweet, you might want to reduce the sugar a bit. If they’re a little tart, you might want to add a little more. Just taste the filling before you put it in the pan and adjust accordingly. A simple taste test can make a world of difference in the final outcome.
Second, if you’re short on time, you can definitely use frozen peaches in this recipe. Just make sure to thaw them completely and drain off any excess liquid before using them. Otherwise, your filling might be too watery.
Third, don’t be tempted to overfill the pan with peaches. It’s better to have a little less filling than to have it overflowing and making a mess in your oven. Overfilling can also lead to uneven baking, so it’s best to err on the side of caution.
Fourth, I learned the hard way that it’s best to let the bars cool completely on a wire rack, which helps to prevent the bottom from getting soggy. The wire rack allows air to circulate, preventing moisture from accumulating underneath.
Fifth, if you want to make these bars ahead of time, you can bake them and then store them in an airtight container at room temperature for up to 3 days. Or, you can freeze them for longer storage. Just wrap them tightly in plastic wrap and then place them in a freezer bag. They’ll keep in the freezer for up to 2 months. Properly wrapping them prevents freezer burn and keeps them tasting fresh.
Finally, remember that baking is all about experimenting and having fun! Don’t be afraid to try new things and put your own spin on this recipe. After all, that’s how some of the best recipes are created.
Serving Ideas
Okay, so you’ve got a pan of warm, gooey peach crumble bars – now what? Well, first things first, you need to let them cool completely before cutting them into bars. I know, it’s hard to resist, but trust me, it’s worth the wait.
Once they’re cooled, you can cut them into any size you like. I usually go for about 2×3 inch bars, but you can make them smaller or larger depending on your preference.
Now, for the fun part: serving! These peach crumble bars are delicious all on their own, but they’re even better with a scoop of vanilla ice cream. The cold ice cream melting over the warm bars is just heavenly. Plus, it looks pretty too! Or, you can add a dollop of whipped cream. The light, airy cream complements the rich, fruity bars perfectly. You can use store-bought whipped cream, or make your own. Homemade whipped cream is always a special touch!
If you’re feeling fancy, you can drizzle a little caramel sauce over the bars. This adds a touch of extra sweetness and makes them even more decadent. I usually have a jar of caramel sauce in my fridge for just such occasions!
These bars are also great with a cup of coffee or tea. They make a perfect afternoon snack or a light dessert after dinner. Or, you can serve them for breakfast with a side of yogurt. The possibilities are endless!
My kids love to eat these bars straight out of the fridge. I know, it’s not exactly the most elegant way to eat them, but hey, they’re kids! They also love to crumble them up and sprinkle them over their ice cream. It’s a fun and easy way to add a little bit of extra flavor and texture to their dessert.
Honestly, I make these bars for pretty much any occasion. They’re great for potlucks, picnics, barbecues, and family gatherings. They’re also a perfect way to use up any extra peaches you might have lying around.
I recently served these peach crumble bars at a bake sale for my daughter’s school. They were a huge hit! I sold out within the first hour. I had to get a few moms to hunt me down to ask for the recipe.
As for leftover ideas, if you happen to have any bars left over (which is rare in my house!), you can store them in an airtight container at room temperature for up to 3 days. Or, you can freeze them for longer storage. Just wrap them tightly in plastic wrap and then place them in a freezer bag. They’ll keep in the freezer for up to 2 months.
FAQs
Okay, let’s tackle some of the most frequently asked questions about these peach crumble bars. I’ve gotten these questions over and over from friends, family, and even my own kids.
Q: Can I use canned peaches instead of fresh peaches?
A: Yes, you can, but I highly recommend using fresh peaches if possible. They have a much better flavor and texture. If you do use canned peaches, make sure to drain them well and pat them dry before using them. You may also need to reduce the amount of sugar in the filling, as canned peaches are often packed in syrup.
Q: Can I use frozen peaches?
A: Yes, you can use frozen peaches. Just make sure to thaw them completely and drain off any excess liquid before using them. Otherwise, your filling might be too watery.
Q: Can I make these bars gluten-free?
A: Yes, you can make these bars gluten-free by substituting the all-purpose flour with a gluten-free all-purpose blend. I’ve had good results with Bob’s Red Mill Gluten Free 1-to-1 Baking Flour.
Q: Can I make these bars vegan?
A: Yes, you can make these bars vegan by substituting the butter with a vegan butter substitute and ensuring that the sugar you use is vegan (some granulated sugar is processed with bone char).
Q: Can I reduce the amount of sugar in the recipe?
A: Yes, you can reduce the amount of sugar in the recipe. I usually reduce the granulated sugar first, but I don’t recommend cutting back on the brown sugar because it adds a depth of flavor that the granulated sugar doesn’t.
Q: My crumble topping is too dry. What can I do?
A: If your crumble topping is too dry, add a tablespoon or two of melted butter until it comes together into a crumbly mixture. Be careful not to add too much butter, or it will be too greasy.
Q: My peach filling is too watery. What can I do?
A: If your peach filling is too watery, try adding a tablespoon or two of cornstarch or tapioca starch to the filling. This will help to thicken it up.
Q: Can I make these bars ahead of time?
A: Yes, you can make these bars ahead of time. Bake them and then store them in an airtight container at room temperature for up to 3 days. Or, you can freeze them for longer storage.
If you are looking to make these peach crumble bars ahead of time, I have a few tricks that I love. First, is that I don’t cook the bars all the way. Instead, I slightly underbake them and freeze the bars individually. They taste great. The second trick I have is to make the dough the day before and leave it in the fridge. This allows the flavors to sit and it makes rolling the dough a lot easier.
Conclusion
Well, there you have it – my family’s favorite peach crumble bars recipe! I hope you’ll give it a try and that it becomes a staple in your kitchen as well.
Remember, baking is all about having fun and experimenting, so don’t be afraid to put your own spin on this recipe. You can try adding different spices, using different fruits, or even drizzling a little chocolate sauce on top. The possibilities are endless!
And here are a few tips to keep in mind:
- Always use cold butter when making the crumble topping. This will help to create a crumbly texture.
- Don’t overmix the crumble topping. Overmixing will result in a tough topping.
- Let the bars cool completely before cutting them. This will allow the filling to set up and make them easier to cut.
My son loves these peach crumble bars with a scoop of vanilla ice cream, while my daughter prefers them with a dollop of whipped cream. And my husband? He just likes to eat them straight out of the pan!
These peach crumble bars are a great way to enjoy the flavors of summer all year round. Whether you’re serving them for a potluck, a picnic, or just a simple dessert after dinner, they’re sure to be a hit.
And remember, the USDA FoodData Central has all the nutritional information about peaches if you’re trying to track macros!
I’d love to hear how these peach crumble bars turn out for your family – drop me a comment!
Happy cooking, and I hope this becomes as beloved in your kitchen as it is in mine!
PrintIrresistible Peach Crumble Bars
These peach crumble bars are the perfect summer treat! They’re easy to make, bursting with juicy peach flavor, and have a delicious buttery crumble topping.
- Prep Time: 20 mins
- Cook Time: 35 mins
- Total Time: 55 mins
- Yield: 16 bars
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
- 1 cup (2 sticks) unsalted butter, cold and cubed
- 2 cups all-purpose flour
- 1 cup packed light brown sugar
- 1/2 teaspoon salt
- 6 medium peaches, peeled and diced
- 1/4 cup granulated sugar
- 2 tablespoons cornstarch
- 1/4 teaspoon ground cinnamon
Instructions
- Preheat oven to 375°F (190°C). Line a 9×13 inch baking pan with parchment paper.
- In a large bowl, combine butter, flour, brown sugar, and salt. Use a pastry blender or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
- Press half of the crumb mixture into the prepared baking pan.
- In a separate bowl, combine peaches, granulated sugar, cornstarch, and cinnamon.
- Pour the peach mixture over the crust.
- Sprinkle the remaining crumb mixture over the peaches.
- Bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbly.
- Let cool completely before cutting into bars.
Notes
For best results, use ripe but firm peaches. You can also add a sprinkle of chopped nuts to the crumble topping.