You can make the yummiest Peach Crumb Bars with simple ingredients and fresh or canned peaches. This recipe is perfect for dessert or snack—and is even allergy-friendly, too!
Peach Crumb Bars
I am all about recipes I can make with a base of pantry staples, and this recipe is one of our favorites to make in the summer–or in other seasons when we’re craving summery flavors and have canned peaches on hand. The bars work really well as breakfast or a snack, and you can also top them with vanilla ice cream or sorbet to turn them into a dessert.
The flavors of this peach recipe are similar to that of a classic Peach Crumble—fresh peach flavor, a buttery crust, and texture from oatmeal.
They store well in the fridge or at room temperature, too, so you can bake them and enjoy them for a few days to come.
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Ingredients You Need
Here’s a look at what you need to have on hand to make this delicious bar recipe.
- Peaches: You can use fresh, ripe peaches here or canned peaches according to your preference or what you have on hand.
- Lemon juice (optional but recommended): Fresh lemon juice adds a brightness to the flavor that is really nice in the mix.
- Cornstarch: Coating the peaches with a little cornstarch ensures that the crust doesn’t get soggy when baked.
- Sugar: A little granulated sugar enhances the natural sweetness of the peaches.
- Rolled oats: Rolled oats, which are sometimes called “old-fashioned” oats at the store, add the classic crumble texture you expect in this recipe.
- All-purpose flour: Using all-purpose flour in with the oatmeal ensures the crust is tender but also holds together nicely.
- Butter: I use unsalted butter in my baking, and we use it here to help the crust hold together. You can swap in coconut oil if you need to make this without dairy.
- Milk: I’ve made this with plain unsweetened nondairy milk and also whole milk and they work nearly the same. Use whichever option you have.
- Cinnamon: A little ground cinnamon further enhances the flavor of the peach bars.
Step-by-Step Instructions
Below is an overview of how to make this recipe so you know what to expect. Scroll down to the end of this post for the full information, including amounts and timing.
- Add the ingredients for the crust and crumble to a medium bowl. Stir together.
- Stir the peaches together gently with the lemon juice, then sprinkle with the cornstarch and sugar and stir gently. Set aside.
- Set aside ¾ cup of the batter to use as the topping. Place the remaining batter into the bottom of the prepared baking pan and press down evenly to cover.
- Add the peaches on top of the crust, using a slotted spoon so any excess liquid stays in the bowl. Crumble the remaining dough over the peaches and press down slightly. Bake.
How to Store
Use the parchment paper to life the bars out of the oven onto a wire rack to cool thoroughly. Then, you can store in an airtight container in the fridge for 3-5 days. Or freeze in a zip-top freezer bag for up to 3 months. Thaw at room temperature or in the fridge. (They freeze really well!)
Best Tips for Success
- If you want the bars a little softer, serve them at room temperature rather than chilled.
- Line the pan with parchment paper so the bars are easy to lift out of the pan and slice.
- Dairy-free: Use vegan butter or coconut oil and nondairy milk.
- If the mixture seems crumbly and isn’t holding together well, add a tablespoon or two of water and that should take care of it!
- Gluten-free: Use gluten-free flour blend and certified gluten-free rolled oats.
- Top with a scoop of vanilla ice cream if desired.
Related Recipes
Snacks
Easy Stewed Peaches
Muffins
Fluffy Peach Muffins
Preserving
How to Can Peaches
Breakfast
Healthy Breakfast Bars with Jam
I’d love to hear your feedback on this post, so please rate and comment below!
Peach Crumb Bars
Ingredients
Peach Filling
- 2 cups diced peaches (or 1 14.5-ounce can peaches, drained)
- 1 teaspoon fresh lemon juice (optional but recommended)
- 2 teaspoons cornstarch
- 1 tablespoon sugar
Crust and Crumble Top
- 1⅓ cups rolled oats
- 1 cup all-purpose flour (or rolled oats ground up in the food processor)
- ⅓ cup sugar
- ½ cup unsalted butter (melted and cooled slightly)
- ¼ cup milk (dairy or nondairy)
- ¼ teaspoon salt
- 1 teaspoon cinnamon
Instructions
- Preheat the oven to 350 degrees F and line an 8×8-inch baking pan with parchment paper, leaving a few inches overhang on two sides so you can easily lift the bars out when they're cooled.
- Add the peaches to a medium bowl. Stir together gently with the lemon juice, then sprinkle with the cornstarch and sugar and stir gently. Set aside.
- Add the ingredients for the crust and crumble to a separate medium bowl. Stir together. It should hold together easily when pressed between your fingers.
- Set aside 1 cup of the batter to use as the topping.
- Place the remaining batter into the bottom of the prepared baking pan and press down evenly to cover.
- Add the peaches on top of the crust, using a slotted spoon so any excess liquid stays in the bowl.
- Crumble the remaining dough over the peaches and press down slightly.
- Bake for 32-35 minutes, or until the top of the bars is lightly golden brown. Remove from oven and let cool completely in the pan.
- Lift the bars out using the parchment paper and slice into bars.
Notes
- Once cooled, store at room temperature for 3 days or in the fridge for up to a week.
- Gluten-free: Use gluten-free flour blend and certified gluten-free rolled oats.
- Dairy-free: Use vegan butter or coconut oil and non-dairy milk.
- Feel free to use maple syrup instead of sugar if desired.
- Feel free to use half melted butter and half plain regular yogurt in the crumb mixture.
- Line the pan with parchment paper so the bars are easy to lift out of the pan and slice.
- Top with a scoop of vanilla ice cream if desired.
Best ever.
OK I am not a baker and made these and omgggg soooo goood!
So glad to hear that!
Can you use oat flour?
I didn’t have peaches but used nectarines for the recipe and it turned out amazing!
Hooray!
Can I use whole wheat flour instead of all purpose flour?
Sure
My little one is allergic to oats, would this work if I replace the oats for quinoa flakes?
Yes, that should work well. Enjoy!
I made this with plums instead of peaches, but it was AMAZING. I also used maple syrup instead of sugar. Highly recommend this recipe. A perfect dessert for breakfast – my one year old devoured it!
Love to hear that!
These were really easy to make, super delicious and eaten up in one afternoon!
I think I got my measurements a bit wrong as I felt I didn’t have enough of the base/crumb mix, but the bars were still really tasty. Perhaps the recipe could be updated with metric measurements by weight rather than volume?
Thanks for sharing such a great recipe.
These were so good! I used frozen peaches that I let thaw first and they turned out great. Making batch number 2 this week!
So glad to hear that!
These are delicious! I love the crumble top and cinnamon flavor with the peaches. Of course you can’t ever go wrong with fresh peaches in the summer, but I needed to use up some peaches in the freezer and a can of peaches, and it worked just fine! Don’t do what I did….first read thoroughly and use a slotted spoon to scoop the peaches mix (onto the bottom crust) into the pan, duh! 😛 I was able to backtrack a bit and it was okay! 😉
If I use maple syrup instead of sugar, does this make the crust and crumble too wet? Would I add a little more flour instead?
You could add another tablespoon flour but I think it would be fine without it too. Enjoy
These were incredible! My husband could not stop eating them. They were almost all gone in one day.
Made these last night, and used gluten free and dairy free ingredients. The substitutes worked great in this recipe. Will serve with a protein for my toddler’s breakfasts this week. These will definitely become a regular recipe in my rotation!
These were super good and I love that they weren’t too sweet.
If I use canned peaches, would I want to omit any of the sugar? Thanks so much!
You could reduce it a little if you’d like.