Cinnamon Peach Crumble Bars Recipe: A Juicy Slice of Summer Comfort
Introduction
There’s something deeply comforting about the aroma of cinnamon and peaches baking in the oven. Whether you’re reminiscing about summer afternoons or simply craving a dessert that strikes the perfect balance between fruity sweetness and buttery richness, Cinnamon Peach Crumble Bars are your answer. These bars combine a tender, buttery base with a luscious layer of peaches and a warm cinnamon crumble topping — all baked into handheld perfection.
Perfect for summer gatherings, school lunchboxes, brunch spreads, or a cozy after-dinner treat, this recipe is beloved not only for its flavor but also for its simplicity. Whether you’re using fresh, frozen, or canned peaches, the results are always crowd-pleasing.
In this article, you’ll find everything you need to make the best-ever peach crumble bars — from ingredient breakdowns and pro baking tips to storage instructions, variations, and more. This isn’t just a recipe—it’s your ultimate guide to mastering this seasonal classic.
Why You’ll Love These Cinnamon Peach Crumble Bars
- Fresh, juicy flavor from real peaches
- Cinnamon crumble topping for a bakery-style finish
- Easy to make with pantry staples
- Freezer-friendly and portable
- Customizable for dietary needs and seasonal ingredients
Whether you’re new to baking or a seasoned pro, this recipe delivers foolproof results with bakery-quality texture and flavor.
Ingredient Breakdown & Substitutions
For the Crust & Crumble
- All-purpose flour: Provides structure. Can substitute with 1:1 gluten-free baking flour.
- Brown sugar: Adds moisture and caramel-like sweetness.
- Granulated sugar: Enhances sweetness and helps crisp the topping.
- Cold unsalted butter: Ensures a crumbly texture. Can use vegan butter for dairy-free.
- Ground cinnamon: Adds warmth and depth.
- Salt: Balances the sweetness.
For the Peach Filling
- Fresh peaches: The star of the show. Peeled and chopped.
- Cornstarch: Thickens the fruit juices.
- Granulated sugar: Sweetens the fruit.
- Cinnamon & nutmeg: Enhances the flavor profile.
- Lemon juice: Brightens and balances the sweetness.
Optional Add-Ins:
- Oats: For a heartier, rustic topping
- Chopped nuts: Pecans or almonds add crunch
- Vanilla extract: Adds aromatic depth to the filling
How to Choose the Best Peaches
Fresh, ripe peaches make all the difference. Here’s how to pick the best ones:
- Look for slight give: Gently press near the stem — it should feel slightly soft.
- Smell for sweetness: A fragrant peach is a flavorful one.
- Avoid blemishes: Steer clear of moldy or overly bruised peaches.
Freestone vs. Clingstone:
- Freestone: Easier to pit and slice (best for baking).
- Clingstone: Juicier but harder to prep.
If fresh peaches aren’t available:
- Frozen peaches: Thaw and drain well.
- Canned peaches: Use in water or juice, not syrup. Drain thoroughly.
Step-by-Step Instructions
1. Make the Crust & Crumble
- Preheat oven to 350°F (175°C).
- Line a 9×13-inch baking pan with parchment paper.
- In a large bowl, whisk flour, sugars, cinnamon, and salt.
- Cut in cold butter using a pastry cutter or fingers until crumbly.
- Reserve 1½ cups for the topping.
- Press the remaining mixture into the pan for the crust.
- Bake crust for 10 minutes, then remove from oven.
2. Prepare the Peach Filling
- In a separate bowl, toss peaches with sugar, cornstarch, lemon juice, cinnamon, and nutmeg.
- Spread evenly over the partially baked crust.
3. Add the Crumble Topping
- Sprinkle the reserved crumble mixture over the peaches.
- Optionally, add oats or nuts on top for extra texture.
4. Bake
- Bake for 35–40 minutes until the top is golden and the filling is bubbling.
5. Cool & Slice
- Cool completely (at least 2 hours) before slicing into bars.
- Tip: Chill in the fridge for clean edges.
Pro Tips for Perfect Bars
- Cold butter = crumbly texture: Always use cold, diced butter.
- Drain juicy fruit well: If using frozen or canned peaches.
- Don’t overmix the crumble dough — it should stay clumpy.
- Use parchment for easy lifting and cleaner slices.
Serving Suggestions
- Warm with a scoop of vanilla ice cream
- Topped with fresh whipped cream
- Paired with a glass of iced tea or cold milk
- Sprinkle with powdered sugar before serving for a bakery-style finish
These bars make a beautiful addition to:
- Summer potlucks
- Baby showers
- Brunch tables
- BBQs and family picnics
Storage & Freezing Guide
Room Temperature
- Store in an airtight container up to 2 days.
Refrigerator
- Keeps for 5–6 days chilled. Let them come to room temp before serving.
Freezer
- Wrap individual bars in plastic wrap + foil.
- Store in airtight container or freezer bag up to 3 months.
- Thaw overnight in fridge or microwave briefly.
Nutrition Information (Per Serving)
| Serving Size | 1 bar (based on 16 servings) |
|---|---|
| Calories | 215 |
| Carbs | 32g |
| Sugar | 18g |
| Fat | 9g |
| Protein | 2g |
Note: Values may vary based on ingredients and portion sizes.
Customization & Variations
Fruit Swaps:
- Plums + cardamom
- Blueberries + lemon zest
- Apples + allspice
Texture Tweaks:
- Add rolled oats for a crumble-meets-granola bar feel.
- Mix in chopped nuts for crunch and richness.
Dietary Adjustments:
- Vegan: Use plant-based butter.
- Gluten-free: Swap flour with GF all-purpose mix.
- Low-sugar: Use coconut sugar or monk fruit sweetener.
Frequently Asked Questions (FAQ)
Q: Can I use canned peaches?
Yes, drain them very well and reduce added sugar slightly.
Q: Can I make these ahead?
Yes, they’re best made a day in advance. Chill and slice when cold for clean bars.
Q: Can I freeze them?
Yes — they freeze beautifully up to 3 months.
Q: Why is my crust too soft?
It might be underbaked or the fruit was too juicy. Prebake the crust and drain fruit next time.
Q: How do I peel peaches easily?
Score the bottoms, blanch in boiling water for 30 seconds, then shock in ice water. Skins will slip right off.
Recipe Card
Prep Time: 20 minutes
Cook Time: 40 minutes
Cooling Time: 2 hours
Total Time: ~3 hours
Servings: 16 bars
Calories: ~215 per bar
Ingredients
For the Crust & Crumble:
- 2½ cups all-purpose flour
- 1 cup cold unsalted butter, cubed
- ¾ cup brown sugar
- ¼ cup granulated sugar
- 1 tsp ground cinnamon
- ½ tsp salt
For the Peach Filling:
- 4 cups peeled, chopped peaches (~5 large)
- ⅓ cup granulated sugar
- 1½ tbsp cornstarch
- 1 tsp cinnamon
- ⅛ tsp nutmeg
- 1 tbsp lemon juice
Optional:
- ½ cup rolled oats
- ½ cup chopped pecans or almonds
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Line a 9×13 pan with parchment.
- Mix dry crust ingredients; cut in butter until crumbly.
- Press ⅔ mixture into pan. Bake 10 mins.
- Toss peaches with filling ingredients. Spread over crust.
- Top with remaining crumble mixture. Bake 35–40 mins.
- Cool completely before slicing.
