Best Peach Raspberry Crumb Bars Recipe
The best Peach Raspberry Crumb Bars are here! After making these many times, I’ve perfected the crispy, golden crust and the perfect peach-raspberry filling. Keep reading for my tips. If you love recipes like this, you’ll also enjoy Peaches and Cream Crumble Bars and Pineapple Upside Down Sugar Cookies That Delight Every Bite.
Why This Best Peach Raspberry Crumb Bars Recipe Is Pure Comfort
- Crispy, golden crust
- Juicy, tangy filling
- Easy to make
- Perfect summer treat
What You'll Need for Best Peach Raspberry Crumb Bars Recipe
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- peaches
- raspberries
- butter
- flour
- sugar
- lemon juice
- vanilla extract
- cinnamon
- salt
- Optional: powdered sugar
- Optional: whipped cream
📝 Ingredient Notes
- peaches: Use ripe, in-season peaches for the best flavor.
- butter: I recommend using unsalted butter for this recipe.
🛒 Tools & Equipment I Recommend
- Food Processor — Saves time and effort in making the crust → See on Amazon
- Parchment Paper — Prevents the bars from sticking to the pan → See on Amazon
How to Make Best Peach Raspberry Crumb Bars Recipe
- Prepare the crust: Mix flour, sugar, and butter until crumbly. Press half into a pan. Bake at 375°F (190°C) for 10 minutes.
- Make the filling: Mix peaches, raspberries, sugar, lemon juice, and cornstarch. Spread over the crust.
- Add the topping: Crumble the remaining dough over the filling. Bake for 30-35 minutes.
Cook's Tips for Perfect Best Peach Raspberry Crumb Bars Recipe
- Tip: For a crispier crust, chill the dough before baking.
- Common mistake and fix: If the crust is too crumbly, add a bit more butter. If it's too sticky, add more flour.
- Tip: To prevent the filling from being too runny, use ripe peaches and cook the filling on the stove before adding it to the crust.
- Tip: For a gluten-free version, substitute the flour with almond flour or a gluten-free flour blend.
Storing & Reheating Best Peach Raspberry Crumb Bars Recipe
Short-Term Storage
Store in an airtight container in the fridge. Store in an airtight container in the fridge for up to 5 days. Make-ahead tip: The crust can be made ahead and stored in the fridge for up to 2 days.
Freezing Best Peach Raspberry Crumb Bars Recipe
Freeze for up to 3 months. Thaw overnight in the fridge before serving.
How to Reheat Without Drying It Out
Oven: Reheat in a 350°F (175°C) oven for 10-15 minutes. Microwave: Reheat in the microwave for 20-30 seconds.
Recipe Notes
- Chef tip: For a smooth, lump-free crust, use a food processor to mix the ingredients.
- Best substitution: You can substitute the raspberries with blueberries or strawberries.
- Make-ahead: These bars can be made ahead and stored in the fridge or freezer.
- Scaling: This recipe can be doubled and baked in a 9×13-inch pan.
- Troubleshooting: If the crust is too hard, it may have been overbaked. To prevent this, keep an eye on the crust and remove it from the oven when it's golden brown.
Want to level up this recipe?
Parchment Paper — Makes it easy to lift the bars out of the pan → Check price on Amazon
Best Peach Raspberry Crumb Bars Recipe
Ingredients
Main Ingredients
- peaches
- raspberries
- butter
- flour
- sugar
- lemon juice
Seasonings
- vanilla extract
- cinnamon
- salt
Optional Toppings
- powdered sugar
- whipped cream
Instructions
- Prepare the crust: Mix flour, sugar, and butter until crumbly. Press half into a pan. Bake at 375°F (190°C) for 10 minutes.
- Make the filling: Mix peaches, raspberries, sugar, lemon juice, and cornstarch. Spread over the crust.
- Add the topping: Crumble the remaining dough over the filling. Bake for 30-35 minutes.
Notes
- Chef tip: For a smooth, lump-free crust, use a food processor to mix the ingredients.
- Best substitution: You can substitute the raspberries with blueberries or strawberries.
- Make-ahead: These bars can be made ahead and stored in the fridge or freezer.
- Scaling: This recipe can be doubled and baked in a 9×13-inch pan.
- Troubleshooting: If the crust is too hard, it may have been overbaked. To prevent this, keep an eye on the crust and remove it from the oven when it's golden brown.
Storage
- Fridge: Store in an airtight container in the fridge for up to 5 days.
- Freezer: Freeze for up to 3 months. Thaw overnight in the fridge before serving.
- Oven reheat: Reheat in a 350°F (175°C) oven for 10-15 minutes.
- Microwave reheat: Reheat in the microwave for 20-30 seconds.
- Make ahead: The crust can be made ahead and stored in the fridge for up to 2 days.
Nutrition Per Serving
- Calories: 350
- Protein: 3g
- Fat: 15g
- Carbs: 48g
- Fiber: 3g
- Sugar: 28g
- Sodium: 150mg
- Cholesterol: 45mg
- Sat. Fat: 9g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Best Peach Raspberry Crumb Bars Recipe FAQs
Yes, you can use frozen peaches. Thaw them first and drain excess liquid before using.
The crust may have been overbaked or not chilled enough before baking. To prevent this, keep an eye on the crust and chill the dough before baking.
Yes, you can make these in a 9×9-inch pan. The bars will be thicker and may need to bake for a few minutes longer.
Yes, you can make these gluten-free by substituting the flour with a gluten-free flour blend or almond flour.
The filling may not have been cooked enough or the peaches were not ripe. To prevent this, cook the filling on the stove before adding it to the crust and use ripe peaches.
A Warm Final Note
I can’t wait for you to try Best Peach Raspberry Crumb Bars Recipe and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
