Buttery shortbread + jammy peaches + golden crumble… basically a hug in dessert form.
If winter had a dessert personality, it would be something like this: warm, sweet, a little messy in the best way, and completely unfazed by the fact that it’s snowing outside. These peach crumb bars are my “I want something homemade but I also want to sit down soon” kind of treat.
They’re simple, pantry-friendly, and forgiving. The base and topping are the same dough (bless), and the middle is just juicy peaches with a little help from sugar and spice. You get a buttery shortbread bottom, a soft fruit layer, and a crunchy crumble top that makes your kitchen smell like “someone has their life together.” (Even if you don’t. I don’t.)
Why you’ll love these
- One bowl-ish (because who wants more dishes?)
- Same mixture for base + crumble topping
- Works with fresh, frozen, or canned peaches
- Cozy dessert energy that feels homemade without feeling complicated
Ingredients (8–12 bars)
For the crust + crumble
- 2 ½ cups (310 g) all-purpose flour
- ¾ cup (150 g) sugar
- 1 tsp baking powder
- ¼ tsp salt
- 1 tsp ground cinnamon (optional, but cozy)
- 1 cup (225 g) cold butter, cubed
- 1 egg
- 1 tsp vanilla extract (optional)
For the peach filling
- 3 cups peaches, sliced (fresh/frozen/canned*)
- 2–3 tbsp sugar (adjust to taste)
- 1 tbsp lemon juice
- 1 tbsp cornstarch
- ½ tsp cinnamon (optional)
- Pinch of salt
*If using canned peaches: drain well. If using frozen: thaw and drain excess liquid if very watery.
Instructions
1) Prep
- Preheat oven to 350°F / 175°C
- Line an 8×8 inch (20×20 cm) pan with parchment (or grease it well).
2) Make the crust/crumble mixture
In a bowl, mix flour, sugar, baking powder, salt, and cinnamon.
Add cold butter and rub/cut it in until it looks like coarse crumbs.
Add egg + vanilla and mix until it becomes a crumbly dough that holds together when squeezed.
Set aside about 1 cup of the mixture for the topping.
3) Press the crust
Press the remaining dough firmly into the bottom of the pan.
Bake for 10 minutes (this helps it stay nice and sturdy).
4) Mix the filling
Toss peaches with sugar, lemon juice, cornstarch, cinnamon, and salt.
5) Assemble
Spread peach filling over the warm crust.
Sprinkle the reserved crumble evenly on top.
6) Bake
Bake for 35–45 minutes, until golden and bubbling at the edges.
7) Cool (important!)
Let it cool at least 1 hour before slicing—otherwise it will be delicious lava chaos.
Dust with powdered sugar if you want them to look extra “bakery window.”
Serving ideas (aka: choose your cozy level)
- Warm bar + vanilla ice cream = elite winter comfort
- Warm bar + plain yogurt = “I’m being responsible” dessert
- Cold from the fridge = midnight snack energy
Storage
- Room temp: 1 day (covered)
- Fridge: 4–5 days
- Freezer: up to 2 months (wrap individually)
Little note from my kitchen
This is one of those recipes that makes the whole day feel softer. Even if it’s grey outside. Even if your to-do list is yelling. Even if you started the bake “just to use up fruit” and ended up eating the corner piece standing at the counter like a little kitchen gremlin. (No judgment. That’s tradition.)
If you make these, tell me: team extra crumble or team extra fruit?