Peach Crumb Bar Recipe

The Hale Groves Team

Fuzzy, sweet, and mouth-watering – this describes the typical Georgia Peach. They can be eaten on their own or can be added to a variety of dishes. You can also use peaches when baking a cake or when making sweet pastries and other wonderful treats.

Because of the peach’s ties to Georgia’s history, you might think that it is native to the United States, but it isn’t. Peaches are native to China and have been cultivated along the Northwest region, between the Tarim Basin and the north slopes of the Kunlun Mountains, since the Neolithic period. It wasn’t until the 16th century that peaches were introduced to the Americas by Spanish explorers. Soon after, peaches found their way to England and France, where the horticulturist George Minifie first obtained the peaches he brought to the North American colonies in the early 17th century. The 19th century marked the first commercial production of peaches in Georgia, Maryland, Delaware, South Carolina, and Virginia – with Georgia leading the production and distribution of this delicious fruit.

How to make Peach Crumb Bars

Prep Time: 35 mins

Cook Time: 45 mins to 1 hr

Yields: 24 servings


For the Dough

  • 3 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 1 cup unsalted butter, cold and cut into cubes
  • 1 egg lightly beaten

For the Filling

  • 5 cups diced or sliced peaches about 7 Hale Georgia Peaches, peeled
  • 2 tablespoons lemon juice
  • ½ cup all-purpose flour
  • 1 cup granulated sugar
  • ¼ teaspoon salt
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg


  1. Preheat oven to 375 degrees F. Grease a 9×13-inch baking pan.
  2. Make the Dough. In a medium bowl, whisk together the flour, sugar, baking powder and salt. Use a pastry blender to cut in the butter, and then the egg. The dough will be crumbly. Pat half of the dough into the prepared pan. Place the pan and the remainder of the dough in the refrigerator while you prepare the filling.
  3. Make the Filling. Place the diced (or sliced) peaches in a large bowl and sprinkle with lemon juice. Mix gently. In a separate bowl, whisk together the flour, sugar, salt, cinnamon and nutmeg. Pour over the peaches and mix gently.
  4. Spread the peach mixture evenly over the crust. Crumble the remaining dough over the peach layer.
  5. Bake in the preheated oven for 45 minutes, or until the top is slightly brown. Cool completely before cutting into squares. Leftovers can be stored in an airtight container at room temperature for up to 4 days. You can also freeze them for up to 2 months.

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