I combined peach pie and peach crumble into a single bar with a buttery shortbread base, a layer of peaches and an oatmeal crumble, with a surprising twist inspired by Peach Shortbread.

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I love desserts that argue with themselves, and these Peach Pie Crumble Bars are exactly that. I wanted the buttery nostalgia of Peach Shortbread and the crisp bite of Peach Crisp Bars all at once, and somehow it actually works.

I used rich unsalted butter in the base, a juicy middle that makes you stop and taste, then a crunchy top studded with old fashioned rolled oats so every bite has a little surprise. I kept messing with it until it felt right, and honestly they aren’t perfect, which is why I keep coming back for more.

Ingredients

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Unsalted butter: Rich in fats, makes crust tender and flaky, adds buttery flavor, not a health food.
Peaches: Fresh peaches give sweet tang, fiber, vitamin C, juicy peach flavor brightens filling.
Brown sugar: Adds deep caramel sweetness, moisture, a little molasses flavor, mostly simple carbs.
Rolled oats: Adds chew, fiber, whole grain texture, makes topping hearty and a bit nutty.
All purpose flour: Framework for crust and crumble, mostly starch, gives structure and mild flavor.
Cornstarch: Thickens peach juices so filling isnt runny, neutral taste, pure starch.
Lemon juice: Brightens sweetness with acid, a little tart, helps balance flavors and preserve color.

Ingredient Quantities

Shortbread base: 1 cup (2 sticks, 226 g) unsalted butter, softened

Shortbread base: 1/2 cup granulated sugar

Shortbread base: 1/4 cup packed light brown sugar

Shortbread base: 1 large egg

Shortbread base: 2 1/2 cups all purpose flour

Shortbread base: 1/2 tsp fine sea salt

Shortbread base: 1 tsp vanilla extract

Peach filling: 4 to 5 cups fresh peaches, peeled and sliced (about 4-5 medium peaches)

Peach filling: 1/2 cup granulated sugar

Peach filling: 2 tbsp cornstarch

Peach filling: 1 tbsp fresh lemon juice

Peach filling: 1/2 tsp ground cinnamon

Peach filling: pinch of salt

Crumble topping: 1 cup old fashioned rolled oats

Crumble topping: 1 1/4 cups all purpose flour

Crumble topping: 3/4 cup packed light brown sugar

Crumble topping: 1/4 cup granulated sugar

Crumble topping: 1/2 tsp salt

Crumble topping: 3/4 cup (12 tbsp, about 170 g) cold unsalted butter, cut into small pieces

How to Make this

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1. Preheat oven to 350 F (175 C). Line a 9 by 13 inch pan with parchment leaving an overhang and lightly grease the paper so the bars lift out easy later.

2. Make the shortbread base: cream 1 cup softened unsalted butter with 1/2 cup granulated sugar and 1/4 cup packed light brown sugar until light and a bit fluffy, then beat in 1 large egg and 1 tsp vanilla. Stir in 2 1/2 cups all purpose flour and 1/2 tsp fine sea salt until it just comes together. Press the dough evenly into the prepared pan so the layer is compact and even.

3. Bake the base 15 to 18 minutes until set and the edges start to look golden. While it bakes get the filling and crumble ready, you want the base warm but not super hot when you add the peaches.

4. Peel and slice 4 to 5 cups fresh peaches (quick peel trick if you want: score the skin, dip in boiling water 30 to 60 seconds then into ice water and the skins slip right off). Toss the slices with 1/2 cup granulated sugar, 2 tbsp cornstarch, 1 tbsp fresh lemon juice, 1/2 tsp ground cinnamon and a pinch of salt so everything is coated. Let it sit a few minutes to macerate and thicken.

5. Make the crumble topping by mixing 1 cup old fashioned rolled oats, 1 1/4 cups all purpose flour, 3/4 cup packed light brown sugar, 1/4 cup granulated sugar and 1/2 tsp salt. Cut in 3/4 cup cold unsalted butter (cut into small pieces) with a pastry cutter or your fingers until the mix is crumbly with some pea sized chunks left.

6. If the peaches have released a lot of extra juice after macerating drain off a tablespoon or two so the bars don’t get soggy, then spread the peach mixture evenly over the warm shortbread base.

7. Scatter the crumble topping over the peaches, pressing lightly so it sticks in places but still looks rustic.

8. Bake the bars about 30 to 35 minutes until the crumble is golden and the peach filling is bubbling. If the top is browning too fast tent loosely with foil partway through.

9. Cool completely in the pan on a wire rack, at least 2 hours so the filling sets, then lift out using the parchment and cut into bars. For cleaner slices chill an hour before cutting. Store at room temp up to 2 days or in the fridge up to 4 days, and theyre great warmed with vanilla ice cream.

Equipment Needed

1. 9×13 inch baking pan (lined with parchment with an overhang)
2. Parchment paper and a pair of kitchen scissors or a bench scraper
3. Stand mixer or hand mixer (or a sturdy whisk if you prefer)
4. 2 mixing bowls (one large for filling, one medium for dough/crumble)
5. Measuring cups and spoons
6. Rubber spatula and a wooden spoon
7. Pastry cutter or clean hands/fingers to cut in the butter
8. Chef’s knife and cutting board (for peeling and slicing peaches)
9. Wire cooling rack and oven mitts

FAQ

Can I use frozen or canned peaches instead of fresh? Yes. Frozen peaches work great but thaw and drain them well so the filling isnt watery. If they release a lot of juice, cook the filling on the stove a few minutes with the cornstarch so it thickens before you add it to the crust. Canned peaches are ok too but rinse off extra syrup and taste for sugar, you may want to cut back on the added granulated sugar.

How do I keep the bars from becoming soggy? The biggest trick is to not add too much extra liquid. Toss sliced peaches with the cornstarch and lemon juice, and if they look very juicy cook them briefly to thicken. Make sure the filling is hot and bubbling when you pull the pan from the oven so the cornstarch sets. Also let the bars cool completely, preferably in the fridge, before cutting so the filling firms up.

Why is there an egg in the shortbread base, can I skip it? The egg helps bind the dough so the base holds together as bars. You can skip it if you want a more crumbly shortbread; in that case press the dough firmly into the pan and chill before blind baking if your recipe calls for that. For an egg substitute try 3 tablespoons aquafaba or 1/4 cup applesauce but texture will change a bit.

How do I get clean slices when cutting the bars? Chill the pan well so the filling is set, then use a sharp chef knife. Warm the knife under hot water, dry it, slice in one smooth motion and wipe the blade between cuts. A bench scraper or thin spatula to lift slices helps if they stick.

Can I make these ahead or freeze them? Yes. Fully baked bars keep in the fridge for up to 4 days. For longer storage freeze whole pan or individual squares wrapped tightly for up to 3 months. Thaw in the fridge overnight and warm gently if you like them warm. You can also assemble and freeze unbaked: thaw in the fridge and bake from chilled, adding a few extra minutes to the bake time.

Any good swaps for the oats or to make them gluten free? For gluten free use a 1 to 1 gluten free all purpose flour in both base and crumble and use certified gluten free rolled oats. If you need to skip oats altogether use extra flour plus 1/4 cup finely chopped nuts for texture, but the crumble will be less chewy.

PEACH PIE CRUMBLE BARS Recipe Substitutions and Variations

Unsalted butter: swap for salted butter (use same amount, cut the recipe salt to about 1/4 tsp or skip it) or for dairy free use a vegan stick butter 1:1 or firm coconut oil 1:1. Coconut oil will give a hint of coconut and the texture can be a tad different, but it works.
All purpose flour: swap for a 1-to-1 gluten free flour blend (same measure) if you need gluten free, or use whole wheat pastry flour 1:1 for a nuttier flavor. With whole wheat pastry the crust may be a bit denser so chill it a little longer.
Cornstarch (peach filling): swap for arrowroot powder 1:1 for a clear glossy finish, or tapioca starch about 1:1 (also great for freezing). If you’re out of starches, use all purpose flour at about double the amount and cook the filling a few extra minutes to get rid of the raw flour taste.
Old fashioned rolled oats (crumb topping): swap for quick oats 1:1 for a less chewy crumble, or replace half the oats with chopped pecans or almonds (same total volume) for extra crunch and flavor. You can also pulse oats into coarse oat flour for a finer, more shortbread like crumb.

Pro Tips

– Keep the butter cold for the crumble and work it in quickly with your fingers or a cutter so you still have pea sized bits. Those little chunks make the topping texturally interesting, and they brown better than totally pulverized crumbs. If you have a food processor pulse a few times, dont overdo it.

– If your peaches look extra juicy after macerating, drain off 1 to 3 tablespoons of the liquid so the bars dont get soggy, then simmer that juice briefly on the stove to concentrate it and brush a little back over the fruit for extra flavor instead of dumping all the run-off away.

– Bake the shortbread base until it is just set and slightly golden, then let it cool until warm not piping hot before piling on the peaches. If the base is too hot the fruit will melt down and make the filling runny.

– For neat slices chill the finished pan 30 to 60 minutes, then use a long sharp knife warmed under hot water and wiped dry between cuts. Also bake the pan on a rimmed baking sheet to catch any drips, saves you a messy oven and stressed cleaning later.

PEACH PIE CRUMBLE BARS Recipe

Recipe by Tina Bueller

0.0 from 0 votes

I combined peach pie and peach crumble into a single bar with a buttery shortbread base, a layer of peaches and an oatmeal crumble, with a surprising twist inspired by Peach Shortbread.

Servings

servings

Calories

691

kcal

Equipment: 1. 9×13 inch baking pan (lined with parchment with an overhang)
2. Parchment paper and a pair of kitchen scissors or a bench scraper
3. Stand mixer or hand mixer (or a sturdy whisk if you prefer)
4. 2 mixing bowls (one large for filling, one medium for dough/crumble)
5. Measuring cups and spoons
6. Rubber spatula and a wooden spoon
7. Pastry cutter or clean hands/fingers to cut in the butter
8. Chef’s knife and cutting board (for peeling and slicing peaches)
9. Wire cooling rack and oven mitts

Ingredients

Shortbread base: 1 cup (2 sticks, 226 g) unsalted butter, softened
Shortbread base: 1/2 cup granulated sugar
Shortbread base: 1/4 cup packed light brown sugar
Shortbread base: 1 large egg
Shortbread base: 2 1/2 cups all purpose flour
Shortbread base: 1/2 tsp fine sea salt
Shortbread base: 1 tsp vanilla extract
Peach filling: 4 to 5 cups fresh peaches, peeled and sliced (about 4-5 medium peaches)
Peach filling: 1/2 cup granulated sugar
Peach filling: 2 tbsp cornstarch
Peach filling: 1 tbsp fresh lemon juice
Peach filling: 1/2 tsp ground cinnamon
Peach filling: pinch of salt
Crumble topping: 1 cup old fashioned rolled oats
Crumble topping: 1 1/4 cups all purpose flour
Crumble topping: 3/4 cup packed light brown sugar
Crumble topping: 1/4 cup granulated sugar
Crumble topping: 1/2 tsp salt
Crumble topping: 3/4 cup (12 tbsp, about 170 g) cold unsalted butter, cut into small pieces

Directions

Preheat oven to 350 F (175 C). Line a 9 by 13 inch pan with parchment leaving an overhang and lightly grease the paper so the bars lift out easy later.
Make the shortbread base: cream 1 cup softened unsalted butter with 1/2 cup granulated sugar and 1/4 cup packed light brown sugar until light and a bit fluffy, then beat in 1 large egg and 1 tsp vanilla. Stir in 2 1/2 cups all purpose flour and 1/2 tsp fine sea salt until it just comes together. Press the dough evenly into the prepared pan so the layer is compact and even.
Bake the base 15 to 18 minutes until set and the edges start to look golden. While it bakes get the filling and crumble ready, you want the base warm but not super hot when you add the peaches.
Peel and slice 4 to 5 cups fresh peaches (quick peel trick if you want: score the skin, dip in boiling water 30 to 60 seconds then into ice water and the skins slip right off). Toss the slices with 1/2 cup granulated sugar, 2 tbsp cornstarch, 1 tbsp fresh lemon juice, 1/2 tsp ground cinnamon and a pinch of salt so everything is coated. Let it sit a few minutes to macerate and thicken.
Make the crumble topping by mixing 1 cup old fashioned rolled oats, 1 1/4 cups all purpose flour, 3/4 cup packed light brown sugar, 1/4 cup granulated sugar and 1/2 tsp salt. Cut in 3/4 cup cold unsalted butter (cut into small pieces) with a pastry cutter or your fingers until the mix is crumbly with some pea sized chunks left.
If the peaches have released a lot of extra juice after macerating drain off a tablespoon or two so the bars don't get soggy, then spread the peach mixture evenly over the warm shortbread base.
Scatter the crumble topping over the peaches, pressing lightly so it sticks in places but still looks rustic.
Bake the bars about 30 to 35 minutes until the crumble is golden and the peach filling is bubbling. If the top is browning too fast tent loosely with foil partway through.
Cool completely in the pan on a wire rack, at least 2 hours so the filling sets, then lift out using the parchment and cut into bars. For cleaner slices chill an hour before cutting. Store at room temp up to 2 days or in the fridge up to 4 days, and theyre great warmed with vanilla ice cream.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.