Okay, listen. I’ve made a lot of desserts in my life. Some were decent. A few were amazing. And one involved an incident with a cheesecake that collapsed like my GPA sophomore year. But these homemade peach crumb bars?
The Accidental Summer Romance with Peaches
So here’s how it went down.
I was at this local farm stand—you know, the kind where they still use a cash box and the guy working there wears overalls unironically—and I accidentally bought like 17 peaches. I think it was buy one, get emotionally overwhelmed.
Anyway, half of them were already making their descent into overripe chaos by the time I got home.
Why You’ll Fall in Love with These Bars (and Why You Should Keep Them to Yourself)
Let’s just get this out of the way: They’re stupid good. Like, “I ate four in one sitting and had peach crumbs on my chin during a Zoom call” kind of good.
And the whole thing? Comes together without needing anything fancy. No dough chilling, no blind baking. No weird ingredients that require a Whole Foods map and a budget spreadsheet.
Just fruit. Butter. Sugar. And a belief that carbs can fix most things.
What You’ll Need
Crust + Crumble
- 2 cups all-purpose flour
- 1/2 cup white sugar
- 1/2 cup brown sugar (adds that sexy molasses note)
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup (2 sticks) cold, unsalted butter, cubed
- 1 egg
Peach Filling
- 5–6 ripe peaches, peeled and chopped (or don’t peel—you do you)
- 1/4 cup white sugar
- 2 tsp cornstarch
- Jhalf a lemon juice
- 1/2 tsp cinnamon
How to make
1. Preheat your oven to 375°F
In a big bowl, mix flour, sugars, baking powder, and salt.
Add cold butter and cut it in using a pastry cutter or your fingers until it’s crumbly—like, small pebble-y chunks.
Add the egg and mix until it clumps together.
FiPress half of the dough into the bottom of the pan. Reserve the other half for the top crumble.
Toss the chopped peaches with sugar, lemon juice, cornstarch, and cinnamon. Let it sit for like 5 minutes while the sugar starts doing its thing.
5. Layer and top
Spread the peach mixture evenly over the crust.
Then crumble the remaining dough over the top like you’re sprinkling edible fairy dust.
6. Bake for 38–42 minutes.
It should be golden on top and bubbling around the edges like it has a secret. Let it cool COMPLETELY before cutting.
Me vs. the Cooling Time: An Epic Battle
The first time I made these, I waited exactly 7 minutes before slicing in. That was a mistake.
The middle kind of oozed out like hot lava and the whole thing collapsed into a delicious peach-flavored mess. I ate it with a spoon and had no regrets, but still—cool it down. Trust me.
Once they’re fully cooled, they slice cleanly into perfect little squares. Bars. Cubes of joy. Whatever you wanna call them. https://potatonion.com/easy-cherry-almond-granola-bars/
Where These Bars Belong (Besides Your Mouth)
These homemade peach crumb bars are like that one outfit you can wear anywhere:
- Picnics — Wrap them in wax paper and feel like you’ve got your life together.
- Potlucks — Bring them, win everyone’s love, and possibly become the new family favorite.
- Monday mornings — Eat two for breakfast and call it fruit + grain. Balanced diet, who?
- Breakups — Don’t even slice them. Just eat from the pan with a fork while watching Legally Blonde.
Wanna Jazz It Up? Go Wild
FHere are some ways to customize:
- Add blueberries to the peach filling (peach + blueberry = dreamy summer romance)
- Throw some chopped pecans into the topping for crunch
- Use brown butter instead of regular (but beware: it’ll ruin all other versions for you)
- Swap in apricots or plums if that’s what you’ve got—stone fruit is flexible like that
