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Peach Crumble Bars with Vanilla Icing

Peach Crumble Bars with Vanilla Icing

  • Author: Sarah Marx Feldner
  • Prep Time: 30 minutes
  • Chill Time: 2 hours, 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 3 hours 30 minutes
  • Yield: 12 Bars 1x
  • Category: Bars
  • Method: Bake


Note: These peach bars need to chill in the fridge for 2 hours before icing and serving.



For the Crust & Topping:

  • 1 cup all-purpose flour (120 g)
  • 1/2 cup oats, old-fashioned or quick (40 g)
  • 1/3 cup packed light brown sugar (71 g)
  • 1 tsp ground cinnamon
  • 10 TB unsalted butter, cold and cubed (5 oz)

For the Peach Filling:

  • 1 large egg, room temperature
  • 1/2 cup granulated sugar (100 g)
  • 1 TB all-purpose flour (8 g)
  • 1/4 tsp fine-grain salt (like table or sea salt)
  • 2 - 4 ripe peaches, peeled and chopped

For the Vanilla Icing:

  • 1/2 cup powdered sugar (60 g)
  • 1 TB whole milk
  • 1/2 tsp pure vanilla extract


Preheat oven to 350°F

Line the bottom and sides of an 8- or 9-inch square baking pan with parchment paper, leaving an overhang for easy removal. Set aside.

For the Crust & Topping:

  1. In a large bowl, whisk together the flour, oats, brown sugar and cinnamon.
  2. Using a pastry blender, two forks, or your fingers, cut in the cold butter until it forms coarse, pea-sized crumbs.
  3. Remove 3/4 cup of the oat mixture and set aside for the topping.
  4. Evenly press the remaining oat mixture into the bottom of the prepared pan. Bake for 15 minutes as you prepare the filling.

For the Peach Filling:

  1. In a large bowl, whisk together the egg and sugar until smooth and creamy. Whisk in the flour and salt to combine. Fold in the peaches.
  2. Remove the crust from the oven after 15 minutes and pour the peach filling over the hot crust. Sprinkle the top with the reserved 3/4 cup oat mixture.
  3. Bake for 30-35 minutes, or until golden brown on top. Allow to cool in the pan on a wire rack for 30 minutes, then transfer to the refrigerator to chill for an additional 2 hours.
  4. Drizzle the chilled bars with the vanilla icing before serving.

For the Vanilla Icing:

  1. In a small bowl, whisk together the powdered sugar, milk, and vanilla until smooth.


  • We devoured this recipe so quickly we never even got it out of the pan - just continued to cut piece after piece straight from the baking pan. If you plan to remove the bars before properly slicing, be sure to leave an overhang with the parchment lining for easier removal.
  • I store the reserved 3/4 cup oat mixture (for the topping) in the freezer while the crust is baking. It help keeps the butter extra cold.
  • If you like nuts in your baked goods, add 1/2 cup (70 g) chopped pecans to the reserved 3/4 cup topping.
  • The original recipe calls for 2 peaches, but I had three sitting on my counter, so that's what I used. One recipe commentator stated she used 4 peaches, and I'm assuming that would be even more delicious. I wouldn't add more than that, though, as there is still an egg-sugar-peach filling ratio you do want to keep in balance.
  • The original recipe claims this recipe easily doubles: Use a 9x13 pan, and you may need to increase the baking time by ~5 minutes. After making this recipe just once, you will want the larger portion every time thereafter. 😉
  • For the vanilla icing, you can use whatever percentage milk you have on hand, I like to use whole milk for its added richness.
  • If you want pretty vanilla bean speckles in your icing, use an equal amount of vanilla bean paste in place of the extract.
  • Recipe just barely adapted from the prolific and delicious Sally's Baking Addiction. If you're not already a fan, go check her out now - she consistently shares reliable recipes you can confidently make.

Keywords: Peach Recipes, Peach Bars, Fruit Bars, Crumb Bars, Crumble Bars, Summer Recipes, Sally McKenney, Sally's Baking Addiction, Sally's Baking Recipes