Peach Crumb Bars
These summery peach bars are like a portable peach crisp and pie in one. They have a buttery, crumbly dough for both the crust and topping, and are filled with juicy, fresh peaches.
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Servings: 18
Ingredients
Crust and topping:
- 1 cup granulated sugar
- 1 tsp baking powder
- 3 cups all-purpose flour, spooned and leveled
- 2 tsp ground cinnamon
- ½ tsp salt
- 1 cup cold unsalted butter, cut into cubes
- 1 large egg
- 1 tsp pure vanilla extract
Filling:
- 6 cups sliced peeled fresh peaches, about 8 peaches
- ⅓ cup granulated sugar
- 1½ tbsp cornstarch
- 1-2 tbsp freshly squeezed lemon juice
- 1 tsp ground cinnamon
Instructions
- Preheat your oven to 350°F. Line a 9×13-inch pan with foil or parchment paper, and spray it with non-stick spray.
Crust and topping:
- In a bowl, use a hand mixer or stand mixer with the paddle attachment to blend granulated sugar, baking powder, flour, cinnamon, and salt. Add butter, egg, and vanilla, and mix on low speed until the butter is broken into small pieces and the mixture is crumbly.
- Press just over half of this mixture into the bottom of the prepared pan. Use your hand or the bottom of a measuring cup to spread the dough evenly in the pan.
Filling:
- Gently mix all the ingredients until well combined. If your peaches are very juicy, use just 1 tablespoon of lemon juice. If they’re a bit less ripe, you can use up to 2 tablespoons.
- Spread the peaches evenly over the crust, then sprinkle the reserved crumbly dough on top. Bake for about 45 minutes, or until the top is a light golden brown and the peach juices are bubbling.
- Let the pan cool completely on a rack before cutting into squares. Add icing on top if you like.
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