Peach & Raspberry Crumble Bars are filled with luscious peaches & raspberries layered on a thick shortbread crumble crust topped with more crumble. Step-by-step photos teach you how to bake these delicious bars.
Aren't those peaches looking good right now? In Southern California right now they are gorgeous, I can't stop buying them. And cooked peaches with crumble are my favorite and any kind of dessert that I can eat in bar form is great for me(easier/ more eating). LOL okay so maybe it's not the best for my waistline but that's what yoga pants are for, right?
The crust is made from flour, oats, brown sugar, sliced almonds, and butter. Spread half into the pan and bake.
For the fruit filling mix peach slices and raspberries with a little lemon juice and vanilla extract. In a separate bowl, you will mix some more flour with granulated sugar and salt, and sprinkle this mixture over the fruit.
After the crust has baked spread the fruit mixture over the crust and crumble on the remaining crumble mixture.
Let's get to the full recipe.
If you're looking for more peach recipes try my peach dump cake recipe or peach cake next!
Ingredients
There are two parts to these peach & raspberry crumble bars.
For the crumble that doubles up as the base of the bars and the topping you will need:
- All-Purpose Flour. Make sure you measure your flour properly. I highly suggest using a digital scale to weigh it versus measuring by volume in cups. But if you must use cups then scoop the flour into the cup with a spoon then use a knife to level it off to try to get the most accurate amount.
- Oats. I use a combination of rolled old-fashioned oats and quick oats.
- Light or Dark Brown Sugar. I prefer the warmth of brown sugar in a crumble versus white sugar.
- Sliced Almonds. I think almonds go beautifully with the fruit but you could swap in another nut if you prefer.
- Unsalted Butter. The butter should be cold and cut into small cubes so you can easily rub it into the dry ingredients.
For the fruit filling you will need:
- Medium Peaches. You'll need about two medium peaches peeled and chopped up into bite-size chunks. Next time check out my peach frangipane tart recipe.
- Raspberries. You can use fresh or frozen. If using frozen then don't get them out of the freezer until ready to toss them with the rest of the ingredients.
- Lemon. You'll need about one small lemon or half of the juice of a medium-sized lemon to mix with the fruit.
- Vanilla Extract. I like the warmth of vanilla.
- Granulated Sugar. If your fruit is very sweet already you can reduce the sugar.
- All-Purpose Flour. The flour helps thicken the fruit juices giving you that almost thick pie filling-like texture.
- Pinch of Salt. Adding a bit of salt helps all of the other ingredient's flavor profiles shine through.
For another fruit combo check out my apple and blackberry crumble recipe!
For ingredient quantities please reference the recipe card below. On the recipe card there is a button for US or M (Metric) measurements.
Instructions
Preheat the oven to 350F/180C and line an 8-inch X 8-inch pan with parchment paper or greased foil so that the foil overhangs on the sides, spray with nonstick spray, and set aside.
In a large bowl mix together the flour, oats, brown sugar, and sliced almonds until fully combined.
Using clean hands or a pastry blender, blend the butter into the mixture. Mix until no large chunks of butter remain.
Press half of the mixture into the prepared pan and bake for 15 minutes.
While crust is baking make filling. In a large bowl mix, the peaches and raspberries with lemon juice and vanilla extract set aside
In a separate bowl mix together the flour, granulated sugar, and salt.
Then sprinkle over the fruit, mixing carefully with clean hands so the berries don't break.
When the crust is baked carefully layer the fruit over the crust, use a slotted spoon or your hands so the excess liquid doesn't get added to the bars. Adding all of that extra liquid will create soggy bars so leave the liquid behind. Then sprinkle the remaining crust/topping mixture on top.
Bake for an additional 35-40 minutes, or until golden brown. Let cool then slice into bars. Store leftovers in an airtight container at room temperature or if you live in a warm climate I would store the bars in the fridge to keep them fresh.
They are delicious on their own or with a dollop of whipped cream or warmed up with ice cream. I hope you love these Peach & Raspberry Crumble Bars! Next time, try my blackberry cheesecake.
More summer recipes
You gotta try these smores in the oven for the nights you don't want the smokey smell from a fire pit!
This delicious cream cheese dip is perfect for serving with a platter of fruit.
Mini fruit tarts are perfect for a party! And don't miss my raspberry almond shortbread bars.
★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!
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PrintRecipe Card
Peach & Raspberry Crumb Bars
Peach & Raspberry Crumble Bars are filled with luscious peaches & raspberries layered on a thick shortbread crumble crust topped with more crumble. Step-by-step photos teach you how to bake these delicious bars.
- Total Time: 1 hour 10 minutes
- Yield: 12-16 Bars 1x
Ingredients
Crust & Topping
- 192 grams (1 ½ Cups) All-Purpose Flour
- 45 grams (½ Cup) Oats (Rolled or Quick)
- 100 grams (½ Cup) Light or Dark Brown Sugar
- 55 grams (½ Cup) Sliced Almonds
- 171 grams (6oz) Unsalted Butter, cold and cut into small cubes
Filling
- 2 Medium Peaches, peeled and thinly sliced
- 94 grams (¾ Cup) Raspberries
- ½ Medium Lemon, squeeze juice for fruit
- 2 Teaspoons Vanilla Extract
- 113 grams (½ Cup) Granulated Sugar
- 30 grams (¼ Cup) All-Purpose Flour
- Pinch of Salt
Instructions
Crust/ Topping
- Preheat the oven to 350F/180C and line an 8-inch X 8-inch pan with parchment paper or greased foil so that the foil overhangs on the sides, spray with nonstick spray, and set aside.
- In a large bowl mix together the flour, oats, brown sugar, and sliced almonds until fully combined. Using clean hands or a pastry blender, blend the butter into the mixture. Mix until no large chunks of butter remain. Press half of the mixture into the prepared pan and bake for 15 minutes.
Filling
- While crust is baking make filling. In a large bowl mix, the peaches and raspberries with lemon juice and vanilla extract set aside
- In a separate bowl mix together the flour, granulated sugar, and salt. Then sprinkle over the fruit, mixing carefully with clean hands so the berries don't break.
- When the crust is baked carefully layer the fruit over the crust, use a slotted spoon or your hands so the excess liquid doesn't get added to the bars. Adding all of that extra liquid will create soggy bars so leave the liquid behind. Then sprinkle the remaining crust/topping mixture on top. Bake for an additional 35-40 minutes, or until golden brown. Let cool then slice into bars. Store leftovers in an airtight container at room temperature or if you live in a warm climate I would store the bars in the fridge to keep them fresh.
- Prep Time: 15
- Cook Time: 55
- Category: Dessert
- Method: Baking
- Cuisine: American
Vicki says
Delicious delicious one delicious was not enough . Your recipes made it to London
Elizabeth Waterson says
Aww, thank you so much, Vicki! And thanks for sharing you made it in England, I love to know that!! Take care. XX Liz
Carol Anne says
I have been making these for years, every time it is peach season I make them and they NEVER disappoint!
Elizabeth Waterson says
Thank you so much Carol Anne, so pleased you enjoyed the recipe. XX Liz
Gemma says
I bought peaches this week just to make this recipe and I'm so glad I did! Hoping I can make it again with canned peaches, have you ever tried that?
Elizabeth Waterson says
Thank you so much for the lovely review Gemma, so glad you enjoyed the recipe! I have not mae it with canned peaches but if you drain them well it should work, let me know how you get on XX Liz
Jayne says
Can you substitute anything for the nuts please, Elizabeth, love this combination but can't have any nuts, thank you.
Abby says
This page sucks there is WAY too many ads going on. I can barely read the recipe not to mention it severely elevated my cortisol doing so. Hope these bars come out good.
Elizabeth Waterson says
Hi Abby, thank you for bringing this to my attention. I am working with my ad company to find a happy balance as the ads are the main way I get paid to be able to keep Confessions of a Baking Queen going and not behind a pay-wall-style website. I am hoping to find a better ratio so it is not as unpleasant for you. I would love to know what you think about the bars. Take care. XX Liz
Rob Bell says
I made these bars for a neighborhood block party and they were a huge hit. I held a few back to have for breakfast the next day and I’m glad I did. They were awesome with morning coffee. Will make these a regular part of my dessert repertoire.
Elizabeth Waterson says
Thanks so much for the lovely 5-star review Rob! So pleased you enjoyed the bars!! Take care. XX Liz
Traci says
I’ve made this multiple times and with various fillings such as peach only, raspberry only, mixed berries, etc… always delish!! I have tried my homemade apple pie filling in this recipe yet but I’m sure it would be another win.
Elizabeth Waterson says
Hi Traci, thank you so much for this lovely review. I am so happy you love these bars!! Next time you gotta try my peach snack cake! Take care. XX Liz
Anonymous says
Anonymous says
Lois Z says
Have never made peach or raspberry bars before but had some raspberries & chopped peaches I just put in the freezer for later use. Made this recipe & it turned out INCREDIBLE = 5 STARS from me. Loved the play of textures. The raspberries & peaches screamed for the addition of sliced almonds. Wish my crumb topping was a little more crumb-like but it was excellent no less.
Elizabeth Waterson says
So pleased you enjoyed the bars Lois! The peaches and raspberry are really delicious together! Happy Baking XX Liz
Corey says
I wish I read the comments because it seems like most people didn’t actually make these, so the star rating seems misleading. I made these and they are very bland. I used really good peaches and frozen raspberries, so I’m a little disappointed for my peaches, it didn’t help them shine. To be fair, this recipe is by no means inedible, and I think less discerning people would find them to be good. I personally was not wowed by this recipe. I may consider making the brown butter glaze, but I was not really looking to do something extra like that. I like to make an annual summer raspberry/peach recipe and I would skip this one.