Raspberries and Kohlrabi

menu icon
go to homepage
  • Recipes
  • Spring Recipes
  • About
  • Subscribe
subscribe
search icon
Homepage link
  • Recipes
  • Spring Recipes
  • About
  • Subscribe
×
Home » Recipes » Dessert

Fresh Peach Oatmeal Bars with Almond Crumble

Modified: Aug 16, 2023 · Published: Sep 6, 2021 by Erica Schramek · This post may contain affiliate links. · As an Amazon Associate I earn from qualifying purchases.

Jump to Recipe Print Recipe

These Fresh Peach Oatmeal Bars are so easy to make and are the perfect combination of soft and chewy.

This is one of my favorite desserts to make during peach season.

Peach bars on a wooden cutting board.

Peach Crumble Bars are the perfect way to use up extra peaches before they spoil.

Serve them warm, cold, or at room temperature. Top them with ice cream or whipped cream for an easy summer dessert.

Looking for more delicious summer fruit desserts? Try this Peach Creme Brulee, these Plum Oatmeal Bars, these Blueberry Creme Brulees, or these Raspberry Cupcakes.

Jump to:
  • Why You Will Love This Recipe
  • Recipe Ingredients
  • Substitutions and Variations
  • Step by Step Directions
  • Serving Suggestions
  • Recipe FAQs
  • Expert Tips
  • More Dessert Recipes
  • 📖 Recipe
  • Save This Recipe to Your Email
  • 💬 Comments

Why You Will Love This Recipe

  • These Peach Oatmeal Bars use the same dough for both the top and bottom crust making them super simple to make.
  • Fresh juicy peaches and wholesome crisp oats are the perfect combination.
  • These bars are easily adaptable by swapping in your favorite fresh fruit. Modify the peach mixture by using strawberries, blueberries, apricots, or raspberries instead of peaches.

Recipe Ingredients

There are just a few simple ingredients necessary to make this delicious Baked Oatmeal Peach Bars.

Peach bar ingredients on a white surface.

Old Fashioned Oats: Do not use instant or steel-cut oats. Old-fashioned oats are the perfect size and texture for these bars.

Unsalted Butter: It is important to use cold butter so that your topping is crumbly rather than smooth like cookie dough.

Corn Starch: Cornstarch is used to thicken the plumb juice while the bars bake. It does not need to be dissolved in additional liquid and can be sprinkled over the fruit before adding the final layer.

Fresh Peaches: Choose peaches with golden yellow skin and no tinges of green that feel heavy for their size. The stem cavity of a peach should be yellow and not green.

Ripe fruit should yield to gentle pressure and is intensely fragrant. There have been many times I have been walking through the produce section of the grocery store and have stopped to follow my nose to some delicious peaches.

Peeled or unpeeled the choice is up to you. Leaving the peel on is easier and I don't notice the peel once the peaches are baked.

If you decide to peel the peaches blanching the peaches first will make peeling them easier.

See the recipe card for full information on ingredients and quantities.

Substitutions and Variations

Peaches: No fresh peaches? You could also substitute peach butter/jam, thawed and drained frozen peaches, or drained canned peaches.

Change the flavor of these peach crumb bars by using different fruits. Try swapping in strawberries, plums, blueberries, nectarines, apricots, or raspberries instead of peaches.

Almonds: Try substituting your favorite nut like walnuts or pecans for the almonds.

Step by Step Directions

Metal pan lined with parchment paper.

Step 1: Line a 9 x 9-inch baking pan with parchment paper allowing the ends to extend over two of the sides, spray with nonstick spray, and set aside. Preheat the oven to 375°F (190°C) and position an oven rack at the top of the oven.

Peach bar dry ingredients whisked together in a glass bowl.

Step 2: In a medium bowl, stir together the oats, all-purpose flour, sugar, brown sugar, almonds, baking powder, cinnamon, and salt.

Peach bar crust ingredients mixed together in a glass bowl.

Step 3: Add the melted butter and almond extract. Stir until crumbly.

Baked oatmeal crust in a metal pan.

Step 4: Press half of the dough into the bottom of the prepared pan and bake for 10-12 minutes or until lightly golden brown on the edges.

Diced peaches coated with cornstarch in a metal bowl.

Step 5: While the crust is baking, chop four large peaches into 1-inch pieces. In a large bowl coat the peaches with the cornstarch.

Metal pan filled with diced peaches.

Step 6: Layer the sliced peaches in an even layer over the baked crust and sprinkle the remaining crumb topping on top of the peaches.

Baked peach bars in a metal pan.

Bake for 30-40 minutes until the crust is light golden brown.

Cool to room temperature then refrigerate for one hour. Use the parchment paper to lift the bars from the pan and cut them into squares.

Serving Suggestions

Have one of these peach crumb bars for breakfast with a cup of coffee, serve them as an afternoon snack, or amazing after-dinner dessert.

  • Room temperature. Remove the bars from the refrigerator and set them out for about 30 minutes to come to room temperature.
  • Cold:  If you prefer a firmer texture, serve the bars straight from the refrigerator.
  • Warm: Warm the peach bars in the microwave for about 10 seconds. Serve with a scoop of vanilla ice cream or freshly made whipped cream.
Peach bar on a white plate.

Recipe FAQs

What is the best way to store fresh peaches?

If your peaches need a few more days to ripen, the best place to store them is on the counter at room temperature. Place them stem-side down in a single layer to avoid bruising.

Once peaches are perfectly ripe they should be stored in the refrigerator. The cold air will dramatically slow down the ripening process. Peaches will usually stay fresh in the refrigerator for five days.

Do you need to peel the peaches?

Peeling the peaches is optional but I prefer the texture of these bars when they are made with peeled peaches.

How do you cut peach bars smoothly?

For neater slices, allow the bars to cool for at least an hour before cutting. This will allow the peach filling to set. Use the parchment paper sling to lift the bars from the baking pan. Use a large serrated knife to easily cut even pieces.

How do you store peach oatmeal bars?

Store peach bars in the refrigerator in an airtight container for up to one week.

To Freeze: Cool the peach bars completely and cut them into squares. Place the squares on a wax paper or parchment paper-lined baking sheet and freeze until solid, about 2 hours.

Layer the bars in a storage container separating each layer with sheets of wax paper or parchment paper. Bars can be frozen for up to 3 months.

To Thaw: place in the refrigerator overnight.

Expert Tips

  • Make the crumb base/topping ahead of time and store it in the refrigerator or freezer. You can also double the recipe and keep extra in your freezer for future use.
  • No fresh peaches? Substitute a good peach jam in place of the fresh peaches or try using thawed frozen or drained canned peaches.
  • Baking times for all recipes are only suggestions. The actual baking time will vary depending on your oven. It is helpful to know your oven and worth purchasing an inexpensive oven thermometer. Oven temperatures can vary as much as 50 degrees plus or minus.
  • Refrigerating the bars for at least an hour before cutting ensures easy clean cuts.
  • Customize these bars by substituting your favorite stone fruit like plums, nectarines, or apricots for the peaches.

More Dessert Recipes

  • slice of lemon thyme cheesecake on a white plate
    Fresh Lemon Thyme Cheesecake
  • sliced fresh mint brownies on a white surface
    Fresh Mint Brownies
  • Top down view creme brulee with cracked sugar crust.
    Easy Horchata Creme Brulee Recipe
  • Top down view of tiramisu in a trifle dish.
    Easy No-Bake Tiramisu Without Alcohol

Thanks for Reading!

If you try this recipe, let me know! Leave a comment and rate it below! You can also snap a picture and post it on Facebook or Instagram be sure to tag me @RaspberriesandKohlrabi.

Subscribe to get more recipes and tips by email.

Thanks for Reading!

If you try this recipe, let me know! Leave a comment and rate it below! You can also snap a picture and post it on Facebook or Instagram be sure to tag me @RaspberriesandKohlrabi.

Subscribe to get more recipes and tips by email.

📖 Recipe

Close up of peach bars on a white surface.

Fresh Peach Oatmeal Bars with Almond Crumble

Author: Erica Schramek
These Fresh Peach Oatmeal Bars are so easy to make and are the perfect combination of soft and chewy.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 50 minutes mins
Total Time 1 hour hr 5 minutes mins
Course Dessert
Cuisine American
Servings 16 bars
Calories 75 kcal
Save Recipe

Save This Recipe to Your Email

Enter your information and I'll send this recipe to your inbox.
Plus you’ll get more great recipes and cooking tips every week!

Equipment

  • kitchen scale
  • 9x9 Metal Baking Pan
  • parchment paper
  • large serrated knife

Ingredients
 
 

Base/Topping

  • 2 cups old fashioned rolled oats
  • 1 cup all-purpose flour
  • ½ cup granulated white sugar
  • ½ cup brown sugar
  • ½ cup sliced almonds
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon kosher salt
  • 1 cup unsalted butter melted
  • 1 teaspoon almond extract

Peach Filling

  • 4 large peaches
  • 1 tablespoon cornstarch

Instructions
 

  • Line a 9 x 9-inch baking pan with parchment paper allowing the ends to extend over two of the sides, spray with nonstick spray, and set aside. Preheat the oven to 375°F (190°C) and position an oven rack at the top of the oven.
  • In a large bowl, stir together the 2 cups old fashioned rolled oats, 1 cup all-purpose flour, ½ cup granulated white sugar, ½ cup brown sugar, ½ cup sliced almonds, 1 teaspoon baking powder, 1 teaspoon ground cinnamon, and ½ teaspoon kosher salt. Add the melted 1 cup unsalted butter and 1 teaspoon almond extract. Stir until crumbly.
  • Press half of the dough into the bottom of your baking pan and bake for 10-12 minutes or until lightly golden brown on the edges.
  • While the crust is baking, chop the 4 large peaches into 1-inch pieces. In a large bowl coat the peaches with the 1 tablespoon cornstarch. Layer the peaches over the baked crust and top with the remaining crust mixture.
  • Bake for 30-40 minutes until the crust is light golden brown.
  • Cool completely then refrigerate for one hour. Use the parchment paper to lift the bars from the pan and cut them into squares.

Notes

Make the crumb base/topping ahead of time and store it in the refrigerator or freezer. You can also double the recipe and keep extra in your freezer for future use.
No fresh peaches? Substitute a good peach jam in place of the fresh peaches or try using thawed frozen or drained canned peaches.
Baking times for all recipes are only suggestions. The actual baking time will vary depending on your oven. It is helpful to know your oven and worth purchasing an inexpensive oven thermometer. Oven temperatures can vary as much as 50 degrees plus or minus.
Refrigerating the bars for at least an hour before cutting ensures easy clean cuts.
Customize these bars by substituting your favorite stone fruit like plums, nectarines, or apricots for the peaches.
Storage: Store the peach bars in the refrigerator in an airtight container for up to one week.

Nutrition

Serving: 1Calories: 75kcalCarbohydrates: 14gProtein: 2gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gCholesterol: 2mgSodium: 71mgFiber: 1gSugar: 4g
Have you tried this recipe?Mention @raspberriesandkohlrabi or tag #raspberriesandkohlrabi!

More Simple Dessert Recipes

  • Pile of sourdough apple cookies on a white plate.
    Sourdough Apple Cookies
  • Two sourdough turtle cookies on a dark wood surface.
    Sourdough Turtle Cookies
  • Stack of Sourdough Nutella cookies on a white plate.
    Sourdough Nutella Cookies
  • Stack of molasses cookies.
    Sourdough Ginger Molasses Cookies (Soft and Chewy)

Comments

No Comments

5 from 1 vote (1 rating without comment)

Please be respectful. This space is for positivity, inspiration, constructive feedback, and thoughtful discussion. Comments that are inappropriate, offensive, off-topic, or spam will be removed. Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




I accept the Terms and Conditions and the Privacy Policy

Hi! I'm Erica

Close up of woman in white dress.

I am a self-taught cook and the writer, recipe developer, food stylist, and photographer behind this blog.

more about me →

Subscribe to get more recipes and tips by email.

Spring Time Recipes

  • Ham and leek pot pie with a scoop missing.
    Easy Ham and Leek Pie with Puff Pastry
  • Three raspberry muffins on a white plate.
    Sourdough Raspberry Muffins
  • stack of two egg muffins on a white plate
    Egg Nests with Hash Browns
  • Close up of rhubarb creme brulee with a bite missing.
    Rhubarb Creme Brulee

Popular Recipes

  • A stack of three brownies on parchment paper.
    Sweetened Condensed Milk Brownies
  • Stack of sourdough flatbread wrapped in a white towel.
    Sourdough Discard Flatbread {No Yeast}
  • Close-up of a bowl of chili topped with sour cream, cheese, and oyster crackers.
    Help My Chili is Too Spicy (7 Ways to Cool Chili Down)
  • slice of lasagna on a white plate
    Homemade Four Cheese Lasagna with Ricotta and Cottage Cheese
  • Close up of condensed milk bread pudding in a white baking dish.
    Bread Pudding with Condensed Milk
  • Range of ripe bananas.
    How Ripe Should Bananas Be For Banana Bread

Feature On

Tasting Table logo.
5280 logo.

Footer

↑ back to top

Legal

  • Privacy Policy
  • Terms & Conditions
  • Disclaimers & Disclosures
  • Accessibility Policy
  • Cookie Policy
  • Do Not Sell My Personal Data

Newsletter

  • Sign Up! for emails and updates

Contact

  • Contact
  • About

Copyright © 2025 Raspberries and Kohlrabi

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.