Heavenly Summer Peach Crumb Bars
Capture the essence of warm summer days with these incredibly easy and utterly irresistible peach crumb bars. Featuring a tender buttery crust, juicy peach filling, and a sweet cinnamon crumb topping, they're perfect for sharing or enjoying on your own.
Equipment
- 9x9-inch Baking Pan
- Parchment paper
- Medium bowl
- Pastry blender, fork, or fingers
- Whisk
- Fork or Spoon
Ingredients
For the Crust:
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 tsp salt
- 1/2 cup unsalted butter cold and cubed
For the Peach Filling:
- 3–4 large peaches peeled, pitted, and sliced
- 1/2 cup granulated sugar
- 2 tbsp all-purpose flour
- 1 tbsp lemon juice
- 1/2 tsp vanilla extract
For the Crumb Topping:
- 1/2 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 1/4 tsp cinnamon
- 1/4 tsp salt
- 1/4 cup unsalted butter melted
Instructions
- Step 1: Get Ready: Preheat your oven to 350°F (175°C). Line a 9x9-inch baking pan with parchment paper, letting the paper hang over the sides.
- Step 2: Whip up the Crust: In a medium bowl, whisk together the flour, sugar, and salt for the crust. Add the cold, cubed butter. Cut the butter into the dry ingredients using a pastry blender, fork, or your fingers until the mixture looks like coarse crumbs with some pea-sized pieces. Press this mixture firmly and evenly into the bottom of the prepared pan. Bake in the preheated oven for 15-18 minutes, or until the edges are just starting to turn golden. Remove and let cool slightly.
- Step 3: Prep the Peachy Filling: In another bowl, add the sliced peaches. Sprinkle the sugar and flour over the peaches, then drizzle with the lemon juice and vanilla extract. Gently toss everything together to coat the peaches evenly.
- Step 4: Make the Crumb Topping: In a separate bowl, combine the flour, granulated sugar, brown sugar, cinnamon, and salt for the topping. Whisk to mix. Pour in the melted butter. Use a fork or spoon to stir it together until it clumps into irregular crumbs.
- Step 5: Assemble the Layers: Spread the peach filling evenly over the slightly cooled crust. Sprinkle the crumb topping evenly over the peach layer.
- Step 6: Bake 'em Beautiful! Place the assembled bars back into your preheated oven. Bake for 45-50 minutes, or until the topping is golden brown and the peach filling is visibly bubbly around the edges. Once baked, remove from oven and let cool completely in the pan for a couple of hours before slicing.
Notes
Substitutions & Additions: Swap peaches for nectarines, plums, berries, apple, or pear slices. Add a pinch of nutmeg or ginger to filling or topping. Stir chopped pecans or walnuts into the crumb topping. Add lemon or orange zest to the filling. Drizzle with a simple powdered sugar glaze once cooled.
Tips for Success: Use cold, cubed butter for the crust for a tender texture. Don't overwork the crust mixture. Parchment paper lining with overhang makes removal easy. To peel peaches easily, blanch them briefly (30-60 secs) in boiling water, then transfer to an ice bath – skins should slip off. Cool completely before cutting to ensure bars set properly.
Storage: Store in an airtight container at room temperature for 1-2 days, or in the refrigerator for 3-4 days. To freeze, wrap cooled bars tightly in plastic wrap, then foil, or place in a freezer-safe container for up to 3 months; thaw at room temperature or in the fridge.
FAQs: Yes, you can use frozen peaches (thaw and drain well, maybe add extra flour to filling). Yes, you can make these ahead (they keep well). Bars fall apart if not cooled completely before cutting. Block butter is recommended for the crust over tub butter.