Peach Raspberry Crumb Bars

Quick Summary

Peach Raspberry Crumb Bars have a buttery crust, sweet fruit filling, and delicious crumb topping. These easy pie bars are a favorite summer dessert. 

Peach Raspberry Crumb Bars

Utah peaches are finally ripe and ready and that makes our family VERY happy. Utah peaches are the BEST! We look forward to peach season every year.

I love making peach butter, peach pie, peach crisp, peach salsa, peach scones, peach oatmeal, and even grilled peach salads. I kind of go peach crazy, I have to enjoy all of the juiciness while I can. This year, we are loving these Peach Raspberry Crumb Bars. The peach raspberry combo is divine!

Peach Raspberry Crumb Bars Recipe

Perfect Summer Dessert

I am normally more of a chocolate dessert gal, but not when these easy crumb bars are an option. I love everything about them.

  • the thick, buttery crust
  • the sweet peach raspberry filling
  • the buttery crumb topping

Yes, there is a lot of butter involved and that is a VERY good thing:)

Oh, I also love that the bars are easy to make and are made in a 9×13 pan. No fuss desserts are my favorite, especially when they feed a crowd.

These easy crumb bars are great for summer parties. Take them to a BBQ, pool party, or pack them in your picnic basket.

Peach Raspberry Crumb Bars on cooling rack

How to Make Peach Raspberry Bars

  • Preheat the oven to 375 degrees F. Spray a 9×13-inch baking pan with cooking spray and set aside.
  • For the peach raspberry filling, place the diced peaches and raspberries in a large bowl and add the lemon juice, vanilla extract, and honey. Gently stir, being careful to not mash up the berries too much.
  • In a separate small bowl, whisk together flour, cornstarch, sugar, salt, and cinnamon. Pour over the fruit mixture and gently stir. Set aside.
  • For the dough, in a large bowl whisk together the flour, sugar, baking powder, salt, and cinnamon. Cut in the butter with a pastry blender or two forks until butter is mixed in, but you still have small pea size chunks of butter.
  • Mix the vanilla and egg together. Add into the flour and butter mixture and combine. The dough will be crumbly. Pat half of the dough into the prepared pan.
  • Spread the peach raspberry mixture evenly over the bottom crust. Crumble the remaining dough over the fruit layer. Sprinkle turbinado sugar on top. I love the extra sugary crunch.
  • Bake for 50-55 minutes, or until the top is golden brown and fruit it starting to bubble a little on the sides.
  • Let cool before cutting into squares.
Peach Raspberry Bars with a crumb topping

How to Serve and Store

The bars are good on their own, but I love serving them with a scoop of vanilla ice cream. It is the ultimate summer dessert! The bars will remind you of a fresh, fruity pie with a shortbread twist! They are incredible!

The bars are best eaten the day they are made, like most desserts, but you can store them for a few days if you don’t eat them all.

You can store the cooled bars in an airtight container in the fridge for up to three days. If you are going to layer them, make sure you put parchment paper between the layers. The crumb and crust will soften the longer they sit.

You can enjoy them cold or reheat in the microwave for 10 to 15 seconds.

Peach Raspberry Crumb Bars topped with vanilla ice cream

More Summer Desserts

Peach Raspberry Crumb Bars are a family favorite summer dessert

Peach Raspberry Crumb Bars

These easy crumb bars are the perfect dessert for summer potlucks and picnics! Serve with a scoop of vanilla ice cream for an extra special treat!
4.75 from 4 votes

Ingredients
  

For the Peach Raspberry Filling:

  • 3 cups diced peeled peaches
  • 2 cups raspberries, fresh or frozen
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon vanilla extract
  • 3 tablespoons honey
  • ½ cup all-purpose flour
  • 2-3 teaspoons cornstarch, depending how juicy your fruit is, see note below
  • 3/4 cup granulated sugar
  • ¼ teaspoon salt
  • 1 teaspoon ground cinnamon

FOR THE DOUGH:

  • 3 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1 cup cold unsalted butter, cut into small pieces
  • 1 large egg, lightly beaten
  • 1/2 teaspoon pure vanilla extract
  • Turbinado sugar, for sprinkling on bars, optional

Instructions
 

  • Preheat the oven to 375 degrees F. Spray a 9×13-inch baking pan with cooking spray and set aside.
  • For peach raspberry filling, place the diced peaches and raspberries in a large bowl and add the lemon juice, vanilla extract, and honey. Gently stir.
  • In a separate small bowl, whisk together flour, cornstarch, sugar, salt, and cinnamon. Pour over the fruit mixture and gently stir. Set aside.
  • For the dough, in a large bowl whisk together the flour, sugar, baking powder, salt, and cinnamon. Cut in the butter with a pastry blender or two forks until butter is mixed in, but you still have small pea size chunks of butter.
  • Mix the vanilla and egg together. Add into the flour and butter mixture and combine. The dough will be crumbly. Pat half of the dough into the prepared pan.
  • Spread the peach raspberry mixture evenly over the bottom crust. Crumble the remaining dough over the fruit layer. Sprinkle turbinado sugar, if using.
  • Bake for 50-55 minutes, or until the top is golden brown and fruit it starting to bubble a little on the sides. Cool completely on a wire rack. Cut into squares and serve. We like the bars with vanilla ice cream.

Notes

If you are using frozen raspberries, use 3 teaspoons cornstarch because the raspberries will be more juicy as they defrost with the peaches.
Store cooled bars in an airtight container for up to 3 days in the fridge. 

Nutrition

Calories: 216kcal, Carbohydrates: 34g, Protein: 3g, Fat: 8g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 27mg, Sodium: 120mg, Potassium: 96mg, Fiber: 1g, Sugar: 19g, Vitamin A: 313IU, Vitamin C: 4mg, Calcium: 18mg, Iron: 1mg

Have you tried this recipe?

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Maria

I'm Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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  1. These look amazing! I just picked blackberries last weekend and was wondering if you think I could sub them for the raspberries….seems to me it would be fine but thought I would ask you anyway :-). Thanks!

  2. WOW these look absolutely awesome! I have been meaning to try making something like this GF and vegan for ages- I am so inspired now!

  3. Looks delicious; however, we only like strawberries or blueberries in our family. Think I can use either of those types (dicing the strawberries) and, if so, would it still be 2 cups? Thanks for your help!

    1. You will need 5 cups total fruit. I am sure it would be fine to mix up the fruits, if they are really juicy use 3 teaspoons cornstarch, I am guessing strawberries will be extra juicy.

    1. 5 stars
      I just made this, and it is delicious! If you like peaches and raspberries, you will love this recipe. Another fantastic recipe from this site!!!

  4. We just bought two boxes of peaches as part of a church fund raiser…this recipe couldn’t have come at a more perfect time!

  5. Wow, these look wonderful! I love these kind of bars with the wonderful buttery crust. Peach and raspberry looks like it will be a wonderful combo.

  6. I have a ton of bottled peaches from last year. Would they be too juicy to use or about the same?