Print

Peach Crumble Bars Recipe

Peach Pie Crumble Bars
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Peach Pie Crumble Bars recipe – easy, delectable dessert.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1/4 cup light brown sugar
  • 1 cup (2 sticks) very cold, unsalted butter, diced
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 5-6 medium fresh ripe peaches (approximately 4-5 cups), peeled and thinly sliced
  • 2 tablespoons fresh lemon juice
  • 1/4 cup granulated sugar
  • 2 tablespoons cornstarch
  • 1 teaspoon ground cinnamon
  • Pinch of nutmeg
  • 1 teaspoon pure vanilla extract
  • 1 cup all-purpose flour
  • 1/2 cup old-fashioned rolled oats
  • 1/2 cup light brown sugar
  • 6 tablespoons very cold, unsalted butter, diced
  • 1/2 teaspoon ground cinnamon
  • Pinch of salt

Instructions

  • Preheat your oven to 375°F (190°C) and line a 9×13-inch baking pan with parchment paper, leaving an overhang on the sides and lightly greasing it. In a large bowl, whisk together 2 cups of all-purpose flour, 1/2 cup of granulated sugar, 1/4 cup of light brown sugar, 1 teaspoon of baking powder, and 1/4 teaspoon of salt. Cut in 1 cup (2 sticks) of very cold, unsalted butter, diced, using a pastry blender or your fingertips, until the mixture resembles coarse meal with some pea-sized crumbs remaining. Press this mixture firmly and evenly into the bottom of your prepared pan. Bake for 15-18 minutes, or until set and lightly golden brown.
  • While the crust bakes, wash, peel, and thinly slice about 5-6 medium ripe peaches (approximately 4-5 cups). In a separate medium bowl, gently toss the sliced peaches with 2 tablespoons of fresh lemon juice, 1/4 cup of granulated sugar, 2 tablespoons of cornstarch, 1 teaspoon of ground cinnamon, a pinch of nutmeg, and 1 teaspoon of pure vanilla extract. Once the crust is lightly baked, carefully remove it from the oven and evenly spread the peach filling over the warm crust.
  • In a clean bowl, combine 1 cup of all-purpose flour, 1/2 cup of old-fashioned rolled oats, 1/2 cup of light brown sugar, 1/2 teaspoon of ground cinnamon, and a pinch of salt. Cut in 6 tablespoons of very cold, unsalted butter, diced, using your pastry blender or fingertips, until the mixture forms distinct crumbs. Sprinkle this crumble evenly over the peach layer. Return the pan to the oven and bake for an additional 35-45 minutes, or until the topping is golden brown and the peach filling is bubbling gently around the edges.
  • Allow the pan to cool completely on a wire rack for at least 2-3 hours, or even longer, until the bars are at room temperature. Use the parchment paper overhang to gently lift the entire slab of bars out of the pan and transfer them onto a cutting board. With a sharp knife, slice the bars into 12-16 neat squares or rectangles. Optionally, dust with powdered sugar before serving. For an extra treat, serve slightly warm with a scoop of vanilla bean ice cream.

Notes

Imagine the quintessential taste of a homemade peach pie, lovingly encased in an easy-to-eat bar form. They feature a buttery, tender shortbread crust that melts in your mouth, generously topped with a sweet, juicy peach filling bursting with summer flavor, all crowned with a gloriously golden, crumbly streusel.

Find it online: https://homecookstudio.com/peach-crumble-bars-peach-baking/