Small Batch Peach Shortbread Oats Crumb Bar

Buttery and creamy shortbread crust, homemade peach filling plus slices of fresh peaches topped with oats crumble is what this Peach Shortbread Oats Crumb Bar is all about. It literally scream bright, fresh Summer dessert. This is only one of my favorite among the many crumb bar that I cannot wait to share with you.

Peach Crumb Bar

This Peach Shortbread Oats Crumb Bar is another one of my crumb bar variation. I’ve made this crumb bars in 10 different variations already and I’m not thinking of stopping anytime. I mean why stop when there’s so much room for more variations, right? Here are the other variations I made so far, expect the rest to come sooner than later.


I can assure You that this oats crumb bar is absolutely delicious, and it has been tested several times so all you need to do in your end is to make it and enjoy every bite of it. I had this tested over and over again, and every time they turned out amazing, I’ve never had anyone tried it and not liked it. It was always a hit, gone too fast.

Peach Oats Crumb Bar

The Crust & Toppings

This crumb bar uses a shortbread base and crumble oats and nuts for the toppings. Both are very easy to make, and it uses very simple ingredients that are easy to find.

The Peach Filling

The filling on the other hand was made from only fresh sweet peaches. The secret of the filling is in using half homemade peach pie filling and half fresh sliced Peaches. Although You can work with just all homemade pie filling (or even store-bough peach jam) the slices of fresh peaches adds a nice texture to the bar. You get a combination of sweet soft cooked peaches and a slightly firm slices of peaches, it’s crazy delicious and amazing.

The Taste

This bar taste good inside and outside. The crust and crumbs are so buttery and creamy. The filling is mouthwatering, smooth, soft and is oozing with real peaches. This is one bar that 1 piece is not enough, You will want more. The good news is (or maybe not?), this is a small batch so You are going to be forced to stop, Your limit is 6 pieces. Sometimes, dessert this good should be consumed in small portion. But You want to make a bigger batch, simply double the recipe. This is not a very strict recipe and a plenty of room for adjustment without the risk of disaster end result.

Peach Shortbread Oats Crumb Bar By SweetNSpicyLiving

How to Make Shortbread Oats Crust

Making this crumb bar is a two parts process. First is the making of the crust which in this case is a shortbread oats crust. This is just like making a shortbread dough, the only difference is that we are adding a small amount of rolled oats for added texture. The main ingredients are all-purpose flour, oats, sugar and butter. Simply process all the ingredients for the crust (except the rolled oats) in a food processor, then add the rolled oats at the end then pulse 3- 4 times. We are adding the rolled oats last so that we can retain some of the texture of the oats.

Peach Filling

How to Make Peach Pie Filling?

Very simple. I have a separate post Homemade Peach Pie Filling which contain a more detailed discussion. Basically, this is as easy as simmering the Peach with sugar and cornstarch until it gets soft and thick. The sauce gets thicker as it cools and even better a day after making it. You can easily adjust the sweetness to your preference, I suggest taste the Peach before cooking it so that You can determine if You will need to add more sugar or not. In season ripe sweet Peach are the best one to use. When using Peach Pie Filling as filling for crumb bar, it is VERY important to remove the excess juice or sauce. You can simply do this by passing it to a strainer. You can leave it overnight to drain or let it sit about 1 hour (inside the fridge) to drain. Alternatively, if You are making the Peach Pie Filling just for the purpose of using it as filling for crumb bar, You can just simmer it longer to reduce the sauce. That would remove the extra step of draining the excess liquid. In my case, I prefer making it in a sauce consistency so that I can use it as topping for ice cream and sundae, for oatmeal or for chia seed pudding.

Peach Shortbread Oats Crumb Bar

Can I Use Store-Bought Peach Preserve or Pie Filling?

Yes you can, but if you can get your hands on fresh Peach, I encourage you to make the Peach filling, it’s super easy to make and you can adjusts the sweetener level to your preference. Plus you can make more and use it for your breakfast toast or for pie filling or as topping for ice cream, sundae, oatmeal and chia seed pudding. There is so many ways to use it, so do not worry about leftover. Give it a go, you won’t regret it. Fresh is always better, that’s what Summer is all about, using fresh fruits while you can.

Small Batch Peach Crumb Bar

Can I Make Peach Shortbread Oats Crumb Bar Ahead of Time?

You’ll be happy to hear that the answer is Yes 🙂 In fact I prefer making this a day ahead to give the crust the time to get chilled. Not only that you get a clean cut and you avoid the bars for falling apart, it also makes the crust properly chilled. Bake and let it cool completely then wrap in a aluminum foil then put it in a ziplock bag then refrigerate overnight. Now, if you cannot wait that long, I can’t blame you. This bar smells wonderful as soon as it reach the almost end of the baking time. Just make sure to have it complete cooled and refrigerate at least 30 minutes, it’s worth the wait trust me, You won’t regret it. 

Small Batch Peach Shortbread Oats Crumb Bar

Crust & Topping Ingredients:

  • 3/4 cups All-Purpose Flour
  • 1/4 cup Rolled Oats
  • 1/4 cup Granulated Sugar
  • 1/8 teaspoon Salt
  • 6 tablespoon unsalted COLD Butter, cubed
  • 1 tablespoon sliced Almonds

Filling Ingredients:

  • 1/2 cup Peach Pie Fillingextra juice drain
  • 1/4 cup Fresh Peach – pitted and cut into small pieces

Note:  Double the recipe for a bigger batch and bake in 8 x 8-inch pan. Start with the suggested 350F at 35-45 minutes time and adjust baking time as needed.


  1. Preheat oven to 350°F. Spray with oil and line a 5-inch square baking pan with aluminum foil or parchment paper. Make sure to leave some overhang for easy removal. Set aside.
  2. Make the Peach Filling:  Get the FULL RECIPE HERE. This can be made 3-5 days ahead of time. Keep refrigerated until ready to use.
  3. Make the Crust: In a large mixing bowl, mix together the flour, sugar, and salt. Cut the butter into pieces and add it to the mixture. Using a mixer or a food processor, beat/mix on low-speed until you have coarse crumbs. Add the oats and pulse about 30 seconds or until the oats is fully incorporated, but still visible. I like to add it last so that it doesn’t get too fine.
  4. Chill the Crust: Divide the dough crust into 2. Press 3/4 portion into the pan, firmly press it down into an even layer. Put in the freezer for at least 15 minutes to harden the crust before blind baking (pre-baking) it. Reserve remaining 1/4 portion of the dough mixture for topping, keep refrigerated while you pre-bake the dough crust.
  5. Pre-bake the Crust: Take out the chilled crust from the freezer. Pre-bake the dough crust at 350°F for about 20-25 minutes or until the top is set and the edges are lightly golden brown. Take out from the oven and add the Peach filling.
    • Alternatively, You can store the pre-baked crust (without the filling) it in the refrigerator or freezer until you are ready to complete the baking process on the day that you want to serve the dessert. Cover with aluminum foil or plastic wrap and put in a ziplock bag. No need to thaw when ready to bake again.
  6. Add the Filling & Toppings: Pour the Peach filling mixture over the pre-baked dough pressed into the pan. Add fresh sliced Peaches. Add sliced Almond to the remaining 1/4 portion of the dough crust. Sprinkle on top of Peach filling. Return to the oven and bake at 350°F for 35-45 minutes or until lightly golden brown on the top and the juices are bubbling. Check at 25 minutes mark to see if the top are already browning. . Remember that the based crust has been baked already, so you only need to bake the topping. As soon as you it nicely browned and bake, you can remove it from the oven even before the 35 – 45 minutes mark.
  7. Cool: Remove from the oven and transfer to a wire rack to cool. Let cool completely before slicing. Chill in the refrigerator at least 30 minutes to allow the crust to harden. This will prevent breaking the bars when slicing it.

Makes  6 – 9 bars for big batch (8 x 8 square pan), and 4 – 6 bars for small batch (5 x 5-square pan)

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Enjoy! If you make this, share and tag me in Instagram #SweetNSpicyLiving. I would like to see your creations too.

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