Strawberry Peach Crumble Bars

I am SO ready for it to start feeling like Spring.  It seems like we keep getting these “teaser” days, where it will be absolutely gorgeous for a day or two, and then there’s penance for that glorious apogee with a week of rain.

It could be worse, it could be snowing.

Anyways, while the weather is still sorting itself out, it can at least be Spring in the kitchen with these Strawberry Peach Crumble Bars.  Don’t get me wrong, chocolate is an anytime food, but in Spring, what I really crave in a dessert is fruit fruit fruit.  Any opportunity to showcase fresh berries or ultra-ripe peaches is what keeps me volunteering to bring dessert!

These bars are the perfect balance of sweet and tart – think cobbler that you can eat with your hands.  They’re great on their own, but would be absolutely killer warmed up and served with vanilla ice cream.

Crumble Bars 2

Try them out for yourself and let me know how it goes!  I’d love to hear in the comments your go-to Spring dessert!

Strawberry Peach Crumble Bars

  • Difficulty: Medium
  • Print

These treats are a spring cobbler in bar form. Just add vanilla ice cream to take them totally over the top!

Crumble Bars 1


For the Crust Layer

  • 1 cup all-purpose flour
  • 1/2 cup powdered sugar
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, melted

For the Crumble Topping Layer

  • 1 cup all-purpose flour
  • 1/2 cup light brown sugar
  • 1/8 teaspoon salt
  • 6 tablespoons unsalted butter, melted
  • 1/2 teaspoon vanilla extract

For the Strawberry Peach Layer

  • 2 1/2 cups peach chunks (from about 4 large peaches)
  • 1 1/2 cups strawberry chunks
  • 1/3 cup brown sugar
  • 3 tablespoons cornstarch
  • 3/4 teaspoon cinnamon
  • pinch of salt


  1. Preheat the oven to 350 degrees F. Line an 8×8 pan with a sheet of parchment paper.
  2. Prepare the crust by mixing together the flour, powdered sugar and salt in a medium bowl until well combined. Stir in the melted butter just until well incorporated and no more streaks of flour remain.
  3. Pat evenly onto the bottom of the pan and bake for 12-15 minutes, turning the pan halfway through, until lightly browned around the edges. Let cool for at least 15 minutes while preparing the rest of the recipe.
  4. While the crust is baking, prepare the topping by mixing together the flour, brown sugar and salt in a medium mixing bowl. Stir in the melted butter and vanilla extract just until combined. Set aside.
  5. Peel and cut the peaches into 1/2″ chunks. Cut strawberries to roughly the same size.  Discard any juice that collects at the bottom of the bowl. Add the brown sugar, cornstarch, cinnamon and salt and stir until thoroughly combined.
  6. After the crust has cooled 15 minutes, pour the fruit layer evenly over the top of the baked crust (no need to strain out the liquid, but try to avoid pouring any extra juice onto the crust) and sprinkle the topping over the peach layer.
  7. Bake for 45-50 minutes or until the topping has browned and the fruit filling is bubbly. Cool completely before cutting.

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