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Peach Raspberry Crumble Bars close up on a wood plate on a white surface

Peach & Raspberry Crumb Bars with Brown Butter Glaze

Peach & Raspberry Crumb bars are filled with luscious peaches & raspberries layered on a thick shortbread crumb crust topped with more crumble and drizzled with a brown butter glaze

  • Total Time: 1 hour 10 minutes
  • Yield: 12-16 Bars 1x


Units Scale

Crust & Topping

  • 192 grams (1 1/2 Cups) All-Purpose Flour
  • 45 grams (1/2 Cup) Oats (Rolled or Quick)
  • 100 grams (1/2 Cup) Light or Dark Brown Sugar
  • 55 grams (1/2 Cup) Sliced Almonds
  • 171 grams (6oz) Unsalted Butter, cold and cut into small cubes


  • 2 Medium Peaches, peeled and thinly sliced
  • 94 grams (3/4 Cup) Raspberries
  • 1/2 Medium Lemon, squeeze juice for fruit
  • 2 Teaspoons Vanilla Extract
  • 113 grams (1/2 Cup) Granulated Sugar
  • 30 grams (1/4 Cup) All-Purpose Flour
  • Pinch of Salt

Brown Butter Glaze

  • 113 grams (4 oz) Butter
  • 137 grams (1 1/4 Cup) Powdered Sugar
  • 2 Teaspoons Vanilla Extract


Crust/ Topping

  1. Preheat oven to 350F/180C and line an 8X8 pan with foil so that the foil overhangs on the sides, spray with nonstick spray, set aside.
  2. In a large bowl mix together the flour, oats, brown sugar, 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.


  1. While crust is baking make filling. In a large bowl mix, the peaches and raspberries with lemon juice and vanilla extract set aside
  2. 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.
  3. When the crust is baked carefully layer the fruit over the crust, then sprinkle the remaining crust/topping mixture on top. Bake for an additional 35-40 minutes, or until golden brown. Let cool

Brown Butter Glaze

  1. 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.
  • Author: Elizabeth Waterson I Confessions of a Baking Queen
  • Prep Time: 15
  • Cook Time: 55
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: dessert bars, sweet, fruit bars, raspberry peach, brown butter, crust, shortbread topping, fruit bars

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