Peach Raspberry Crumb Bars – Better Than Takeout
Peach Raspberry Crumb Bars are the perfect summer dessert. After making these many times, I’ve discovered the trick to a crispy topping is chilling the dough. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Cinnamon Roll Casserole recipe and Chocolate Mousse Brownies.
Why This Peach Raspberry Crumb Bars – Better Than Takeout Is Pure Comfort
- Better than takeout with a homemade touch
- Crispy shortbread crust and tender fruit filling
- Easy to make with simple ingredients
- Perfect for summer cookouts and potlucks
What You'll Need for 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.
- 2 cups all-purpose flour
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 tsp baking powder
- 1/4 tsp salt
- 4 cups fresh peach slices
- 2 cups fresh raspberries
- 1/2 cup granulated sugar (for filling)
- 2 tbsp cornstarch
- 1 tsp vanilla extract
- 1/2 tsp almond extract (optional)
- Zest of 1 lemon
- Optional: Powdered sugar for dusting
- Optional: Fresh berries for garnish
📝 Ingredient Notes
- All-purpose flour: You can also use a gluten-free 1:1 flour blend.
- Fresh peaches: If using frozen peaches, thaw and drain before using.
🛒 Tools & Equipment I Recommend
- Food processor — Saves time and ensures even crumbs → See on Amazon
- Parchment paper — Prevents sticking and easy cleanup → See on Amazon
How to Make Peach Raspberry Crumb Bars – Better Than Takeout
- Prepare the crust and topping: In a large bowl, combine flour, 1/2 cup sugar, baking powder, and salt. Cut in butter until crumbly. Press half into a greased 9×13 pan. Chill the remaining crumbs.
- Prepare the filling: In a large bowl, combine peaches, raspberries, 1/2 cup sugar, cornstarch, vanilla, almond extract (if using), and lemon zest. Spread over crust.
- Add the topping: Sprinkle chilled crumbs over fruit mixture. Bake at 375°F (190°C) for 40-45 minutes or until golden.
Cook's Tips for Perfect Peach Raspberry Crumb Bars – Better Than Takeout
- Common mistake and fix: Don't overmix the crust or it will become tough. Cut in the butter until crumbs form, then press half into the pan.
- Pro tip: For a more even topping, use a food processor to pulse the dough.
- Pro tip: To prevent the crust from shrinking, chill the dough for 10-15 minutes before baking.
Storing & Reheating Peach Raspberry Crumb Bars – Better Than Takeout
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers 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 until ready to use.
Freezing Peach Raspberry Crumb Bars – Better Than Takeout
Freeze individual portions for up to 3 months. Thaw overnight in the fridge before serving.
How to Reheat Without Drying It Out
Oven: Reheat in a 350°F (180°C) oven for 15-20 minutes or until warmed through. Microwave: Reheat in the microwave for 30-45 seconds or until warmed through. The texture may become slightly soggy.
Recipe Notes
- Chef tip: For a less tart filling, use peaches and skip the raspberries.
- Best substitution: You can use frozen peaches and raspberries, but thaw and drain before using.
- Make-ahead: These bars can be made up to 2 days ahead. Store in an airtight container at room temperature.
- Scaling: This recipe can be halved and baked in an 8×8 pan.
- Troubleshooting: If the crust is too crumbly, add a tablespoon or two of cold water. If it's too sticky, add a bit more flour.
Want to level up this recipe?
Pyrex Glass Baking Dish — Even heating and easy cleanup → Check price on Amazon
Peach Raspberry Crumb Bars – Better Than Takeout
Ingredients
Main Ingredients
- 2 cups all-purpose flour
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 tsp baking powder
- 1/4 tsp salt
- 4 cups fresh peach slices
- 2 cups fresh raspberries
- 1/2 cup granulated sugar (for filling)
- 2 tbsp cornstarch
Seasonings
- 1 tsp vanilla extract
- 1/2 tsp almond extract (optional)
- Zest of 1 lemon
Optional Toppings
- Powdered sugar for dusting
- Fresh berries for garnish
Instructions
- Prepare the crust and topping: In a large bowl, combine flour, 1/2 cup sugar, baking powder, and salt. Cut in butter until crumbly. Press half into a greased 9×13 pan. Chill the remaining crumbs.
- Prepare the filling: In a large bowl, combine peaches, raspberries, 1/2 cup sugar, cornstarch, vanilla, almond extract (if using), and lemon zest. Spread over crust.
- Add the topping: Sprinkle chilled crumbs over fruit mixture. Bake at 375°F (190°C) for 40-45 minutes or until golden.
Notes
- Chef tip: For a less tart filling, use peaches and skip the raspberries.
- Best substitution: You can use frozen peaches and raspberries, but thaw and drain before using.
- Make-ahead: These bars can be made up to 2 days ahead. Store in an airtight container at room temperature.
- Scaling: This recipe can be halved and baked in an 8×8 pan.
- Troubleshooting: If the crust is too crumbly, add a tablespoon or two of cold water. If it's too sticky, add a bit more flour.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 5 days.
- Freezer: Freeze individual portions for up to 3 months. Thaw overnight in the fridge before serving.
- Oven reheat: Reheat in a 350°F (180°C) oven for 15-20 minutes or until warmed through.
- Microwave reheat: Reheat in the microwave for 30-45 seconds or until warmed through. The texture may become slightly soggy.
- Make ahead: You can prepare the crust and topping up to 1 day ahead. Store in the fridge until ready to use.
Nutrition Per Serving
- Calories: 280
- Protein: 3g
- Fat: 13g
- Carbs: 39g
- Fiber: 2g
- Sugar: 22g
- Sodium: 100mg
- Cholesterol: 35mg
- Sat. Fat: 8g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Peach Raspberry Crumb Bars – Better Than Takeout FAQs
Yes, you can prepare the crust and topping up to 1 day ahead. Store in the fridge until ready to use.
To prevent the crust from shrinking, chill the dough for 10-15 minutes before baking.
Yes, but thaw and drain before using. The texture may be slightly different.
Store leftovers in an airtight container in the fridge for up to 5 days.
Yes, freeze individual portions for up to 3 months. Thaw overnight in the fridge before serving.
A Warm Final Note
I can’t wait for you to try 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!
