Why You’ll Love This Recipe

I love how these bars balance sweet, juicy peaches with a buttery oat‑studded crumble. They bake up beautifully—golden, bubbling, and perfect both warm or chilled. Plus, they’re easy to make with simple ingredients and always disappear fast at gatherings.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Crust & Crumble:
- 1 cup all‑purpose flour
- ½ cup old‑fashioned oats
- ½ cup packed brown sugar
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, melted
Peach Filling:
- 2 cups fresh or thawed peaches, chopped
- 2 tablespoons granulated sugar
- 1 tablespoon cornstarch
- ½ teaspoon ground cinnamon
- 1 teaspoon lemon juice

Directions

Preheat the oven to 350 °F and line an 8×8″ pan with parchment.
In a bowl, mix flour, oats, brown sugar, baking soda, and salt. Pour in melted butter and stir until crumbly.
Reserve about one‑third of the mixture for the topping; press the remaining two‑thirds firmly into the bottom of the pan.
In another bowl, combine peaches with sugar, cornstarch, cinnamon, and lemon juice until evenly coated.
Spread the peach filling over the crust.
Sprinkle the reserved crumble evenly on top.
Bake for 35–40 minutes, until the top is golden and the fruit bubbles.
Cool completely in the pan before slicing into squares for the cleanest cuts.

Servings and timing

Servings: 9 squares
Prep time: ~10 minutes
Cook time: ~35–40 minutes
Total time: ~45–50 minutes (plus cool time)

Variations

Frozen or canned peaches: Thaw or drain well and proceed—no need to cook down – it works beautifully.
Mixed fruit twist: Replace half the peaches with berries or chopped apples.
Add-ins: Stir chopped nuts (walnuts or pecans) into the crumble for extra crunch.
Spice swap: Add a pinch of nutmeg or ginger to the peach filling for warmth.

Storage/reheating

I store these bars in an airtight container at room temperature for up to 4 days—or refrigerate for up to 5 days because of the fruit content. They also freeze well for up to 3 months; I thaw them in the fridge before serving. To serve warm, I reheat individual squares for 20–30 seconds in the microwave or warm the whole batch at 325 °F for 5–10 minutes.

FAQs

Can I use frozen peaches instead of fresh?

Yes—I thaw and drain them before mixing into the filling. They work just as well.

Do I need to peel the peaches?

I usually peel ripe peaches for a smoother texture, but unpeeled skins are fine for a more rustic look and added fiber.

Can I make this in a larger pan?

Absolutely. You can double the recipe for a 9×13″ pan—just bake a bit longer until golden and bubbling.

Why bake the crust before adding filling?

Pressing and partially baking helps prevent a soggy bottom—though this version presses and bakes together in one go.

Do I need to cool before slicing?

Yes—it sets as it cools. I wait until it’s room temperature or refrigerate briefly for the cleanest slices.

Conclusion

These Heavenly Summer Peach Bars are my favorite way to savor peach season—simple, comforting, and irresistibly fruity. Whether I serve them warm with a scoop of ice cream or chilled for easy dessert bars, they’re always a hit. They’re the perfect blend of buttery crumble and juicy peaches, and I know you’ll love them as much as I do!