Easy Peach Crumble Bars
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There’s something about peach season in the Midwest that makes me want to make all the things—peach smoothies, peach bruschetta, and of course, Peach Bars!
For years, I owned a meal prep business where we sold Old-Fashioned Sour Cream Peach Pies every summer—and let me tell you, customers went crazy for them. Since it was a limited-time item, those who got their hands on one became absolutely obsessed!
With this recipe, I took the best parts of that beloved pie and transformed it into an easier-to-make bar that still delivers all those same rich, creamy, and peach-filled flavors—without the fuss of rolling out a crust.
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This peach dessert is one of my go-to desserts for potlucks—they always disappear fast! Just like my Key Lime Pie with its easy homemade graham cracker crust and my Cheesecake Stuffed Strawberries, which never last long once they hit the table.
Why You’ll Love This Recipe
✔ Three delicious layers – Buttery shortbread, juicy peach filling, and a crisp cinnamon oat crumble.
✔ Easier than pie – All the flavors of peach cobbler, but in a simple bar form!
✔ Use fresh or frozen peaches – No need to wait for peach season—this recipe works year-round.
✔ Perfect for any occasion – A crowd-pleasing dessert for potlucks, brunch, or a treat-yourself moment.
How to Pick the Best Peaches
Growing up, my grandmother taught me how to pick the perfect peach. Here are her tips for finding the ripest, juiciest peaches:
- Color & Shape – Look for a deep golden yellow color rather than focusing on pink tones. Rounder peaches tend to be riper.
- Touch – A ripe peach should give slightly when gently squeezed—if it’s rock-hard, it’s not ready.
- Smell – If you can smell the sweetness before even taking a bite, it’s ready to eat!
If peaches aren’t in season, frozen peaches work perfectly for this recipe—just thaw and drain them well before using.
Simple Ingredients
Can I use frozen peaches?
Absolutely! I always make this recipe with frozen peaches—it’s too good to only make during peach season. Just be sure the peaches are fully thawed and well-drained before adding them to the filling to avoid excess moisture.
I don’t recommend using canned peach pie filling, as it can make the bars too sweet and runny.
Step-by-Step Directions
Step 1: Prepare the shortbread crust.
- Preheat oven to 350º F.
- In a small bowl, mix softened butter and confectioner’s sugar.
- Press into the bottom of an 8×8-inch baking pan.
- Bake for approximately 15-20 minutes or until lightly golden brown.
- Remove from oven and allow to cool completely before filling.
What’s important here is that you get the dough pressed evenly into the bottom of the pan. Don’t worry if the top doesn’t look pretty and smooth. I use both my hands and a measuring cup to help get the dough even.
Step 2: Make the Peach Filling
- In a large bowl, whisk together the egg and sugar until light and creamy.
- Add sour cream, vanilla, salt, and flour, mixing until smooth.
- Gently fold in sliced peaches, ensuring they are well coated.
- Pour the peach mixture evenly over the cooled shortbread crust.
Step 3: Prepare the Crumb Topping
- Grate frozen butter into a large bowl (or cut cold butter into small cubes).
- Add brown sugar, granulated sugar, cinnamon, and oats.
- Use a pastry cutter or your hands, blend the butter into the dry ingredients until the mixture forms coarse crumbs.
- Sprinkle the crumb topping over the peach filling.
Step 4: Bake & Cool
- Bake at 350°F for 40 minutes, or until the top is golden brown and set.
- Remove from the oven and let cool for at least 30 minutes before slicing and serving.
Recipe
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Peaches Crumble Shortbread Bars
Equipment
- 8×8 Pan
- Mixing Bowls
Ingredients
Shortbread Crust
- ½ cup Butter
- 1 cup Flour
- ¼ cup Powdered Sugar
Peach Filling
- 1 Egg
- ⅓ cup Sugar
- ½ cup Sour Cream
- 1 teaspoon Vanilla
- ¼ teaspoon Salt
- 2 Tablespoon Flour
- 3 cup Peaches Fresh or Frozen
Crumb Topping
- 4 Tablespoon Butter Cut
- ¼ cup Brown Sugar
- ¼ cup Sugar
- ½ cup Flour
- ½ teaspoon Cinnamon
- ¼ cup Oats
Instructions
Prepare the Shortbread Crust
- Preheat the oven to 350°F.
- In a small bowl, mix softened butter, flour, and powdered sugar until well combined. Press the dough evenly into the bottom of an 8×8-inch baking pan. Bake until the crust is lightly golden brown.1 cup Flour, ¼ cup Powdered Sugar, ½ cup Butter
- Remove from the oven and let cool completely before adding the filling.
Make the Peach Filling
- In a large bowl, whisk together egg and sugar until light and creamy. Add sour cream, vanilla, salt, and flour, mixing until smooth. Gently fold in the sliced peaches until well coated.1 Egg, ⅓ cup Sugar, ½ cup Sour Cream, 1 teaspoon Vanilla, ¼ teaspoon Salt, 2 Tablespoon Flour, 3 cup Peaches
- Pour the peach mixture evenly over the cooled shortbread crust.
Prepare the Crumb Topping
- Grate frozen butter into a bowl or cut cold butter into small cubes. Add brown sugar, granulated sugar, flour, cinnamon, and oats. Use a pastry cutter or your hands to mix until coarse crumbs form.4 Tablespoon Butter, ¼ cup Brown Sugar, ¼ cup Sugar, ½ cup Flour, ½ teaspoon Cinnamon, ¼ cup Oats
- Sprinkle the crumb mixture evenly over the peach filling.
Bake and Cool
- Bake for 35-40 minutes or until the topping is golden brown and set.
- Let cool for at least 30 minutes before slicing and serving.
Notes
- Use cold butter for the crumble – Cold butter is the key to getting a perfectly crisp, crumbly topping.
- Line your pan with parchment paper – Spray the pan with cooking spray and line it with parchment, leaving an overhang for easy lifting.
- Let them cool completely – This will make slicing them easier.
- Store in the fridge – Store in an airtight container for up to 3 days.
- Peaches – If using frozen, thaw and drain them well to prevent excess liquid.
