Peach Crumble Bars

When I was growing up, peach season meant two things: sticky fingers from devouring ripe, juicy peaches and the comforting smell of my grandmother’s peach desserts wafting through the kitchen. One of my earliest attempts at baking was a peach crumble—sweet, buttery, and just forgiving enough for a young novice to succeed. Years later, that same sense of warmth and simplicity continues with this peach crumble bars recipe—a beginner-friendly take on a nostalgic classic.

These Peach Crumble Bars are everything you want in a quick and healthy dessert: easy to make, full of fresh fruit, and perfect for sharing. With a versatile dough that doubles as both the crust and the topping, this recipe delivers on both flavor and time efficiency. Whether you’re baking for the first time or just need something quick and satisfying, these easy sheet pan bars are a no-fail winner.

Why This Recipe is Special

Peach Crumble Bars stand out because they marry soft, juicy fruit with a crunchy oat-based topping in a beautiful harmony of texture and taste. The dough used for both the base and the crumble simplifies prep without sacrificing richness. Almond extract adds a fragrant boost to the peaches, while lemon juice brightens the entire dish. The best part? You can make this in under an hour with basic kitchen tools and pantry staples. It’s the kind of recipe that feels like a win every time—ideal for quick and healthy meals or sweet snacks.

Ingredients and Preparation

Peaches: Provide juicy sweetness and a tender filling. Fresh, ripe peaches are ideal, but frozen ones (thawed and well-drained) work in a pinch.

Rolled Oats: Add chewy texture and fiber. They make the crumble topping hearty and satisfying.

All-Purpose Flour: Acts as the structural base for the crust and crumble, giving it a tender bite.

Butter (Melted): Binds the dry ingredients and provides richness. Unsalted is preferred for control over saltiness.

Granulated Sugar: Sweetens both the filling and crust. Brown sugar can be used for deeper flavor.

Cinnamon: Adds warmth and enhances the natural sweetness of the peaches.

Almond Extract: Brings a floral, nutty aroma that pairs beautifully with peaches. Vanilla extract is a good substitute if needed.

Lemon Juice: Balances the sweetness with a hint of acidity. Also prevents the peaches from browning.

Cornstarch: Thickens the fruit filling so it doesn’t leak and create a soggy crust.

Salt (Optional): Enhances overall flavor. Skip it if using salted butter.

Step-by-Step Instructions

Step 1 Preheat your oven to 350°F (177°C). Line an 8-inch square baking pan with parchment paper, leaving overhang on the sides for easy removal later.

Step 2 Peel and chop your peaches into small cubes, around ½ to 1 inch. If the skins are stubborn, blanching them in hot water for a few seconds makes peeling easier.

Step 3 In a medium bowl, toss the peaches with lemon juice, then stir in almond extract. Add sugar and cornstarch and mix gently to coat. Set aside while preparing the crust.

Step 4 In another bowl, mix flour, rolled oats, granulated sugar, cinnamon, and salt (if using). Pour in the melted butter and stir until a crumbly dough forms.

Step 5 Press about two-thirds of the dough evenly into the bottom of your lined pan using your hands or a spatula. Make sure it’s packed down to form a solid crust.

Step 6 Spread the peach mixture over the crust. Avoid pouring in excess liquid—too much can make the bars soggy. You can reserve it to thicken into a syrup later if desired.

Step 7 Crumble the remaining dough over the peach layer. Squeeze some pieces in your hand for larger crumbles. Gently press them into the fruit to help them stick.

Step 8 Bake for 33 to 35 minutes, or until the top is golden brown and the crumbles are firm to the touch.

Step 9 Let the bars cool at room temperature for an hour. Then chill in the fridge for at least 1.5 hours before slicing. This helps the bars set and makes clean cuts easier.

Beginner Tips and Notes

If your peaches are too soft, handle them gently to avoid turning them into mush. Overcooked bars may dry out, so keep an eye on the oven during the last few minutes.

Don’t skip the chilling step—cutting warm bars leads to messy edges. If you’re in a rush, pop the pan into the freezer for 30 minutes to speed things up.

No almond extract? Use vanilla for a more traditional flavor profile. If you don’t have cornstarch, arrowroot powder is a reliable alternative for thickening.

For quick prep, peel and dice your peaches the night before. Store them in an airtight container with a splash of lemon juice.

Serving Suggestions

Serve these peach crumble bars with a scoop of vanilla yogurt or ice cream for a delightful contrast of warm and cool. They also pair well with a drizzle of honey or a dusting of powdered sugar.

To elevate them further, try serving with a dollop of whipped cream and a handful of fresh berries on the side.

Store leftovers in an airtight container in the fridge for up to 5 days. They also freeze beautifully—wrap individually and store up to 3 months for an easy grab-and-go treat.

Conclusion

This easy sheet pan dessert is proof that delicious doesn’t have to be complicated. Whether you’re looking for a lemon herb chicken recipe or experimenting with quick and healthy meals, a dessert like these peach crumble bars brings balance and joy to your cooking routine. If you try this recipe, let me know how it goes—leave a comment below and share your own twist on it. I’d love to hear how you made it yours!

FAQ About Peach Crumble Bars

More Relevant Recipes

• Peach Crisp Recipe
• Fresh Peach Cake
• Peach Pie

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