Peach Crumb Bars

Published August 3, 2012. Updated April 8, 2024

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Peach Crumb Bars are peach cobbler meets sugar cookies meets crumb cake to create one delicious dessert bar. This summer-inspired treat is loaded with fresh, sweetly spiced, juicy peaches and will quickly remind you of your favorite peach cobbler.

Peach Crumb Bars

Peach season is the best season. You really can’t compare a fresh, juicy, ripe peach with anything else. (But if you use canned peaches, these peach crumb bars will still be absolutely delicious!) I love to use them up with peach cobblers, but sometimes you want a summer dessert that’s a little easier to serve and enjoy. Enter peach crumb bars!

Not only are they easier to transport, they’re also easier to cut and serve. Small hands can grab-and-go, which is perfect for picnics or barbecues. A tray of cut peach crumb bars is also perfect for taking to a potluck or dropping off to a party or friend.

Peach Crumb Bars

Their texture is soft yet crumbly, moist (thanks to all the juice from the peaches) and slightly cake-y. I would highly recommend eating them warm because it’s like peach pie or cobbler, it’s just not near as good cold. But a cold bar would make a yummy, quick breakfast!

These peach cobbler bars are excellent when paired with a scoop of vanilla ice cream but they are also amazing all on their own. Enjoy! Oh, and you’re going to want that corner piece, it’s my favorite.

Peach Crumb Bars

Peach Cobbler Bars

Other Peach Desserts to Try

I’ve already raved about how much I love fresh peaches, and canned peaches are almost as good. If you’re like me, you might want to try every peach recipe you can find! Here are some that I’ve enjoyed:

16 Quick & Easy 30 Minute Recipes! (plus weekly recipe updates)

4.50 from 2 votes

Peach Crumb Bars

Sweet and crisp buttery cookie bars filled with a tempting peach filling. The perfect summer treat!
Servings: 20
Prep30 minutes
Cook45 minutes
Ready in: 1 hour 15 minutes



  • Preheat oven to 375 degrees. In a small mixing bowl, whisk together 3/4 cup granulated sugar, cornstarch, cinnamon, nutmeg and ginger. In a large mixing bowl, toss peaches with orange juice and optional orange zest. Sprinkle sugar mixture over peach mixture and toss to evenly coat, set aside.
  • In a separate large mixing bowl, whisk together flour, baking powder and salt. Cut butter into flour mixture with a fork or pastry cutter until mixture resembles coarse crumbs. In a small bowl, whisk together egg, sour cream and vanilla extract. Pour egg mixture into flour mixture and stir until well combine. 
  • Add in remaining 1 cup granulated sugar and stir until combine. Spread and press half of crumb mixture into an even layer in a greased 13x9 inch baking dish. Toss peach mixture once more and pour over bottom crumb layer and spread peaches into an even layer (spread juices evenly too). 
  • Sprinkle remaining crumb mixture over top of peaches into an even layer. Sprinkle top evenly with optional Turbinado sugar. Bake in preheated oven 45-50 minutes until golden. Serve warm with optional vanilla ice cream or allow to cool and cut into bars (Note: I prefer these bars warm but you could also serve them cold with sweetened whipped cream). Store bars in an airtight container in the refrigerator.



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  • Christy

    I made these last night to bring in to work today. I used fresh picked “grown in Washington” peaches that I purchased on my annual road trip to Eastern Washington this weekend. OMG! This is a fantastic recipe, and so far people are loving these. The hardest part is the time it takes to pit, peal, and chop the peaches, but after that, it’s a piece of cake! (or bar) ;-) I like the peach filling recipe so much, that I think I’ll make this my go-to peach pie filling. :) Thanks for sharing! YUM! :D

    • Jaclyn

      Jaclyn Bell

      I’m so happy to hear you liked them Christy! Thanks for your feedback!

      • Christy

        You’re welcome. I’ve shared the recipe with my coworkers – you’ll have a few more blog subscribers by the time I’m done this week. Thursday I’m bringing in the gorgeous strawberry rhubarb w/almond crumb topping pie. :D

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  • Anonymous

    Looks delicious. Want to try them soon. I didn’t see a print link for the recipe. Did I miss it, or could you add one? Thanks for the recipes.

  • Anonymous

    would can peaches work for this recipe since fresh peaches is not in right now?

    • Jaclyn

      I wouldn’t recommend canned peaches because they are much juicier and many times they are also sweetened so you’d likely end up with a soggy crust and a bar that’s too sweet. I would try frozen and thawed/strained peaches instead.Hope that helps!

  • Anonymous

    Thanks for the great recipe! When I saw the pictures I knew I had to make these bars. Served this to dinner guests last night – delicious! I’ve been looking for a crust like this, and will try it with apples. Definitely a 10!

  • Anonymous

    Just made these and they were so good! Had a 20lb box of palisade peaches and I’m glad I set some aside for this recipe. Will definitely be making these again :)