Easy Peach Crumb Bars
Peach Crumb Bars are buttery, crumbly, and filled with sweet, jammy peaches for a dessert that tastes like peach pie made easy. Perfect for summer, fall, or anytime you’re craving a cozy fruit bar.
Equipment
- 8x8-inch baking pan
- Parchment Paper
- Mixing bowls (large, medium, and small)
- Whisk
- Pastry blender or fork (for cutting in butter)
- Spatula or wooden spoon
- Saucepan
- Measuring cups and spoons (or kitchen scale)
- Knife and cutting board (if chopping peaches further)
- Cooling rack
Ingredients
For the crust and crumb:
- 2½ cups all-purpose flour 300g
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup granulated sugar 100g
- ½ cup brown sugar 110g, packed
- 1 cup unsalted butter 226g, cold and cubed
- 1 teaspoon vanilla extract
- 1 large egg
For the peach filling:
- 4 cups frozen sliced peaches 500g, roughly chopped
- ⅓ cup granulated sugar 65g
- 1 tablespoon lemon juice
- 2 teaspoon cornstarch
- 2 tablespoon water for mixing with cornstarch
- ½ teaspoon cinnamon optional but cozy
- Pinch salt
- 1 teaspoon vanilla extract
Instructions
- Prep the oven: Preheat to 350°F (175°C). Line an 8x8-inch pan with parchment paper and lightly grease.
- Make the crust & crumb: In a large bowl, whisk together flour, baking powder, salt, and both sugars. Cut in the cold butter using a pastry blender or fingertips until the texture resembles damp sand with some pea-sized clumps. Whisk together the egg and vanilla and mix it in until combined and crumbly.
- Form the base: Press about two-thirds of the mixture into the pan to form an even bottom crust. Reserve the remaining third for the topping.
- Cook the peach filling: In a medium saucepan over medium heat, combine chopped frozen peaches (no need to thaw), sugar, lemon juice, cinnamon, salt, and vanilla. Cook for 6–8 minutes, stirring often, until the peaches release their juices and begin to soften.
- Make the slurry: In a small bowl, stir together cornstarch and water until smooth. Add to the peach mixture and cook for another 1–2 minutes, until thickened slightly. Remove from heat and let cool for 5 minutes.
- Assemble: Spread the peach filling over the crust. Sprinkle the reserved crumb mixture evenly over the top.
- Bake: Bake for 40-45 minutes, until the top is golden and the filling is bubbling around the edges.
- Cool: Let cool completely in the pan. Chill for 1–2 hours for clean slices.
- Serve: Slice into bars and enjoy cold or at room temperature. They’re also excellent, slightly warm with whipped cream or ice cream.
Notes
Audrey’s Tip:
If your frozen peaches are in large slices, give them a rough chop so they layer more evenly and don’t weigh down the crust.
If your frozen peaches are in large slices, give them a rough chop so they layer more evenly and don’t weigh down the crust.
Nutrition
Calories: 467kcalCarbohydrates: 65gProtein: 5gFat: 21gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 77mgSodium: 160mgPotassium: 207mgFiber: 2gSugar: 37gVitamin A: 631IUVitamin C: 5mgCalcium: 36mgIron: 2mg
Tried this recipe?Let us know how it was!