Description
These easy peach crumb bars are the perfect summer dessert with a buttery crumb crust and topping filled with sweet peaches.
Ingredients
For the crumb layer:
- 3 cups all purpose flour
- 1 cup granulated white sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, cold and cubed
- 1 large egg, slightly beaten
- 1/2 teaspoon vanilla extract
For the peach filling:
- 3 Tablespoons cornstarch
- 1/2 cup granulated sugar
- 5 cups diced peaches
- 1/2 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice
Instructions
1. Preheat oven to 350°F and lightly grease a 13×9-inch baking pan. Line with parchment paper if desired.
2. In a large bowl, stir together flour, sugar, baking powder, and salt.
3. Cut in the cold butter until pea-size crumbs form. Stir in the beaten egg and vanilla extract until crumbly.
4. Reserve 1 1/2 cups of the crumb mixture and refrigerate. Press the remaining mixture into the prepared pan.
5. Bake the crust for 15 minutes until lightly golden.
6. In another bowl, mix cornstarch and sugar. Fold in diced peaches, cinnamon, vanilla extract, and lemon juice.
7. Spread the peach filling evenly over the baked crust, leaving excess juices behind in the bowl.
8. Crumble the reserved topping evenly over the peaches, pressing lightly into small clumps.
9. Bake for about 30 minutes until the top is golden brown.
10. Cool completely, refrigerate overnight, then slice into bars and serve.
Notes
You can use fresh, frozen, or canned peaches for this recipe.
Frozen peaches should be thawed and drained before using.
Canned peaches should be drained and blotted dry.
Store bars in an airtight container in the refrigerator for up to 5 days.
Freeze bars with parchment paper between layers for up to 3 months.
Nutrition
- Serving Size: 1 bar
- Calories: 260
- Sugar: 18g
- Sodium: 90mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg