Q1: Can I use frozen or canned peaches instead of fresh?

Yes, both work well. If using canned peaches, drain them thoroughly. For frozen peaches, don’t thaw before baking—just add a few extra minutes to the bake time.

Q2: How do I know when the bars are fully baked?

The top should be golden brown and the crumble should feel crisp to the touch. If the center still looks too wet, bake for an additional 5–10 minutes.

Q3: Can I make these bars gluten-free?

Absolutely. Swap the all-purpose flour for a gluten-free 1:1 baking blend and make sure your oats are certified gluten-free.

Q4: Why do I need to chill the bars before slicing?

Cooling helps the filling set and makes it much easier to cut clean slices. Let them cool at room temp for an hour, then chill in the fridge for best results.

Easy Peach Crumble Bars - recipe maestro

Name: Easy Peach Crumble Bars
Prep time: 20 min
Cook time: 35 min
Total time: 1 h 55 min
Cuisine: American
Ingredients: 1 cup all-purpose flour (140g); 1 1/3 cups rolled oats (130g); 3/4 cup granulated sugar (155g); 1 teaspoon cinnamon; 1/4 teaspoon salt (optional); 2/3 cup unsalted butter, melted and cooled (150g); 2 cups peaches, peeled and chopped (450g); 2 tablespoons granulated sugar (30g); 2 teaspoons cornstarch; 1 teaspoon fresh lemon juice; 1 teaspoon almond extract

Description

These easy peach crumble bars feature a buttery oat crust, juicy peach filling, and a cinnamon-almond crumble topping—perfect for beginner bakers.

Ingredients

1 cup all-purpose flour (140g)
1 1/3 cups rolled oats (130g)
3/4 cup granulated sugar (155g)
1 teaspoon cinnamon
1/4 teaspoon salt (optional)
2/3 cup unsalted butter, melted and cooled (150g)
2 cups peaches, peeled and chopped (450g)
2 tablespoons granulated sugar (30g)
2 teaspoons cornstarch
1 teaspoon fresh lemon juice
1 teaspoon almond extract

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Instructions

Preheat oven to 350°F (177°C) and line an 8-inch square baking pan with parchment paper.
Peel and chop peaches into 1/2-1 inch pieces. Toss with lemon juice and almond extract, then mix with cornstarch and 2 tablespoons sugar. Set aside.
In a separate bowl, mix flour, oats, 3/4 cup sugar, cinnamon, and salt. Stir in melted butter until crumbly.
Press 2/3 of the mixture into the prepared pan to form the crust.
Spoon the peach mixture evenly over the crust, leaving excess juice behind.
Sprinkle remaining crumble mixture over the peach layer and gently press it down with your fingertips.
Bake for 33–35 minutes, or until golden brown on top. Cool for 1 hour at room temperature, then refrigerate for at least 1.5 hours before slicing.

Notes

Use canned or frozen peaches if fresh aren’t available—just drain well and don’t thaw frozen peaches.
Let melted butter cool slightly before mixing to avoid greasy dough.
You can use vanilla extract instead of almond for a milder flavor.
For chunkier topping, squeeze the crumble in your hands before sprinkling.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American