Peach Raspberry Crumb Bars

Why These Peach Raspberry Crumb Bars Are a Summer Favorite

When Utah peaches finally hit the farmers market, I go all in. I make peach butter, peach crisp, peach salsa, you name it. But these crumb bars might be my new peak-of-summer obsession. The combination of ripe peaches and tart raspberries is just right, and the buttery crust and crumb topping are exactly what a pie bar should be. Plus, they come together in a 9×13 pan with no fuss. No rolling dough, no lattice, just a thick, buttery base, a generous fruit layer, and a crumbly top that bakes up golden and crisp.

Reasons You’ll Love These Peach Raspberry Crumb Bars

• Buttery, tender crust and topping. The same dough does double duty, saving time and making every bite rich and satisfying.
• Bright, juicy fruit filling. Peaches and raspberries together are sweet and tangy, thickened just enough with cornstarch so the bars hold together without being gummy.
• Easy all in one pan. No pie plate, no crimping, just press half the dough into a 9×13 pan, add fruit, and crumble the rest on top. Simple.

Key Ingredients for Peach Raspberry Crumb Bars

• Peaches: Use ripe but firm peaches so they hold their shape during baking. Peel them first, a quick blanch in boiling water for 30 seconds makes the skins slip right off.
• Raspberries: Fresh or frozen both work. If using frozen, don’t thaw them first; add them straight to the bowl to keep the filling from getting too watery.
• Butter: Cold, unsalted butter is essential for a flaky texture. Cut it into small cubes before mixing.

Kitchen Tools for Peach Raspberry Crumb Bars

• 9×13-inch baking pan
• Pastry blender or two forks (for cutting in butter)
• Large mixing bowls
• Wire rack for cooling

Tips for the Best Peach Raspberry Crumb Bars

Keep the butter cold when cutting it into the flour mixture. That’s what creates the flaky, tender texture in both the crust and the crumb topping. If the butter warms up, the bars can turn out dense. A pastry blender or two forks work well, but you can also use your fingers, just work quickly. When you pat the bottom crust into the pan, press it firmly and evenly so the filling doesn’t leak underneath. And don’t skip cooling completely before cutting; the filling needs time to set, or the bars will fall apart.

Peach Raspberry Crumb Bar Variations

You can switch up the berries: try blueberries, blackberries, or a mix. For a little crunch, fold 1/2 cup sliced almonds into the crumb topping. If you’d like a hint of spice, add 1/4 teaspoon nutmeg to the fruit filling. And for a gluten-free version, substitute a 1-to-1 gluten-free flour blend, the dough will be a bit more delicate, so handle it gently.

How to Serve Peach Raspberry Crumb Bars

These bars are fantastic on their own, but a scoop of vanilla ice cream takes them over the top. A drizzle of honey or a dusting of powdered sugar also works nicely. For a brunch spread, serve them alongside fresh fruit and coffee. They’re sturdy enough to pack for picnics or potlucks, too.

How to Store Peach Raspberry Crumb Bars

Store leftover bars in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. If stacking, place a sheet of wax paper between layers to keep the topping from sticking.

Can You Freeze Peach Raspberry Crumb Bars?

Yes. You can freeze the baked bars whole or cut into squares. Wrap tightly in plastic wrap and then foil, and freeze for up to 3 months. Thaw overnight in the fridge, then reheat briefly in a 350°F oven to crisp up the topping. You can also freeze the unbaked assembled bars: assemble in the pan, wrap well, and freeze. Bake from frozen, adding 10-15 minutes to the original baking time.

Best Way to Reheat Peach Raspberry Crumb Bars

For a crisp topping, reheat bars in a 350°F oven for 5-10 minutes. If you’re in a hurry, microwave individual squares for 15-20 seconds, the topping will soften, but still tastes great.

Peach Raspberry Crumb Bars FAQ