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Peach Crumble Bars

Peach crumble bars with a thick buttery shortbread base, jammy fresh peach filling, and a golden oat crumble top bake into bars that slice cleanly. This easy peach dessert uses fresh peaches and cornstarch for a set filling with a sandy, crisp crust.
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Prep Time 20 minutes
Cook Time 48 minutes
Total Time 1 hour 8 minutes
Servings: 16 servings
Course: Dessert
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Crust and crumble
  • 1.5 cup all-purpose flour
  • 1 cup rolled oats
  • 0.75 cup brown sugar, packed
  • 0.5 tsp cinnamon
  • 0.25 tsp salt
  • 0.75 cup cold unsalted butter, cubed Use very cold butter so the mixture turns sandy.
Peach filling
  • 3 cup fresh peaches, peeled and diced
  • 0.25 cup granulated sugar
  • 1 tbsp cornstarch
  • 1 tsp lemon juice
  • 0.5 tsp vanilla extract

Equipment

  • 1 sheet pan

Method
 

Prep and build the base
  1. Preheat oven to 375F and line a 9x9 pan with parchment, leaving overhang for lifting.
  2. Mix all-purpose flour, rolled oats, brown sugar, cinnamon, and salt together until evenly combined.
  3. Cut in cold unsalted butter until large crumbles form, with no large dry patches remaining.
  4. Press two-thirds of the mixture firmly into the bottom of the prepared pan to compact it.
  5. Bake for 10 minutes at 375F until the base is just set.
Add filling and top
  1. Toss fresh peaches with granulated sugar, cornstarch, lemon juice, and vanilla extract until the peaches look glossy and evenly coated.
  2. Spread the peach mixture over the warm base in an even layer.
  3. Scatter the remaining crumble evenly on top, leaving a fairly even distribution across the surface.
  4. Bake 25-28 minutes at 375F until the top is golden and the edges look set.
Cool and slice
  1. Cool completely before lifting from the pan and slicing so the bars hold their shape cleanly.

Notes

Pro tip: press the base firmly and cool the bars completely before cutting—this prevents the filling from smearing. Store in an airtight container in the fridge up to 4 days; freeze up to 2 months in a sealed container. For a lighter swap, replace half the butter with additional oats (texture stays crumbly, but the base is slightly less tender).