Peach bars are perfect for make-ahead breakfasts, a sweet snack, or a delightful dessert. Made with a shortbread crust and an oat-walnut crumble, these bars are a crowd-pleaser.
When peaches are in season I can’t get enough. These bars call for a half-pint jar of peach jelly, which you can make from fresh peaches or pick up at the store. Either way, the jelly gives the bars a bright, fruity center that pairs beautifully with the buttery shortbread crust.
The shortbread base is the same flaky, rich crust I use in other favorite bars like peanut butter-and-jelly or lemon bars. That tender crust is irresistible and sets the stage for the sweet filling and crunchy topping.
The filling is a simple, even layer of peach jelly, and the crumb topping combines flour, brown sugar, butter, quick oats, chopped walnuts, and a pinch of kosher salt. Once baked, the topping is golden and slightly crisp while the layer of jelly stays soft and jammy.
These bars are great for packing for trips or making ahead for busy mornings. They hold up well, so you can store them in an airtight container or wrap them for travel. If peach isn’t your favorite, feel free to swap the preserves for strawberry, blackberry, grape, or fig — any favorite jam works wonderfully.
Below is the full recipe. You’ll love how easily these come together and how delicious they taste.
Peach Bars Recipe
Ingredients
For the Crust:
- 1 shortbread crust recipe
For the Filling:
- 1 half-pint jar peach jelly
For the Crumb Topping:
- 1/4 cup all-purpose flour (spoon + level)
- 1/4 cup brown sugar, packed
- 3 tablespoons butter
- 1/4 cup quick-cooking oats
- 1/4 cup chopped walnuts
- pinch kosher salt
Instructions
For the Crust:
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Prepare the shortbread crust according to the shortbread crust recipe and press it into a 9×13-inch pan.
For the Filling:
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Spread the peach jelly evenly over the prepared crust.
For the Topping:
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In a medium bowl, combine the flour, brown sugar, and butter using a pastry blender or fork until the mixture is crumbly. Stir in the oats, chopped walnuts, and a pinch of kosher salt.
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Spread the crumb topping evenly over the jelly layer.
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Bake at 350°F (175°C) for 15–20 minutes, or until the top is lightly browned.
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Remove from the oven and allow the bars to cool completely before cutting, about 45 minutes to an hour.
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Cut into equal rows (3×3 or 4×4) depending on the size you prefer.
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Store tightly covered with plastic wrap, under a cake dome, or in an airtight container.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
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I hope you enjoy these as much as we do!
Robyn xo