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Peach Raspberry Bars

Peach raspberry bars with a buttery shortbread crust, golden crumble topping, and a juicy peach-raspberry layer. Baked until bubbling at the edges for a soft fruit center under a crisp, crumbly top.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Crust & Crumble (same dough)
  • 2.25 cup all-purpose flour
  • 0.75 cup granulated sugar
  • 0.25 cup packed brown sugar
  • 0.5 tsp baking powder
  • 0.25 tsp salt
  • 0.75 cup unsalted butter cold, cut into small cubes (1½ sticks)
  • 1 large egg lightly beaten
  • 1 tsp pure vanilla extract
Fruit Filling
  • 2 cup fresh peaches peeled and diced (about 2 medium peaches)
  • 1 cup fresh raspberries
  • 3 tbsp granulated sugar
  • 1 tbsp cornstarch
  • 1 tsp fresh lemon juice
  • 0.5 tsp lemon zest

Equipment

  • 1 sheet pan

Method
 

Prep and line the pan
  1. Preheat your oven to 375°F (190°C). Line a 9x13-inch baking pan with parchment paper, leaving an overhang on the sides for easy lifting.
Make the crust and crumble
  1. In a large bowl, whisk together the all-purpose flour, granulated sugar, packed brown sugar, baking powder, and salt. Mix until the dry ingredients are evenly combined.
  2. Add the cold unsalted butter cubes and work them into the flour mixture until it resembles coarse, pea-sized crumbs. Use a pastry cutter or your fingertips to keep butter pieces small.
  3. Drizzle in the large egg and pure vanilla extract. Stir with a fork just until the mixture comes together into a crumbly dough—do not overwork.
  4. Press about two-thirds of the dough firmly and evenly into the bottom of the prepared pan. Set the remaining crumble dough aside.
Make the fruit filling
  1. In a medium bowl, gently toss the fresh peaches, fresh raspberries, granulated sugar, cornstarch, fresh lemon juice, and lemon zest. Coat the fruit evenly while trying not to crush the raspberries.
  2. Spread the fruit filling evenly over the pressed crust, leaving a small border around the edges. Make sure the fruit layer is level.
Assemble and bake
  1. Crumble the remaining dough over the fruit filling to cover most of the surface while leaving some fruit peeking through. Spread it lightly so the top bakes evenly.
  2. Bake at 375°F (190°C) for 35–40 minutes, until the top crumble is golden and the fruit filling is bubbling at the edges. Look for active bubbling around the perimeter.
Cool, lift, and slice
  1. Remove the pan from the oven and cool completely in the pan on a wire rack for at least 1 hour. Do not lift too early or the bars won’t slice cleanly.
  2. Lift out using the parchment overhang and slice into bars. Refrigerate for 30 minutes after cooling for the cleanest slices.

Notes

For the best texture, keep the unsalted butter cold and stop mixing as soon as the dough comes together—overworking can make the crust tough. Store covered in the refrigerator up to 4 days; freeze bars for up to 2 months. To make it dairy-free, swap the butter for a 1:1 cold vegan butter stick (for baking) to maintain a crumbly shortbread texture.