These fresh peach bars are simple to make with ripe fruit and a cinnamon-spiced oatmeal crumble that serves as both the base and the streusel topping. They’re an ideal summer dessert when you’re craving peaches — fruity, buttery and impossible to resist.
Summertime means peaches: juicy, aromatic and naturally sweet. This stone fruit epitomizes warm-weather cooking and pairs beautifully with both sweet and savory dishes. These bars highlight ripe peaches in a saucy filling tucked between a cinnamon-oatmeal cookie base and an almond-studded crumble.
Use tree-ripened freestone peaches for easiest peeling and chopping, or substitute frozen peaches if fresh aren’t available. The recipe is forgiving and great for beginner bakers since you press the crust into the pan rather than rolling or crimping dough.
Why you’ll love these peach bars
- The filling is packed with fruit and works with fresh or frozen peaches.
- The cinnamon-oatmeal crumble functions as both the crust and streusel topping.
- No rolling or fancy techniques — just press the crust into the pan.
- Quick to prepare and perfect for summer gatherings, snacks or dessert.
Ingredients you’ll need
- Peaches – ripe freestone peaches are easiest to peel and chop.
- Brown sugar – light brown sugar works well; dark brown or granulated are fine alternatives.
- Lemon – lemon zest and juice brighten the filling.
- Cornstarch – thickens the peach juices into a saucy filling.
- Old-fashioned rolled oats – provide texture for the base and topping; quick oats can be substituted.
- All-purpose flour – whole wheat can be used for a heartier bar.
- Cinnamon – warm spice for the crumble; optional if you prefer a lighter peach flavor.
- Baking soda – gives a slight lift to the crust and streusel.
- Salt – balances the sweetness.
- Melted butter – binds the crumb and prevents sticking.
- Sliced almonds – folded into the topping for crunch (optional).
Start by making the peach filling. Once peeled and chopped, the filling takes only a few minutes to come together on the stove.
How to make the peach filling
- Peel and chop the peaches, discarding the pits.
- Place the chopped fruit in a skillet. Add brown sugar, lemon zest, lemon juice and 1/4 cup water.
- Bring the mixture to a boil, stirring to dissolve the sugar.
- Simmer for 3–5 minutes until the peaches release juices and the mixture becomes saucy.
- Whisk the cornstarch with 1 tablespoon water to make a slurry, then stir it into the peaches.
- Cook about 1 minute until thickened, then remove from heat and let cool.
Next, make the oatmeal crumble: a classic mixture of oats, flour, brown sugar and cinnamon bound with melted butter. You’ll use part of the mixture for the cookie base and reserve the rest for the streusel topping, with sliced almonds added to the topping for crunch.
How to make the crumb
- Mix oats, flour, brown sugar, baking soda, cinnamon and salt in a bowl.
- Stir in the melted butter until fully moistened and evenly combined.
- Reserve about 2 cups of the mixture for the crust and press it evenly into the bottom of an 11×7-inch pan (an 8×8 pan also works).
- Par-bake the crust for 15 minutes, then remove from the oven.
- To the remaining crumble, add the sliced almonds and toss to combine for the topping.
Note: There’s usually enough butter in the crumb that you don’t need to line or grease the pan.
Pro tips
- If your brown sugar is lumpy, break it apart with your hands so it disperses evenly through the crumble.
- Clean hands are an effective way to work the crumb mixture and ensure even distribution of butter.
Assemble and bake
- Spread the cooled peach filling evenly over the par-baked oatmeal crust.
- Loosely scatter the almond crumble over the peaches.
- Bake at 350°F for 25–30 minutes, until the crumble is golden and the filling is bubbly.
- Cool completely to room temperature before slicing into squares.
Variations
- Replace 2 tablespoons of water in the filling with bourbon for a richer flavor.
- Add 1/2 teaspoon almond or vanilla extract to the filling to enhance aroma.
- Swap peaches for nectarines or mangoes, or use apples and pears for a fall variation (add cranberries if desired).
- Change the nuts in the topping to pecans or hazelnuts, or omit nuts for nut-free bars.
FAQ
Make peach bars, peach jam, peach ice cream, or use them in salads and salsas.
Yes. Frozen peaches work well; thaw and drain excess liquid before using. Well-drained canned peaches are another option.
You can keep bars at room temperature for the first day. After that, store sliced bars in an airtight container in the refrigerator for up to five days.
Storage and freezing
Store peach bars at room temperature for up to one day. After that, refrigerate slices in an airtight container for up to five days.
To freeze, cut bars into individual squares and freeze in a single layer on a parchment-lined baking sheet until firm. Transfer frozen squares to a zip-top freezer bag and keep for up to two months. Thaw at room temperature when ready to enjoy.
These oatmeal peach bars are delicious served plain, dusted with powdered sugar, or topped with whipped cream or a scoop of vanilla ice cream for a special summer dessert.
What our tasters said
“I love the buttery spiced crust and the almond streusel. I could eat this all day long.” — Jamie
“That hit of salt in the crumble balances the sweet peach filling perfectly.” — Ben
“This is my new favorite way to eat peaches!” — Anna
More dessert bar ideas
- Cheesecake brownies
- Strawberry crumble bars
- Raspberry truffle brownies
- Pecan pie bars
- Apricot almond bars
- Coconut pecan blondies
More peach recipe ideas
- Cherry peach crisp
- Fresh peach pie with lattice crust
- Fresh peach simple syrup
- Bourbon peach jam with pectin
- Peach yogurt panna cotta
- Crispy pork cutlets with fresh peach salsa
- Peach and baby kale summer salad
Fresh Peach Bars
INGREDIENTS:
FOR PEACH FILLING:
- 3 cups ripe peaches (about 5–6), peeled and chopped
- 1/4 cup brown sugar
- 1/2 teaspoon lemon zest
- 1 tablespoon lemon juice
- 1/4 cup water
- 2 teaspoons cornstarch mixed with 1 tablespoon water
FOR OATMEAL CRUMB:
- 1 1/4 cups rolled oats
- 1 1/4 cups unbleached all-purpose flour
- 3/4 cup brown sugar
- 1/2 teaspoon cinnamon
- 3/4 teaspoon baking soda
- slightly rounded 3/4 teaspoon salt
- 10 tablespoons unsalted butter (1 stick + 2 tablespoons), melted
- 1/2 cup sliced almonds
DIRECTIONS:
- Preheat oven to 350°F (175°C).
MAKE THE FILLING:
- Combine peaches, brown sugar, lemon zest, lemon juice and water in a shallow skillet. Bring to a boil, reduce to medium, and cook 3–5 minutes until saucy. Whisk cornstarch and water and stir into peaches. Cook 1 minute until thickened, then remove from heat to cool.
ASSEMBLE THE OATMEAL COOKIE BASE:
- In a large bowl, mix oats, flour, brown sugar, baking soda, salt and cinnamon. Stir in melted butter until combined.
- Press 2 cups of the mixture into an 11×7-inch pan in an even layer. Par-bake the crust for 15 minutes.
FOR THE CRUMBLE TOPPING:
- Stir sliced almonds into the remaining crumble mixture and toss to combine.
ASSEMBLE THE BARS:
- Spread the cooled peach filling evenly over the crust. Sprinkle the streusel mixture over the filling. Bake for 30 minutes or until golden brown. Cool to room temperature before slicing into about 24 small squares.
NUTRITION:
| Carbohydrates: 19 g
| Protein: 2 g
Pin these peach bars for later and enjoy them as an easy, crowd-pleasing summer dessert.
