If you want a simple fruit dessert you can bake and enjoy any time of year, these coconut peach crumb bars are an excellent choice. This recipe uses peach jam for a consistently juicy filling and is easy to adapt to preferences or dietary needs.
Coconut peach crumb bars combine oats, shredded coconut, and peach jam for a tender, buttery bar with a crisp, toasted topping. They’re easy to slice into squares for potlucks, picnics, or a cozy family dessert. Serve warm with a scoop of vanilla ice cream for a classic finish.
What are coconut peach crumb bars?
Coconut peach crumb bars are a cross between a traditional crumb bar and a fruit cobbler. A buttery oat and coconut base holds a vibrant layer of peach jam, topped with a crunchy coconut-oat crumble. They’re convenient to make, travel well, and are simple to cut into individual portions for gatherings.
Why you’ll love this recipe
- Buttery, golden crumb topping
- Ideal summer — and year-round — dessert
- Made from simple, wholesome pantry ingredients
- Sweet, bright peach jam filling
Ingredients
All ingredients are widely available. For the best flavor, use homemade peach jam when peaches are in season, but store-bought jam works perfectly year-round.
Flour: All-purpose flour provides structure to the bars.
Oats: Old-fashioned oats give the best chew and texture; quick oats will work in a pinch.
Sugar: Granulated sugar sweetens the dough; brown sugar can be substituted for a softer, deeper flavor.
Baking powder: A small amount helps slightly lighten the crumb.
Salt: Use kosher or regular salt to balance the sweetness.
Butter: Unsalted butter melted into the dry mix creates the base; you can substitute coconut oil for a dairy-free version.
Coconut flakes: Unsweetened shredded coconut adds texture and a toasty flavor.
Peach jam: The filling is a simple, fruity layer of peach jam; apricot or other fruit jams work well as alternatives.
How to make coconut peach bars
Below is a concise overview of the method. Follow the recipe card for exact measurements and timing.
1. Combine dry ingredients: In a medium bowl, mix the flour, oats, sugar, baking powder, and salt. Pour in the melted butter and stir until the mixture comes together into coarse crumbs.
2. Add coconut: Reserve one cup of the oat mixture for the topping. Stir two tablespoons of shredded coconut into the remaining base mixture.
3. Press into the pan: Press the base mixture into a prepared 8×8-inch baking pan, using a flat-bottomed glass to pack it evenly.
4. Add the jam: Smooth an even layer of peach jam over the packed base.
5. Make the crumb topping: Combine the reserved oat mixture with the remaining shredded coconut and sprinkle it over the jam to form the topping.
6. Bake and cool: Bake at 350°F (175°C) for 25–30 minutes, or until the coconut is lightly browned and the bars are fragrant. Let the pan cool completely before cutting into squares.
Tips and variations
These suggestions help you customize the bars and ensure great results every time.
Jam swaps: If you prefer another flavor, raspberry, apricot, strawberry, or blackberry jam all pair nicely with coconut.
Sweetened coconut: If you only have sweetened coconut, reduce the sugar by a tablespoon to keep the bars balanced.
Oats: Old-fashioned oats give the best texture, but quick oats will still produce a tasty bar.
Optional flavor: A teaspoon of vanilla or a squeeze of lemon juice in the jam layer brightens the flavor. A pinch of cinnamon can add warmth.
Vegan and gluten-free options
To make these bars vegan, replace butter with melted coconut oil or a vegan margarine. For gluten-free bars, use a 1:1 gluten-free all-purpose flour blend and certified gluten-free oats. Almond meal can work but yields a slightly more crumbly texture.
Air fryer instructions
These bars can be baked in an air fryer using an 8×8 or similar-sized pan that fits your appliance. Reduce the temperature slightly and start checking 8–10 minutes earlier than the oven time, as air fryers often cook faster. Watch carefully to prevent over-browning.
How to serve and store
Serve these bars warm or at room temperature. They pair well with vanilla ice cream, whipped cream, or simply on their own.
Store: Keep at room temperature in an airtight container for up to three days, refrigerate for up to a week, or freeze wrapped tightly for up to three months.
Frequently asked questions
Can I use canned peaches? Yes. If you use canned peaches, drain them well and pat dry to avoid excess moisture that could lengthen baking time.
Do I need cake mix? No. This recipe uses a short list of pantry ingredients and has no need for cake mix.
Crumb bars vs. crisp bars: Crumb bars rely more on a flour-and-oat topping, while crisps often use an oat-butter mixture that becomes crunchy. Both are delicious; this recipe lands closer to a classic crumb bar with added coconut.
Coconut Peach Crumb Bars
A simple, reliable fruit dessert you can make any time of year.
Ingredients
- 1 1/4 cups all-purpose flour
- 1 1/4 cups old-fashioned or quick-cooking oats
- 1/2 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 3/4 cup unsalted butter, melted (or coconut oil for vegan)
- 1/2 cup + 2 tablespoons unsweetened shredded coconut
- 1 cup peach jam
Instructions
- Grease an 8×8-inch pan, line with parchment, and preheat oven to 350°F (175°C).
- In a bowl, mix flour, oats, sugar, baking powder, and salt. Stir in melted butter until combined.
- Remove 1 cup of the mixture and set aside. Stir 2 tablespoons coconut into the remaining base.
- Press the base evenly into the prepared pan using a flat-bottomed glass.
- Spread peach jam over the base layer.
- Mix the reserved oat mixture with the remaining coconut and sprinkle over the jam.
- Bake 25–30 minutes until coconut is lightly browned and fragrant.
- Cool completely before cutting. Store as directed above.
Notes
- If using sweetened coconut, reduce sugar by about 1 tablespoon to balance sweetness.
Nutrition Information (per serving estimate)
Calories: 247 • Total Fat: 9g • Carbohydrates: 31g • Protein: 2g
Values are estimates and will vary by ingredients used.