Peach Pie Crumble Bars Recipe
If you love sweet summer fruit and buttery desserts, this Peach Pie Crumble Bars Recipe is exactly what you need. This wonderful treat combines juicy sliced peaches with a golden, crumbly crust.
Equipment
- Square baking pan (9x9 inches)
- Large mixing bowl
- Medium mixing bowl
- Parchment paper
- Pastry cutter or fork
- Sharp knife
- Measuring cups and spoons
Ingredients
- Fresh peaches – 3 cups, peeled and chopped into small pieces
- All-purpose flour – 2 cups, divided
- Granulated sugar – 1 cup, divided
- Cold unsalted butter – 1 cup, cut into small cubes
- Large egg yolk – 1
- Baking powder – 1 teaspoon
- Salt – ¼ teaspoon
- Ground cinnamon – 1 teaspoon
- Fresh lemon juice – 1 tablespoon
- Cornstarch – 2 teaspoons
Instructions
Prep the Oven
- Preheat your oven to 350°F (175°C) so it reaches the perfect temperature for baking. Line your square baking pan with parchment paper, leaving a little overhang on the sides for easy removal later.
Mix Dry Ingredients
- Combine one and three-quarters cups of flour, one-half cup of sugar, the baking powder, and the salt in a large bowl. Stir the dry ingredients together with a whisk until they are completely combined.
Cut the Butter
- Add the cold, cubed unsalted butter and the egg yolk to the flour mixture. Use a pastry cutter or a fork to blend the butter into the flour until it looks like coarse crumbs.
Press the Crust
- Press about two-thirds of the buttery crumb mixture firmly into the bottom of your prepared baking pan. Make sure the layer is even and smooth to create a sturdy base for your fruit filling.
Toss the Peaches
- Place the chopped fresh peaches into a medium mixing bowl. Add the remaining one-half cup of sugar, the remaining quarter cup of flour, the ground cinnamon, fresh lemon juice, and cornstarch.
Layer the Fruit
- Stir the peach mixture gently with a spoon until the fruit is evenly coated with the sugar and spices. Pour the seasoned peach filling directly over the unbaked bottom crust in the pan.
Add the Top
- Sprinkle the remaining buttery crumb mixture evenly over the top of the peach layer. Make sure some large clumps remain because they create the best crunchy texture after baking.
Bake and Cool
- Bake in the preheated oven for forty minutes until the top turns a beautiful golden brown color. Let the pan cool completely on a wire rack before slicing the dessert into twelve individual bars.
Notes
Fruit Option: You can use frozen or canned peaches if fresh summer peaches are not available. Just make sure to drain them completely and pat them dry so the bars do not get soggy.
Texture Secret: Always use cold butter straight from the refrigerator because warm butter will make the crust tough instead of flaky.
Storage: Store the dessert bars in an airtight container at room temperature for up to two days, or in the refrigerator for up to five days.Freezing: Freeze the sliced bars in a single layer for up to three months, wrapping them tightly in plastic.