Peach Crumble Bars
Peach Crumble Bars
Peach crumble bars are easy to make, packed with flavor from the sweetness of peaches and warmth from the cinnamon and brown sugar. One cookie dough makes the base and crumble topping. Together you have a buttery golden crumble and delicious soft and juicy peaches.
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Peach crumble bars taste like late summer! The recipe makes one buttery shortbread-style cookie dough which is used as both the base and crumble topping. In-between the golden crisp cookie, you’ll layer sweet juicy peaches cooked with brown sugar, cinnamon, and lemon juice.
These peach crumble bars are easy to make, packed with flavor from the sweetness of peaches and warmth from the cinnamon and brown sugar. I tweaked my first crumble bar recipe – blueberry crumble bars – and altered it to make an end of summer crumble bar using peaches.
If you’ve ever craved a delicious summer dessert for a BBQ, party, or just because, you’ll love these bars!
Why You’ll Love These Peach Crumble Bars
- Perfect texture from the softness of the peaches and the crisp cookie
- Packed with flavor from sweet, juicy peaches + brown sugar and cinnamon + buttery shortbread-like cookie dough
- Can be made with fresh or frozen peaches (although fresh is the best)
- Easy to make
- Make only 1 shortbread-like cookie dough for the base and crumble
- Pairs perfectly with vanilla ice cream
Ingredients
What makes me a better baker, is when I started learning what the purpose of each ingredient is in a recipe.
All-purpose flour: Adds structure for the cookie dough base, but still is tender enough for the texture
Brown sugar: Adds sweetness, warmth, and moisture
Granulated sugar: Adds sweetness, helps with browning, and moisture
Baking powder: Helps the dough rise slightly
Salt: Adds flavor and balance
Egg: Gives the dough structure and richness
Vanilla extract: Adds flavor and warmth
Unsalted butter: Helps give the cookie dough it’s rich flavor, tenderness, and texture
Peaches: The star of the show – cooked down to a soft, sweet, and gooey filling
Lemon juice: Adds a brightness (especially if the peaches aren’t perfectly ripe)
Ground cinnamon: The warmth and spice adds cozy depth and pairs so well with peaches
Tips For The Best Peach Crumble Bars
- Use ripe but not overly ripe peaches so that they will still hold their shape and test their best.
- Line your 9×13-inch baking sheet with parchment paper to easily lift the bars out.
- Let the bars cool completely before cutting into perfect squares
- If using frozen peaches, let them come to room temperature and drain them in a colander.
How To Make Peach Crumble Bars
Prep: Preheat the oven to 350 F. Line a 9×13-inch pan with parchment paper and set aside.
Peach Filling: Pit the peaches and cut them into roughly ¼-inch slices. Set aside 5-6 peach slices which you’ll add to the top before baking. In a heavy bottom saucepan, add the peaches, brown sugar, flour, lemon juice, and ground cinnamon. Cook on medium heat and stir. Remove from the heat when most of the peaches have broken down, about 8 minutes. Set aside.
Shortbread Cookie Base: Add the dry ingredients into a large bowl and whisk together. Set it aside. In a small bowl, whisk the egg and vanilla extract together. Whisk the egg mixture into the dry ingredients. Add the cubed butter and either use forks, a pasty cutter, or your hands to bring the mixture together. This can get messy! Once the dough resembles large crumbs, stop mixing. Press ½ of the mixture into the prepared pan. Do your best to evenly press down the dough and into the corners. The dough will be thin. Bake for 6 minutes and then remove from the oven.
Bake: Scoop in the peach mixture, sprinkle the rest of the cookie dough over the peaches. Arrange the uncooked peaches on the top. Bake for 35-40 minutes until golden brown on top and the peach filling is bubbling.
Cool: Place the pan on a wire cooling rack and let the bars cool completely. Once cooled, lift them out of the pan using the parchment paper and cut into squares.
Serve: Try heating them in the oven for 5-10 minutes and serving warm with vanilla ice cream.
FAQ’s
Can I Make This Recipe With Frozen Peaches?
Yes! Put frozen peaches in a strainer or colander and let them thaw and drain completely. Pat them dry. Add 1 tablespoon of cornstarch into the mixture when cooking them down. Frozen peaches are softer and more watery than fresh.
Can I Use Canned Peaches?
I don’t recommend canned peaches. They’re packed in a sugar syrup and have a texture that will break down too much when cooking.
Do I Need To Peel The Peaches?
Nope!
How Do I Store Peach Crumble Bars?
Store them in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
Can I freeze peach crumb bars?
Yes! Cut them into bars and freeze them with parchment in-between the layers. Freeze for up to 2 months. To serve, thaw in the fridge overnight or at room temperature.
Why is My Cookie Crust Soggy?
A soggy crust means the peaches had too much moisture. For frozen peaches, make sure to drain and pat dry completely. Make sure you are pre-baking the crust per the instructions.
RECIPE CARD
Peach Crumble Bars
Ingredients
Peach Filling
- 5 peaches pitted and cut into ¼-inch slices
- ⅓ cup granulated sugar (67g)
- 2 tbsp all-purpose flour (15g)
- 2 tsp lemon juice
- ¼ tsp ground cinnamon
Cookie Dough
- 3 cups all-purpose flour (360g)
- 1/2 cup brown sugar (100g)
- 1/2 cup granulated sugar (100g)
- 1 tsp baking powder
- 1/2 tsp salt
- 1 egg, room temperature
- 1 tsp vanilla extract
- 1 cup unsalted butter, room temperature, cut into 1 tbsp sized cubes (224g)
Instructions
- Preheat your oven to 350℉. Line a 9×13-inch tray with parchment paper and set aside.
Peach Filling
- Pit your peaches by running a knife around the center, twisting the two halves, and removing the pits. Slice the peaches into ¼-inch slices. Set aside 10 slices for decorating the top.
- In a heavy bottom saucepan, add the peaches, brown sugar, flour, lemon juice, and ground cinnamon. Cook on medium heat and stir continuously. Remove from the heat when most of the peaches have broken down, about 8 minutes. Set aside.5 peaches pitted and cut into ¼-inch slices, ⅓ cup granulated sugar, 2 tbsp all-purpose flour, 2 tsp lemon juice, ¼ tsp ground cinnamon
Cookie Dough
- Add the dry ingredients into a large bowl and whisk together. Set it aside. In a separate bowl, whisk together the egg and vanilla extract and set aside.
- Add the cubed butter into the dry ingredients. Use forks, a pastry cutter or your hands to bring the mixture together until it looks like large crumbs. Add the egg mixture and whisk together, or use your hands! Stop mixing when the dough looks like large crumbs. Don't knead the dough into a firm ball.3 cups all-purpose flour, 1/2 cup granulated sugar, 1 tsp baking powder, 1/2 tsp salt
- Press a little more than half the cookie dough into the prepared pan. Do your best to evenly press down the dough and into the corners. The dough will be thin. Bake for 6 minutes and then remove from the oven.1 cup unsalted butter, room temperature, cut into 1 tbsp sized cubes
- Spread the peach filling over the warm cookie base. Then sprinkle the rest of the cookie dough over the peaches. Arrange the uncooked peach slices on top. Bake for 35-40 minutes until golden brown on top and the peach filling is slightly bubbling.
Cooling and Serving
- Place the pan on a wire cooling rack and let the bars cool completely. Once cooled, lift them out of the pan using the parchment paper and cut into bars.
- To serve, try heating the bars in the oven for 5-8 minutes and serve warm with vanilla ice cream.
