This post is a paid partnership with BC Tree Fruits. As always, all opinions are my own. Thank you for supporting my blog & helping me work with organizations I love.
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.Â
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 ¼ cup all-purpose flour
- ½ cup powdered sugar
- ¼ teaspoon salt
- â…” cup unsalted butter , melted
Peach Layer
- 3 cups chopped peaches , about 4-5 large peaches
- ¼ cup granulated sugar
- 2 tablespoons fresh lemon juice , or water
- 3 tablespoons cornstarch
Crumble Topping
- ¾ cup flour
- ¼ cup large flake oats , quick oats or old-fashioned oats work too
- â…“ cup brown sugar
- 1 teaspoon cinnamon
- â…“ cup unsalted butter , melted
Glaze
- 1 cup powdered sugar
- ½ 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.
Sheila
Added some BC plums- just great!
Laura
This may be a silly question, but do you need to peel the peaches before chopping them? If so, do you have any easy tricks?
Fiona
I peel them. For a really easy way to peel them, I place the peaches in a pot of boiling water for about 1-2 minutes then scoop them out and place them in a bowl of ice water for a minute or 2. After that the skin easily slides off.
Sherri
Love recipes using fresh peaches! The color on this peach filling is beautiful. Loving that crumb too! 🙂
Aleta
Yummy this recipe looks delicious! I love shortbread base.. and your photos are simply stunning! Thanks for sharing 🙂
Gina
This looks amazing! Would this work with all purpose gluten free flour?
Fiona
Thanks so much Gina!! I’m always a little unsure with gluten free flour since different brands behave differently. But this recipe isn’t overly picky, and if you’ve used it with other recipes before I’d say go for it! I hope you love the bars.
Lisa
These look incredible. Peaches from the Okanagan are some of the best I’ve tasted.
EA T
I would love to make a gluten free version of these peach pie crumble bars-they look absolutely scrumptious! Anything with crumble topping gets my vote!!
Marla
Could you use peach pie filling?
Fiona
I haven’t tried, so I can’t be sure of the results. My concern would be that the pie filling would make the crust and crumble too doughy since it has a lot more liquid than sliced peaches. If you wanted to save time, you could use canned peaches – just be sure to drain them very well first and blot them with paper towel to remove the excess juice.
Amy
This is the second time I have made his recipe in three weeks. They are absolutely wonderful! The batch I made today (double batch) I am taking to a family gathering.
Recipe is easy to follow, and can be made very quickly. I have had fresh peaches cut and frozen so I could pull them out and make the filling on demand.
I think next time I might try a cherry, apple or even berries instead of peaches for the filling. The crust and topping is so versatile it could go with any fruit you choose.
Thank you for sharing this delightful recipe!
Brandi
I just made these tonight and they are seriously delicious! Thanks for the great recipe!