Buttery shortbread-style bars layered with juicy cinnamon-spiced peach filling and finished with a golden brown sugar crumb topping. All the flavor of peach pie in an easy, hand-held bar that’s perfect for potlucks, picnics, and summer dessert tables.
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Total Time: 3 hours 55 minutes
- Yield: 24 bars
- Category: undefined
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- For the crust and crumb: 2 1/2 cups (315 g) all-purpose flour
- For the crust and crumb: 3/4 cup (150 g) granulated sugar
- For the crust and crumb: 1/4 cup (50 g) light brown sugar, packed
- For the crust and crumb: 1 tsp baking powder
- For the crust and crumb: 1/2 tsp salt
- For the crust and crumb: 1/2 tsp ground cinnamon
- For the crust and crumb: 1 cup (225 g) cold unsalted butter, cubed
- For the crust and crumb: 1 large egg
- For the crust and crumb: 1 tsp vanilla extract
- For the peach filling: 4 cups (600 g) fresh or frozen peaches, peeled and diced into 1/2-inch pieces
- For the peach filling: 1/2 cup (100 g) granulated sugar
- For the peach filling: 3 tbsp (25 g) cornstarch
- For the peach filling: 1 tbsp fresh lemon juice
- For the peach filling: 1 tsp vanilla extract
- For the peach filling: 3/4 tsp ground cinnamon
- For the peach filling: 1/8 tsp ground nutmeg
- For the peach filling: pinch of salt
- For the glaze (optional): 1/2 cup (60 g) powdered sugar
- For the glaze (optional): 1 to 2 tbsp milk
- For the glaze (optional): 1/4 tsp vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Line a 9×13-inch (23×33 cm) baking pan with parchment paper, leaving an overhang on two sides for easy removal.
- In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, salt, and cinnamon.
- Add the cold butter, egg, and vanilla. Mix with a pastry cutter, fork, or your fingertips until the mixture forms moist, clumpy crumbs.
- Press about two-thirds of the crumb mixture firmly into the bottom of the prepared pan in an even layer. Set the remaining crumbs aside.
- Bake the crust for 15 minutes, until just set and lightly golden around the edges.
- While the crust bakes, combine the peaches, sugar, cornstarch, lemon juice, vanilla, cinnamon, nutmeg, and salt in a medium saucepan.
- Cook over medium heat, stirring often, for 5 to 7 minutes, until the peaches release their juices and the mixture thickens and bubbles. Remove from the heat.
- Spread the warm peach filling evenly over the partially baked crust.
- Crumble the reserved crumb mixture over the top, squeezing some of it into larger clumps for texture.
- Bake for 30 to 35 minutes, until the topping is golden brown and the filling is bubbling around the edges.
- Cool completely in the pan on a wire rack, at least 2 hours, then refrigerate for 30 minutes for the cleanest cuts.
- Whisk the glaze ingredients together until smooth and drizzle over the bars, if using. Lift out using the parchment overhang and cut into squares.
Notes
- Use ripe but firm peaches for the best flavor and texture. Frozen peaches work well; do not thaw, but dice them smaller and cook an extra 2 to 3 minutes.
- Press the bottom crust firmly so the bars hold together when sliced.
- Pre-cooking the filling prevents a soggy crust and ensures the peaches are tender.
- Cooling completely is essential; the filling sets as it cools.
- To peel peaches easily, blanch them in boiling water for 30 seconds, then transfer to an ice bath and slip off the skins.
- Store covered in the refrigerator for up to 4 days, or at room temperature for up to 2 days.
- Freeze cut bars for up to 3 months; thaw overnight in the refrigerator.
- Add 1/2 cup chopped pecans or oats to the crumb topping for extra crunch.
Nutrition
- Serving Size: 1 bar
- Calories: 205
- Sugar: 17 g
- Sodium: 80 mg
- Fat: 9 g
- Saturated Fat: 5.5 g
- Unsaturated Fat: 2.8 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 35 mg
Find it online: https://thefamilycooking.com/peach-pie-crumb-bars/
