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–+ servings

Buttery Peach Crumb Bars

Juicy peaches, a buttery shortbread base, and a crisp crumble make these peach crumb bars the ultimate summer dessert.
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Prep Time 2 hours 20 minutes
Cook Time 45 minutes
Total Time 3 hours 5 minutes
Servings: 1
Course: Desserts
Cuisine: American
Calories: 318
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon fine sea salt
  • 3/4 cup unsalted butter, melted 1 1/2 sticks
  • 1 large egg, lightly beaten (room temperature)
  • 1 teaspoon pure vanilla extract
  • 3 cups diced ripe peaches fresh, or canned and well drained
  • 2 tablespoons cornstarch
  • 1/4 cup granulated sugar reduce to 2 tablespoons for sweetened canned peaches
  • 1 tablespoon fresh Meyer lemon juice
  • 1/2 teaspoon ground cinnamon

Method
 

  1. Heat the oven to 350°F (175°C). Line a 9-by-13-inch baking pan with parchment paper, leaving a 2-inch overhang on the long sides to make lifting easy.
  2. In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, and salt. Pour in the melted butter, egg, and vanilla, then stir until a thick, slightly sticky dough forms.
  3. Set aside one-third of the dough for the topping. Press the remaining dough into the prepared pan in an even layer, then bake for 10 to 12 minutes until just lightly golden.
  4. In a separate bowl, gently toss the diced peaches with the cornstarch, remaining 1/4 cup sugar, lemon juice, and cinnamon until the fruit is evenly coated.
  5. Spread the peach filling evenly over the par-baked crust, then crumble the reserved dough over the top in small, uneven clumps.
  6. Bake for 35 to 40 minutes, until the topping is golden and the fruit filling bubbles around the edges. Place the pan on a wire rack.
  7. Let the bars cool completely in the pan for at least 2 hours. For cleaner cuts, refrigerate for 1 hour, then lift out with the parchment and cut into squares.

Nutrition

Calories: 318kcalCarbohydrates: 51gProtein: 3gFat: 12gSaturated Fat: 7gCholesterol: 46mgSodium: 100mgFiber: 1gSugar: 33g

Notes

If using canned peaches, pick ones packed in juice and cut the sugar in the filling to 2 tablespoons.
For a firmer crumb, refrigerate the assembled bars for 15 minutes before baking if your kitchen is warm.
Swap the cinnamon for 1/4 teaspoon nutmeg or cardamom for a different flavor twist.
Store leftovers in an airtight container in the fridge for up to 4 days.
These bars freeze beautifully: wrap each square individually and freeze for up to 2 months.
Let the bars cool at least 2 hours before slicing, or they will fall apart.
Serve at room temperature or slightly chilled with vanilla ice cream.

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