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Buttery sweet peach bars with canned peaches. Use the crumbs for both the crust and the topping in these sweet fruit bars.

a stack of 3 peach bars with canned peaches

When warmer weather hits it makes me ready for all things fruit! Last year we shared our strawberry crumb bars, so this year we decided we need to try that popular recipe with a new fruit. Peaches.

We love buttery crumbly topping on pumpkin pies, blueberry muffins and baked apples. And baked into cinnamon flavored peaches is also a dream.

Are canned peaches as healthy as fresh?

Yes. Canned peaches, if they are packed in 100% juice and not heavy syrup, are just as healthy as fresh or frozen peaches. They are packed at their peak freshness to lock in the good stuff. Don’t be afraid to enjoy those canned peaches in your pantry!

Why you’ll love these Peach Bars:

buttery crumble makes the crust…and the topping
uses canned peaches to keep it simple any time of the year
can be eaten warm or cold
great for potlucks and picnics
freezes well

Peach Bars Ingredients

Peaches: I used canned peaches for this recipe, but either canned or fresh peaches will work. Make sure to peel and slice the fresh peaches before adding them into the recipe. I have not used frozen peaches for this recipe, but if you do, thaw the peaches and let them drain before using them.
Egg. Large eggs are standard in baking.
Turbinado or coarse sugar. This is optional and for sprinkling on top, but it is so, so good!
Fresh lemon: If you don’t have a fresh lemon available, you can omit the lemon zest and use lemon juice from concentrate.
Ground cinnamon & nutmeg. For warm flavor.

How to Make Peach Bars with Canned Peaches

Prepare. Preheat oven to 375ºF. Spray a 9×13″ baking dish with cooking spray. Line with parchment paper if you’d like.
Make the crumb crust and topping. Prepare topping by using a hand mixer to mix together all of crust ingredients EXCEPT the turbinado sugar until incorporated. Divide dough in half and spread half of the dough on the bottom of the prepared pan. Set the second half aside.

Mix the peach filling. In a large mixing bowl, gently stir peaches, lemon juice, and lemon zest together. Add the ¾ cup brown sugar, cornstarch, cinnamon, and nutmeg. Gently toss together until the peaches are evenly coated.

peaches, sugars, cornstarch, cinnamon and lemon in a bowl

Place peaches on top of the crust. If there is a lot of liquid in with the peaches, this could mean that the peaches were not drained and patted dry. If that’s the case, do not pour all the liquid on top of the crust. Scoop the peaches out of the liquid with a slotted spoon and place on the crust.

Sprinkle the crumb topping. Sprinkle remaining dough over the peaches. It’s okay if there are some peaches peeking through. Sprinkle top with turbinado sugar. This is optional but gives a nice sweet crunch to the topping.

crumb topping sprinkled over peaches in a baking pan

Bake the bars. Bake for 40-45 minutes or until golden brown and bubbling.

Serving Suggestions

Although these are called peach crumb bars, they can be scooped out and eaten like a peach crisp or peach cobbler when warm. It can be paired with a scoop of vanilla ice cream or whipped cream or enjoyed by themselves.

If you would like to eat these as bars, then wait for the bars to cool completely before cutting them into squares. They can be eaten either warm or cold. These peach bars are sweet, but not too sweet. These are a perfect breakfast, snack, or even dessert.

How do I store peach bars?

Store your peach bars in the refrigerator for 5-7 days in an airtight container. They also freeze well! I would recommend cutting them into bars before freezing for easy access. They can be frozen for an additional 3-4 months for best quality.

Other Peach Recipes