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!
Preheat the oven to 350 degrees F and line an 8x8-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.