Print

Easy Peach Crumble Bars with a Buttery Crust and Juicy Peach Filling

Golden Peach Crumble Bars feature a buttery crust, juicy peach filling, and rustic topping inspired by classic Peach Turnover Recipes.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These easy Peach Crumble Bars layer sweet, juicy peaches between a firm buttery crust and a golden crumb topping. The recipe uses simple pantry ingredients, works with canned or fresh peaches, and makes a convenient dessert for parties, potlucks, or meal prep.

Ingredients

Scale
  • 3 cups all-purpose flour
  • 1½ cups granulated sugar, divided
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 1 cup unsalted butter, cold and cut into small cubes
  • 1 large egg
  • 2 cans sliced peaches, 15 ounces each, drained thoroughly and chopped
  • 4 teaspoons cornstarch

Instructions

  1. Preheat the oven and prepare the baking dish.
    Set the oven to 375°F. Lightly grease a 9×13-inch baking pan. For easier removal, line the pan with parchment paper and leave several inches hanging over two opposite sides.
  2. Mix the dry crust ingredients.
    Place the flour, 1 cup of the granulated sugar, baking powder, and salt in a large bowl. Whisk the mixture until the baking powder and salt look evenly dispersed.
  3. Work in the cold butter.
    Add the chilled butter cubes to the flour mixture. Toss lightly so the butter pieces receive a thin coating of flour.
  4. Create the crumbly texture.
    Use a pastry blender, two forks, or clean fingertips to cut the butter into the dry ingredients. Continue until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining. Do not blend it into a smooth dough.
  5. Add the egg.
    Crack the egg into a small bowl and whisk it briefly with a fork. Pour it over the flour-and-butter mixture.
  6. Finish the crumble mixture.
    Stir gently until the egg distributes throughout the bowl. The mixture should still look crumbly, but some portions should hold together when squeezed.
  7. Form the bottom crust.
    Measure approximately half of the crumb mixture into the prepared baking dish. Spread it evenly over the bottom.
  8. Press the crust firmly.
    Use your hands, the bottom of a measuring cup, or a flat spatula to compact the crumbs into a solid, even layer. Pay special attention to the corners and edges.
  9. Prepare the peach filling.
    Add the remaining ½ cup of sugar and the cornstarch to a separate mixing bowl. Stir until no visible lumps of cornstarch remain.
  10. Coat the peaches.
    Add the thoroughly drained and chopped peaches to the sugar mixture. Fold gently with a spatula until the peaches look evenly coated.
  11. Add the fruit layer.
    Spoon the peach mixture over the pressed crust. Spread the fruit into an even layer, distributing the pieces all the way to the edges.
  12. Top with the remaining crumbs.
    Scatter the rest of the crumb mixture over the peaches. Break up very large pieces, but leave a few larger clusters to create a rustic, textured topping.
  13. Bake the bars.
    Place the pan on the center oven rack. Bake for 45–55 minutes, or until the crumb topping turns pale golden brown and the peach filling bubbles around the sides.
  14. Cool the dessert.
    Remove the pan from the oven and place it on a wire cooling rack. Let the bars cool completely inside the pan so the filling can thicken and set.
  15. Lift and slice.
    Once cool, use the parchment overhang to lift the slab from the pan. Transfer it to a cutting board and slice it into squares with a sharp knife.
  16. Serve.
    Enjoy the bars at room temperature, chilled, or gently warmed. Add vanilla ice cream, whipped cream, powdered sugar, or glaze when desired.

Notes

  • Drain canned peaches extremely well. Extra syrup or juice can soften the crust and prevent neat slices.
  • Keep the butter cold until you add it to the flour. Cold butter produces a more distinct crumble.
  • A pastry cutter works quickly, but two forks or your fingertips also work.
  • Avoid overworking the mixture. It should remain coarse rather than turning into a uniform dough.
  • Parchment paper makes the bars easier to lift and produces cleaner edges when slicing.
  • Let the bars cool completely before cutting. The filling thickens significantly during cooling.
  • Store the cooled bars in an airtight container at room temperature for up to 3 days.
  • Refrigerate them for up to 7 days when you need longer storage.
  • To freeze, wrap each bar tightly in plastic wrap and place the pieces in an airtight freezer-safe container. Add a layer of foil for extra protection and freeze for up to 3 months.

Nutrition

Find it online: https://irmacooks.com/easy-peach-crumble-bars/