There’s something so comforting about the combination of sweet, juicy peaches and a buttery crumble topping. These Peach Pie Crumble Bars bring all the cozy flavors of a classic peach pie into an easy-to-make handheld dessert that’s perfect for summer gatherings, potlucks, or an afternoon treat with a cup of coffee. With layers of tender peach filling nestled between a buttery crust and golden crumb topping, every bite is packed with homemade goodness.
One of my favorite things about this recipe is how simple it is compared to making a traditional pie. There’s no rolling out pie dough or worrying about perfect lattice tops—just press, layer, crumble, and bake. The bars come out beautifully every time, with a soft, fruity center and a deliciously crisp topping that makes them completely irresistible. Whether you’re using fresh peaches during peak season or enjoying them year-round, these Peach Pie Crumble Bars are a dessert you’ll find yourself making again and again.
Ingredients
Peach Filling
- 29oz Canned Peaches or 3 cups of Fresh Peaches
- Lemon Juice or extract— 1 teaspoon
- Cornstarch— 2 tablespoons
- Vanilla Extract— 1 tablespoon
- Cinnamon— 1 tablespoon
- Nutmeg— 1 tablespoon
- Ginger—1 tablespoon
Crust
- Flour— 1-3/4 cups
- Oats— 1-1/4 cups
- Salt— 3/4 teaspoon
- Vegetable oil— 2 tablespoons
- White Sugar— 1/2 cup
- Brown Sugar— 1/4 cup
- Cold Butter— 3/4 cup (cubed)
- Baking Powder—1/2 teaspoon
What You’ll Need
- 8×8 Brownie Pan
- 2 Mixing Bowls
How to Make Peach Pie Crumble Bars
- Preheat oven 350F.
- First, combine peaches, lemon extract or juice, cornstarch, vanilla extract, cinnamon, nutmeg, and ginger. Mix well then set aside while the dough is being prepared.
- Now for the dough. Use a pastry cutter or your fingers to combine cold butter and flour. The mixture should be crumbly.
- Add in the brown sugar, white sugar, salt, oats, and baking powder then drizzle in the vegetable oil and combine. The dough should be crumbly but sticky enough to clump together.
- Press 2/3 of the dough evenly into the bottom of a well greased 8×8 baking pan. Make sure that bottom layer of dough is tightly packed then evenly pour in the peach mixture including the juices.
- Now top the peach mixture with the remaining dough, covering the entire surface of the peach pie crumble bars including the sides.
- Bake for 45 minutes or until edges are golden brown.
- Once the peach pie crumble bare are out of the oven allow them cool in the pan for 30 minutes then transfer to the refrigerator to finish cooling. The bars will set and firm as they cool (this can take up to two hours). Wait until they have completely set then slice and enjoy.
Storage
Store in the refrigerator in an air tight container for up to 1 week.
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