Easy homemade peach crumble bars with a buttery brown sugar oat crumble topping and a sweet peach filling. Easily adaptable, made with simple pantry ingredients, and full of everything to love about peach crisp, in tasty handheld form. Egg free and gluten-free friendly.

close up of sliced peach crumble bars dusted with powdered sugar.

Easy peach crumble bars

Peach season always seems to fly by in an instant. Sure, you can buy peaches pretty much year-round at the grocery store, but the fleeting few weeks of Summer when rosy, wonderfully flavorful, peak-season peaches sit stacked joyfully at our local farm stand – or the even shorter homegrown season – are something magical.

I pick some up weekly, and try to cram in as many peach desserts as possible until the season ends, almost always starting with my favorite brown sugar peach pie, followed by peach crisps, cobblers, a few savory recipes for good measure, and new this summer: these cheerfully golden, sweet and crumbly peach bars.

Why you’ll love these buttery peach crumb bars

These peach crumble bars combine all the flavors we love in peach crisp, in convenient, shareable, handheld bar form.

The crust and crumb topping are one and the same, a sweet-salty oat mixture with brown sugar, cinnamon and ginger, and a generous amount of butter that ensures flavorful, buttery, melt-in-your-mouth crumbs in every bite. Nestled in the middle, the peaches bake into a jammy, almost caramelized filling, for an oh-so-delectable Summer treat.

The hands on time is minimal, and my recipe is easily adaptable. Make these gluten-free or vegan (see my recipe notes below), switch in your favorite stone fruit – plums or nectarines would be lovely (my mom just made these with homegrown apricots). And be sure to try my caramel apple version in the fall!

They’re wonderful warm from the oven with a dusting of powdered sugar or a scoop of vanilla ice cream (and also cold from the fridge when late-night, sweet tooth cravings strike). Happy baking!!

Peach crumble bar ingredients:

Once you get your hands on some good peaches, the rest of the ingredients for these peach bars are baking staples that you likely have in your pantry right now. Here’s what you’ll need to make them:

  • fresh peaches: of course! Sweet, in-season fresh peaches are the star of the show, so look for the most juicy and flavorful ones you can find.
  • oats: we’ll start with old-fashioned rolled oats for flavor and texture.
  • flour: regular all-purpose flour fills out the crumble base. You can also use a gluten-free flour blend (see recipe notes below).
  • white and brown sugar: a combination of granulated sugar and light brown sugar adds just the right amount of sweetness and a hint of caramel.
  • baking soda: for the perfect amount of lift and crumb.
  • cinnamon and ginger: for warming, complementary spice.
  • salt: to enhance and balance all the other flavors. My favorite for baking is Diamond Crystal.
  • butter: we’re not skimping on the butter! For tons of flavor and buttery, crumbly goodness, you’ll need two sticks of unsalted butter (or for a vegan version, swap in a plant-based butter).

Additionally, you can also toss together a splash of fresh lemon juice or vanilla extract with the peach filling for a flavor boost. I’ve found that with flavorful, peak-season peaches, they don’t need any extra sweetener, but feel free to adjust to taste.

How to make peach bars:

These peach crumble bars come together quickly and easily, without a mixer or specialty baking tools. Here’s how you make them:

  1. Make the crust and crumble topping: Whisk together the oats, flour, sugars, baking soda, spices, and salt until combined. Add the softened butter and use a pastry blender or your fingers to smoosh the butter into the dry ingredients until you have a chunky crumb.
  2. Assemble the crumb bar layers: Press about 2/3 of the crumb mixture into your baking dish. Top with the peaches. Add the remaining dough in big, crumbly pieces.
  3. Bake and serve: Pop in the oven and bake until the bars are lightly golden and gently puffed. Cool, slice, and enjoy!!

Find all of the exact measurements and recipe instructions below.

Peach bars sliced into equal sqaures on white parchment paper

Peach Bar FAQs

How to store crumble bars

These crumb bars will keep for a 1-2 days in an airtight container at room temperature, or 4-5 days in the refrigerator, and can easily be made in advance.

To peel or not to peel

While not essential, I recommend peeling your peaches for the best texture. Some peach varieties will peel easily when ripe, but for more stubborn peels, you can quickly blanch the peaches and the skins will slip right off. Simply bring a pot of water to a boil, then use a slotted spoon to gently lower the peaches into the water and boil for about a minute. Transfer to a bowl of ice water to cool, and easily remove the peels.

How do you cut the bars evenly?

Wait until the bars are completely cool (at least an hour) for the cleanest slices. Use a large sharp knife, and wipe clean after each slice.

More sweet peach dessert recipes to bake next:

If you make this peach crumble bar recipe, be sure to tag me on Instagram with the hashtag #forkknifeswoon and leave a comment and rating below letting me know how you liked them! ★★★★★ Star ratings are especially helpful because they help others find my recipes too. xo, Laura

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close up of sliced peach crumble bars dusted with powdered sugar.

Peach Crumble Bars

  • Author: Laura Bolton
  • Prep Time: 30
  • Cook Time: 45
  • Total Time: 1 hour 15 minutes
  • Yield: 12 Bars 1x
  • Category: Dessert, Baking
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian


Easy homemade peach crumb bars with a buttery oat crumb topping and a sweet and gooey peach filling. Egg free and gluten free friendly.


  • 3 medium peaches (about 3 cups), pitted, peeled, and diced
  • 2 cups (180g) rolled oats
  • 2 cups (240g) all-purpose flour
  • 3/4 cup (160g) light brown sugar, packed
  • 1/4 cup (50g) granulated sugar
  • 1/2 tsp baking soda
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 1/2 tsp Kosher salt
  • 1 cup (226g or 2 sticks) unsalted butter, softened
  • Optional: 1 tsp pure vanilla extract or fresh lemon zest


  1. Preheat the oven to 350℉. Line a 9×9-inch baking pan with parchment paper, leaving about an inch overhang on two sides. Set aside.
  2. Peel and chop the peaches and stir together with the vanilla or lemon zest in a medium mixing bowl, if using. Set aside.
  3. Make the crumble: In a large mixing bowl, stir together the oats, flour, sugars, baking soda, and spices until well-combined.
  4. Cut the butter into cubes, then use a pastry blender or your fingers to gently knead the butter into the dry ingredients, until completely incorporated, and you’ve formed a shaggy, crumbly dough that easily sticks together when pinched. This will take a few minutes.
  5. Assemble the bars: Scoop about two thirds of the crumble dough into the baking pan, and press into an even layer along the bottom. Top with the peach mixture, being careful not to touch the sides of the pan.
  6. Sprinkle the remaining crumble mixture over top, from edge to edge. Gently press the crumbs into the peach layer.
  7. Bake for 35-45 minutes, until the crumble topping is golden brown. The peach juices may be starting to bubble up through the crumbs. Remove from the oven and let cool before slicing into bars. Enjoy!!


Make it gluten free by substituting all-purpose gluten free flour.

Make it vegan by using vegan butter (such as Earth Balance buttery baking sticks).

Keywords: peach crumble bars, peach bars, peach crumb bars, gluten free