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.