Easy Peach Raspberry Crumb Bars – Better Than Takeout
Easy Peach Raspberry Crumb Bars – The perfect summer dessert! After making these many times, I discovered the trick to keeping them crispy is using a mix of oats and almond flour. The combination creates a golden, crumbly topping that’s irresistible. Keep reading for my best tips and how to prevent soggy bars. If you love recipes like this, you’ll also enjoy Creamy Sundried Tomato 'Marry Me' Gnocchi and Crispy Air Fryer Ravioli.
Why This Easy Peach Raspberry Crumb Bars – Better Than Takeout Is Pure Comfort
- Crispy, golden crust
- Juicy peach and raspberry filling
- Easy, better than takeout
- Perfect for summer cookouts
What You'll Need for Easy Peach Raspberry Crumb Bars – Better Than Takeout
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- Fresh peaches
- Raspberries
- Almond flour
- Oats
- Sugar
- Butter
- Vanilla extract
- Lemon juice
- Salt
- Optional: Powdered sugar
- Optional: Vanilla ice cream
📝 Ingredient Notes
- Peaches: You can use fresh or frozen peaches. If using frozen, do not thaw.
- Almond flour: You can substitute all-purpose flour if needed.
🛒 Tools & Equipment I Recommend
- Food processor — Makes quick work of the crust and topping → See on Amazon
- Parchment paper — Prevents the bars from sticking to the pan → See on Amazon
How to Make Easy Peach Raspberry Crumb Bars – Better Than Takeout
- Prepare the crust and topping: In a food processor, combine almond flour, oats, sugar, and salt. Pulse in butter until crumbly. Reserve 1 cup for topping. Press remaining into a lined pan. Bake at 350°F (175°C) for 15 minutes.
- Prepare the filling: In a bowl, mix peaches, raspberries, sugar, lemon juice, and cornstarch. Spread over the warm crust. Sprinkle reserved topping over the filling.
- Bake: Bake at 350°F (175°C) for 35-40 minutes or until golden and bubbly. Let cool before slicing.
Cook's Tips for Perfect Easy Peach Raspberry Crumb Bars – Better Than Takeout
- Crispy crust: Use a mix of almond flour and oats for a crispy crust.
- Common mistake and fix: Don't overmix the crust. It should be crumbly, not doughy.
- Fruit filling: Add cornstarch to prevent a watery filling.
- Cutting: Let the bars cool completely before slicing for clean edges.
Storing & Reheating Easy Peach Raspberry Crumb Bars – Better Than Takeout
Short-Term Storage
Store in an airtight container in the fridge. Store in an airtight container in the fridge for up to 5 days. Make-ahead tip: You can prepare the crust and topping up to 1 day ahead. Store in the fridge.
Freezing Easy Peach Raspberry Crumb Bars – Better Than Takeout
Freeze for up to 3 months. Thaw overnight in the fridge before serving.
How to Reheat Without Drying It Out
Oven: Reheat in a 300°F (150°C) oven for 10-15 minutes. Microwave: Reheat in the microwave for 20-30 seconds.
Recipe Notes
- Chef tip: For a gluten-free version, use certified gluten-free oats.
- Best substitution: You can substitute the peaches with apples or plums.
- Make-ahead: These bars can be made up to 2 days ahead. Store in the fridge.
- Scaling: This recipe can be doubled and baked in a 9×13-inch pan.
- Troubleshooting: If the bars are too soft, bake them a little longer or at a slightly higher temperature.
Want to level up this recipe?
Parchment paper — Makes removing the bars from the pan a breeze → Check price on Amazon
Easy Peach Raspberry Crumb Bars – Better Than Takeout
Ingredients
Main Ingredients
- Fresh peaches
- Raspberries
- Almond flour
- Oats
- Sugar
- Butter
Seasonings
- Vanilla extract
- Lemon juice
- Salt
Optional Toppings
- Powdered sugar
- Vanilla ice cream
Instructions
- Prepare the crust and topping: In a food processor, combine almond flour, oats, sugar, and salt. Pulse in butter until crumbly. Reserve 1 cup for topping. Press remaining into a lined pan. Bake at 350°F (175°C) for 15 minutes.
- Prepare the filling: In a bowl, mix peaches, raspberries, sugar, lemon juice, and cornstarch. Spread over the warm crust. Sprinkle reserved topping over the filling.
- Bake: Bake at 350°F (175°C) for 35-40 minutes or until golden and bubbly. Let cool before slicing.
Notes
- Chef tip: For a gluten-free version, use certified gluten-free oats.
- Best substitution: You can substitute the peaches with apples or plums.
- Make-ahead: These bars can be made up to 2 days ahead. Store in the fridge.
- Scaling: This recipe can be doubled and baked in a 9×13-inch pan.
- Troubleshooting: If the bars are too soft, bake them a little longer or at a slightly higher temperature.
Storage
- Fridge: Store in an airtight container in the fridge for up to 5 days.
- Freezer: Freeze for up to 3 months. Thaw overnight in the fridge before serving.
- Oven reheat: Reheat in a 300°F (150°C) oven for 10-15 minutes.
- Microwave reheat: Reheat in the microwave for 20-30 seconds.
- Make ahead: You can prepare the crust and topping up to 1 day ahead. Store in the fridge.
Nutrition Per Serving
- Calories: 250
- Protein: 4g
- Fat: 12g
- Carbs: 35g
- Fiber: 3g
- Sugar: 18g
- Sodium: 100mg
- Cholesterol: 25mg
- Sat. Fat: 6g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Peach Raspberry Crumb Bars – Better Than Takeout FAQs
Yes, you can use frozen peaches. Do not thaw them before using.
The bars may be soggy if the crust was overmixed or the filling was too wet. To prevent this, don't overmix the crust and add cornstarch to the filling.
Yes, these Peach Raspberry Crumb Bars are perfect for summer cookouts. They're best served with a scoop of vanilla ice cream.
Yes, you can make these bars up to 2 days ahead. Store them in the fridge.
To prevent the bars from sticking to the pan, line it with parchment paper.
A Warm Final Note
I can’t wait for you to try Easy Peach Raspberry Crumb Bars – Better Than Takeout and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
