Brown Sugar Peach Crumble Pie Bars

This recipe for Brown Sugar Peach Crumble Pie Bars is for you, the one who is afraid of pie. Homemade peach crumble pie features a flaky crust and always fresh, sweet peach filling. To take things from yummy to AMAZING we top it off with a brown sugar crumble that you won’t be able to stop eating! This is the ultimate slice of summer dessert.

Tired of peach pies that turn into a soggy mess?

We’ve all been there – cutting into what should be a perfect peach pie, only to find a runny filling and a bottom crust that gave up halfway through baking. These peach crumble bars solve the problem of a weeping pie and soggy crust with a thick, juicy peach filling that holds up beautifully AND a sturdy crust that stays crisp, even under all that sweet summer fruit.

Why This Recipe is Always on Repeat in Our Kitchen

Late summer in Washington meant buckets of peaches and a kitchen that smelled like warm fruit and spice – something special was always baking. Peaches make me feel so content and nostalgic in life and this peach pie bar recipe is our go-to when peaches are perfect and we want something sweet without the fuss.

Ingredients for Brown Sugar Peach Crumb Bars

Nothing complicated here – just fresh peaches, a few pantry basics, and that buttery crumble magic that turns golden and crisp in the oven.

All Butter Pie Crust: We use one double crust of Mom’s Magic Pie Crust – it’s flaky, foolproof, and our forever favorite.

Peach Chunks: About 7 cups from 7 fresh peaches, peeled or unpeeled. Big chunks hold their shape better and give more texture.

Brown Sugar: Adds rich, caramel-y sweetness to both the filling and the crumble.

Cornaby’s Ultra Gel: Keeps the peach filling thick without tasting starchy. You can sub cornstarch in a pinch, but trust us – Ultra Gel is worth tracking down.

Lemon Juice: Brightens the fruit and balances the sweetness.

Cinnamon: A little warm spice in both the peachmixture and the topping.

All-Purpose Flour: Gives the crumble topping its perfect, sandy texture.

Salt: Just a pinch brings it all to life.

Unsalted Butter (Cold): Cold and cubed so the crumble bakes into buttery, golden clumps.

How to Make Brown Sugar Peach Crumble Pie Bars

No fancy steps here, just summery dessert made easy.

Prep the crust: Roll out one batch of our Mom’s Magic Pie Crust into a 9×13” baking dish. Trim any edges hanging over the sides and dock the bottom with a fork.

Mix the filling: In a large bowl, stir together the peach filling. Set aside while you make the crumble.
– Tip: If your peaches are super juicy, let the filling sit for a few extra minutes so the flavors can mingle and thicken up a bit then drain the juices before placing on the crust.

Make the crumble topping: In another bowl, combine the dry ingredients and the cold butter until it looks like damp sand and holds together when squeezed.

Assemble: Pour the peach mixture into the prepared crust. Top with crumble

Bake:Bake until the topping is golden brown and the peach filling is bubbling.

Cool and chill: Let the bars cool on the counter for 30 minutes, then transfer to the fridge to firm up if you’re in a hurry.

Carrian’s Notes

Tips for Making a Smaller Batch in an 8×8 Pan

If you’re baking for a smaller group (or just yourself – no shame), you can totally scale this recipe down for an 8×8 pan. Use half of the all-butter pie crust, and be sure to dock the crust with a fork so it bakes up flat and crisp. For the filling, 5 small-to-medium peaches or 4-5 large ones work great. I usually go with the full sugar mixture (because yum), or just a smidge less if the peaches are really sweet. It’s flexible, and still every bit as good.

Make ahead:

Prep crust, filling, and topping separately up to a day ahead. Store in the fridge and assemble when ready to bake.

Storing and Freezing Crumble Peach Bars

How do I store leftovers, and can I make these ahead of time?
These bars keep beautifully – whether you’re saving leftovers or prepping ahead for guests.

Storage: Keep covered at room temp for up to 2 days, or refrigerate for 4-5 days. Chilling helps the crumble stay crisp and the filling set.

Freezing (baked): 

1. Wrap slices individually (we love using our foodsaver!), and freeze up to 1 month. Just note the topping softens a bit after thawing.

2. Bake in a foil tin. Cool and wrap in plastic wrap then foil, and freeze for a few months. Allow to defrost in the fridge and then serve.

Freezing (unbaked): Assemble the crust and filling, skip the crumble, and freeze. Add crumble before baking. Bake from frozen at 425°F for 45 minutes, then 350°F for 30 more.

FAQ About Peach Crumble Bars

What are the best peaches for baking?

Freestone peaches are the easiest to work with – and the best for baking. We especially love Early Amber, Golden Jubilee, Lucky 13, Nectar, September Snow, and July Prince for their sweetness and texture. Can’t find good ones near you? Pearson Farm ships fresh Georgia peaches straight to your door!

Can I double this for a crowd?

Absolutely! Just use a larger sheet pan, spread everything evenly, and bake a little longer if needed.

Why is my crumble topping dry and not clumpy?

Cold butter is key! If it’s too warm or not mixed in enough, the topping won’t come together. Use your hands to squeeze it into soft clumps.

Can I use nectarines or plums instead?

Yes! Nectarines work great and no peeling needed. Plums are a little more tart but still totally delicious here.

Do I need to blind bake the crust?

No blind baking – yay! Just dock the crust with a fork so it stays flat and you’re good to go.

Variations and Substitutions

Sub part of the brown sugar with coconut sugar for a deeper, toasted flavor.

Add finely chopped candied ginger to the filling for a sweet little zing.

Stir in a handful of blueberries or raspberries for a mixed fruit moment – just don’t overdo it or things get too juicy.

Sprinkle turbinado sugar on top of the crumble before baking for extra crunch and sparkle.

Make it gluten-free with a 1:1 gluten-free flour blend for both crust and crumble.

Go dairy-free by swapping in vegan butter – just keep it cold for that perfect crumble texture.

With those juicy peaches, buttery crumble, and a no-fuss crust, these bars are the kind of dessert that feels nostalgic and a little special without making you work for it. It’s one of those recipes you tuck away and find yourself making again and again – because it’s just that good.

More Summer Dessert Recipes to Try:

Watch How This Recipe is Made…