These bars are the perfect way to celebrate peach season. The soft, tender base pairs beautifully with the sweet, slightly tangy peach filling, while the crumbly streusel topping adds a delicious buttery crunch.
They’re easier than pie but just as satisfying. No rolling out complicated crusts—just press, layer, and bake. They slice neatly, making them ideal for picnics, potlucks, and summer gatherings.
The balance of textures is what makes this recipe stand out. You get a soft crust, juicy fruit center, and crisp topping all in one simple dessert.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
all-purpose flour granulated sugar brown sugar baking powder salt unsalted butter, cold and cubed egg vanilla extract fresh peaches, peeled and diced cornstarch lemon juice ground cinnamon
Directions
Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper.
In a large bowl, combine flour, granulated sugar, brown sugar, baking powder, and salt.
Cut in the cold butter using a pastry cutter or your fingers until the mixture becomes crumbly.
Stir in the egg and vanilla extract until a soft dough forms.
Press about two-thirds of the mixture evenly into the bottom of the prepared pan to form the crust.
In a separate bowl, toss diced peaches with cornstarch, lemon juice, cinnamon, and a bit of sugar if desired.
Spread the peach mixture evenly over the crust.
Crumble the remaining dough mixture over the peaches to create the streusel topping.
Bake for 35–45 minutes, or until the top is golden brown and the filling is bubbly.
Allow the bars to cool completely before slicing for clean cuts.
Servings and timing
Servings: 12–16 bars
Prep time: 20 minutes Bake time: 35–45 minutes Cooling time: 1 hour Total time: Approximately 2 hours
Variations
Add a handful of blueberries to the peach filling for a mixed berry twist.
For extra crunch, mix chopped almonds or pecans into the streusel topping.
Drizzle a simple powdered sugar glaze over the cooled bars for added sweetness.
You can also add a pinch of nutmeg or cardamom for a deeper spice flavor.
Storage/Reheating
Store the bars in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
To freeze, wrap the bars individually and store in a freezer-safe container for up to 2 months. Thaw at room temperature before serving.
These bars are delicious at room temperature, but you can warm them slightly in the microwave for 10–15 seconds if desired.
FAQs
Can I use canned peaches?
Yes, just drain them thoroughly and pat dry to avoid excess moisture.
Do I need to peel the peaches?
Peeling is recommended for a smoother texture, but it’s optional.
Why are my bars too soft?
They may need additional cooling time to fully set before slicing.
Can I use frozen peaches?
Yes, but thaw and drain them well before using.
How do I know when they’re done baking?
The top should be golden brown and the filling should be bubbling around the edges.
Can I make these gluten-free?
Yes, substitute with a gluten-free all-purpose flour blend.
Can I reduce the sugar?
You can slightly reduce it, especially if your peaches are very sweet.
How do I get clean slices?
Allow the bars to cool completely and use a sharp knife.
Can I make these ahead of time?
Yes, they’re perfect for preparing a day in advance.
Can I double the recipe?
Yes, bake in a larger pan and adjust the baking time as needed.
Conclusion
Summer Peach Streusel Bars are a simple yet irresistible dessert that highlights the natural sweetness of fresh peaches. With a buttery crust, juicy fruit layer, and crumbly topping, these bars are perfect for sharing and enjoying all summer long
Summer Peach Streusel Bars are buttery dessert bars layered with juicy fresh peaches and topped with a golden crumb topping. These easy peach streusel bars capture the sweet flavor of summer in every bite, making them perfect for picnics, potlucks, and warm-weather gatherings.
Ingredients
For the Crust & Streusel:
3 cups all-purpose flour
¾ cup granulated sugar
½ cup brown sugar
1 teaspoon baking powder
½ teaspoon salt
1 cup (2 sticks) unsalted butter, cold and cubed
1 large egg
1 teaspoon vanilla extract
For the Peach Filling:
4 cups fresh peaches, peeled and diced
2 tablespoons cornstarch
1 tablespoon lemon juice
½ teaspoon ground cinnamon
2–3 tablespoons granulated sugar (adjust based on sweetness of peaches)
Instructions
Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper.
In a large bowl, combine flour, granulated sugar, brown sugar, baking powder, and salt.
Cut in the cold butter using a pastry cutter or fingers until the mixture becomes crumbly.
Stir in egg and vanilla extract until a soft, crumbly dough forms.
Press two-thirds of the mixture evenly into the bottom of the prepared pan to form the crust.
In a separate bowl, toss diced peaches with cornstarch, lemon juice, cinnamon, and sugar.
Spread the peach mixture evenly over the crust.
Crumble the remaining dough mixture evenly over the peaches to create the streusel topping.
Bake for 35–45 minutes, or until the top is golden brown and the filling is bubbling around the edges.
Allow the bars to cool completely (about 1 hour) before slicing for clean cuts.
Notes
Drain peaches well if using canned or thawed frozen peaches.Cooling completely is essential for firm, neat slices.Add chopped almonds or pecans to the streusel for extra crunch.A light powdered sugar glaze can be drizzled on top after cooling for added sweetness.
