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Peach Crumble Bars

With juicy and sweet peach filling between layers of shortbread crust, these Peach Crumble Bars are the ultimate dessert bar. As a bonus, they’re incredibly easy to make with basic pantry ingredients!

Two peach crumble bars stacked on a small plate

An Easy Dessert Bar Recipe

I love dessert bars. I’ve lost track of how many times I’ve made my lemon bars and these easy peach bars are about to reach that point as well! One of the reasons I love dessert bars so much is that you often get all the flavor of a pie (in this case peach pie) with none of the work.

Peach crumble bars come together quickly and easily – if making a pie has ever felt too intimidating or just time-consuming, they is the recipe for you! It’s very similar to a peach cobbler but sets a bit more to make cutting bars easier.

The shortbread crust is soft and crumbly, as is the topping, because it’s made with frozen butter (one of my recipe secrets!) and a slightly warming spice flavor from the cardamom. Peaches and cardamom is actually one of my favorite flavor combination so it’s no surprise that it made it into this recipe!

Peach crumble bars are a great potluck dessert for sharing – but equally as good enjoyed at home with a big cup of coffee! You can even pretend it’s a coffee cake and enjoy them for breakfast!

What You’ll Need

The most important ingredient in this recipe is of course the peaches. Fresh, ripe, in-season peaches are going to give you the best results. Second best: frozen peaches, which are available year round.

If you opt for frozen and they are chopped you don’t even have to let them thaw. If they are sliced, let them thaw enough that you can safely chop them into chunks. Everything else in this recipe can likely be found in your pantry already!

Peaches on a cutting board

For the Peach Filling

  • Peaches – Fresh: look for large, ripe peaches that have started to soften. Frozen: let them enough that you can safely chop into chunks.
  • Sugar – A relatively small amount of sugar is in the filling, since peaches are naturally sweet.
  • Cornstarch – Dissolved in cold water to make a slurry before adding to the filling.
  • Vanilla extract – Just a splash for added flavor.
Ingredients for peach dessert bars measured out

For the Shortbread Crust

  • Flour – Regular, all-purpose flour is all that you need.
  • Sugar – Granulated white sugar sweetens the crust.
  • Cornstarch – Helps hold it all together.
  • Salt – Just a pinch.
  • Cardamom – Adds a warm flavor with a hint of spice to the shortbread.
  • Butter – It’s essential that the butter is frozen when you begin making your crumb bars.

How to Make Peach Crumble Bars

Dessert bars are notoriously easy to make and these peach crumble bars are no exception! You’ll get the flavor of peach pie with none of the work!

  • Preheat the oven to 350º.
  • Prepare the peach filling. Blanch, peel and chop the peaches. (If using frozen, defrost slightly and chop.) Then combine them with the sugar, cornstarch, and salt. Bring to a boil then simmer for 10 minutes. Remove from heat, stir in vanilla, and set aside.
Peach crumble filling in a dish
  • Make the shortbread crust and topping. Combine dry ingredients in a mixing bowl. Grate frozen butter and add it to the mixing bowl. Combine.
  • Layer the bars. Line the baking pan parchment paper. Press 2/3 of the mixture evenly into the bottom of the pan. Pour the peach filling over the crust. Gently create bigger chunks of crumble and use that to top the filling with the remaining shortbread.
  • Bake. Bake for 45 to 55 minutes, until the top is golden brown and the filling is bubbling. Let cool for an hour before serving.
Shortbread crust in baking dish

How to Blanch Peaches

Wondering how to blanch peaches for this recipe? It’s super easy!

  • Bring water to boil. Bring a pot of water to boil.
  • Create an ice bath. Fill a large bowl with water and ice.
  • Blanch peaches. Cut a small X on the bottom of the peaches. Boil for 1-3 minutes then transfer to an ice bath for 1-3 minutes.
  • Remove skins. Once you remove the peaches from the ice bath, the skins should fall off easily.
Peach crumble bars on a baking sheet

Tips for Success

If you’re making these for the first time, here are a few things to keep in mind that will make them even easier!

  • Measure ingredients by weight. You’ll notice in the ingredients I list both the volume and weight of many ingredients. When possible, I recommend weighing ingredients for accuracy. Too much or too little of any ingredient can affect the texture of the final product, particularly the shortbread.
  • Try this other with other fruits. This crumb bar recipe can be adapted to almost any summer fruit, including berries, apricots, and apples. You can even get creative and try a mixture – blueberry peach bars, anyone?
  • Use frozen butter. Frozen grated butter is KEY to getting this recipe to turn out correctly. Using frozen instead of refrigerator cold helps the butter to stay separate and get equally coated by the flour mixture, creating a flakier crust.
  • Substitute cardamom. I love the combination of cardamom and peaches, but cardamom can be expensive and I know that not everyone has it. You can substitute in ground ginger or ground cinnamon for the cardamom.

Serving Suggestions

Enjoy this peach dessert bars warm or at room temperature. If you time it right so that you can enjoy them while still slightly warm from the oven, you’ll have an epic dessert on your hands! Of course, you can easily pop them into the microwave for a few seconds to enjoy them warm later!

To take these peach bars to the next level, serve them topped with a scoop of vanilla ice cream!

Overhead view of peach dessert bars on a baking sheet

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How to Store Leftovers

Leftover peach crumble bars should be stored in the fridge. If placed inside an airtight container, they will stay fresh for 4 or 5 days (though good luck keeping them around for that long!)

Can I Freeze These?

Yes! You can freeze these dessert bars for up to 9 months! Make some extras when peaches are in-season to enjoy it all summer long. Allow them to cool completely then wrap tightly in plastic wrap before placing them in the freezer. You can freeze the entire batch or individual bars. Personally, I’m a fan of freezing individual bars so I can grab just one whenever I want!

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Two peach crumble bars stacked on a small plate

Peach Crumble Bars

Yield: 16 bars
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes

With juicy and sweet peach filling between layers of shortbread crust, these Peach Crumble Bars are the ultimate dessert bar. As a bonus, they're incredibly easy to make too, with basic pantry ingredients!


For the filling

  • 4 large peaches, about 1 1/4 lbs
  • 1/4 cup sugar
  • 1 TBSP cornstarch dissolved in 2 TBSP cold water
  • Pinch of salt
  • 1 tsp vanilla extract

For the shortbread

  • 1 1/2 cups flour, 6.5 oz
  • 1/2 cup sugar, 3.5 oz
  • 1 1/2 TBSP cornstarch, 12 grams
  • 3/8 tsp salt
  • 1/2 tsp cardamom
  • 3/4 cup frozen butter, 6 oz


    1. Preheat oven to 350º.
    2. Blanch peaches, then peel and chop.
    3. In a medium sauce pot combine peaches, 1/4 cup sugar, cornstarch slurry, and pinch of salt.
    4. Bring to a boil, drop heat and simmer 10 minutes to dissolve sugar and thicken the sauce.
    5. Remove from heat, stir in vanilla, and set aside.
    6. Combine together flour, sugar cornstarch, salt, and cardamom in a medium mixing bowl. Using a box grater, grate frozen butter and add into the flour mixture, crumbling to break up any
      chunks of butter. Butter should be pea sized or smaller.
    7. Line a 9” square pan with parchment paper. Press 2/3 of the mixture evenly into the bottom of the pan, ensuring the corners are filled and the paper is pressed flat against the sides of the
      pan. Pour the filing over the crust.
    8. With the remaining shortbread, gently climb the butter together to create bigger chunks of crumble, then cover with remaining shortbread.
    9. Bake crumble bars for 45 - 55 minutes, until the top is golden brown and the filling is bubbling.
    10. Remove from the oven. Let cool at room temperature for 1 hour to set.


To blanch peaches: Bring a medium size pot of water to boil and create an ice bath by filling a large bowl with ice and water. Score peaches, by cutting a small X in the bottom of the skin. Carefully place peaches into boiling water for 1 - 3 minutes, then immediately transfer peaches into the ice bath for 1 - 3 minutes. Remove the peaches from the ice bath and the skins should
slide off easily

Nutrition Information:
Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 174Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 23mgSodium: 132mgCarbohydrates: 23gFiber: 1gSugar: 12gProtein: 2g

Nutrition information is automatically calculated by Nutritionix and is for general information purposes only. For the most accurate information, calculate using your select brands and exact measurements.

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