-
Prep time
20 minutes
-
Cook time
45 minutes
-
Serves
12 to 18
Author Notes
These peach crumble bars are a great way to enjoy peaches while they're in season. The combination of sweet, juicy peaches and a crunchy brown sugar topping is a classic for a reason, but making bars instead of pie make them easier to enjoy throughout the week. I like to use a mixture of granulated and brown sugar in the topping for a richer flavor, and a hint of cinnamon adds warmth without overpowering the peaches. They're easy to make and perfect for back-to-school or to bring to a summer gathering or potluck. Just be sure to use ripe but firm peaches for the best results.
Tips & Tricks:
• You can use fresh or frozen peaches for this recipe. If using frozen, thaw and pat dry with a paper towel before using.
• Adjust the amount of sugar to your taste, depending on the sweetness of the peaches.
• You can also add a sprinkle of cinnamon or nutmeg on top of the crumble topping before baking for extra flavor.
—Nea Arentzen
Continue After Advertisement
Ingredients
-
PEACH FILLING
-
5
fresh peaches (about 5 cups/566 grams), halved and sliced
-
1/4 cup
(50 grams) granulated sugar
-
2 tablespoons
(14 grams) cornstarch
-
1 tablespoon
(14 grams) lemon juice
-
1/4 teaspoon
Diamond Crystal kosher salt
-
1 teaspoon
cinnamon
-
CRUST & CRUMBLE TOPPING
-
1/2 cup
(106 grams) dark brown sugar
-
1/2 cup
(99 grams) granulated white sugar
-
2 2/3 cups
(320 grams) all-purpose flour
-
1 1/4 teaspoons
(3 grams) Diamond Crystal kosher salt
-
1 cup
(225 grams) unsalted cold butter
Directions
-
Preheat the oven to 350°F/180°C. Line a 9x13-inch rectangle cake pan/baking dish with parchment paper.
-
Prep the filling:In a large bowl, toss the sliced peaches with the sugar, cornstarch, lemon juice, cinnamon, and salt. Set aside to let the peaches soften slightly.
-
Make the crust and topping:In a medium bowl, combine the flour, brown and white sugar, and salt. Use the large holes of a grater to grate in the cold butter (alternatively, cut the butter into small cubes). Press the butter into the flour mixture with your hands until it resembles coarse sand and holds together when you pinch it.
-
Spread ⅔ of the crumble over the prepared pan then press it into an even layer. Par-bake the crust until slightly golden, 10 minutes.
-
Bake the bars:Spread the peach filling over the crust, then crumble the remaining dough evenly over top. Return to the oven and bake until the peaches have softened, the crumble topping is golden brown, and the filling is slightly bubbly, another 35 to 40 minutes.
-
Let the peach bars cool completely in the pan, then transfer to a cutting board and cut into 12 bars. (They’re on the larger side, so if you want smaller bars, cut into 18.)
See what other Food52ers are saying.