Peach Crumb Bars

These summery peach bars are a handheld version of a peach crisp and a peach pie. A buttery, crumbly dough is used for the crust and topping and the filling is loaded with juicy fresh peaches.

Course Dessert

Cuisine American

Prep Time 30

Cook Time 45

Total Time 1 15

Servings

Calories 253kcal

Author Allison Mattina

Ingredients

Crust and topping:

1 cup granulated sugar
1 teaspoon baking powder
3 cups all purpose flour spooned and leveled
2 teaspoons ground cinnamon
½ teaspoon salt
1 cup cold unsalted butter cut into cubes
1 large egg
1 teaspoon pure vanilla extract

Filling:

6 cups sliced peeled fresh peaches approx 7-8 peaches
⅓ cup granulated sugar
1½ tablespoons cornstarch
1-2 tablespoons freshly squeezed lemon juice
1 teaspoon ground cinnamon

Instructions

Preheat oven to 350°F. Line a 9x13 pan with foil or parchment, and spray with non-stick spray.

Crust and topping:

Using a hand mixer or stand mixer fitted with the paddle attachment, combine granulated sugar, baking powder, flour, cinnamon and salt. Add butter, egg, and vanilla Beat on low speed until the butter is evenly distributed in small pieces and the mixture is crumbly.
Dump a little more than half of the mixture into the bottom of the prepared pan. Use your hand or the bottom of a measuring cup to evenly press the dough into the pan.

Filling:

Gently stir together all ingredients until combined. If your peaches are really juicy you'll only need 1 tablespoon of lemon juice. If they're slightly less ripe you can bump it up to 2 tablespoons of lemon juice.
Spread the peaches evenly over the crust, then crumble the reserved dough over the top of the peaches.
Bake for approximately 45 minutes, until the top is light golden brown, and the peach juices are bubbling. Transfer pan to a rack to cool completely before cutting into squares. Top with icing, if desired (recipe below).

Notes

RECIPE UPDATE: This recipe was previously flavored with almond instead of cinnamon. If you'd like to use that version, omit the cinnamon, and add ½ teaspoon almond extract along with the vanilla in step one. You can also stir ¼ cup of sliced almonds into the topping at the end of step 2.

OPTIONAL ICING: Whisk together ½ cup powdered sugar with one tablespoon of milk, a couple drops of vanilla extract, and a pinch of cinnamon. Adjust consistency by adding more powdered sugar to thicken or more milk to thin. Drizzle on top of the cooled bars.

SERVING AND STORAGE: Store in the refrigerator for up to 3 days. I think the texture is best if consumed within 24 hours of baking. Serve chilled or at room temperature. You can also serve them warm but they will be softer and will need to be eaten with a fork.

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