Peach Crumble Bars
Juicy fresh peaches, buttery oats, and a hint of cinnamon come together in these irresistible Peach Crumble Bars—an easy, family-friendly treat you’ll want to make all summer long!
Servings: 8 servings
Equipment
- 8-inch square baking dish
- Mixing Bowl
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 1 1/3 cups rolled oats
- 3/4 cup granulated sugar
- 2 tablespoons granulated sugar for peach mixture
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt optional
Wet Ingredients
- 2/3 cup unsalted butter melted and cooled
Peach Filling
- 2 cups peaches peeled and cut into small pieces
- 2 teaspoons cornstarch
- 1 teaspoon fresh lemon juice
- 1 teaspoon almond extract
Instructions
- Preheat your oven to 350°F. Line an 8-inch square baking dish with parchment paper, leaving an overhang for easy removal.
- In a medium bowl, gently toss the chopped peaches with lemon juice, almond extract, cornstarch, and 2 tablespoons of sugar. Set aside so the flavors can mingle.
- In a separate large bowl, stir together the flour, rolled oats, 3/4 cup sugar, ground cinnamon, and salt (if using).
- Pour the melted, cooled butter into the dry mixture. Mix with a fork or your hands until large, crumbly clumps form—this will be your oat crumble.
- Press about two-thirds of the oat mixture evenly into the bottom of the prepared baking dish to form a sturdy crust.
- Spread the peach mixture evenly over the crust, making sure all the peachy goodness is distributed.
- Sprinkle the remaining oat mixture over the peach layer, gently pressing down for an even crumble topping.
- Bake for 33 to 35 minutes, or until the top is golden and fragrant.
- Remove from the oven and let cool completely at room temperature. For the best texture, refrigerate for at least 2 hours before slicing into bars.
Notes
For the juiciest bars, use ripe but firm peaches. If fresh peaches aren’t in season, frozen or canned peaches work beautifully. Don’t skip the refrigeration step after baking for the best texture.