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Peach Raspberry Crumble Bars

Peach raspberry crumble bars with a buttery oat crumble and jammy fruit filling. You press a thick oat crust, bake until golden, then cool completely for clean slices with a tender, crisp top.
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Prep Time 15 minutes
Cook Time 45 minutes
cooling 30 minutes
Total Time 1 hour 30 minutes
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Crust & Crumble
  • 2 cup old-fashioned oats
  • 1.75 cup all-purpose flour
  • 1 cup brown sugar
  • 0.5 tsp cinnamon
  • 0.5 tsp salt
  • 1 cup unsalted butter, melted
Filling
  • 3 cup diced peaches
  • 1.5 cup raspberries
  • 0.33 cup granulated sugar
  • 2 tbsp cornstarch
  • 1 tbsp lemon juice
  • 1 tsp vanilla extract

Equipment

  • 1 sheet pan

Method
 

Prep and build the crust
  1. Preheat oven to 350°F (175°C). This brings the oven to temperature so the bars bake evenly as soon as you place them inside.
  2. Line a 9×13-inch baking pan with parchment paper. Leave an overhang so you can lift the baked bars out for cleaner slicing.
  3. Mix oats, flour, brown sugar, cinnamon, salt, and melted butter until clumps form. The crumble should look sandy but hold together when pressed.
  4. Press two-thirds of the mixture into the prepared pan. Press firmly into an even layer so the base stays sturdy after baking.
Make the fruit filling and assemble
  1. Combine peaches, raspberries, sugar, cornstarch, lemon juice, and vanilla in a bowl. Stir until the cornstarch is evenly distributed and no dry pockets remain.
  2. Spread the fruit mixture over the crust in an even layer. Make sure the filling reaches the edges for consistent bake-through.
  3. Sprinkle the remaining crumble mixture on top. Leave some fruit peeking through to help the top crisp as it bakes.
Bake and cool
  1. Bake for 40–45 minutes until golden brown. The center should look set and the crumble should smell toasted.
  2. Cool completely before slicing into bars. Letting them cool firms up the fruit filling for neat bars that don’t spill.
  3. Serve the peach raspberry crumble bars. Slice with the parchment overhang for easy lifting and cleaner edges.

Notes

Pro tip: cool the bars at least 30 minutes before slicing, because the cornstarch thickens fully as they cool. Store covered in the refrigerator up to 4 days; freeze baked bars up to 2 months (thaw overnight in the fridge) for best texture. For a dairy-light swap, replace the butter with an equal amount of melted plant-based butter.