Peach & Raspberry Crumble 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.

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.

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• Ingredients
• Instructions
• More summer recipes
• Recipe Card
• Recipe Ratings & Comments

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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Recipe Card

This post was originally published on August 16, 2016, as of July 16, 2022, the recipe and photos have been updated. I originally used a brown butter glaze on top but decided the bars didn't need it. If you want to make a brown butter glaze here is the recipe:

• 113 Grams (4 oz) of Butter
• 137 Grams (1 ¼ Cup) Powdered Sugar
• 2 Teaspoons Vanilla Extract

In a medium saucepan over medium heat cook the butter until it has browned. DO NOT walk away from this, the butter can burn easily. Watch carefully and you will start to smell a nutty aroma and see brown flecks in the butter, this means the butter is done. Pour into a bowl and whisk in powdered sugar and vanilla extract. Drizzle over bars.