Peach Crumble Bars
These peach crumble bars layer a buttery shortbread-style crust with a juicy, spiced peach filling, then tops it all off with a generous crumble for a bar that delivers every texture you could want in one golden, glorious slice.
Equipment
- 9x13 inch baking pan - light-colored metal pan preferred for even baking
- Parchment paper
- Large mixing bowl
- Medium mixing bowl
- Pastry cutter - or two forks
- Box grater - (optional, for grating frozen butter)
- Measuring cups and spoons
- Silicone spatula - or wooden spoon
- Sharp knife
- Cutting board
- Peeler - Y-style peeler recommended for peaches
- Wire cooling rack
- Airtight storage container
Ingredients
- 3 cups all-purpose flour - 375g
- 1/2 cup granulated sugar - 100g
- 1/2 cup light brown sugar - 110g, packed
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup unsalted butter - 225g, cold, cut into small cubes
- 1 large egg - lightly beaten
For the Peach Filling
- 5 cups fresh peaches - about 800g, approximately 6 to 7 medium peaches, peeled and diced into 1/2-inch pieces
- 3/4 cup granulated sugar - 150g
- 3 tablespoons cornstarch
- 2 tablespoons fresh lemon juice
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 teaspoon pure vanilla extract
Instructions
- Preheat oven to 375°F (190°C). Line a 9x13-inch baking pan with parchment paper, leaving overhang on the long sides.
- Whisk together flour, both sugars, baking powder, salt, and cinnamon. Cut in cold butter until mixture resembles coarse sand. Stir in beaten egg until crumbly.
- Press just over half of the dough firmly into the prepared pan. Bake for 10-12 minutes until edges are lightly golden.
- In a medium bowl, combine diced peaches with sugar, cornstarch, lemon juice, cinnamon, nutmeg, salt, and vanilla. Let sit for 5 minutes.
- Spoon the peach filling evenly over the par-baked crust. Crumble the remaining dough over the top in varied-size pieces.
- Bake for 35-45 minutes until topping is golden brown and filling is bubbling and set. Tent with foil if browning too quickly.
- Cool in the pan for 30 minutes, then refrigerate for at least 1 hour before slicing into 16-20 bars.
Notes
- Butter temperature: Use very cold butter straight from the refrigerator. If your kitchen is warm, freeze the cubed butter for 10 minutes before mixing.
- Par-baking is essential: Don't skip the 10-minute pre-bake for the crust. This prevents a soggy bottom layer under the juicy peach filling.
- Ripe but firm peaches: Choose peaches that are fragrant and ripe but still hold their shape when handled. Overripe peaches release too much moisture.
- Chilling before slicing: Refrigerating for at least 1 hour is crucial for clean, neat slices. Warm bars will fall apart when cut.
- Make-ahead friendly: These bars actually taste better the next day as the filling sets up and the flavors meld. Bake a day ahead and refrigerate overnight.
- Frozen peach option: Use 5 cups of frozen sliced peaches, thawed and patted dry. Increase cornstarch by 1/2 tablespoon to compensate for extra moisture.
- Variations: Swap peaches for nectarines (no peeling needed), or use a mix of peaches and blueberries or raspberries for a different flavor profile.
- Storage: Store in an airtight container at room temperature for up to 2 days, in the refrigerator for up to 5 days, or freeze for up to 3 months.
- Reheating: Microwave individual bars for 20-30 seconds, or reheat on a baking sheet in a 300°F (150°C) oven for 5-8 minutes to crisp up the topping.
- Serving suggestion: Serve warm with vanilla ice cream or whipped cream for an extra indulgent treat.