Peach Crumb Bars

Close up of a sliced peach crumb bar on a countertop.

Use those fresh summer peaches to make a batch of peach crumb bars! The buttery shortbread crust, sweet peach filling, and crumble topping make this an irresistible dessert treat.

Prep Time 15

Cook Time 45

Total Time 1

Servings squares

Author Heather

Ingredients

Crust

¾ cup (170 g) unsalted butter room temperature
½ cup (100 g) granulated sugar
¼ cup (53 g) brown sugar
1 teaspoon vanilla extract
2 ¼ cups (270 g) all-purpose flour
¼ teaspoon salt
¼ teaspoon cinnamon

Filling

3 medium peaches peeled and sliced
1 tablespoon lemon juice
2 tablespoons all-purpose flour
½ cup (106 g) brown sugar
¼ teaspoon cinnamon
⅛ teaspoon ginger
⅛ teaspoon nutmeg

Instructions

Crust

Preheat oven to 375℉. Line an 8x8 baking pan with parchment paper and set aside.
In a bowl, add butter, granulated sugar, and brown sugar. Using a hand mixer or stand mixer, beat until creamed and fluffy, about a minute. Add vanilla extract and mix to combine. Add flour, salt, and cinnamon and mix until a dough forms. Dough will look crumbly but holds together when pinched between two fingers.
Reserve 1 cup of dough mixture and set aside for later.
Press remaining dough into an even layer in prepared baking pan. Set aside

Filling

In a large bowl, add peach slices, lemon juice, flour, brown sugar, cinnamon, ginger, and nutmeg. Stir until evenly incorporated.
Pour filling over crust and spread into an even layer. Crumble reserved crust over the filling.
Bake for 45 to 50 minutes, or until streusel is set on top and filling is bubbling in the center.
Allow to cool completely to room temperature before slicing and serving.

Notes

Storage: Bars will keep for 3-4 days at room temperature in a sealed container. If storing in the refrigerator, allow to come to room temperature before serving.
Measure by weight: Use a kitchen scale to measure your flour. Adding too much flour to a shortbread crust will cause it to turn out very crumbly and dry.
Don't have a scale?: Use the spoon and level method: use a spoon to add flour to your measuring cup, then level off the top with a knife. Scooping flour using your measuring cup compacts flour into the cup and adds up to 25% extra flour to your recipe.

Nutrition