Heavenly Peach Crumb Bars
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Juicy peaches baked on top of a buttery brown sugar crust studded with oats and walnuts. Crumb topping makes this the best peach recipe ever. For a super special treat serve these peach crumb bars warm with a scoop of ice cream and a caramel drizzle!
A quick and super easy crowd favorite, like a peach crisp with two layers of granola like crust. You can cook up a batch of these with simple pantry ingredients in under 45 minutes. You could even call these peach oatmeal bars if you wanted too and eat them for breakfast guilt-free! I guess you could just eat granola bars for breakfast too, but dessert for breakfast sounds sinful, right?
Instructions
Decide if you want to make a smaller batch or a big 9 X 13 pan, you’ll need to double this recipe for a bigger batch. When I’m not serving a crowd I make this in a 9 X 9 pan because it’s addictive.
Get the oven ready by setting it to 350⁰F.
Make your peach filling by combining 3 cups of sliced peaches, 1/4 cup of white sugar, and 1 teaspoon of cinnamon and mixing well.
Set it aside while you make the crust so some of the extra juice comes out of the peaches.
To make the crust you need to mix the butter, flour, brown sugar, walnuts, and oats until large crumbs are formed. You might it useful to use the pastry blender for this task. You can also use two knives or a fork to cut the butter into the rest of the ingredients. I’ve been guilty of just sticking my hands in there and squishing it all together, so there’s always that option.
Cover your baking pan in baking spray or cover with parchment paper and press about half of the oat mixture into the bottom of your pan. Save the other half to make the crunchy granola like topping.
Drain extra juice off of the peaches and add the vanilla to the peaches and mix well. Sprinkle the cornstarch over the top of the peaches and give it a quick stir.
Evenly spread the peaches over the bottom crust.
Sprinkle the rest of the crumb mixture over the top of the peaches. You can press it down if you want a smoother top, but really it isn’t necessary.
Now bake for 30 minutes or until the crumb topping is golden brown.
Remove from the oven and enjoy. We love this dessert best when it’s served warm from the oven with a scoop of ice cream!
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Can I substitute the peaches with canned or frozen?
You sure can! I make it with frozen peaches all winter long.
I love this recipe with fresh peaches. Porter peaches to be exact, they’re a local tradition. I’m sure your area has some version of local peaches too, use them when you can.
But, the best part about our recipe is that you can use fresh ripe peaches, canned peaches, or frozen peaches. That means you can make this one year-round, not just in the summer!
When using canned peaches drain them first. You don’t want a ton of liquid to make your crust soggy. Taste the peaches before adding any sugar and increase or reduce the sugar as needed.
Allow frozen peaches to thaw a bit so that you can drain off some of the excess liquid frozen peaches seem to have.
If you don’t like sliced peaches, you can dice up them up before adding the other ingredients.
Storing Leftovers
These can be stored covered at room temperature for up to 4 days or in the refrigerator for 5 to 6 days.
They can also be frozen for up to 3 months. Thaw completely before using it.
Reheat leftovers in the microwave for 20 to 30 seconds to serve warm.
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Peach Crumb Bars
Ingredients
- 16 ounces frozen unsweetened sliced peaches thawed
- 1/4 cup granulated sugar
- 2 teaspoons ground cinnamon
- 1/2 cup salted butter
- 1 cup old-fashioned oats
- 1 cup all-purpose flour
- 1/2 cup dark brown sugar firmly packed
- 1/2 cup chopped walnuts
- 1 teaspoon vanilla
- 1 teaspoon cornstarch
Instructions
- Preheat oven to 350 degrees F.
- Spray a small 9 X 9 cake pan with baking spray or cover with parchment paper. Set aside.
- In a bowl, add peaches, white sugar, and cinnamon. Toss together to mix well.
- Mix softened butter, oats, flour, brown sugar, walnuts and cinnamon in a small bowl, until large crumbs form. A pastry cutter or potato masher helps make quick work of this.
- Set aside about 2 cups of the mixture, this doesn’t have to be exact.
- Spread the remaining mixture onto the bottom of the prepared pan and press lightly. Use part of the remaining crumbs if necessary to form a uniform crust.
- Drain the peaches. Add vanilla and stir, mixing well. Sprinkle the peaches with cornstarch stir again until incorporated.
- Arrange peaches over the crust.
- Drizzle any remaining cornstarch infused liquid over the peaches.
- Sprinkle remaining oat mix over the peach layer. It’s OK if all the peaches are not covered.
- Bake in preheated oven for 30 minutes or until the top begins to turn golden brown.
Notes
- Thaw frozen peaches before using.
- 2 cups of fresh peach slices can be substituted for frozen. Peel and pit the peaches before slicing.
- 2 cups of canned peaches can be substituted. Drain canned peaches before using.
- Additional cinnamon can be added to the crumb mixture during the mixing for extra cinnamon flavor.
- Add 1/4 teaspoon of salt the crumb mixture if using unsalted butter.
Nutrition
Nutrition information is automatically calculated and may vary based on exact ingredients used. For accuracy, consult a registered dietitian or nutritionist.
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Elizabeth (Beth) Mueller
Elizabeth (Beth) Mueller is a food journalist, CEO of Pear Tree Kitchen, and co-creator of Food Blogger Help. She also has a bachelor’s degree in philosophy and a registered nurse licensed in the State of Oklahoma. When she has free time between writing, blogging, and cooking, she can be found volunteering as an RN with the Oklahoma Medical Reserve Corps.
