Peach Crumble Bars

Ok, you guys. This is it. School starts today. Ew.

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It’s not that I don’t love school and learning and advancing the nursing profession (because who doesn’t love that??). I do. I really do. But working 36 hours a week and taking 4 classes makes for a fairly hectic schedule. I needed something to cheer me up and take my mind off the impending life-craziness.

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So, Peach Crumble Bars. Naturally. Peaches are so hot right now, and I’d been dying to make something with them for days and days. These are prefect. The crust holds together sturdily on the bottom and is perfectly crumbly on top. The filling is sweet and tart, and I love the color I got from using white peaches.

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Even though late summer means classes starting up again, it means peaches are in season and I can make these fabulous bars. It definitely makes the end of August a little more bearable!

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Prep time: 15 minutes | Bake time: 45 minutes | Total time (with cooling): about 1 hour and 30 minutes

Yield: at least 16  2×2 inch bars

Crust and Crumble

  • 1 ½ cups flour
  • ½ cup sugar
  • ½ tsp baking powder
  • Pinch of salt
  • ½ cup unsalted butter, cold and cubed
  • 1 egg


  • 4 peaches, sliced
  • 1 tbsp lemon juice
  • ¼ cup flour
  • ½ cup sugar
  • pinch of salt
  • ½ tsp cinnamon
  • ¼ tsp nutmeg

Preheat oven to 375 º F. Butter an 8×8 baking pan and set aside. In a small bowl whisk together flour, sugar, baking powder and salt. Using a fork or pastry cutter, cut in butter until it’s the size of small peas. Add the egg and mix together until just combined. Spoon half of the mixture in to the baking dish and press evenly in to the bottom of the pan.

Next, make the peach filling. In a large bowl, mix all of the filling ingredients together until blended and peaches are completely covered. Spoon filling over the bottom crust. Evenly sprinkle the rest of the crust mixture on top of the peaches. Place in oven and bake for 45 minutes, until the crumble is slightly golden brown. Remove and let cool completely before cutting.


Strawberry Rhubarb Crumble Bars

These bars… You guys. I can’t even. They’re so delish. Like, I wanted to spoon these in to my mouth instead of sharing them at our Memorial Day BBQ delish.


The strawberry/rhubarb is soooo hot right now, and I’m kind of seeing why. Sweet and tart at the same time, pumped up with a little lemon juice and zest? Seriously, I can’t even.


They even qualify as healthy because, look! Fruit and oats! Right? Right?!


These were gobbled up in record time at the BBQ. Rave reviews were given.


And if the citrus glaze on top isn’t quite decadent enough for you, go ahead and top with vanilla bean ice cream. Yup, just go ahead.




Prep time:  15 mins | Cook Time: 30-35 mins | Total time: 1.5 hours

Yields approximated 24 medium-sized bars.

Strawberry Rhubarb Deliciousness

  • 1 ½ cups fresh rhubarb, sliced into 1-inch pieces
  • 1 ½ cups fresh strawberries, sliced
  • 1 tablespoon lemon juice
  • Zest of 1 lemon
  • ½ cup granulated sugar
  • 2 tablespoons cornstarch

Crust and Crumble

  • 1 ½ cups all-purpose flour
  • 1 ½ cups quick oats (old fashioned may be used, but not instant)
  • 1 cup brown sugar (firmly packed, I use light brown but dark can be substituted)
  • ¾ cup butter, softened (12 tbs., or 1 1/2 sticks)
  • ½ teaspoon baking soda
  • ¼ teaspoon salt

Citrus Glaze

  • ¾ cup confectioners’ sugar
  • 1 -2 tablespoons orange or lemon juice

Preheat oven to 350 ° F. Butter and flour a 19×3 inch pan.

In a large sauce pan over medium high, heat strawberry, rhubarb, lemon juice and zest until fruit is tender (about 8-10 minutes), stirring occasionally. Add in sugar and cornstarch and continue to heat. Bring mixture to a boil and let boil for about 2 more minutes, until mixture is thickened. Remove from heat and set aside.

In a large bowl, combine flour, baking soda, salt, oats, brown sugar and butter. Mix until well combined and crumbly (I used the 2 setting on my mixer for about 1 minute).

Remove 1 ½ cups of oat mixture and set aside. Pour the remaining mixture into your buttered pan and press down evenly so the mixture completely covers the bottom. Pour the fruit mixture on top of the crust. Sprinkle evenly with the 1 ½ cups oat mixture you set earlier. Place on middle rack in preheated oven and bake for 30-35 minutes, or until the top is slightly golden brown. Remove and let cool completely.

To make the citrus glaze, whisk ¾ cups confectioners sugar and 1-2 tablespoons of lemon or orange juice until smooth.

Once completely cooled (popping these babies in to the fridge definitely expedites this process), drizzle the glaze over the crumble. Cut up the bars, and try to control yourself. No judging if you simply cant. I’ve been there.

Adapted from