Easy Peach Pie Bars Recipe with Perfect Crumb Topping for Summer

“Hey, you brought peaches?” my friend asked over the crackle of the late afternoon breeze, holding up a bag of slightly bruised fruit from the farmer’s market. Truth be told, I wasn’t sure what I’d do with those peaches—too soft for slicing, too ripe for a salad. So I tossed together these easy peach pie bars with crumb topping on a whim, thinking they’d be a quick fix for a sweet craving. Honestly, I was skeptical at first. I mean, bars instead of a classic pie? But the smell of warm peaches mingling with cinnamon and buttery crumbs filled the kitchen, and I couldn’t resist sneaking a piece before my guests even arrived.

That day, the bars sparked more than just a dessert fix; they became a little moment of calm during a hectic week. The crumb topping was perfectly crunchy without being dry, and the peach filling was juicy but not runny—exactly what I hoped for. Over the next few weeks, these bars popped up again and again in my baking rotation, each time a little different depending on the peaches I had on hand. There’s something about the comfort of this dessert that sticks with you, like a small, sweet pause in a busy day. If you’re anything like me, juggling a million things but still craving that homemade touch, these bars might just become your go-to, too.

Why You’ll Love This Easy Peach Pie Bars Recipe with Perfect Crumb Topping for Summer

After testing this recipe through many warm afternoons and casual gatherings, I can say these peach pie bars hit that sweet spot of easy and impressive. Here’s why you’ll find yourself making them over and over:

• Quick & Easy: Ready in about 45 minutes from start to finish—ideal for those last-minute summer dessert moments.
• Simple Ingredients: No fancy or hard-to-find items here. Most are pantry staples or fresh produce from your local market.
• Perfect for Summer: The juicy peaches make it a seasonal favorite, great for potlucks, picnics, or just a sweet treat after dinner.
• Crowd-Pleaser: Kids, adults, even picky eaters love these bars. The crumb topping adds a delightful texture contrast that keeps everyone coming back.
• Unbelievably Delicious: The buttery crust and crumb topping balance the natural sweetness and slight tartness of the peaches, making each bite rich yet fresh.

This isn’t just another peach dessert. The crumb topping is the trick here—it’s made with a touch of brown sugar and cinnamon that gives it a cozy, almost nostalgic feel. Also, the bars hold together perfectly, meaning no messy slices or spills, which is a relief when you’re serving a crowd. Honestly, it’s the kind of recipe that makes you close your eyes after the first bite and think, “Yep, summer tastes like this.” If you’re into comforting yet simple desserts, this recipe will quickly become a favorite, much like the sweet potato casserole with toasted marshmallows that I keep coming back to in cooler months.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and a satisfying texture without fuss. Most of these are staples you probably already have!

• For the Crust & Crumb Topping:
• All-purpose flour (2 ½ cups / 315 g) – the base for a tender crust and crumb
• Granulated sugar (¾ cup / 150 g) – adds sweetness and helps with browning
• Brown sugar (½ cup / 110 g, packed) – for that rich, caramel-like flavor in the topping
• Salt (½ tsp) – balances the sweetness
• Unsalted butter (1 cup / 226 g), cold and cubed – the key to flaky crust and crumb texture. I prefer using Kerrygold for the best richness.
• For the Peach Filling:
• Fresh peaches (about 4 cups / 600 g), peeled and sliced – ripe but firm peaches work best for texture
• Granulated sugar (½ cup / 100 g) – sweetens the natural tartness
• Lemon juice (1 tbsp / 15 ml) – brightens the flavor and prevents browning
• Cornstarch (2 tbsp / 16 g) – thickens the peach juices so the bars aren’t soggy
• Cinnamon (1 tsp) – warms up the flavor profile

If peaches aren’t in season, frozen peaches work fine—just thaw and drain well to avoid watery filling. For a gluten-free option, swap the all-purpose flour with a 1-to-1 gluten-free baking blend. Also, if you want to add a bit of crunch inside, tossing in chopped pecans or walnuts with the crumb topping is a personal favorite twist of mine.

Equipment Needed

• 9×13-inch baking pan – I find glass pans work well for even baking, but metal’s fine too.
• Mixing bowls – one large for the crust and crumb, one medium for the peach filling.
• Pastry cutter or fork – for cutting butter into the flour, but your fingers work fine if you don’t have one.
• Measuring cups and spoons – accuracy helps here, especially for the crust.
• Sharp knife and cutting board – for peeling and slicing peaches.
• Spatula or wooden spoon – for mixing the filling.

Some folks swear by a food processor to speed up the crumb topping, but I prefer the hands-on approach—it feels more connected to the process. If you do use one, just pulse gently to avoid over-processing. Also, keeping the butter cold until you need it is key; I sometimes pop it back in the fridge between steps.

Preparation Method

1. Preheat the oven to 350°F (175°C). Line your 9×13-inch pan with parchment paper, leaving an overhang on the sides for easy removal later.
2. Make the crust and crumb topping: In a large bowl, whisk together 2 ½ cups flour, ¾ cup granulated sugar, ½ cup brown sugar, and ½ teaspoon salt. Add the cold, cubed butter.
3. Cut the butter into the flour mixture using a pastry cutter, two forks, or your fingers until the mixture resembles coarse crumbs with some pea-sized pieces.
4. Reserve about 1 ½ cups of this crumb mixture in a separate bowl for the topping. Press the remaining crumbs evenly into the bottom of the prepared pan to form the crust.
5. Bake the crust in the preheated oven for 15 minutes. It should be just starting to turn golden and set but not fully browned.
6. Prepare the peach filling: In a medium bowl, mix the sliced peaches with ½ cup granulated sugar, 1 tablespoon lemon juice, 2 tablespoons cornstarch, and 1 teaspoon cinnamon. Toss gently to combine.
7. Once the crust is partially baked, remove it from the oven and evenly spread the peach filling over the crust.
8. Sprinkle the reserved crumb topping evenly over the peaches to cover the filling completely.
9. Return the pan to the oven and bake for an additional 35-40 minutes. The topping should be golden brown, and the filling bubbly around the edges.
10. Cool the bars completely in the pan on a wire rack. This can take 1-2 hours but is crucial for clean slicing and perfect texture.
11. Use the parchment paper overhang to lift the bars out of the pan. Slice into 12-16 bars, depending on your preferred size.

If the crumb topping browns too fast, tent the pan loosely with foil halfway through baking. If your peaches seem watery, adding a little extra cornstarch—up to 1 tablespoon more—can help. I learned this the hard way after one batch turned out a bit soggy but still tasty!

Cooking Tips & Techniques

Here’s what I’ve learned about making peach pie bars with crumb topping turn out just right:

• Keep the butter cold: Cold butter creates a flakier crust and crumb topping. I sometimes even chill the flour mixture before baking.
• Don’t overmix the crumb: You want to see little chunks of butter in the mixture; this gives the topping a wonderful texture.
• Peel your peaches: Skins can get tough or chewy after baking. To peel easily, blanch peaches in boiling water for 30 seconds, then plunge them into ice water.
• Use a sharp knife for slicing: When the bars are cool, a serrated knife works best to prevent crumbling.
• Watch your oven temperature: An oven thermometer can save you from burning the crumb topping.
• Let bars cool completely: Patience here is key for clean slices and firm filling.
• Multitasking tip: While the crust bakes, prep your peaches to save time.

At one point, I tried skipping the lemon juice in the filling, and the peaches browned and lost brightness. Lesson learned: a touch of acid really wakes up the flavor and keeps the fruit looking fresh. If you want to try a variation with other fruits, the same crumb topping technique works beautifully for apple or cherry bars as well.

Variations & Adaptations

If you want to tweak these peach pie bars to fit your taste or dietary needs, here are a few ideas:

• Gluten-Free: Swap the all-purpose flour with a gluten-free blend such as Bob’s Red Mill 1-to-1. The texture will be slightly different but still delicious.
• Vegan: Replace butter with chilled coconut oil or a vegan butter substitute. Use maple syrup instead of sugar if you want a natural sweetener twist.
• Mixed Fruit: Add blueberries or raspberries for a burst of color and flavor. Just reduce the sugar slightly if your berries are very sweet.
• Spiced Up: Add a pinch of ground ginger or nutmeg to the crumb topping for a warm spice note.
• Nuts: Stir chopped pecans or walnuts into the crumb topping for extra crunch. I often add toasted pecans for a personal favorite texture boost.

For baking variations, this recipe works well in smaller pans for thicker bars, just increase baking time by 5-10 minutes. Or try mini muffin tins for individual peach crumb bites—perfect for parties. If you’re curious about other easy desserts that balance fruit and crumb, you might enjoy the no-bake peanut butter pie with crunchy topping I shared recently.

Serving & Storage Suggestions

These bars are delightful served slightly warm or at room temperature. I love them with a scoop of vanilla ice cream or a dollop of whipped cream on top—a classic pairing that never disappoints. For a refreshing summer treat, try serving with iced tea or a sparkling lemonade.

To store, keep the bars in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze for up to 3 months. When freezing, wrap tightly in plastic and foil to prevent freezer burn.

Reheat refrigerated or frozen bars in a 325°F (160°C) oven for about 10 minutes, or until warmed through. Avoid the microwave if you want to keep the crumb topping crisp. Flavors actually deepen after a day or two, so making these a day ahead can be a smart move for gatherings.

Nutritional Information & Benefits

Each bar (assuming 16 servings) contains approximately 210 calories, 9 grams of fat, 30 grams of carbohydrates, and 2 grams of protein. Peaches are rich in vitamins A and C and provide antioxidants, while using real butter adds natural fats that satisfy without overprocessing.

This recipe is easy to adapt for gluten-free or vegan diets, making it accessible to more people. Plus, it’s a way to enjoy fresh fruit in a dessert that doesn’t rely on heavy creams or artificial flavors. From a wellness perspective, it’s a treat that feels indulgent but can be part of a balanced summer diet.

Conclusion

Easy peach pie bars with crumb topping have become one of my favorite ways to celebrate summer’s bounty without much fuss. Whether you’re squeezing in a quick dessert after a busy day or looking for a sweet crowd-pleaser, this recipe fits the bill. It’s flexible, forgiving, and downright tasty—plus, it holds a cozy, homemade charm that’s hard to beat.

Feel free to play with the ingredients and make it your own, maybe even adding nuts or spices to suit your taste. I love how this recipe makes me feel connected to those simple summer moments, just like the way a comforting bowl of lasagna soup does on a chilly day. If you try these bars, I’d love to hear how you customize them or what memories they bring up for you.

Enjoy every crumbly, juicy bite!

FAQs About Easy Peach Pie Bars with Crumb Topping

Can I use canned peaches instead of fresh?

Yes, but drain them very well to avoid excess liquid that can make the bars soggy. Fresh peaches give the best texture and flavor, though.

How do I store leftover peach pie bars?

Store in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. You can also freeze for longer storage.

Can I make these bars ahead of time?

Absolutely! They taste great the next day, and the flavors actually improve after resting. Just cool completely before storing.

What’s the best way to peel peaches quickly?

Blanch them in boiling water for about 30 seconds, then plunge into ice water. The skins should slip right off.

Are these bars gluten-free?

Not as written, but you can substitute a gluten-free all-purpose flour blend to make them gluten-free without sacrificing much texture.

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