Peach Crumb Bars


Peach cobbler meet sugar cookies meets crumb cake to create one delicious Peach Crumb Bar. These summer inspired dessert bars are loaded with fresh, sweetly spiced, juicy peaches and will quickly remind you of your favorite peach cobbler.

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.

These 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.

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Peach Crumb Bars

Sweet and crisp buttery cookie bars filled with a tempting peach filling. The perfect summer treat!

Servings: 20
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes


  • 4 1/2 cups peaches , peeled, pitted and diced (about 8 small peaches, use firm but ripe)
  • 1 3/4 cup granulated sugar , divided
  • 3 1/2 Tbsp cornstarch
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp ginger
  • 2 Tbsp orange juice
  • 1 tsp orange zest (optional)
  • 3 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 3/4 cup salted butter , cold and diced into cubes
  • 1 large egg
  • 1/4 cup sour cream
  • 1 1/2 tsp vanilla extract
  • 1 Tbsp Turbinado sugar (optional)


  1. 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.
  2. 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. 
  3. 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). 
  4. 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.
Course: Dessert
Cuisine: American
Keyword: Peach Bars
Author: Jaclyn


  • 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 July 29, 2014 at 8:07am Reply

    • Jaclyn: I’m so happy to hear you liked them Christy! Thanks for your feedback! July 29, 2014 at 9:15am Reply

      • 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 July 29, 2014 at 9:33am Reply

        • Jaclyn: Thanks so much for sharing Christy! I hope you love the pie! August 21, 2014 at 12:13am Reply

  • Liz: Love the peach squares. Thank you. June 30, 2014 at 2:15pm Reply

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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. December 5, 2012 at 11:09am Reply

  • Anonymous: would can peaches work for this recipe since fresh peaches is not in right now? December 5, 2012 at 5:36am Reply

    • 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! December 6, 2012 at 11:22am Reply

  • 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! September 2, 2012 at 9:27am Reply

  • 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 :) August 18, 2012 at 12:26pm Reply

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