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Easy Peach Crumb Bars Recipe

A close-up, cross-section view of a single serving of Peach Crumb Bars showing the thick peach filling and crumb topping.
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Make simple, delicious peach crumb bars with a buttery shortbread base and a crisp streusel topping. This recipe uses fresh peaches for a perfect summer dessert.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 1/2 cup rolled oats
  • 1/2 cup packed light brown sugar
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) cold unsalted butter, cut into cubes
  • 1 1/2 pounds fresh peaches, peeled and sliced (about 4 medium peaches)
  • 1/4 cup granulated sugar
  • 2 tablespoons cornstarch
  • 1 teaspoon lemon juice
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup all-purpose flour
  • 1/2 cup packed light brown sugar
  • 1/4 teaspoon salt
  • 1/4 cup cold unsalted butter, cut into small pieces

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Line an 8×8 inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
  2. Prepare the base: In a medium bowl, combine 1 1/2 cups flour, oats, 1/2 cup brown sugar, and 1/4 teaspoon salt. Cut in the 1/2 cup cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
  3. Press about two-thirds of this mixture evenly into the bottom of the prepared pan to form the base. Bake the base for 12 minutes.
  4. Prepare the filling: While the base bakes, toss the sliced peaches with 1/4 cup granulated sugar, cornstarch, lemon juice, and cinnamon in a bowl. Let this sit while you prepare the topping.
  5. Prepare the crumb topping: In a separate bowl, mix the remaining 1/2 cup flour, 1/2 cup brown sugar, and 1/4 teaspoon salt. Cut in the 1/4 cup cold butter until crumbly.
  6. Remove the partially baked base from the oven. Spread the peach filling evenly over the warm base.
  7. Sprinkle the crumb topping mixture evenly over the peaches.
  8. Bake for 35 to 40 minutes, or until the topping is golden brown and the peach filling is bubbly.
  9. Let the bars cool completely in the pan on a wire rack, about 2 hours, before lifting them out using the parchment overhang and cutting them into squares.

Notes

  • If using frozen peaches, do not thaw them first; use them directly in the filling mixture.
  • For a gluten-free option, substitute the all-purpose flour with a 1-to-1 gluten-free baking blend in both the base and the topping.
  • You can make these bars ahead of time; store them covered at room temperature for up to 3 days.

Nutrition

Find it online: https://tastytipster.com/peach-crumb-bars-recipe/