Peach crumb bars feature a buttery crust and crumb topping with fresh peaches and a hint of cinnamon. This easy summer dessert is quick to prepare, travels well, and perfect for sharing!

stacked slices of peach crumb bars so you can see all of the layers

If you’re looking for the perfect summer dessert where fresh peaches really get to shine, these peach crumb bars are just the thing! A single buttery crumb mixture does double duty as both the crust and topping, with juicy peaches scented with lemon and cinnamon in between. As the bars bake, the crumb topping stays wonderfully soft where it meets the fruit while the top and bottom turns golden brown with a satisfying crisp bite.

Peach crumb bars, at a glance

Here’s why you’ll love these peach crumble bars:

  • A delicious way to use fresh summer peaches (frozen peaches work well, too!).
  • One buttery crumb mixture becomes both the crust and topping.
  • Easier and more foolproof than peach pie, with a lot less fuss.
  • Serve warm with ice cream or cool and slice into sturdy bars you can take and serve anywhere.
  • Makes 18 to 24 bars, perfect for large groups.
a peach crumb bar with a scoop of melty vanilla ice cream on top

Freshly updated, and better than ever

I originally created this recipe in 2011, and in 2026 it’s finally getting the glow-up it deserves. These updated peach crumb bars have even more fresh peaches for a fruitier filling, and extra crumb mixture creates thicker, bakery-style bars. I also added fresh lemon to brighten the flavor, along with just a touch of cinnamon and ginger to complement the peaches and add complexity.

Ingredients you’ll need

ingredients needed for peach crumb bars measured and labeled

Key ingredient notes

  • Peaches: Choose peaches that are ripe and fragrant but still firm and not mushy. You can peel them or leave the skins on, though I usually peel the peaches for the best texture.
  • Butter: I like to use salted butter for extra flavor. Just make sure it’s cold so it cuts well into the crumb mixture.
  • Lemon juice and zest: We’ll use the zest in the crumb mixture and the juice in the peach filling, adding a zesty bright flavor.
  • Cornstarch: Thickens the juicy peaches so the bars hold up without getting too soggy.
  • Cinnamon and ginger: These spices are minimal and optional, but I like the added flavor boost.

How to make fresh peach crumb bars

crumb base and topping, half press in pan and rest in prep bowl
1. Make crumb crust and topping. Cut cold butter into the dried ingredients to make a dry crumbly mixture.
chopped peaches in bowl with other filling ingredients on the side
2. Prepare peach filling. Toss diced peaches with lemon juice, sugar, spices and cornstarch.
chopped peaches spread evenly on crumb base
3. Layer peaches over crust into an even layer.
crumb topping on top of peaches, baking pan ready for the oven
4. Add topping and bake. Once you’ve sprinkled the rest of the crumb mixture over the peaches, bake at 375°F for about 45 minutes until golden brown.
baked peach crumb bars cut in pan with serving spatula

baking tip:Line your pan with parchment paper overhang

When baking anything in a square, rectangle or loaf pan (think brownies, bars, breads, etc.) line it with parchment paper so there’s a few inches of overhang on either side. Not only will this prevent sticking, but you can use the overhanging parchment as a sling to easily lift your goodies out of the pan for slicing.

Let breads cool only for a few minutes before transferring them out of the pan to a wire rack to cool completely, but let other desserts cool completely so they’re sturdy enough to lift without buckling. Then transfer to a cutting board and slice. No more messing up a slice trying to dig it out of the pan!

More Baking Tips »

Recipe tips and FAQs

  • Can I use frozen peaches? In-season peaches have a sweeter, stronger peach flavor, but you can use frozen peaches. Thaw completely and drain away all excess liquid and pat dry.
  • Different fruit variations: Try these Berry Crumb Bars or Strawberry Rhubarb Crumb Bars.
  • Make-ahead and storage instructions: Unsliced peach bars freeze very well if you want to make them in advance. Store in the freezer with 2 layers of plastic wrap for up to 1 month, then thaw and slice. They’ll also keep at room temperature for 1-2 days, and 4-5 days in the fridge.

More peach desserts

stacked slices of peach crumb bars so you can see all of the layers

Peach Crumb Bars

Servings: 18 bars
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Peach crumb bars feature a buttery crust and crumb topping with fresh peaches and a hint of cinnamon. This easy summer dessert is quick to prepare, travels well, and perfect for sharing!
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Ingredients
 

For crumb crust and topping:

  • 2 ¾ cups (360 grams) all-purpose flour
  • 1 cup (213 grams) packed light or dark brown sugar
  • 1 tablespoon lemon zest
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup (226 grams) butter , cold and cut into small cubes
  • 1 large egg , whisked lightly to break it up

For peach filling:

  • 4-5 cups (680-840 grams) peaches , chopped into ½-inch pieces (see Notes)
  • ¼ cup (50 grams) granulated sugar (can replace with brown sugar)
  • 2 tablespoons lemon juice
  • 4 teaspoons cornstarch
  • ¼-½ teaspoon ground cinnamon (per your preference)
  • â…› teaspoon ground ginger (optional)

Equipment

9x13 pan
9×13-inch baking pan
parchment paper
Parchment paper
pastry blender
Pastry blender

Instructions
 

  • Preheat oven to 375°F. Grease a 9×13 inch baking pan and line with parchment paper so that it overhangs the sides (makes for easy lifting out of the pan and slicing later).
  • In a medium bowl, combine the flour, brown sugar, lemon zest, baking powder, and salt. Add the butter and toss with the flour mixture.
    2 ¾ cups (360 grams) all-purpose flour, 1 cup (213 grams) packed light or dark brown sugar, 1 tablespoon lemon zest, 1 teaspoon baking powder, ½ teaspoon salt
  • Use a fork or pastry cutter to blend in the cubed butter until most pieces are the size of small peas. Add the whisked egg and toss until combined. Dough will be very dry and crumbly. Use your hands to work the dough a little more, squeezing clumps together so they hold together slightly.
    1 cup (226 grams) butter, 1 large egg
  • Press half of the dough into the prepared pan and set aside the rest.
  • In an large bowl, add toss chopped peaches with sugar, lemon juice, cornstarch, cinnamon and ginger. Spread on top of the bottom crust into an even layer.
    4-5 cups (680-840 grams) peaches, ¼ cup (50 grams) granulated sugar, 2 tablespoons lemon juice, 4 teaspoons cornstarch, ¼-½ teaspoon ground cinnamon, ⅛ teaspoon ground ginger
  • Sprinkle remaining crumb mixture on top of the peaches, squeezing the mixture together with your hands as you go so there's some larger clumps.
  • Bake for 45-55 minutes, until top is lightly golden brown. Cool completely before cutting into squares, or serve while still warm with vanilla ice cream. Stores really well in the fridge.
  • These bars store best in the fridge and are easier to slice when chilled. You can also freeze unsliced bars in two layers of plastic wrap for up to 1 month.

Notes

  • Peaches: 5 large peaches will yield 4-5 cups of peaches. These bars are forgiving, which is why I provide a range, but 5 cups of peaches will yield a nice thick, fruity filling. You can choose to leave the peels on or remove them, but peeled peaches create the best texture. 
  • Salted butter vs unsalted: I prefer the extra boost of flavor from salted butter in most recipes, but you can also use unsalted if that’s your preference.
  • Measure flour correctly using the spoon and level method for best results. Or better yet, use a kitchen scale and gram measurements provided.
Calories: 234kcal, Carbohydrates: 34g, Protein: 2g, Fat: 11g, Saturated Fat: 7g, Polyunsaturated Fat: 0.5g, Monounsaturated Fat: 3g, Trans Fat: 0.4g, Cholesterol: 27mg, Sodium: 154mg, Potassium: 107mg, Fiber: 1g, Sugar: 18g, Vitamin A: 427IU, Vitamin C: 2mg, Calcium: 28mg, Iron: 1mg
Cuisine: American
Course: Dessert
Author: Annalise Sandberg
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