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Peach Crumble Bars Recipe

Peach Crumble Bars

Wholesome Cove
This peach crumble bars recipe uses one crumb mixture for both the crust and the topping, which means fewer bowls and a more consistent texture from bottom to top.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine American
Servings 16 bars
Calories 230 kcal

Equipment

Ingredients
  

For the Peach Filling

Instructions
 

  • Preheat the oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper, leaving overhang on the two long sides. Lightly grease any exposed corners.
  • In a large mixing bowl, whisk together the flour, rolled oats, brown sugar, granulated sugar, baking powder, salt, and cinnamon. Pour the melted butter over the dry ingredients and stir until the mixture looks like coarse, damp sand and clumps together when pressed.
  • Set aside about 1 ½ cups of the crumb mixture for the topping. Press the remaining crumb mixture firmly and evenly into the bottom of the prepared pan. Bake the crust alone for 12 minutes, until the edges look just barely set and lightly golden.
  • In a medium bowl, combine the sliced peaches, granulated sugar, cornstarch, lemon juice, cinnamon, vanilla extract, and a pinch of salt. Toss gently until every peach slice is coated and no dry cornstarch remains visible. Let the mixture sit for 5 minutes.
  • Spread the peach filling evenly over the par-baked crust, including any juice in the bowl. Sprinkle the reserved crumb topping evenly over the peaches, leaving some gaps. Do not press the topping down.
  • Bake at 350°F (175°C) for 30 to 35 minutes, until the topping is golden brown and the filling is bubbling at the edges. Tent with foil for the last 10 minutes if the topping browns too quickly.
  • Transfer the pan to a wire cooling rack and let the bars cool at room temperature for at least 1 hour. For the cleanest slices, refrigerate the cooled pan for 30 minutes to 1 hour before cutting.
  • Use the parchment overhang to lift the entire slab out of the pan and onto a cutting board. Slice into 16 even bars using a sharp knife, wiping the blade clean between cuts if the filling sticks.

Notes

  • Choose peaches that give slightly to gentle pressure and smell fragrant at the stem end for the best flavor and texture.
  • Do not skip the par-bake step on the crust to prevent a soggy bottom layer.
  • If using frozen peaches, thaw them fully and pat them dry with paper towels first, adding an extra teaspoon of cornstarch to the filling to account for extra liquid.
  • Cut peaches into even, roughly half-inch slices so they cook at the same rate throughout the pan.
  • Let the bars cool fully before slicing to prevent the filling from spilling out and the crumb layers from falling apart.
  • Line the pan with parchment paper on all sides you can, as it makes lifting and slicing significantly easier.
  • Taste a peach slice before adding sugar to the filling; very sweet, in-season peaches may need slightly less sugar.
  • Weigh your flour with a kitchen scale for the most accurate results and to avoid a dry crumb topping.
  • Rotate the pan halfway through baking if your oven runs hot on one side for even browning.
  • Store cooled bars in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
  • To freeze, wrap individual bars tightly in plastic wrap and store in a freezer-safe bag for up to 3 months.

Nutrition

Serving: 1barCalories: 230kcalCarbohydrates: 33gProtein: 3gFat: 10gSaturated Fat: 6gCholesterol: 25mgSodium: 90mgFiber: 1gSugar: 18g
Keyword fruit bars, peach crumble bars, peach dessert, summer baking
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