Peach Bars Recipe – Easy Homemade Summer Dessert You’ll Love

The first bite of these peach bars is pure summer magic—juicy peaches in every mouthful, buttery crumb that melts on your tongue, and a hint of vanilla that lingers long after. I’m not kidding when I say these peach bars are the reason I look forward to peach season all year. The smell alone brings back memories of sunlit kitchens and sticky fingers as a kid. You know, I used to think peach desserts had to be complicated (think: lattice pies, lots of fuss), but this peach bars recipe changed everything for me. It’s easy, crazy satisfying, and honestly, it’s the kind of recipe you just don’t forget.

I first whipped up these heavenly summer peach bars when I was staring at a fruit bowl overflowing with ripe peaches—too many to eat before they’d go soft, but not enough ambition for a whole pie. The result? Dessert perfection, with a fraction of the work. These peach bars aren’t just about nostalgia and flavor (though they’ve got plenty of both). They’re a real crowd-pleaser—sweet enough for dessert, but not so sugary you can’t sneak one for breakfast with your coffee.

What I love most is how the recipe highlights fresh peaches—no canned stuff here, just honest, juicy fruit. And if you don’t have fresh? Don’t sweat it, I’ll share some swaps below. Whether you’re baking for a family picnic, a summer potluck, or just want a sweet treat that feels special (but is secretly super easy), these peach bars deliver. I’ve tested this recipe a dozen times—tweaked the crumb, adjusted the sugar, even tried a gluten-free version (more on that later). So trust me, you’re in good hands. Ready to make your kitchen smell like a summer orchard? Let’s get to it—these peach bars might just become your new go-to dessert.

Why You’ll Love This Peach Bars Recipe

• Ridiculously Easy: You don’t need any fancy baking skills or equipment. The crust and crumb topping are made from the same dough, so you’ll spend less time fussing and more time enjoying.
• Simple, Real Ingredients: No weird mixes or hard-to-find stuff—just flour, butter, sugar, peaches, and a few pantry basics. You probably have most of what you need already!
• Perfect for Summer Gatherings: These bars travel well, slice cleanly, and look gorgeous on a picnic table or dessert tray. I’ve brought them to barbecues, pool parties, and even brunches—always gone in minutes.
• Family-Approved: Even my picky eaters ask for seconds. Kids love the sweet, gooey peach filling, and adults appreciate the not-too-sweet, buttery crumb.
• Unreal Flavor & Texture: The contrast between the soft peach layer and the crisp, golden crust is just so satisfying. Honestly, it’s the kind of dessert you’ll crave long after peach season ends.

What sets this peach bars recipe apart? The secret is in the double-duty dough. You make one mixture for both the base and the topping, which means less work and fewer dishes. Plus, I add just a hint of cinnamon and vanilla to bring out the natural sweetness of the peaches. The result? A dessert that’s nostalgic, comforting, and just a little bit special.

These bars aren’t just about taste—they’re about memories. They remind me of barefoot summers, sticky hands, and laughing around the kitchen table. If you want a dessert that’s easy enough for a weeknight but impressive enough for a weekend party, this is it. The balance of sweet, tart, and buttery goodness is what makes this the best peach bars recipe I’ve ever made. Try it once, and you’ll see why my friends basically beg me to bring these to every summer get-together!

Ingredients Needed for Heavenly Summer Peach Bars

This recipe uses straightforward, wholesome ingredients to let the natural flavor of peaches shine. Most are pantry staples, and you can swap a few things based on your needs or what’s in season. Here’s what you’ll need:

• For the Crust & Crumble:
  • 2 1/2 cups (315g) all-purpose flour (can use a 1:1 gluten-free blend)
  • 1 cup (200g) granulated sugar
  • 1/2 teaspoon ground cinnamon (optional, but highly recommended—adds warmth)
  • 1/2 teaspoon salt
  • 1 cup (225g) unsalted butter, cold and cubed (I love using a European-style butter for extra richness)
  • 1 large egg (room temperature blends best)
  • 1 teaspoon vanilla extract (real vanilla makes all the difference!)
• For the Peach Filling:
  • 4 cups (about 650g) fresh peaches, peeled and diced (about 5-6 medium peaches)
  • 1/3 cup (65g) granulated sugar (adjust up or down for sweetness/preference)
  • 2 tablespoons (15g) cornstarch (helps thicken the filling)
  • 1 tablespoon (15ml) lemon juice (brightens the flavor and keeps peaches from browning)
  • 1/2 teaspoon vanilla extract
• Optional Topping:
  • Powdered sugar, for dusting after baking (totally optional, but looks pretty!)

Ingredient Tips & Substitutions:

• If fresh peaches aren’t in season, use frozen (thawed and well-drained) or even top-quality jarred peaches in juice—not syrup! Just pat them dry to avoid soggy bars.
• For a dairy-free version, swap the butter for a plant-based alternative (I’ve used Miyoko’s cultured vegan butter with great results).
• No cornstarch? Arrowroot or potato starch works in a pinch, just use the same amount.
• Want a lower-sugar version? You can drop the sugar in the filling to 1/4 cup or use coconut sugar for a richer flavor.
• Almond extract is a fun twist—add 1/4 teaspoon to the crumble or filling for a subtle nutty note.

Honestly, the best part is how forgiving this peach bars recipe is. You can mix and match based on what’s in your pantry, and it’ll still turn out delicious. Just be sure to use peaches that are ripe but not mushy—overripe fruit can make the filling too wet.

Equipment Needed

• 9×13-inch (23x33cm) baking pan: The classic size for slicing into perfect bars. If you’re using a glass dish, check them a few minutes early—they sometimes bake a touch faster.
• Mixing bowls: One large for the crumble and a medium for the peaches. Stainless steel or glass both work.
• Pastry cutter or two forks: For cutting the butter into the flour mixture. If you don’t have one, your fingertips work in a pinch (just work quickly so the butter stays cold).
• Measuring cups and spoons: Precision matters for baking!
• Rubber spatula: To help spread the peach filling and scrape every last bit from your bowl.
• Parchment paper: Optional, but lining your pan makes lifting and slicing the bars so much easier. (I always do this—less sticking, less stress!)
• Wire rack: For cooling the bars evenly—trust me, they slice way better if you let them cool down.

If you don’t have a pastry cutter, I’ve used two butter knives in a “criss-cross” motion to cut the butter. For the pan, metal tends to brown the crust more evenly, but glass works fine. I’ve even baked these peach bars in a disposable foil pan for picnics (no cleanup, win-win!).

Keep your pan in good shape by not using metal utensils for slicing—plastic or silicone spatulas work best and protect your investment. And if you’re on a budget, dollar store mixing bowls and pans work just as well as the fancy stuff—trust me, I’ve tried both!

Preparation Method

1. Prep Your Pan: Line a 9×13-inch (23x33cm) baking pan with parchment paper, leaving some overhang for easy lifting. Lightly grease the sides. Preheat your oven to 350°F (175°C).
2. Mix the Dry Ingredients: In a large mixing bowl, whisk together 2 1/2 cups (315g) flour, 1 cup (200g) sugar, 1/2 teaspoon cinnamon, and 1/2 teaspoon salt. This gives the crust and crumble its flavor base.
3. Add the Butter: Add 1 cup (225g) cold, cubed butter to the bowl. Use your pastry cutter, two forks, or fingers to cut the butter into the flour mixture until you get pea-sized crumbs. The mixture should hold together when you pinch it.
4. Add Wet Ingredients: Stir in 1 large egg and 1 teaspoon vanilla extract. The dough will be crumbly but should clump together when squeezed. Don’t overmix! Set aside 1 cup (about 150g) of this mixture for the topping.
5. Form the Crust: Press the remaining dough firmly into the bottom of your lined pan, creating an even layer. Use the bottom of a measuring cup to flatten if needed. Bake for 12-14 minutes, or until just lightly golden at the edges. Let cool slightly while you make the filling.
6. Prepare the Peach Filling: In a medium bowl, toss 4 cups (650g) diced peaches with 1/3 cup (65g) sugar, 2 tablespoons (15g) cornstarch, 1 tablespoon (15ml) lemon juice, and 1/2 teaspoon vanilla. The peaches should look glossy and a little juicy.
7. Layer the Peaches: Spread the peach mixture evenly over the par-baked crust, including all the juices. If your peaches are extra juicy, you can sprinkle a teaspoon of flour over the crust first to prevent sogginess (not always necessary).
8. Add the Crumble Topping: Sprinkle the reserved 1 cup dough evenly over the peaches. Don’t worry if some fruit peeks through—it’ll look rustic and beautiful after baking.
9. Bake: Bake for 38-45 minutes, until the top is golden brown and the peach filling is bubbling at the edges. If the crumble browns too quickly, loosely tent with foil for the last 10 minutes.
10. Cool & Slice: Let the peach bars cool completely in the pan on a wire rack—at least 1 hour. (This is the hardest part, but it keeps the bars from falling apart!) Use the parchment to lift them out, and slice into 16-20 squares.
11. Optional Finishing Touch: Dust with powdered sugar just before serving. It makes the bars extra pretty (and who doesn’t love a little snow on their peaches?).

Troubleshooting: If your crumble topping seems too dry, add a splash of milk; if too wet, add a tablespoon of flour. For gooier bars, add another half cup of peaches. If your bars seem soft after cooling, chill them in the fridge for 30 minutes—they’ll firm up nicely!

Cooking Tips & Techniques

• Keep the Butter Cold: Cold butter is your friend here. It helps create that lovely crumbly texture in both the base and the topping. If your kitchen is warm, pop your butter cubes in the freezer for ten minutes before starting.
• Don’t Overwork the Dough: Mix just until the crumbs hold together. Overmixing can make the crust tough instead of tender.
• Choose Ripe, but Not Mushy Peaches: Too-soft peaches can make the filling watery. If your fruit is very juicy, sprinkle a little extra cornstarch over the filling.
• Let Bars Cool Completely Before Slicing: I know, the smell is tempting! But letting them cool helps the filling set and makes slicing much neater. Sometimes I even chill them for super-clean cuts—especially if I’m serving to guests.
• Multitasking Tip: While the crust is baking, prep your filling and crumble topping. It saves you time and keeps the flow going—no waiting around for the oven.
• Personal Fail: The first time I made these, I used canned peaches in syrup—big mistake. The bars turned out soggy and way too sweet. Stick to fresh or well-drained frozen for best results.
• Check for Doneness: The top should be golden and the peach layer bubbling at the edges. If your oven runs hot, check at the 35-minute mark so the crumble doesn’t get too dark.
• Consistency Trick: For even bars, press the crust down firmly and use a metal spatula to slice once completely cooled. If you’re feeling fancy, cut off the edges for perfectly uniform squares (I call those baker’s treats!).

Most of all, don’t stress if they aren’t perfect. These peach bars are rustic and forgiving, and even the “ugly” slices taste amazing!

Variations & Adaptations

• Gluten-Free Peach Bars: Swap the all-purpose flour for a 1:1 gluten-free blend. I’ve tested with Bob’s Red Mill and King Arthur—both work perfectly, and you’d never know the difference.
• Berry Peach Bars: Add 1 cup of fresh blueberries or raspberries to the peach layer for a burst of color and tartness. This is my go-to when I have a handful of berries to use up.
• Almond Crunch Topping: Stir 1/4 cup sliced almonds into the reserved crumble before topping for extra crunch and a hint of nutty flavor.
• Lemon-Lover’s Twist: Double the lemon juice in the filling and add 1 teaspoon of zest for a zippier, brighter flavor.
• Dairy-Free Adaptation: Use a vegan butter substitute in place of regular butter. I’ve made this swap for lactose-intolerant friends, and the bars still come out rich and delicious.
• Low-Sugar Version: Cut the sugar in both the crust and filling by 1/3, or use a stevia blend. The peaches’ natural sweetness really shines when you dial the sugar back.

Honestly, my favorite variation is the berry-peach combo—especially with wild blackberries in late summer. Oh, and don’t be afraid to play with spices: nutmeg or cardamom in the crumble is a fun change-up. You can even bake these as individual bars in muffin tins for a party. The base recipe is so flexible, it lets you get creative and make each batch your own.

Serving & Storage Suggestions

These peach bars taste amazing warm, room temperature, or chilled—so you really can’t go wrong. For summer parties, I love serving them slightly chilled with a scoop of vanilla ice cream or a dollop of whipped cream on the side. If you’re feeling fancy, drizzle a little honey or serve with fresh mint for color.

Pair with iced tea, lemonade, or even a crisp glass of white wine. The sweet-tart flavor of peaches goes with just about anything. For brunch, I’ve served these alongside yogurt and granola—instant crowd-pleaser!

Storage: Keep bars in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. (They never last that long in my house.) For longer storage, freeze individual bars wrapped tightly in plastic and then foil; thaw overnight in the fridge before enjoying. To reheat, pop a bar in the microwave for 10-15 seconds or warm in a 300°F (150°C) oven for 5 minutes.

The flavor actually deepens after a day, making leftovers even better—if you have any left, that is!

Nutritional Information & Benefits

Estimated per bar (1/16th of pan):

• Calories: 210
• Fat: 9g
• Carbohydrates: 32g
• Protein: 2g
• Sugar: 18g
• Fiber: 1g

Fresh peaches are loaded with vitamin C, fiber, and potassium—so you get a nice nutrition boost along with your sweet treat. Using real fruit means you’re skipping the artificial stuff, and you can control the sugar to fit your needs. The bars are naturally vegetarian, and with a quick flour or butter swap, they’re easy to make gluten-free or dairy-free. Just watch out for nut allergies if you add almond topping.

From a wellness angle, I love that these bars are portion-friendly and made with real, whole ingredients. It’s the kind of dessert that feels indulgent but isn’t over the top, so you can enjoy a little taste of summer any time.

Conclusion

If you’re craving a taste of summer in every bite, these heavenly peach bars are your answer. They’re easy, forgiving, and bursting with juicy, golden peaches and just the right amount of sweet crumb. What I love most is that you can tweak the recipe—add berries, swap the flour, or jazz up the spices—to make it truly your own.

This recipe has become a staple in my kitchen, and I hope it’ll find a spot in yours too. There’s just something special about sharing a homemade treat that looks impressive but doesn’t take hours to make. So grab some peaches (fresh or frozen, no judgment) and give these bars a try—you won’t regret it.

If you make these peach bars, let me know in the comments how they turned out! Share your own twists, and don’t forget to pin this recipe for later. Happy summer baking, friends—here’s to sweet, simple, peachy days ahead!

Frequently Asked Questions about Peach Bars

Can I use canned peaches instead of fresh?

Yes, you can use canned peaches—just make sure to drain them really well and pat dry. Try to pick peaches canned in juice, not syrup, so the bars don’t end up too sweet or soggy.

How do I keep the peach bars from getting soggy?

Use ripe but firm peaches and don’t skip the cornstarch in the filling—it helps thicken the juices as the bars bake. If your peaches are extra juicy, sprinkle a little flour over the crust before adding the filling.

Can I make these bars ahead of time?

Absolutely! These peach bars keep well for several days and actually taste even better after the flavors meld overnight. Store tightly covered at room temp or in the fridge.

What’s the best way to cut the bars cleanly?

Let the bars cool completely before slicing. For super clean cuts, chill the pan in the fridge and use a sharp knife (wiping between cuts helps too!).

Can I freeze peach bars?

Yes, these bars freeze beautifully. Slice, wrap individually, and store in a freezer bag. Thaw overnight in the fridge or at room temperature before serving.

Peach Bars Recipe – Easy Homemade Summer Dessert You’ll Love

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• Author: Isabella Russo
• Total Time: 1 hour 10 minutes
• Yield: 16-20 bars 1x

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Description

These peach bars are a simple, crowd-pleasing summer dessert featuring juicy fresh peaches, a buttery crumb crust, and a hint of vanilla. They’re easy to make, travel well, and are perfect for picnics, potlucks, or a sweet treat any time.

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Ingredients

Scale 1x2x3x

• 2 1/2 cups all-purpose flour (can use a 1:1 gluten-free blend)
• 1 cup granulated sugar
• 1/2 teaspoon ground cinnamon (optional)
• 1/2 teaspoon salt
• 1 cup unsalted butter, cold and cubed
• 1 large egg
• 1 teaspoon vanilla extract
• 4 cups fresh peaches, peeled and diced (about 5–6 medium peaches)
• 1/3 cup granulated sugar
• 2 tablespoons cornstarch
• 1 tablespoon lemon juice
• 1/2 teaspoon vanilla extract
• Powdered sugar, for dusting (optional)

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Instructions

1. Line a 9×13-inch baking pan with parchment paper, leaving some overhang for easy lifting. Lightly grease the sides. Preheat your oven to 350°F (175°C).
2. In a large mixing bowl, whisk together flour, 1 cup sugar, cinnamon, and salt.
3. Add cold, cubed butter to the bowl. Use a pastry cutter, two forks, or your fingers to cut the butter into the flour mixture until you get pea-sized crumbs.
4. Stir in the egg and 1 teaspoon vanilla extract. The dough will be crumbly but should clump together when squeezed. Set aside 1 cup of this mixture for the topping.
5. Press the remaining dough firmly into the bottom of your lined pan, creating an even layer. Bake for 12-14 minutes, or until just lightly golden at the edges. Let cool slightly.
6. In a medium bowl, toss diced peaches with 1/3 cup sugar, cornstarch, lemon juice, and 1/2 teaspoon vanilla extract.
7. Spread the peach mixture evenly over the par-baked crust, including all the juices. If peaches are extra juicy, sprinkle a teaspoon of flour over the crust first.
8. Sprinkle the reserved 1 cup dough evenly over the peaches.
9. Bake for 38-45 minutes, until the top is golden brown and the peach filling is bubbling at the edges. If the crumble browns too quickly, tent with foil for the last 10 minutes.
10. Let the peach bars cool completely in the pan on a wire rack—at least 1 hour. Use the parchment to lift them out, and slice into 16-20 squares.
11. Dust with powdered sugar just before serving, if desired.

Notes

For best results, use ripe but firm peaches. If using frozen peaches, thaw and drain well. For gluten-free bars, use a 1:1 gluten-free flour blend. To make dairy-free, substitute plant-based butter. Let bars cool completely before slicing for clean cuts. Bars can be stored at room temperature for 2 days or refrigerated for up to 5 days. Freeze for longer storage.

• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Category: Dessert
• Cuisine: American

Nutrition

• Serving Size: 1 bar (1/16th of pan)
• Calories: 210
• Sugar: 18
• Sodium: 90
• Fat: 9
• Saturated Fat: 5
• Carbohydrates: 32
• Fiber: 1
• Protein: 2

Keywords: peach bars, summer dessert, easy peach dessert, fruit bars, picnic dessert, potluck dessert, homemade peach bars, crumb bars, peach recipes, fresh peach dessert