Peach Crumble Bars
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There’s a specific moment in late summer when the air smells sweet, and peaches are so perfect they drip juice down your chin with the first bite. That’s the feeling I wanted to capture in a recipe.
I remember trying to figure out a dessert that wasn’t as formal as a pie but still delivered that incredible peachy goodness. After a few messy attempts, these Peach Crumble Bars were born.
They have a buttery, shortbread-like crust that doubles as the crumble topping, which is a fantastic shortcut. In between is a layer of juicy, cinnamon-kissed peaches that bake into a jammy, bubbly dream.
This is the kind of treat you can bake for a picnic, a potluck, or just to have on the counter for a week of sweet snacking. It’s simple, rustic, and just plain delicious.
What You’ll Need
Here are the ingredients you’ll need to gather. I’ve separated them into two parts to make the process a little smoother.
For the Crumble and Crust:
- 3 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon ground cinnamon
- 1 cup (2 sticks) cold unsalted butter, cut into small cubes
- 1 large egg
For the Peach Filling:
- 5 cups fresh peaches, peeled and sliced (about 5-6 medium peaches)
- ½ cup granulated sugar
- ¼ cup cornstarch
- 1 teaspoon ground cinnamon
- 1 tablespoon lemon juice
Pro Tips
Over the years, I’ve picked up a few little tricks that take these bars from good to absolutely foolproof. Here are some of my best tips for getting them just right.
- Choose the Right Peaches: Look for peaches that are ripe but still firm to the touch. If they are too soft or overripe, they will release too much water while baking, which can lead to a soggy bottom crust. Firm peaches hold their shape better and give you a perfect, jammy filling.
- Keep Your Butter Cold: The secret to a tender, crumbly crust and topping is cold butter. When small pieces of cold butter melt in the oven, they create little pockets of steam, resulting in a lighter texture. Work quickly and avoid handling the dough with your hands too much.
- Don’t Over-Pack the Crust: When you press the crust mixture into the bottom of the pan, aim for a firm, even layer, but don’t compact it too tightly. A lightly pressed crust will be more tender and cookie-like, while an overly packed one can become hard and dense.
- Let Them Cool Completely: This might be the hardest part! You have to let the bars cool completely in the pan before you even think about slicing them. This allows the filling to set properly. If you cut into them while warm, they’ll fall apart into a delicious, gooey mess. Patience is key for clean squares.
Tools Required
You don’t need any fancy equipment for this recipe, which is part of its charm. Here’s a quick list of what to pull out of your cupboards.
- 9×13 inch baking pan
- Large mixing bowl
- Medium mixing bowl
- Measuring cups and spoons
- Pastry blender or two forks
- Spatula
- Sharp knife for slicing
Substitutions and Variations
This recipe is very forgiving and easy to adapt. Feel free to play around with it to suit your tastes or what you have in your pantry.
| Ingredient | Substitution Idea | Notes |
|---|---|---|
| Peaches | Nectarines, Plums, Berries | Adjust sugar based on fruit sweetness. |
| All-Purpose Flour | Gluten-Free 1-to-1 Blend | Ensure the blend contains xanthan gum. |
| Cinnamon | Cardamom or Nutmeg | Use slightly less, as these are potent. |
| Granulated Sugar | Brown Sugar or Coconut Sugar | Will create a deeper, caramel-like flavor. |
For some extra texture, try adding about a cup of rolled oats or a half-cup of chopped pecans or walnuts to the crumble topping mixture before sprinkling it over the peaches.
Make-Ahead Tips
If you want to get a head start, you can prepare the crumble mixture (without the egg) up to three days in advance. Just store it in an airtight container in the refrigerator.
When you’re ready to bake, mix in the egg, and proceed with the recipe as written. This small step can save you a good bit of time on baking day.
How to Make Peach Crumble Bars
Here is the step-by-step process. It’s quite simple, so just follow along and you’ll be golden.
Step 1: Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking pan with butter or line it with parchment paper, leaving an overhang on the sides to easily lift the bars out later.
Step 2: In a large bowl, whisk together the flour, 1 ½ cups of granulated sugar, baking powder, salt, and ¼ teaspoon of cinnamon. Add the cold, cubed butter.
Step 3: Using a pastry blender or two forks, cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces remaining. Whisk the egg in a small bowl and pour it into the mixture. Mix with a fork until the dough is evenly moistened and crumbly.
Step 4: Set aside about 2 cups of the crumble mixture for the topping. Press the remaining mixture firmly and evenly into the bottom of your prepared pan to form the crust.
Step 5: In a separate medium bowl, gently toss the sliced peaches with the ½ cup of granulated sugar, cornstarch, 1 teaspoon of cinnamon, and lemon juice until the peaches are well coated.
Step 6: Spoon the peach filling evenly over the crust, spreading it out to the edges.
Step 7: Sprinkle the reserved 2 cups of crumble mixture evenly over the peach layer.
Step 8: Bake for 40-50 minutes, or until the topping is golden brown and the peach filling is bubbly around the edges.
Step 9: Place the pan on a wire rack and let the bars cool completely to room temperature before slicing. This can take at least 2 hours, but it’s a crucial step for clean cuts.
Nutrition, Pairings, and More
A few final thoughts on getting the most out of your homemade treat. The nutritional information is just an estimate and can vary.
| Recipe Details | |
|---|---|
| Serving Size | 1 bar (if cut into 24) |
| Calories (Approx.) | 220 kcal |
| Diet Swaps | Use vegan butter and a flax egg for a vegan version. |
| Pairing Suggestions | Vanilla bean ice cream or fresh whipped cream. |
| Time-Saving Tip | Slice your peaches while the oven preheats. |
Leftovers and Storage
If you happen to have any leftovers, storing them is easy. They keep quite well, making them a great bake-once, enjoy-for-days dessert.
You can store the bars in an airtight container at room temperature for up to 3 days. The topping will stay relatively crisp this way.
For longer storage, place them in the refrigerator for up to a week. The crust will soften a bit, but they will still be delicious. You can even enjoy them cold, straight from the fridge.
These bars also freeze beautifully. Cut them into individual squares, wrap them tightly in plastic wrap, and place them in a freezer-safe bag. They will last for up to 3 months. Just thaw at room temperature for a few hours before enjoying.
Frequently Asked Questions
Q1. Can I use frozen or canned peaches?
Ans: Yes, you can. If using frozen peaches, thaw them first and drain any excess liquid to prevent a soggy result. For canned peaches, drain them very well and pat them dry. You may also want to reduce the sugar in the filling, as canned peaches are often packed in syrup.
Q2. Do I have to peel the peaches?
Ans: I recommend it for the best texture. The skins can become a bit tough and chewy after baking. To peel them easily, you can blanch them in boiling water for about 30-60 seconds and then plunge them into an ice bath. The skins should slip right off.
Q3. My crumble topping wasn’t crumbly. What did I do wrong?
Ans: This usually happens if the butter was too warm or if the mixture was overmixed. Cold butter is essential. When you mix, stop as soon as it comes together into coarse crumbs. Overmixing develops the gluten in the flour and melts the butter, creating a paste instead of a crumble.
Q4. How do I know when the bars are fully baked?
Ans: Look for two key signs. The crumble topping should be a deep golden brown, not pale. And you should see the fruit filling bubbling up around the edges of the pan. This indicates that the cornstarch has activated and the filling will set up properly as it cools.
Wrapping Up
There you have it—a simple, rustic dessert that truly tastes like summer. These Peach Crumble Bars are a celebration of peak-season fruit, wrapped in a buttery, delicious package.
I genuinely hope you give this recipe a try. It’s one of my absolute favorites, and I think it might become one of yours, too.
If you bake these bars, I would love to hear about it! Leave a comment below and let me know how they turned out, or if you made any fun variations of your own.
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