Peach Pie Crumble Bars
on Aug 13, 2018, Updated May 15, 2024
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Summer heat means peach season is here, and this year I’m celebrating with these peach pie crumble bars. They have a buttery, shortbread-like base; a layer of sweet, juicy peaches; and a delicious, oatmeal crumble topping. Then I added just a drizzle of sweet vanilla glaze.
These peach bars combine the 2 best peach recipes around – peach pie & peach crumble into one delicious, easy peasy, peach recipe.
The key to any recipe with fresh fruit is starting with the best produce around. You want peaches that are sweet, soft, aromatic, & extra juicy. The kind that you need to eat over the sink because there’s so much juice running down your elbows. And that’s exactly why I always opt for BC Tree Fruits peaches. 
They’re grown in the Okanagan Valley in British Columbia, and in season from late July til the first week in September. So when you’re grocery shopping, look for the BC Tree Fruits sticker so you know your peaches are premium quality.
Peach Pie Crumble Bar Recipe
These peach pie bars are so easy to make and such a perfect way to enjoy fresh peaches. The bars have 3 delicious layers – but the sweet, fragrant BC peaches are the star of the show.
The base is an easy shortbread recipe made from flour, powdered sugar, a little salt & melted butter. It gets pressed into the bottom of the pan and baked for about 15 minutes before the other layers go on top.
The middle layer is our juicy peaches. It’s basically a peach pie filling made with fresh BC peaches, cornstarch, sugar & a little lemon juice.
Then last but not least – the oatmeal crumble goes on top. It’s a crunchy oatmeal streusel with just a hint of cinnamon. Then the whole thing gets baked in the oven, and once they’re cooled it’s time to serve.
These peach pie crumble bars are delicious with a drizzle of sweet vanilla glaze or a scoop of ice cream. I also like them cold straight from the fridge.
They’re buttery, full of texture, and most importantly – filled with the juiciest Okanagan grown peaches. So head to the grocery store, look for the BC Tree Fruits sticker for the most delicious peaches around, then enjoy these peach pie crumble bars.
Peach Pie Crumble Bars
Ingredients
Shortbread Base
- 1 1/4 cup all-purpose flour
- 1/2 cup powdered sugar
- 1/4 teaspoon salt
- 2/3 cup unsalted butter, , melted
Peach Layer
- 3 cups chopped peaches, , about 4-5 large peaches
- 1/4 cup granulated sugar
- 2 tablespoons fresh lemon juice, , or water
- 3 tablespoons cornstarch
Crumble Topping
- 3/4 cup flour
- 1/4 cup large flake oats, , quick oats or old-fashioned oats work too
- 1/3 cup brown sugar
- 1 teaspoon cinnamon
- 1/3 cup unsalted butter, , melted
Glaze
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 4-5 tablespoons cream, , or milk
Instructions
- Preheat the oven to 350F degrees. Line an 8x8 inch pan with parchment paper, leaving an overhang around the edges.
- Make the Shortbread Base. In a medium bowl whisk together the flour, powdered sugar & salt. Stir in the melted butter.
- Press the mixture into the bottom of the pan and bake for 15 minutes.
- As the base is baking, make the peach layer.
- Toss the chopped peaches with the sugar, lemon juice & cornstarch until the peaches & evenly coated.
- Make the Crumble Topping. In a medium bowl stir together the flour, oats, brown sugar. Then stir in the melted butter - it should resemble wet sand.
- Spread the peach mixture on top of the baked shortbread base. Then crumble the oatmeal crumble topping in your palms, and sprinkle over top of the peach layer.
- Bake in the preheated oven at 350F for 35-45 minutes, or until the top looks golden brown.
- Cool fully.
- In a small bowl whisk together the powdered sugar, vanilla extract & cream until smooth. Add in a little more cream or powdered sugar as needed.
- Drizzle the glaze over top of the bars.
These are delicious! We live in the Niagara Peninsula and peaches are in season now. I’m freezing these so we can enjoy the peaches later in the year.
I made these 2 weeks ago and I am making them again today!!! They were AMAZING!!! My family is cannot wait! I added cinnamon and almond extract to the shortbread crust. So good!! Thanks for sharing!!
Do I cool it in the pan or on a cooling rack?
In the pan on a cooling rack 🙂
I just made these!! SOOOOO yummy!! I have a peach 🍑 tree and used fresh frozen from this year’s harvest. I forgot to add the cinnamon (please consider changing the instructions to include the cinnamon in the crumble), but it’s yummy regardless. 👍🏻 I’m looking forward to sharing these at my office tomorrow. And I’m looking forward to making these again… maybe boysenberries next time!! 😊🤷🏼♀️