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a trio'd stack of peach crumble bars on a rose gold wire rack
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5 from 1 vote

Peach Crumble Bars

These Peach Crumble Bars are seriously amazing! Bright, fresh, juicy summer peaches nestled in buttery crust and crumbly bars that are surprisingly simple to make. You'll love these fantastic bars!
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Course: Bars, Dessert
Cuisine: American, Dessert

Ingredients

For the Crust & Crumble:

  • 1 cup granulated white sugar
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 3 cups all-purpose flour
  • 1 cup (2 sticks) unsalted butter, cold and cubed
  • 1 large egg, lightly beaten
  • 1 tsp vanilla extract

For the Peach Filling:

  • 5 large peaches, peeled and diced into bite-size pieces (about 5 cups' worth diced peaches)
  • 1/2 cup granulated white sugar
  • 3 Tbsp cornstarch
  • 1 Tbsp lemon juice
  • 1 tsp ground cinnamon (can increase to 1½tsp if you like it more spiced)

Instructions

  • Preheat oven to 375° degrees F. Line a 9x13 light metal rectangular baking pan with foil or parchment paper, extending the foil or parchment over the edges of the pan. Spray the foil or parchment with cooking spray; set aside.
  • For the crust: In a large bowl, combine the granulated sugar, baking powder, salt, and all-purpose flour together until combined. Add in the cubed cold butter, lightly beaten egg and vanilla. Using a pastry cutter or two forks, cut the wet ingredients into the dry mixture until the mixture resembles coarse crumbs/small pebbles. Mixture will be crumbly.
  • Press half of the crust mixture evenly into the bottom of the prepared pan, using your hands to compress it into a nice, even layer. Set aside briefly.
  • Meanwhile, in another large bowl, combine the diced peaches, granulated sugar, cornstarch, lemon juice, and cinnamon with a spoon until tossed. Pour the peach filling over the crust in an even layer. Liberally sprinkle the remaining crumble topping evenly over the peach layer.
  • Bake for 38-45 minutes or until the topping is light golden brown and bubbly and the center appears set. Cool completely at room temperature for 1-2 hours before cutting into bars, or you may refrigerate.

Notes

The fastest way I learned to peel peaches is to boil and blanche them. To do this, bring a large pot of water to a boil on the stove, then reduce the heat to a gentle simmer. Carefully lower the peaches into the pot and simmer for 30 seconds. Immediately remove the peaches from the simmering water and plunge them into a large bowl of ice water, submerging them completely to blanche them. The peels should slip off pretty easily.