This post is a paid partnership with BC Tree Fruits. As always, all opinions are my own. Thank you for supporting my blog & helping me work with organizations I love.
Summer heat means peach season is finally here, and these peach pie crumble bars are my favorite way to celebrate. They start with a buttery shortbread base, are layered with sweet, juicy peaches, and finished with a crunchy oatmeal crumble. A light vanilla glaze brightens the whole tray.
These bars merge two classic desserts—peach pie and peach crumble—into one easy, crowd-pleasing treat.
The secret to any fruit-forward recipe is ripe, flavorful peaches: soft, aromatic, and juicy enough that they drip a little when you bite into them. For that reason I use BC Tree Fruits peaches, which are grown in British Columbia’s Okanagan Valley and are at their peak from late July through the first week of September.
Look for the BC Tree Fruits sticker when you shop to ensure you’re buying premium-quality peaches.
Peach Pie Crumble Bar Recipe
These peach pie bars are simple to make and showcase fresh peaches. The dessert has three distinct layers, but the fruit is the star.
The base is a shortbread-style crust made from all-purpose flour, powdered sugar, a pinch of salt and melted butter. It presses easily into an 8×8 pan and bakes briefly to set before adding the peach layer.
The peach layer is essentially a fresh peach pie filling—chopped peaches tossed with granulated sugar, cornstarch and a touch of lemon juice to balance the sweetness.
The final layer is an oatmeal crumble: flour, oats, brown sugar and cinnamon mixed with melted butter until the texture resembles wet sand. The crumble is sprinkled over the peach layer and the whole pan is baked until golden and bubbling.
Once cooled, I like to drizzle a simple vanilla glaze over the bars or serve them with a scoop of ice cream. They’re also excellent chilled straight from the refrigerator.
Buttery, textured, and filled with juicy Okanagan peaches, these peach pie crumble bars make the most of peak-season fruit. When you shop, look for the BC Tree Fruits sticker for the tastiest peaches, then enjoy baking and sharing these bars.
Peach Pie Crumble Bars
Fiona Dowling
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Ingredients
Shortbread Base
- 1 1/4 cup all-purpose flour
- 1/2 cup powdered sugar
- 1/4 teaspoon salt
- 2/3 cup unsalted butter, melted
Peach Layer
- 3 cups chopped peaches, about 4–5 large peaches
- 1/4 cup granulated sugar
- 2 tablespoons fresh lemon juice, or water
- 3 tablespoons cornstarch
Crumble Topping
- 3/4 cup flour
- 1/4 cup large flake oats, quick or old-fashioned work too
- 1/3 cup brown sugar
- 1 teaspoon cinnamon
- 1/3 cup unsalted butter, melted
Glaze
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 4-5 tablespoons cream, or milk
Instructions
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Preheat oven to 350°F. Line an 8×8-inch pan with parchment paper, leaving an overhang for easy removal.
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Make the shortbread base. In a medium bowl whisk together flour, powdered sugar and salt. Stir in the melted butter, press the mixture into the bottom of the prepared pan, and bake for 15 minutes.
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Prepare the peach layer. While the base bakes, toss the chopped peaches with granulated sugar, lemon juice (or water) and cornstarch until evenly coated.
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Make the crumble topping. In a medium bowl combine flour, oats and brown sugar, then stir in the melted butter until the mixture resembles wet sand.
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Spread the peach mixture over the partially baked shortbread base. Crumble the oatmeal topping with your hands and sprinkle it evenly over the peaches.
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Return the pan to the oven and bake at 350°F for 35–45 minutes, or until the top is golden and the filling is bubbly.
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Allow the bars to cool completely in the pan.
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Whisk together powdered sugar, vanilla and cream (or milk) until smooth, adjusting to reach drizzleable consistency.
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Drizzle the glaze over the cooled bars, slice into 12 squares, and serve.
Notes
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