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These peach almond crumble bars feature ripe juicy peaches in a brown sugar oatmeal crust, all topped off with almond streusel and vanilla glaze.
Is anyone else on a peach kick, or is it just me? I needed to make a dessert to bring to a friend’s house and peaches were on my mind. I dismissed the idea of a pie or cobbler because I didn’t have a ton of time and also didn’t want a dessert that would be overly messy for the kids to eat (combined my friend and I have 5 kids under 5!). I came up with the idea of a peach dessert in bar form, which is how these peach almond crumble bars came to be.
Sometimes, I just want a quick and easy dessert. Yes, a gigantic layer cake has its place and time, but this day wasn’t it. I wanted something fruity and relatively light. Good thing I had these amazing peaches sitting on the counter, practically begging to be used.
For thes peach almond crumble bars, you’re going to make a brown sugar and oatmeal cookie dough which serves as both the bottom crust and the crumble topping. A layer of custard studded with fresh peaches goes between the oatmeal layers.
The top layer of oatmeal crumble includes a handful of chopped almonds for texture. After the bars have come out of the oven and are cool, they get topped with a vanilla glaze. Because come on, is a vanilla glaze ever a bad idea? In case you couldn’t tell, I’m a frosting kind of girl.
The verdict on these peach almond crumble bars? Thumbs up all around from the kids and the adults. I served the bars with vanilla ice cream but they’re also great as is. They’re perfect for a picnic, a potluck or any time you just need a little something sweet.
Peach Almond Crumble Bars
- Crust and Streusel:
- Cooking spray
- 1 cup all-purpose flour
- 1/2 cup old fashioned rolled oats
- 1/3 cup packed brown sugar
- 1/2 teaspoon ground cinnamon
- 10 Tablespoons cold unsalted butter cut into small cubes
- 1/2 cup finely chopped almonds I used blanched almonds but almonds with the skins work too
- Peach Filling:
- 1 large egg
- 1/2 cup granulated sugar
- 1 Tablespoon all-purpose flour
- 1/4 teaspoon salt
- 1 1/2 cups chopped peeled peaches
- 1/2 teaspoon vanilla extract
- 1/2 cup powdered sugar
- 2 teaspoons milk
- 1/4 teaspoon vanilla extract
- Preheat oven to 350 degrees F. Line an 8x8 baking pan with foil, leaving an overhang on the sides for easy removal. Coat the foil lined pan in cookng spray.
- For the crust/streusel: In a large bowl, stir together the flour, oats, brown sugar, and cinnamon. Cut in the cold butter using a pastry blender or two forks until the mixture turns into coarse, pea-sized crumbs. Remove 3/4 cup of the mixture, put in a small bowl and mix in the almonds. Set aside the almond mixture, this will be the topping on the bars.
- Evenly press the remaining oat mixture into the bottom of the baking pan. Bake for 15 minutes ; prepare the peach filling while the crust bakes.
- For the filling: Whisk the egg and sugar together until smooth and creamy. Stir in the vanilla. Add the flour and salt. Whisk until combined. Gently fold in the peaches.
- After the crust has cooked for 15 minutes, remove it from the oven and pour the filling over the hot crust. Sprinkle with reserved oatmeal and almond mixture. Bake for about 30 minutes or until golden brown on top. Place the pan on a cooling rack and cool for 30 minutes.
- For the vanilla glaze: Combine the powdered sugar, milk and vanilla extract in a bowl; stir until completely smooth. Drizzle the glaze over the whole pan of bars.
- Place the pan in the refrigerator and allow to chill for 2 hours before cutting into squares. The squares will keep for 3 days in the refrigerator.
Make Ahead: The bars can be made up to 3 days in advance and stored in the the refrigerator until you're ready to serve them.
Little Helpers: My girls helped measure and stir together the ingredients for the oatmeal crust. They loved trying to figure out how to use the pastry blender too!