These peach crumble bars feature ripe juicy peaches in a brown sugar oatmeal crust, all topped off with almond streusel and vanilla glaze.
If you’re got fresh peaches, you must try these amazing peach bars! They’re the perfect hand held dessert, or try them with a scoop of vanilla ice cream for a decadent treat.
Is anyone else on a peach kick, or is it just me? I needed to make a dessert to bring to a friend’s house and peaches were on my mind. I dismissed the idea of a pie or cobbler because I didn’t have a ton of time and also didn’t want a dessert that would be overly messy for the kids to eat. I came up with the idea of a peach dessert in bar form, which is how these peach crumble bars came to be.
How do you make peach crumble bars?
For these peach crumble bars, you’re going to make a brown sugar and oatmeal cookie dough which serves as both the bottom crust and the crumble topping. A layer of custard studded with fresh peaches goes between the oatmeal layers.
How do you peel a peach?
This recipe calls for peeled peaches. If your peaches are firm, you can simply take a vegetable peeler and peel the skin off like you would a carrot. This won’t work as well if your peaches are on the softer side. Another way to peel peaches is to boil them for just 15-20 seconds or until the peel splits. Then you can use a small knife to remove the peel.
The top layer of oatmeal crumble includes a handful of chopped almonds for texture. After the bars have come out of the oven and are cool, they get topped with a vanilla glaze. Because come on, is a vanilla glaze ever a bad idea? In case you couldn’t tell, I’m a frosting kind of girl.
The verdict on these peach almond crumble bars? Thumbs up all around from the kids and the adults. I served the bars with vanilla ice cream but they’re also great as is. They’re perfect for a picnic, a potluck or any time you just need a little something sweet.
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More sweet treats
- Caramel Apple Dip
- Strawberry Pie
- Greek Yogurt Cheesecakes
- Blueberry Shortcake
- Lemon Bundt Cake
Ingredients1x2x3x
Crust and Streusel
- ▢ Cooking spray
- ▢ 1 cup all-purpose flour
- ▢ 1/2 cup old fashioned rolled oats
- ▢ 1/3 cup packed brown sugar
- ▢ 1/2 teaspoon ground cinnamon
- ▢ 10 tablespoons cold unsalted butter cut into small cubes
- ▢ 1/2 cup finely chopped almonds
Peach Filling
- ▢ 1 egg
- ▢ 1/2 cup granulated sugar
- ▢ 1 tablespoon all-purpose flour
- ▢ 1/4 teaspoon salt
- ▢ 2 cups chopped peeled peaches
- ▢ 1/2 teaspoon vanilla extract
Glaze
- ▢ 1/2 cup powdered sugar
- ▢ 2 teaspoons milk
- ▢ 1/4 teaspoon vanilla extract
Instructions
- Preheat oven to 350 degrees F. Line an 8x8 baking pan with foil, leaving an overhang on the sides for easy removal. Coat the foil lined pan in cookng spray.
- For the crust/streusel: In a large bowl, stir together the flour, oats, brown sugar, and cinnamon. Cut in the cold butter using a pastry blender or two forks until the mixture turns into coarse, pea-sized crumbs.
- Remove 3/4 cup of the mixture, put in a small bowl and mix in the almonds. Set aside the almond mixture, this will be the topping on the bars.
- Evenly press the remaining oat mixture into the bottom of the baking pan. Bake for 15 minutes ; prepare the peach filling while the crust bakes.
- For the filling: Whisk the egg and sugar together until smooth and creamy. Stir in the vanilla. Add the flour and salt. Whisk until combined. Gently fold in the peaches.
- After the crust has cooked for 15 minutes, remove it from the oven and pour the filling over the hot crust. Sprinkle with reserved oatmeal and almond mixture. Bake for about 30 minutes or until golden brown on top. Place the pan on a cooling rack and cool for 30 minutes.
- For the vanilla glaze: Combine the powdered sugar, milk and vanilla extract in a bowl; stir until completely smooth. Drizzle the glaze over the whole pan of bars.
- Place the pan in the refrigerator and allow to chill for 2 hours before cutting into squares. The squares will keep for 3 days in the refrigerator.
Notes
Nutrition
This post was originally published on August 23, 2015 and was updated on September 4, 2018 with new content.4
Peach Crumble Bars
Ingredients
Crust and Streusel
- Cooking spray
- 1 cup all-purpose flour
- 1/2 cup old fashioned rolled oats
- 1/3 cup packed brown sugar
- 1/2 teaspoon ground cinnamon
- 10 tablespoons cold unsalted butter cut into small cubes
- 1/2 cup finely chopped almonds
Peach Filling
- 1 egg
- 1/2 cup granulated sugar
- 1 tablespoon all-purpose flour
- 1/4 teaspoon salt
- 2 cups chopped peeled peaches
- 1/2 teaspoon vanilla extract
Glaze
- 1/2 cup powdered sugar
- 2 teaspoons milk
- 1/4 teaspoon vanilla extract
Instructions
- Preheat oven to 350 degrees F. Line an 8x8 baking pan with foil, leaving an overhang on the sides for easy removal. Coat the foil lined pan in cookng spray.
- For the crust/streusel: In a large bowl, stir together the flour, oats, brown sugar, and cinnamon. Cut in the cold butter using a pastry blender or two forks until the mixture turns into coarse, pea-sized crumbs.
- Remove 3/4 cup of the mixture, put in a small bowl and mix in the almonds. Set aside the almond mixture, this will be the topping on the bars.
- Evenly press the remaining oat mixture into the bottom of the baking pan. Bake for 15 minutes ; prepare the peach filling while the crust bakes.
- For the filling: Whisk the egg and sugar together until smooth and creamy. Stir in the vanilla. Add the flour and salt. Whisk until combined. Gently fold in the peaches.
- After the crust has cooked for 15 minutes, remove it from the oven and pour the filling over the hot crust. Sprinkle with reserved oatmeal and almond mixture. Bake for about 30 minutes or until golden brown on top. Place the pan on a cooling rack and cool for 30 minutes.
- For the vanilla glaze: Combine the powdered sugar, milk and vanilla extract in a bowl; stir until completely smooth. Drizzle the glaze over the whole pan of bars.
- Place the pan in the refrigerator and allow to chill for 2 hours before cutting into squares. The squares will keep for 3 days in the refrigerator.
