Go Back
+ servings

Peach Crumb Bars

Peach Crumb Bars are made with a buttery crumbly crust, filled with sweet tart peach filling and topped with crumb mixture. They are always a hit during hot summer days.
5 from 2 votes
Print Pin
Course: Dessert
Keyword: How To Make Peach Crumb Bars, Peach Crumb Bars, Peach Recipes
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 9 large pieces

Ingredients

For The Crust And Topping

  • 2 1/2 cups (325g) all-purpose flour, plus 2 tablespoons for topping
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (100g) dark brown sugar
  • 1/2 teaspoon salt
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1 cup (2 sticks/226g) cold unsalted butter, cut into small cubes

For The Peach Filling

  • 3/4 cup (150g) granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 4 cups (about 5-6 peaches/1-1.5 pounds) peeled, and chopped peaches  
  • 1/2 teaspoon vanilla extract optional

Instructions

  • Preheat oven to 350°F/175°C. Grease an 8-inch square pan or line with parchment paper, leaving enough overhang on the sides for lifting the bars out of the pan after baking. Set aside.
  • To make the crust: Combine flour, granulated sugar, cinnamon, nutmeg, baking powder and salt in a food processor and pulse for a few seconds until combined. Add butter and pulse until mixture becomes crumbly and starts to come together. You can use a pastry cutter to crumble all ingredients. Press firmly half of the mixture in the prepared baking pan to form a crust and reserve half of the crumb mixture in another bowl for the topping. Bake for about 10-15 minutes, until the edges are slightly browned. While the crust is baking, make the filling.
  • To make the filling: Peel the peaches and chop the peaches into 1/2 inch chunks. In a saucepan, combine the peaches, salt, lemon juice and sugar. Over medium heat, bring the peaches to a boil, then continue to cook over medium low heat, stirring occasionally  until the liquid becomes thick and syrupy. Remove from the heat and stir in the vanilla extract. Let cool.
  • To make the topping: add brown sugar and 2 tablespoons of flour to the reserved crumb mixture and toss with your fingers to combine until large clumps of dough are formed. Spoon the peach filling on top of the baked crust and spread it around into one even layer, then sprinkle the streusel topping evenly on top of the peach filling.
  • Bake bars for about 35-40 minutes, until the filling is bubbling and the topping is golden brown. Allow to cool completely on a wire rack. You can refrigerate bars for at least 2 hours to let the filling set before cutting into squares.
  • Bars can be kept in an airtight container in the refrigerator for up to 3 days.
Tried this recipe?Mention @herdreamykitchen on Instagram or tag #herdreamykitchen!