Sheet-Pan Peach Crumble Bars with Oat Streusel

Crumble bars grew up as picnic and potluck favorites, marrying juicy fruit with a buttery streusel you can slice and share. These sheet-pan peach bars lean on ripe peaches and a cinnamon oat topping for easy summer dessert.

Serves 6 · 20 min prep · 35 min cook

Estimate for one serving

• 410 cal
• 5g protein
• 62g carbs
• 17g fat
• 4g fiber

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Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup old-fashioned rolled oats
• 3/4 cup packed light brown sugar
• 1/4 cup granulated sugar
• 1/2 tsp baking powder
• 1/2 tsp kosher salt
• 1 tsp ground cinnamon
• 3/4 cup cold, cubed unsalted butter
• 3 cups diced ripe peaches
• 1 1/2 tbsp cornstarch
• 1 tbsp lemon juice
• 1 tsp vanilla extract

Instructions

1. 1Preheat the oven to 375°F. Line a quarter sheet pan or 9×13-inch pan with parchment, leaving overhang on the long sides.
2. 2In a large bowl combine flour, oats, both sugars, baking powder, salt, and cinnamon.
3. 3Add the cold butter cubes and work them in with your fingertips or a pastry cutter until the mixture looks like damp crumbs with some pea-size bits remaining.
4. 4Press roughly two-thirds of the crumb mixture firmly into an even layer across the bottom of the prepared pan to form the crust.
5. 5Toss the diced peaches with cornstarch, lemon juice, vanilla, and the remaining cinnamon sugar mix until evenly coated.
6. 6Spread the peach filling in an even layer over the pressed crust.
7. 7Squeeze the remaining crumb mixture into larger clumps and scatter them loosely over the fruit so some peaches still peek through.
8. 8Bake 32 to 38 minutes until the streusel is deep golden and the peach juices bubble thickly at the edges.
9. 9Cool completely in the pan on a rack so the bars set, then lift out with the parchment and cut into six sturdy rectangles. Serve at room temperature or slightly warm.