Peach Crumb Bars
Peach crumb bars feature a buttery crust and crumb topping with fresh peaches and a hint of cinnamon. This easy summer dessert is quick to prepare, travels well, and perfect for sharing!
Ingredients
For crumb crust and topping:
- 2 ¾ cups (360 grams) all-purpose flour
- 1 cup (213 grams) packed light or dark brown sugar
- 1 tablespoon lemon zest
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup (226 grams) butter , cold and cut into small cubes
- 1 large egg , whisked lightly to break it up
For peach filling:
- 4-5 cups (680-840 grams) peaches , chopped into ½-inch pieces (see Notes)
- ¼ cup (50 grams) granulated sugar (can replace with brown sugar)
- 2 tablespoons lemon juice
- 4 teaspoons cornstarch
- ¼-½ teaspoon ground cinnamon (per your preference)
- ⅛ teaspoon ground ginger (optional)
Instructions
- Preheat oven to 375°F. Grease a 9x13 inch baking pan and line with parchment paper so that it overhangs the sides (makes for easy lifting out of the pan and slicing later).
- In a medium bowl, combine the flour, brown sugar, lemon zest, baking powder, and salt. Add the butter and toss with the flour mixture. 2 ¾ cups (360 grams) all-purpose flour, 1 cup (213 grams) packed light or dark brown sugar, 1 tablespoon lemon zest, 1 teaspoon baking powder, ½ teaspoon salt
- Use a fork or pastry cutter to blend in the cubed butter until most pieces are the size of small peas. Add the whisked egg and toss until combined. Dough will be very dry and crumbly. Use your hands to work the dough a little more, squeezing clumps together so they hold together slightly.1 cup (226 grams) butter, 1 large egg
- Press half of the dough into the prepared pan and set aside the rest.
- In an large bowl, add toss chopped peaches with sugar, lemon juice, cornstarch, cinnamon and ginger. Spread on top of the bottom crust into an even layer.4-5 cups (680-840 grams) peaches, ¼ cup (50 grams) granulated sugar, 2 tablespoons lemon juice, 4 teaspoons cornstarch, ¼-½ teaspoon ground cinnamon, ⅛ teaspoon ground ginger
- Sprinkle remaining crumb mixture on top of the peaches, squeezing the mixture together with your hands as you go so there's some larger clumps.
- Bake for 45-55 minutes, until top is lightly golden brown. Cool completely before cutting into squares, or serve while still warm with vanilla ice cream. Stores really well in the fridge.
- These bars store best in the fridge and are easier to slice when chilled. You can also freeze unsliced bars in two layers of plastic wrap for up to 1 month.
Notes
- Peaches: 5 large peaches will yield 4-5 cups of peaches. These bars are forgiving, which is why I provide a range, but 5 cups of peaches will yield a nice thick, fruity filling. You can choose to leave the peels on or remove them, but peeled peaches create the best texture.
- Salted butter vs unsalted: I prefer the extra boost of flavor from salted butter in most recipes, but you can also use unsalted if that's your preference.
- Measure flour correctly using the spoon and level method for best results. Or better yet, use a kitchen scale and gram measurements provided.
Calories: 234kcal, Carbohydrates: 34g, Protein: 2g, Fat: 11g, Saturated Fat: 7g, Polyunsaturated Fat: 0.5g, Monounsaturated Fat: 3g, Trans Fat: 0.4g, Cholesterol: 27mg, Sodium: 154mg, Potassium: 107mg, Fiber: 1g, Sugar: 18g, Vitamin A: 427IU, Vitamin C: 2mg, Calcium: 28mg, Iron: 1mg
Have you tried this recipe?I’d love to hear about it! Leave a rating and review below, or take a photo and tag it on Instagram @completelydelicious with #completelydelicious.
