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Peach Raspberry Crumb Bars
4.8 from 24 votes

Peach Raspberry Crumb Bars

These easy crumb bars are the perfect dessert for summer potlucks and picnics! Serve with a scoop of vanilla ice cream for an extra special treat!

Prep Time
15 mins
Cook Time
50 mins
Total Time
1 hr 5 mins
Servings: 24
Calories: 216 kcal
Course: Dessert
Cuisine: American

Ingredients

For the Peach Raspberry Filling:
  • 3 cups peach diced, peeled
  • 2 cups raspberry fresh or frozen
  • 1 tablespoon lemon juice fresh
  • 1 teaspoon vanilla extract
  • 3 tablespoons honey
  • ½ cup all-purpose flour
  • 2-3 teaspoons cornstarch depending how juicy your fruit is, see note below
  • 3/4 cup granulated sugar
  • ¼ teaspoon salt
  • 1 teaspoon ground cinnamon
FOR THE DOUGH:
  • 3 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1 cup butter cut into small pieces, cold unsalted
  • 1 egg lightly beaten, large
  • 1/2 teaspoon vanilla extract pure
  • turbinado sugar for sprinkling on bars, optional

Instructions

    Cup of Yum
  1. Preheat the oven to 375 degrees F. Spray a 9×13-inch baking pan with cooking spray and set aside.
  2. For peach raspberry filling, place the diced peaches and raspberries in a large bowl and add the lemon juice, vanilla extract, and honey. Gently stir.
  3. In a separate small bowl, whisk together flour, cornstarch, sugar, salt, and cinnamon. Pour over the fruit mixture and gently stir. Set aside.
  4. For the dough, in a large bowl whisk together the flour, sugar, baking powder, salt, and cinnamon. Cut in the butter with a pastry blender or two forks until butter is mixed in, but you still have small pea size chunks of butter.
  5. Mix the vanilla and egg together. Add into the flour and butter mixture and combine. The dough will be crumbly. Pat half of the dough into the prepared pan.
  6. Spread the peach raspberry mixture evenly over the bottom crust. Crumble the remaining dough over the fruit layer. Sprinkle turbinado sugar, if using.
  7. Bake for 50-55 minutes, or until the top is golden brown and fruit it starting to bubble a little on the sides. Cool completely on a wire rack. Cut into squares and serve. We like the bars with vanilla ice cream.

Notes

  • If you are using frozen raspberries, use 3 teaspoons cornstarch because the raspberries will be more juicy as they defrost with the peaches.
  • If you are using frozen raspberries, use 3 teaspoons cornstarch because the raspberries will be more juicy as they defrost with the peaches.
  • Store cooled bars in an airtight container for up to 3 days in the fridge. 

Nutrition Information

Calories 216kcal (11%) Carbohydrates 34g (11%) Protein 3g (6%) Fat 8g (12%) Saturated Fat 5g (25%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 2g (10%) Trans Fat 1g (50%) Cholesterol 27mg (9%) Sodium 120mg (5%) Potassium 96mg (2%) Fiber 1g (4%) Sugar 19g (38%) Vitamin A 313IU (6%) Vitamin C 4mg (4%) Calcium 18mg (2%) Iron 1mg (6%)

Nutrition Facts

Serving: 24 Serving

Amount Per Serving

Calories 216

% Daily Value*

Calories 216kcal 11%
Carbohydrates 34g 11%
Protein 3g 6%
Fat 8g 12%
Saturated Fat 5g 25%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 2g 10%
Trans Fat 1g 50%
Cholesterol 27mg 9%
Sodium 120mg 5%
Potassium 96mg 2%
Fiber 1g 4%
Sugar 19g 38%
Vitamin A 313IU 6%
Vitamin C 4mg 4%
Calcium 18mg 2%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.