Easy Peach Crumble Bars
These peach crumble bars are everything you want in a fruit dessert: juicy, buttery, and easy to make. They're perfect for summer and always a hit.
Servings 9 large bars or 12 medium bars
Equipment
- 8x8 inch (20cm) square pan
- parchment paper
- mixing bowls
- hand mixer
Ingredients
For the Peach Filling
- 4 large fresh peaches (about 660g / 1.4 lbs ) Use peaches that are ripe and juicy but not overly soft. Peeling is optional.
- ⅓ cup granulated sugar (70g)
- 2 tablespoons cornstarch (16g)
- 2 teaspoons lemon juice, freshly squeezed
- ½ teaspoon ground cinnamon
For the Crust & Crumble Topping
- 1 cup all-purpose flour (125g)
- 1 teaspoon baking powder
- ¼ teaspoon ground cinnamon
- 1 cup old-fashioned oats (90g)
- ¼ teaspoon salt
- ½ cup unsalted butter at room temperature (113g)
- ½ cup light brown sugar packed (100g)
- ½ teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F / 180°C. Line an 8-inch (20 cm) square pan with parchment paper, leaving a little overhang to help lift the dessert out easily later.
- Peel and chop the peaches into chunks (about 1 inch / 2.5 cm).4 large fresh peaches (about 660g / 1.4 lbs )
- In a medium bowl, combine the peaches, lemon juice, cornstarch, sugar, and cinnamon. Mix well until everything is evenly coated.⅓ cup granulated sugar (70g), 2 tablespoons cornstarch (16g), 2 teaspoons lemon juice, freshly squeezed, ½ teaspoon ground cinnamon
- Place the peaches in a sieve and let them sit for about 10-15 minutes to drain any excess liquid. (You can save the juice to make a simple glaze, if you like.)
- Meanwhile, make the crust & crumble topping: In a medium bowl, whisk together the flour, oats, cinnamon, baking powder, and salt. Set it aside.1 cup all-purpose flour (125g), 1 teaspoon baking powder, ¼ teaspoon ground cinnamon, 1 cup old-fashioned oats (90g), ¼ teaspoon salt
- In a separate large bowl, beat the softened butter and brown sugar with a hand mixer on medium speed until smooth and creamy, about 1 minute.½ cup unsalted butter at room temperature (113g), ½ cup light brown sugar packed (100g)
- Scrape down the bowl and add the vanilla. Mix to combine.½ teaspoon vanilla extract
- Add the dry ingredients to the butter mixture and beat on low until it's well-combined and crumbly.
- Press a bit more than half the dough into the bottom of your pan. Use your hands or the bottom of a glass to press it in evenly, but don't press too firmly.
- Bake the crust for 7-8 minutes, then remove it from the oven. (Leave the oven on.)
- With the rest of the dough, gently squeeze some into larger clumps these will be your crumble topping. Set aside for now.
- Spoon the strained peaches evenly over the partially baked crust - just the fruit, not the extra liquid.
- Sprinkle the reserved crumble on top, scattering a mix of fine crumbs and larger clumps for texture.
- Bake for about 30-40 minutes, or until the top is golden brown.
- Let the bars cool completely at room temperature before slicing. You can serve them plain, warm with a scoop of vanilla ice cream, or drizzle with a simple glaze made by whisking the reserved peach juice with some powdered sugar.
- Enjoy!
Notes
Tips for Success
- Taste your peaches! Adjust the sugar if your peaches are extra sweet or a bit tart.
- Don't skip the lemon juice. It really brightens the flavor.
- Straining the peaches is important. Extra liquid could make the bars soggy.
- Line your pan with parchment paper. This is essential for easy cleanup and neat slices because you can use it to lift the dessert out of the pan.
- Let it cool. For firm bars, let it cool completely before slicing.
