Peach Raspberry Crumb Bars

Sweet summer peaches and tart raspberries come together in these buttery Peach Raspberry Crumble Bars for an easy dessert packed with fresh fruit flavor. The soft fruit filling and crisp crumble topping make these bars hard to resist, and honestly, I’ve been known to grab one with my morning coffee, too.

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These Peach Raspberry Crumb Bars bake with a buttery crumb crust and a golden crumble topping made from the same mixture, keeping the recipe simple and cutting down on extra dishes. I make these bars with fresh summer peaches when they’re in season, but frozen peaches and raspberries work surprisingly well, too, so you can bake them any time of year without soggy bars.

These crumb bars are one of the easiest fruit desserts to make because there’s no pie dough to roll out or fancy equipment needed. Just press part of the crumble mixture into the pan for the crust, spoon the fruit over the top, then scatter the remaining crumble mixture over everything before baking.

Ingredients

Why This Recipe Works So Well

These crumb bars bake up with a soft fruit filling and a buttery topping that stays crisp around the edges. The cornstarch thickens the fruit juices as the bars bake, helping them slice cleanly once cooled. I also like adding a little almond extract because it gives the peaches a richer flavor without overpowering the raspberries.

Tips For Making Fruit Crumb Bars

• Whatever fruits you use, try to cut them all to the same size so they bake evenly.
• Mix the fruit with cornstarch to thicken the juices during baking.
• If using frozen fruit, mix it with the sugar and cornstarch while still frozen. This helps keep the fruit from releasing too much liquid before baking.
• When spooning the fruit over the crust, leave behind any excess juice sitting at the bottom of the bowl. Too much liquid can make the bars soggy.
• Let the bars cool completely before cutting. The filling thickens as it cools, and the bars will slice much more cleanly.

How To Make Peach Raspberry Crumb Bars

Step 1. First, prepare the raspberries and peaches. Cut the peaches into small dice about the size of the raspberries. Add the fruit to a medium-sized bowl, mix in the cornstarch and sugar until combined, and set aside.

Step 2. Add the flour, sugar, baking powder, salt, and cinnamon to a large bowl and mix.

Step 3. Cut the cold butter into cubes and add it to the flour mixture.  With a pastry blender or two knives, cut the butter into the flour until you have coarse crumbs.

Step 4. Beat the eggs with the almond extract, then mix them into the crumb mixture until combined. It’s easier to do with two forks.

Step 5. Place 2/3 of the crumb mixture in the bottom of the baking pan, then press it down to form the crust.

Step 6. Spoon the fruit over the crust. Don’t add juice from the bottom of the bowl; too much juice will make the bars soggy.

Step 7. Loosely crumble the remaining crumb mixture over the fruit to cover. If the crumble mixture is soft, you can chill the butter in the fridge for 5-10 minutes, then crumble it over the fruit.

Step 8. Bake at 375 degrees F. for about 40 minutes until golden brown and bubbly. Remove from the oven and cool completely before cutting.

If you keep frozen peaches on hand, my Peach Cobbler made with frozen peaches is another easy dessert that works well year-round.

If you freeze extra summer fruit, my guide on How To Freeze Peaches is especially helpful.

Crumb Bar Variations

You can swap the peaches and raspberries for other fruits depending on the season. Some of my favorite combinations are:

• peaches and plums
• raspberries and blackberries
• strawberries and blueberries
• apricots and cherries

King Arthur Measure For Measure Gluten Free Flour can be used instead of all-purpose flour for a gluten-free dessert.

If you enjoy baking with raspberries, my Raspberry Glazed Chiffon Cake is another favorite during berry season.

These Peach Raspberry Crumb Bars are the kind of dessert that works for everything from summer cookouts to quiet weekends at home with coffee. Once you make them, you’ll see why I keep coming back to this recipe year after year.

Don’t forget to pin this recipe to your favorite dessert board

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Recipe

First published: July 21,2022. Last updated: May 17, 2026, for better readability.

  

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