Peach Crumble Bars
Easy homemade peach bars with a buttery, golden oat crumble that serves as both the base and the topping, filled with a sweet, gooey fresh peach layer. Egg-free and gluten-free friendly — a perfect summer bake that makes 12 generous bars.
Ingredients
- 3 medium peaches about 3 cups, pitted, peeled, and diced
- 2 cups 180g rolled oats
- 2 cups 240g all-purpose flour
- 3/4 cup 160g light brown sugar, packed
- 1/4 cup 50g granulated sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/2 teaspoon Kosher salt
- 1 cup 226g / 2 sticks unsalted butter, softened
- Optional: 1 teaspoon pure vanilla extract or fresh lemon zest
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Line a 9x9-inch baking pan with parchment paper, leaving about 1 inch of overhang on two sides. Set aside.
- Peel and dice the peaches and place in a medium bowl. If using, stir in the vanilla extract or lemon zest. Set aside.
- In a large bowl, stir together the rolled oats, flour, brown sugar, granulated sugar, baking soda, cinnamon, ginger, and salt until evenly combined.
- Add the softened butter, cut into cubes, to the dry ingredients. Use a pastry blender or your fingertips to work the butter into the mixture until fully incorporated and the dough is shaggy and clumps easily when pinched.
- Press approximately two thirds of the crumble mixture firmly and evenly into the bottom of the prepared pan to form the crust.
- Spread the diced peaches evenly over the crust, keeping the fruit slightly away from the edges.
- Scatter the remaining crumble mixture over the peach layer, distributing evenly. Gently press the topping down into the fruit layer.
- Bake for 40 to 45 minutes until the topping is deeply golden and the peach filling is bubbling. Allow to cool completely in the pan before lifting out with the parchment and slicing into 12 bars.
Notes
Butter must be softened to room temperature — not melted — for the correct crumble texture.
Allow bars to cool completely before slicing for clean, intact pieces.
For gluten-free bars, substitute the flour with a 1:1 gluten-free baking blend and use certified gluten-free oats.
Store at room temperature for up to 2 days, refrigerated for up to 5 days, or frozen for up to 2 months.
Fresh peaches are recommended. If using frozen, thaw and drain thoroughly before using.
If peaches are tart or underripe, stir a teaspoon of honey into the fruit before layering.
Allow bars to cool completely before slicing for clean, intact pieces.
For gluten-free bars, substitute the flour with a 1:1 gluten-free baking blend and use certified gluten-free oats.
Store at room temperature for up to 2 days, refrigerated for up to 5 days, or frozen for up to 2 months.
Fresh peaches are recommended. If using frozen, thaw and drain thoroughly before using.
If peaches are tart or underripe, stir a teaspoon of honey into the fruit before layering.
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