These peach pie crumb bars combine everything we love about a classic homemade peach crumble pie—juicy cinnamon-spiced peaches, buttery crust, and a crumbly topping—but in a much simpler, easier-to-serve form.
I originally published this recipe in 2013 and have since added new photos and additional success tips. My team and I also retested the recipe and made a few small tweaks so they’re better than ever!
These peach pie crumb bars combine several of the best things about summer baking: fresh seasonal peaches, simple ingredients, and a dessert that travels beautifully to cookouts, picnics, and other gatherings.
They’re also incredibly easy to make! There’s no pie dough rolling, crimping, or fussing. Just press the crust into the pan, pile on the peach filling, sprinkle with crumble topping, and bake.
If you love my blueberry pie bars or cherry pie bars, you’ll love this peach version too!
Why You’ll Love These Peach Pie Bars
- Easier than making a traditional peach pie
- Buttery brown sugar oat crust and crumble topping
- Packed with juicy fresh peaches
- Soft, tender texture with crisp crumbly edges
- No special equipment required
- Perfect for summer parties, barbecues, and potlucks
- Make-ahead and freezer-friendly
Layers of Peachy Perfection
These peach pie crumb bars may look impressive, but each layer is wonderfully simple.
Crust: The crust is buttery, soft, and sturdy enough to support the juicy peach filling. It comes together with flour, oats, brown sugar, cinnamon, and cold butter. Even better? The same mixture doubles as the crumble topping, which means fewer ingredients (and fewer dishes!).
Fresh Peach Pie Filling: Ripe summer peaches are the star of this recipe, bringing plenty of natural sweetness and flavor. As the bars bake, the peach juices mingle with the crust underneath, creating an incredibly tender texture that practically melts in your mouth.
Crumble Topping: Before baking, sprinkle the reserved crumble mixture over the peach layer. I often add sliced almonds for extra texture and flavor, but they’re completely optional. Chopped pecans or walnuts would work too! The crumble bakes up golden, buttery, and lightly crisp on top—providing the perfect contrast to the soft peach filling.
Vanilla Icing: A drizzle of simple vanilla icing makes these bars look and taste like they came from a bakery display case. It’s only 3 ingredients and takes barely any time to make. You’ll love it on peach streusel muffins, too!
Key Ingredients for Peach Pie Bars
- Peaches: Fresh peaches are the star of the show. Look for ripe peaches that give slightly when gently pressed. They should smell fragrant and sweet. You can peel them or leave the skins on if preferred. I usually peel them for the softest texture.
- Sugar: You need granulated sugar for sweetening the peach filling, and brown sugar for the crust/topping. Brown sugar adds moisture and a subtle caramel flavor that pairs beautifully with peaches.
- Egg: Gives the filling a slightly custard-y texture and helps it to set. Trust me on this!
- Flour: All-purpose flour provides the structure.
- Oats: Rolled oats create a hearty, buttery crumble texture.
- Cinnamon: This warm spice pairs beautifully with peaches, without overpowering their natural flavor.
- Cold Butter: Cold butter is essential for creating those irresistible crumbly pockets throughout the crust and topping.
- Vanilla + Almond Extracts: For enhancing the peach flavor.
- Lemon Zest: To brighten up the peach flavor.
- Salt: To enhance and balance all the flavors.
Start by Making the Crust & Topping
One mixture does double duty for the crust and topping. You can make it in a food processor or simply use a mixing bowl, a whisk, and a pastry cutter. Pulse or cut cubes of very cold butter into the dry ingredients until you have pea-sized crumbles.
Remove a cup of the mixture and transfer it to another bowl. Add another Tablespoon of oats—and if you’d like, a handful of sliced almonds—to the smaller bowl, and set it aside until you’re ready for the topping.
Pour the remaining mixture (in the food processor or larger bowl) into a lined baking pan and press it down to make a crust:
Success Tip: Pre-Bake the Crust
Don’t skip the pre-bake! Giving the crust a head start helps it stay sturdy beneath the juicy peach filling and ensures the finished bars hold their shape when sliced.
Fresh Peach Filling
While the crust is in the oven, make the peach filling.
There’s no pre-cooking step needed here. Simply whisk together the ingredients, then fold in the chopped peaches. Easy peachy!
Make the peach filling immediately before using; if you let the filling sit for too long, the peaches will begin to break down and the filling will become too liquid-y.
Spread the peach filling over the warm crust, then sprinkle on the crumble topping, and bake. Note that you’ll increase the oven temperature from 350°F (177°C) to 375°F (191°C) between pre-baking the crust and baking the layered peach pie bars.
The Best Texture Comes After Chilling
As tempting as it is to dig in immediately, these peach pie crumb bars slice much more cleanly after they’ve cooled completely. Let them cool at room temperature, then refrigerate for around 2 hours.
Why? The juicy filling sets up, so they’re much easier to cut into neat squares.
When you’re ready to serve, lift the bars out of the pan using the parchment paper lining, cut into squares, and drizzle with vanilla icing.
Yes. If fresh peaches aren’t available, frozen peaches work well. Thaw them completely and blot away excess moisture before using. We do not recommend using canned peaches.
I don’t recommend using a 9-inch square pan for this recipe because it’s a little too large and the bars will turn out quite thin. For best results, use an 8-inch square baking pan. If that’s not available, a 9-inch round cake pan works well. After chilling, simply slice the bars into wedges instead of squares.
Yes, you can double this recipe to make a larger batch of peach pie crumb bars. The crust pre-bake time and temperature remain the same, but the total bake time increases. See detailed recipe Note below.
When peach season arrives, most of us immediately think of peach cobbler, peach crisp, and classic peach pie. These peach pie crumb bars deserve a place right alongside those favorites.
With their buttery oat crumble, juicy peach filling, and easy-to-serve bar format, they’re the perfect handheld dessert for summer gatherings, or simply making the most of peach season!
Peach Pie Crumb Bars Tools
Peach Pie Crumb Bars
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Total Time: 4 hours, 30 minutes
- Yield: 9-12 bars
- Category: Bars
- Method: Baking
- Cuisine: American
Description
These peach pie crumb bars combine juicy fresh peaches, a buttery brown sugar oat crust, crumbly streusel topping, and sweet vanilla icing. Easier than peach pie and perfect for summer gatherings, potlucks, and peach season baking.
Ingredients
Crust & Topping
- 1 cup (125g) all-purpose flour (spooned & leveled)
- 1/2 cup (43g) + 1 Tbsp old-fashioned whole rolled oats, divided
- 1/3 cup (67g) packed light or dark brown sugar
- 1 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 10 Tablespoons (142g) unsalted butter, cold and cubed
- optional: 1/4 cup (about 20g) sliced almonds
Peach Filling
- 1 large egg, cold
- 1/2 cup (100g) granulated sugar
- 1 and 1/2 Tablespoons (11g) all-purpose flour
- 1 teaspoon pure vanilla extract or vanilla bean paste
- 1/4 teaspoon almond extract
- 1/2 teaspoon fresh lemon zest
- 2 and 1/2 cups (about 400g) chopped fresh peach chunks
Vanilla Icing
- 1/2 cup (60g) confectioners’ sugar
- 1 Tablespoon (15g/ml) heavy cream or milk
- 1/2 teaspoon pure vanilla extract or vanilla bean paste
Instructions
- Preheat the oven to 350°F (177°C). Line an 8-inch square baking pan with parchment paper, leaving an overhang on all sides to easily lift the bars out of the pan (makes cutting much easier). Set aside.
- Make the crust/topping: In the bowl of a food processor (or a large bowl), combine the flour, 1/2 cup of the oats, brown sugar, cinnamon, and salt and pulse or whisk to combine. Add the cold cubed butter and pulse the food processor or cut in with a pastry cutter until you have pea-sized crumbs. The mixture should hold together when pressed between your fingers; it shouldn’t look dry or overly crumbly, or the crust may not hold together after baking. Transfer 1 cup (about 125g) of the mixture to a small bowl and mix in the remaining 1 Tbsp oats and sliced almonds (if using). This will be the topping; set aside until needed in step 5.
- Press the remaining crust mixture into an even layer in the prepared baking pan. Bake the crust for 15 minutes; then, remove the crust from the oven and increase the oven temperature to 375°F (191°C).
- Make the peach filling immediately before using; if you let the filling sit for too long, the peaches will begin to break down and the filling will become too liquid-y. In a large bowl, whisk together the egg, sugar, flour, vanilla, almond extract, and lemon zest until combined. Fold in the peaches.
- Pour the filling over the hot crust. Sprinkle the reserved topping mixture evenly over the top.
- Bake for 40–42 minutes or until lightly browned on top. Allow to cool in the pan on a cooling rack for 1 hour, then transfer to the refrigerator and chill for at least 2 hours or up to 2 days. (Cover tightly if chilling longer than a few hours.)
- Once chilled, lift the bars out of the pan using the overhang on the sides and cut into squares. For neat squares, use a very sharp knife and wipe it clean with a paper towel after each cut.
- Make the vanilla icing: In a small bowl or liquid measuring cup, whisk together the confectioners’ sugar, cream/milk, and vanilla until smooth and pourable. Drizzle over peach pie bars.
- Store leftover peach pie bars tightly covered in the refrigerator for up to 5 days.
Notes
- Make Ahead & Freezing Instructions: Prepare the bars up to 2 days in advance and store covered tightly in the refrigerator until ready to serve. Bars can be frozen for up to 3 months. Thaw overnight in the refrigerator before serving.
- Special Tools (affiliate links): 8-inch Square Baking Pan | Glass Mixing Bowls | Food Processor or Pastry Cutter | Whisk | Citrus Zester | Vanilla Bean Paste | Cooling Rack
- Can I Use a 9-Inch Square Pan? I don’t recommend it; it’s a little too large and the bars will be quite thin.
- Double Batch: This recipe can be doubled and baked in a 9×13-inch pan. The crust pre-bake time and temperature remain the same. Increase the oven temperature to 375°F (191°C) as directed in step 3. In step 6, increase the bake time to about 50 minutes, or until the topping is lightly browned and the filling appears set. Be sure to chill the bars for at least 2 hours in the refrigerator before slicing.
- Can I Use Frozen Peaches? Yes. Thaw completely and pat dry before using. We do not recommend using canned peaches.
- Updated in 2026: Originally published in 2013, this longtime favorite received a few small improvements after years of baking and retesting. We added a touch of almond extract and fresh lemon zest to brighten and enhance the peach flavor, and slightly increased the amounts of peaches (from 2 cups) and flour (from 1 Tbsp) for a more substantial filling. The result is an even more flavorful, peach-packed bar while keeping everything readers have loved about this recipe for years.
Reader Comments and Reviews
Easy to make and utterly delicious!
Hi Sally! I am preparing to make this recipe today but my peaches are still fairly unripe. Do you recommend waiting until they are fully recipe to make it? Thanks!
Hi Paige, the bars will taste much better if you wait until those peaches are a bit riper. Worth it!
I’m making these tomorrow. Is the crust stable enough to work in tart pans?
Hi Justin, We haven’t tested this in a tart pan but it should work. Let us know if you give it a try!
Peach Muffins just came out of the oven and are delicious as always!
Now the crust is in for these bars! I am about 1/4 cup short on peaches, would adding strawberries work for this recipe to make up the extra 1/4 cup?
That wouldn’t be a problem at all!
I want to make these vegan and gluten free. I’m planning on using coconut oil, would that work in this recipe?
Hi Sara, Coconut oil is a great dairy free substitute for the butter in this recipe.
These are absolutely fabulous! I added 1/8 teaspoon almond extract to the filling and it was just perfect.
Can canned peaches be used? Special instructions for canned peaches?
Made these tonight with fresh summer peaches. So easy and SOOO delish! I had to stop my pregnant self from eating the entire pan. Will definitely make again.
Sally – I made this it was an instant favorite. I was wondering since I have Georgia peaches in the freezer can I use those in this recipe. Marge
Sally, how are ALL of your recipes amazing? I was nervous to make this because I thought it might be too sweet, but I just skipped the glaze, let it cool on the counter for 30 minutes, and – wow. This might be my new favorite dessert!
Would you change anything if you substitute mango for the peaches?
Hi Renee, The same amount of mangos would be delicious!
Another fantastic recipe!!! Picked fresh blackberries today so decided to make this recipe to take into work. Doubled it, combined fresh peaches and blackberries, and I brought home a very empty pan! Will def be making it again very soon but GF so my roommate can enjoy it too. Thanks, Sally!
Hi Sally – peach season has just opened in Ontario, and I immediately searched your blog for a new recipe – can’t wait to try this one. Was wondering if I could do a caramel drizzle instead of the vanilla one… thoughts? Too sticky?
Absolutely! I use a caramel drizzle on these bars and no one ever complained that they were too sticky 😉
https://axis-orbitum.live/salted-caramel-apple-pie-bars/%3C/p%3E
Hey Sally,
I made these last night. My husband and I couldn’t wait the two hours. We only made it about a half hour. 🙂 We scooped some out and served it with vanilla ice cream. It was delicious! I can’t wait to try them tonight as originally intended.
Delicious and a hit at the 4th of July Party. Thank you!
Hi is there any possibility of substituting the butter for coconut oil or something similar? One of my little girls is dairy intolerant… Makes baking quite frustrating at times!
Hi Sanna! Coconut oil is a great dairy free substitute for the butter in this recipe.
I made a double batch of these for a bbq last night. No nuts as allergies were a concern. The platter was emptied to rave reviews.
I came across this recipe as I was searching for something different to try with a few leftover peaches. These bars are so easy and delicious! I doubled the recipe for a 9×13 pan but did not double the glaze recipe since I didn’t want them to be overly sweet. Perfect! This recipe is definitely a keeper!
These sound delicious, any recommendations for good spices to add into the filling? Thanks!
I always love cinnamon and nutmeg with peaches.
Hi Sally, Do you think I could sub in white peaches instead? I have 2 ripening on my counter. My step-daughter has been asking me to make more bars ever since I made your raspberry streusel bars.
Yes, definitely!
I’m adding my vote to this amazing recipe. Of course we’re swimming in peaches and this was the most delicious way I’ve ever used them. I handed most of it off to neighbors tonight as I didn’t feel safe having this in the house. This will be part of a regular rotation now. Thank you very much.
These turned out just incredible! My husband and I had plans to share, but after one bite we greedily agreed that we would keep the whole batch. I absolutely will be making these scrumptious bars again. Thank you for another amazing recipe, I adore your blog and make as many of your recipes as my waistline will allow 😉
Hi Sally!
Thank you for sharing this post. I’ve made it 3 times over the summer and it’s been such a great hit with my friends and family! I’ve substituted the pecans with macadamias which add to the already creamy texture and also used melted white chocolate instead of a vanilla glaze (’cause I’m lazy like that 😉 ).
Just a question – is it alright if I substitute the peaches with mangoes? Peaches are getting crazy expensive in Australia right now!
Thanks!
Yvonne xoxo
Hi Yvonne– yes, mangoes would be delicious! thanks so much for reporting back. I love these bars as well.
I just put yet another batch of these bars in the oven and thought I’d thank you for posting the recipe. I’ve made several of your desserts and liked them all, but these peach bars are a serious contender for my favorite treat of all time. This has become one of my go-to recipes for feeding summer guests, and the bars always get an enthusiastic reception (I’ve been asked for the link to the recipe more than once). You are a baking genius.
I know this comment is long overdue, but I just wanted to let you know that I made these, and wow. Just wow. These were a huge hit with all my friends. Thanks so much for all the awesome recipes!
Made these today and LOVED them! They turned out perfectly <3. I substituted 6 oz of cinnamon applesauce for the egg, and used brown sugar in the filling instead of white sugar (I adore the rich taste of brown sugar). They were super easy to make and seriously yummy.
I made these for a birthday celebration at work last week and everyone LOVED them. They were almost gone before I even got to try one!
Sally, I just wanted to let you know that I tried them today and they were just as good as they looked… They were AMAZING!!! Thanks so much for yet another amazingly delicious recipe! 😀
I made these today for a bbq and they were a total hit!!!! So delicious and creamy. I love how the filling does not overwhelm the peaches and how you get a burst of peach in every bite. I doubled it and put it in the 9 by 13 inch pan and they were perfect. I used closer to 3 1/2 cups of peaches- it was not too much for the filling. Thanks for another wonderful recipe! I can’t wait for your cookbook:)))