Description
Peach Crumb Bars are buttery dessert bars with a soft peach filling, a tender crust, and a cinnamon crumb topping. They slice best after cooling completely and can be served chilled, at room temperature, or warm with a fork.
Ingredients
Scale
- 1 ⅓ cups granulated sugar
- 1 teaspoon baking powder
- 3 cups all-purpose flour
- 3 teaspoons ground cinnamon
- ½ teaspoon salt
- 1 cup cold unsalted butter, cut into small pieces
- 1 large egg
- 1 teaspoon pure vanilla extract
- 6 cups sliced peeled peaches
- 1 ½ tablespoons cornstarch
- 1 to 2 tablespoons freshly squeezed lemon juice
- Optional icing: ½ cup powdered sugar
- Optional icing: 1 tablespoon milk, plus more as needed
- Optional icing: A couple drops vanilla extract
- Optional icing: Pinch of cinnamon
Instructions
- Preheat the oven to 350°F. Line a 9×13-inch baking pan with foil or parchment paper, leaving a little overhang if possible, then spray with non-stick spray.
- In a large bowl or mixer bowl, combine the granulated sugar, baking powder, flour, cinnamon, and salt. Add the cold butter, egg, and vanilla. Beat on low speed until the butter is evenly distributed in small pieces and the mixture looks crumbly.
- Add a little more than half of the crumb mixture to the prepared pan. Press it evenly into the bottom of the pan using your hand or the bottom of a measuring cup, paying attention to the corners.
- In a separate bowl, gently stir together the sliced peaches, cornstarch, and lemon juice until coated. Use 1 tablespoon lemon juice for very juicy peaches and up to 2 tablespoons for firmer or less ripe peaches.
- Spread the peach filling evenly over the pressed crust. Sprinkle the reserved crumb mixture loosely over the peaches without pressing it down.
- Bake for about 45 minutes, until the topping is light golden brown and the peach juices are bubbling around the edges.
- Transfer the pan to a wire rack and cool completely before slicing into squares. For cleaner cuts, chill the bars before serving.
- For the optional icing, whisk powdered sugar, milk, vanilla extract, and cinnamon until smooth. Add more powdered sugar to thicken or more milk to thin, then drizzle over fully cooled bars.
Notes
- For the almond variation, omit the cinnamon and add ½ teaspoon almond extract along with the vanilla. You can also stir ¼ cup sliced almonds into the topping.
- Store Peach Crumb Bars covered in the refrigerator for up to 3 days.
- The texture is best within 24 hours of baking.
- Serve chilled or at room temperature for cleaner slices. Warm bars will be softer and are best eaten with a fork.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 245
- Sugar: 22
- Sodium: 82
- Fat: 11
- Saturated Fat: 7
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 36
- Fiber: 2
- Protein: 3
- Cholesterol: 38
