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Use canned or fresh peaches in these buttery peach crumb bars. Use the crumbs for both the crust and the topping in these sweet fruit bars.

When warmer weather hits it makes me ready for all things fruit! Last year we shared our strawberry crumb bars, so this year we decided we need to try that popular recipe with a new fruit. Peaches.

We love buttery crumbles on pumpkin pies, blueberry muffins and baked apples. And baked into cinnamon flavored peaches is also a dream.

stack of three peach crumb bars on a plate

Why you’ll love this recipe:

buttery crumble makes the crust…and the topping
uses fresh or canned peaches for any time of the year
can be eaten warm or cold
great for potlucks and picnics
freezes well

Ingredients for Peach Crumb Bars

Peaches: I used canned peaches for this recipe, but either canned or fresh peaches will work. Make sure to peel and slice the fresh peaches before adding them into the recipe. I have not used frozen peaches for this recipe, but feel free to try it and tell me what you think in the comments below.
All-purpose flour
Brown sugar
Baking powder
Salt
Salted butter
Egg. Large eggs are standard in baking.
Sour cream
Vanilla extract
Turbinado or coarse sugar. This is optional and for sprinkling on top, but it is so, so good!
Fresh lemon: If you don’t have a fresh lemon available, you can omit the lemon zest and use lemon juice from concentrate.
Cornstarch
Cinnamon
Nutmeg

How Do I Make Peach Crumb Bars

Prepare the topping.

Prepare topping by stirring together all of crust ingredients EXCEPT the turbinado sugar until incorporated.
Divide dough in half and spread half of the dough on the bottom of a greased 9×13 in pan. Set the second half aside.

butter pouring into a mixing bowl with sugar and flour

Prepare the peaches.

In a large mixing bowl, gently stir peaches, lemon juice, and lemon zest together. Set aside.
In a small bowl whisk together ¾ cup brown sugar, cornstarch, cinnamon, and nutmeg. Pour over peaches and gently toss together until the peaches are evenly coated.

peaches with brown sugar, cinnamon and flour in a bowl

Assemble the bars and bake.

Place peaches on top crust. If there is a lot of liquid in with the peaches, this could mean that the peaches were not drained and patted dry. If that’s the case, do not pour all the liquid on top of the crust. Scoop the peaches out of the liquid with a slotted spoon and place on the crust.

Sprinkle remaining half of crumb mixture over the peaches. It’s okay if there are some peaches peeking through.
Sprinkle top with turbinado sugar. This is optional but gives a nice sweet crunch to the topping.

turbinado sugar in a bowl for peach crumb bars

Bake for 40-45 minutes or until golden brown and bubbling.

How do I eat peach bars?

Although these are called peach bars, they can be scooped out and eaten like a peach crisp or peach cobbler when warm. It can be paired with ice cream or whipped cream or enjoyed by itself.

If you would like to eat these as bars, then wait for the bars to cool completely before cutting them into squares. They can be eaten either warm or cold. These peach bars are sweet, but not too sweet. These are a perfect breakfast, snack, or even dessert.

How do I store peach bars?

Store your peach bars in the refrigerator for 5-7 days in an airtight container. They also freeze well! I would recommend cutting them into bars before freezing for easy access. They can be frozen for an additional 3-6 months for best quality.

Buttery Peach Crumb Bars Recipe

5 from 6 votes

Use canned or fresh peaches in these buttery peach crumb bars. Use the crumbs for both the crust and the topping in these sweet fruit bars.

Servings 12

Prep Time 15

Cook Time 45

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Ingredients

Crust and Topping:

3 cups all-purpose flour
1 cup brown sugar (lightly packed)
1 teaspoon baking powder
½ teaspoon salt
¾ cup salted butter (melted)
1 large egg
¼ cup sour cream
2 teaspoons vanilla extract
1 tablespoon Turbinado sugar (or any coarse sugar, optional)

Peach Filling:

4 ½ cups canned peaches drained well and patted dry (two 23.5 oz cans)
1 tablespoon lemon juice
1 teaspoon lemon zest
¾ cups brown sugar
¼ cup cornstarch
½ teaspoon cinnamon
¼ teaspoon nutmeg

Instructions

Preheat oven to 375 degrees Fahrenheit.
Prepare topping by stirring together all of crust ingredients EXCEPT the turbinado sugar until incorporated.
Divide dough in half and spread half of the dough on the bottom of a greased 9×13 in pan. Set the second half aside.
In a large mixing bowl, gently stir peaches, lemon juice, and lemon zest together. Set aside.
In a small bowl whisk together ¾ cup brown sugar, cornstarch, cinnamon, and nutmeg. Pour over peaches and gently toss together until the peaches are evenly coated.
Place peaches on top crust. If there is a lot of liquid in with the peaches, this could mean that the peaches were not drained and patted dry. If that’s the case, do not pour all the liquid on top of the crust. Scoop the peaches out of the liquid with a slotted spoon and place on the crust.
Sprinkle remaining half of crumb mixture over the peaches. It’s okay if there are some peaches peeking through.
Sprinkle top with turbinado sugar. This is optional but gives a nice sweet crunch to the topping.
Bake for 40-45 minutes or until golden brown and bubbling.
Serve warm with ice cream or whipped cream. Or wait to cool and cut into bars.

Notes

The calories shown are based on the recipe being cut into 12 pieces, with 1 serving being 1 peach bar. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**