Go Back

Peach Raspberry Bars

Peach Raspberry Bars feature a buttery oat crumble base with juicy peaches and tart raspberries baked into sturdy, sliceable squares. Expect a golden top with fruit bubbling through, with a soft, fruity bite in every bar.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Dry crumble and fruit layer
  • 1.5 cup all-purpose flour
  • 1.5 cup old-fashioned oats
  • 0.75 cup brown sugar packed
  • 0.5 tsp baking soda
  • 0.25 tsp salt
  • 0.75 cup unsalted butter melted
  • 2 cup fresh peaches diced
  • 1 cup fresh raspberries
  • 3 tbsp granulated sugar
  • 1 tbsp cornstarch
  • 1 tbsp lemon juice

Equipment

  • 1 sheet pan

Method
 

Prep the pan and preheat
  1. Preheat the oven to 350°F and line an 8x8-inch baking pan with parchment paper, leaving an overhang on two sides.
  2. Set the pan aside so the parchment is ready for pressing and lifting.
Make the oat crumble base
  1. Combine the all-purpose flour, old-fashioned oats, brown sugar, baking soda, and salt in a bowl, then stir until evenly mixed.
  2. Pour in the melted unsalted butter and stir until the mixture turns crumbly.
Assemble the bars
  1. Press two-thirds of the oat mixture firmly into the bottom of the prepared pan to form the base.
  2. Toss the peaches with the raspberries, granulated sugar, cornstarch, and lemon juice, then spread evenly over the base.
  3. Sprinkle the remaining oat mixture over the fruit, pressing gently so some clumps remain.
Bake and cool
  1. Bake for 40–45 minutes at 350°F, until the top is golden and the fruit is bubbling (visual cue: bubbling around the edges).
  2. Cool completely in the pan before lifting out and slicing into bars for clean edges.

Notes

For the cleanest slices, cool the bars fully in the pan before lifting using the parchment overhang, then slice with a sharp knife. Store covered at room temperature for up to 2 days or in the refrigerator for up to 5 days; rewarm briefly if you prefer a softer crumble. Freezing is yes—wrap tightly and freeze up to 2 months, thaw in the fridge overnight. Dietary swap: use a plant-based butter in a 1:1 exchange to make them dairy-free while keeping the crumble texture.