By Grocery List Plus Editorial Staff | Published on June 9, 2026
Serves 8
276 cal · 45 min
Peach Crumble Cookie Bars
Recipe GLPR9f6a6e659d7b82
These tender cookie bars feature a buttery shortbread base topped with fresh peach filling and a cinnamon-spiced crumble topping. A delightful dessert that combines the softness of a cookie with the crunch of a crisp, perfect for summer gatherings.
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Ingredients
1/2 cup unsalted butter, room temperature
2 Tbsp white granulated sugar
1 egg
1 tsp vanilla extract
1 1/4 cups flour
1/2 tsp baking soda
1/4 tsp salt
2 large peaches, pitted and chopped into 1/4 inch pieces
2 Tbsp flour (for peach mixture)
1 Tbsp brown sugar (for crumble topping)
2 Tbsp white granulated sugar (for crumble topping)
2 Tbsp flour (for crumble topping)
1/2 tsp cinnamon
3 Tbsp unsalted butter, melted (for crumble topping)
Directions
Preheat your oven to 350°F. Grease an 8x8 inch baking dish with butter or cooking spray.
Using an electric mixer or hand mixer on medium speed, cream together 1/2 cup room temperature butter and 2 Tbsp white granulated sugar for approximately 2 minutes until light and fluffy.
Add 1 egg and 1 tsp vanilla extract to the butter mixture and beat until fully combined, scraping down the sides of the bowl as needed.
Reduce mixer speed to low. Sift 1 1/4 cups flour, 1/2 tsp baking soda, and 1/4 tsp salt into the wet mixture.
Mix on low speed until the dry ingredients are just incorporated into a uniform cookie dough. Do not overmix.
Spread the cookie dough evenly across the bottom of the prepared 8x8 baking dish, pressing gently to create a level layer.
Pit and chop the 2 large peaches into approximately 1/4 inch chunks. In a separate mixing bowl, gently combine the peach pieces with 2 Tbsp flour and 2 Tbsp white granulated sugar, stirring carefully until the peaches are lightly coated. Be gentle to avoid mashing or crushing the fruit.
Spread the peach mixture evenly over the cookie dough layer in the baking dish.
In a clean mixing bowl, combine 2 Tbsp flour, 1/2 tsp cinnamon, 1 Tbsp brown sugar, and 2 Tbsp white granulated sugar. Stir until the ingredients are evenly distributed.
Pour 3 Tbsp melted butter into the flour and sugar mixture. Using a fork, blend the butter into the dry ingredients until coarse crumbles form, resembling wet sand.
Sprinkle the crumble mixture evenly over the peach layer, covering it completely.
Bake in the preheated 350°F oven for 37 to 40 minutes, until the crumble topping is golden brown and the edges of the bars are set.
Remove from the oven and allow the bars to cool completely in the baking dish before cutting into 8 squares. This ensures the bars hold their shape.
Comments
This summer bar is anchored by fresh peaches, which Charlotte can source easily at Harris Teeter, Food Lion, or Publix through the peak season, though out-of-season peaches will run $3–4 per pound and taste mealy. The ingredient list is pantry-forward—butter, sugar, eggs, flour, brown sugar, cinnamon—all standard finds at any Charlotte chain, with no special trips required. The stated 45 minutes is honest for a bar with a simple shortbread base and crumble topping, though expect closer to an hour if you're peeling and dicing fresh fruit by hand. Cost per serving lands around $1.25–1.75 depending on peach season, driven mainly by the fruit. The bars are sturdy and reheat well the next day, which suits a family kitchen and weeknight dessert planning, but the appeal drops significantly outside peach season when frozen or shipped fruit becomes necessary. Budget for fresh peaches if you're making this June through August; otherwise consider a different crumble base.
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