These homemade peach crumb bars are always a hit. Wait until summer for fresh peaches or use frozen to get that wonderful peach flavor any time of the year.

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Crumble and Crust:
Peach Filling:

Directions

Instructions Checklist
  • Preheat the oven to 375 degrees F (190 degrees C). Coat an 8x8-inch baking pan with cooking spray.

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  • Whisk flour, sugar, baking powder, and salt together in a bowl. Next, cut in the cold butter using 2 forks or a pastry cutter then slowly mix in the egg yolk and cold water. Don't worry if the dough seems really crumbly; it should be!

  • Press 1/2 of the crumble mixture into the prepared pan to make the crust. Save the rest for the top of the bars.

  • Stir together peach slices, sugar, flour, lemon juice, vanilla extract, cinnamon, and nutmeg until combined. Evenly add peach filling to the top of the crust.

  • Sprinkle the remaining crumble over the peach filling.

  • Bake in the preheated oven until golden brown and set, 30 to 38 minutes. Cool bars to room temperature, then cut and serve.

Nutrition Facts

223 calories; 10.2 g total fat; 43 mg cholesterol; 36 mg sodium. 31.2 g carbohydrates; 2.1 g protein; Full Nutrition

Reviews (10)

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10 Ratings
  • 5 star values: 7
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
08/19/2018
In the interest of full disclosure I made these bars with blueberries not peaches. I will make them with peaches next time. That said these bars are poetry in bakery. They're tender and sweet without being cloyingly sweet. They go great with vanilla ice cream. I may or may not have eaten all but one piece in a day and I may or may put an ancient druidic hex on the Grandbaby Cakes lady for derailing my weight loss plan for a day. If you're thinking of making peach (or blueberry) pie don't--make these instead. You've been warned. Read More
(4)
Rating: 5 stars
06/14/2019
7.23.18 FYI I sliced three peaches to measure 2 cups. These baked up beautifully moist luscious fruity and just full of fresh peach flavor. Followed the recipe to the letter but in the future I ll increase the cinnamon which I thought was a bit lost. Summer peach season will be coming to an end soon and this was a good way to bid it farewell until next year. UPDATE 6.14.19: Had peaches to use up I was out of vanilla so I used almond extract instead which was equally good. This recipe never disappoints. Read More
(2)
Rating: 5 stars
07/27/2018
So easy to make and really tasty! I used my food processor to make the crumb crust which worked great. After baking for 35 minutes I switched my oven to broil and kept an eye on it just to brown up the top nicely. I just tried a piece still warm with a bit of whipped cream on top. So so so good! Vanilla ice cream would be great with it too. I might skip the nutmeg and bump up the cinnamon next time though just as a personal preference. Thanks for the recipe! Read More
(1)
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Rating: 4 stars
08/26/2018
Let me start by saying this was surprisingly simple to make even with the substitutions I ended up having to make. I had 5 large almost too ripe peaches so I doubled the recipe and used a 9 x 12 glass pan no cooking spray so I used a bit of butter. It turned out somehow that I had no vanilla no cinnamon or nutmeg so I used about a quarter of a teaspoon of almond extract and powdered ginger. Because of the lack of spices I chopped a half cup of pecans and added them to the topping for an added crunch. This turned out very well and satisfied my craving for both peach cobbler and pecan pie Read More
(1)
Rating: 4 stars
10/11/2018
I didn't have enough peaches so used part plums. It turned out great although I'm going to try more spice next time I make it. Read More
Rating: 5 stars
07/01/2019
Really great recipe and easy to follow. I had strawberries that needed to be used up as well so added them to the peach mix. Read More
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Rating: 5 stars
08/10/2018
Excellent recipe - so easy and so delicious. This will go into my summer dessert rotation! Read More
Rating: 5 stars
08/09/2018
Delicious! Only used half the amount of sugar. Was plenty sweet. I used 3 medium peaches I think I will use 4. Next time I like a lot of fruit. Read More
Rating: 5 stars
10/09/2019
Super easy to make. Baked in 8x8 used olive oil instead of cooking spray. I added more salt to both the crust and the filling. I did not have Lemon Juice. Used 2 large ripe local Peaches, still turned out great! I will try with other fruit. I didn't actually measure, I just eyeballed, did not have negative effects. I cannot wait to try with other fruit. Read More