Fresh Peach Bars

These fresh peach bars are easy to make with ripe fruit and a cinnamon-spiced oatmeal crumb that pulls double duty as the base and crumble topping for this summer dessert. Make these peach crumble bars today when you’re craving a peach dessert. Your family will thank you.

To me, summertime means fresh peaches, juicy, aromatic and honey-sweet. This stone fruit is the epitome of summer, and they’re so versatile you can use them in sweet and savory dishes.

I use tree-ripened peaches in a variety of seasonal recipes and treats like peach hand pies, peach ice cream, peach salsa, peach praline bread, peach cobbler, peach scones, peach cocktails, peach salads and more.

If you love ’em as much as I do, this fruity peach bar recipe is for you. 

Why you’ll love them:

• The filling is loaded with fruit; you can use fresh or frozen peaches.
• The cinnamon oatmeal crumble doubles as the cookie base and the streusel topping; two birds, one stone.
• It’s a great recipe for novice bakers because you press the crust into the pan without rolling, crimping or fancy techniques.
• The recipe is easy to make and impossible to resist.

Ingredients you’ll need:

• Peaches – I like to use fresh freestone peaches instead of cling peaches because they’re easier to peel and chop. Cling peaches don’t release as easily from the pit, and the skins “cling” and are more challenging to peel.
• Brown Sugar – I used light brown sugar, but you can also use dark brown or granulated.
• Lemons – You’ll use the zest and the juice of the lemon to give the peach bars a bright, tangy bite.
• Cornstarch acts as a thickener for fresh peaches, which release many natural juices. A cornstarch slurry (cornstarch + water) will thicken the juices giving the peaches a pie-like filling.
• Old Fashioned Oatmeal – rolled oats give texture and chew to the crumble topping and the cookie base. You can also use quick-cooking or instant oatmeal.
• All Purpose Flour – you can also substitute whole wheat flour for healthier peach bars.
• Cinnamon – I use this warm spice for the peach crumble base and crumb topping. However, you can skip it for a more straightforward peachy flavor.
• Baking Soda – baking soda gives a little rise to the base and streusel, puffing those layers slightly and giving body to the peach bars.
• Salt – a little salt is necessary for most sweets and baked goods to balance the flavors. Don’t skip it.
• Melted Butter – this is the binder for the crumble base and topping.
• Sliced Almonds – used for streusel topping only, not in the crust.

For this recipe, start by assembling the peach bar filling. This summery fruit filling takes about 5 minutes to make once you’ve peeled and chopped the peaches.

How to make the peach filling:

1. Peel and chop the peaches, discarding the pits.
2. Transfer chopped fruit to a medium skillet. Add brown sugar, lemon zest, lemon juice and 1/4 cup of water.
3. Bring the pan to a boil, and stir to combine.
4. Cook the peaches for about 3-5 minutes until the sugar dissolves and the peaches give off some juice, creating a sweet syrup. Peaches should be at a rapid simmer.
5. Meanwhile, in a small bowl, whisk the cornstarch and remaining tablespoon of water together and pour the slurry into the peach mixture, stirring constantly.
6. Cook until the peach filling starts to thicken, about 1 minute. Remove from heat to cool.

How to make the crumb:

1. Stir together the oats, flour, brown sugar, baking soda, cinnamon and salt in a medium bowl.
2. Add the melted butter to the flour mixture and stir until everything is moistened and well blended.
3. Transfer about 2 cups of the oat crumble to the rimmed baking pan (I used an 11×7 biscuit pan, but you can also use an 8×8 square pan).
4. Use your fingers to press the oatmeal cookie layer evenly onto the bottom of the baking pan.
5. Par-bake the crust for about 15 minutes, then remove from the oven. (Reserve the remaining dough for the topping).
6. Add sliced almonds to the remaining oatmeal mixture and toss to combine evenly.

Note: There’s no need to line the baking pan with parchment paper or spraying with nonstick spray. There’s enough butter in the crumb that it won’t stick.

Layering the peach dessert

1. Top the cinnamon oatmeal base with the fresh peach filling and spread evenly to cover the cookie layer.
2. Scatter the remaining almond crumble loosely over the fresh peach filling.
3. Bake for 25-30 minutes or until the peach crumble is golden and puffed.
4. Cool the peach bars to room temperature before slicing them into squares.

Variations:

• Substitute two tablespoons of water with bourbon in the peach filling mixture for a deeper, richer flavor.
• Add ½ teaspoon of almond or vanilla extract to the peach filling to enhance the flavors.
• Swap fresh peaches for chopped nectarines or mangoes.
• Instead of peach bars, make it with fall fruits like apples or pears and toss in a handful or two of fresh cranberries.
• Use other types of nuts for the peach crumble topping (pecans or hazelnuts would be good), or skip them altogether.

FAQ’s

Enjoy the oatmeal peach bars out of hand, or serve them on a plate with a dusting of powdered sugar, a puff of whipped cream or a scoop of vanilla ice cream for a delicious summer fruit dessert.

More dessert bar recipes:

• Cheesecake Brownies
• Strawberry Crumble Bars
• Ultimate Raspberry Truffle Brownies
• Salted Coconut Pecan Bars
• Apricot Almond Bars
• Coconut Pecan Blondies
• Fluffer Nutter Brownies
• Pumpkin Blondies
• Pink Grapefruit Bars

More peach recipes:

• Cherry Peach Crisp
• Fresh Peach Pie with Lattice Crust
• Fresh Peach Syrup
• Peach Jam with Pectin
• Peach Yogurt Panna Cotta
• Crispy Pork Cutlets with Fresh Peach Salsa
• Peach and Baby Kale Salad

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