These peach crumble bars are the perfect way to enjoy sweet summer peaches before the season slips away. With a shortbread crust, warm cinnamon-spiced filling, and golden crumb topping, they're a delicious summer dessert you'll want to make again and again.
I love peach season, but it's so fleeting! I love grabbing a bag of juicy summer peaches at the farmer's market, but sometimes I struggle to use all of them before they go bad. If you have the same problem, I highly recommend making these peach crumble bars.
These dessert bars have a buttery crust and topping, similar to my old fashioned peach crisp without the oats. It comes together quickly and easily thanks to melted butter. That's right, there's no pastry cutter or food processor involved!
The filling is like the one from my peaches and cream cake and peach ice cream, made with sweet peaches, brown sugar, butter, and cinnamon. The smell of it cooking down on the stove is absolutely divine!
Key Ingredients
For the full ingredient list and quantities, see the recipe card below.
- All purpose flour- Make sure to measure the flour accurately. The best way is to use a kitchen scale, but if you don't have one, gently spoon the flour into your measuring cup without packing it in and level it off.
- Granulated sugar and light brown sugar- Regular granulated sugar makes the shortbread sweet and crisp, while the brown sugar adds a hint of molasses flavor to the base and peach filling.
- Unsalted butter- To make the shortbread base super duper easy, we're using melted butter! Most shortbread recipes call for softened butter, but melting and mixing it with the flour and sugar is way easier. You can use salted butter if it's all you have!
- Fresh peaches- You need 3 peaches for the filling (mine were really small which is why there's 4 in the photo, but 3 is the perfect amount). They should be ripe with a sweet aroma and a little give when squeezed. You can find peaches in the grocery store year round, but if they're totally out of season, you can use frozen peaches. Make sure to thaw them and drain the excess liquid. I don't recommend canned peaches since they're a little too wet (for lack of a better word).
- Cinnamon- I used ground cinnamon to warm up the filling, but you can also add a little ginger or cardamom for extra flavor.
- Cornstarch- This thickens up the filling a bit. Any kind of starch works, like potato starch or arrowroot powder.
How to Make Peach Crumble Bars
Step 1: Make the shortbread crust. After melting the butter and letting it cool slightly, whisk the flour, sugars, and salt together in a large bowl. Then stir in the melted butter and vanilla extract with a rubber spatula until a crumbly dough forms.
Step 2: Bake the crust. Reserve 1 cup of shortbread for the top and place it in the fridge. Then press the remaining dough into an even layer in a parchment-lined 9x9-inch square baking pan with your hands or the bottom of a measuring cup. Bake until the edges are golden brown.
Step 3: Make the filling. Melt a little butter in a medium saucepan or skillet, then add chopped peaches, brown sugar, cinnamon, and cornstarch. Cook until the sugar dissolves and the peaches are tender.
I also recommend cutting your peaches into squares rather than big slices! It makes the bars much easier to cut.
Step 4: Assemble and bake. Spoon the peach mixture on top of the crust, spreading it evenly with an offset spatula. Sprinkle the reserved shortbread crumbs on the top and bake until the edges are bubbling.
Step 5: Cool before serving. The peach bars need to cool to room temperature for 1-2 hours on a wire rack before cutting into them so they don't crumble and fall apart!
You can even chill them in the refrigerator for 30 minutes after they're completely cool for the most even cuts. Use a large, very sharp knife, cutting in even motions so the topping doesn't break apart.
Storage and Freezing
Storage: Leftovers can be stored in an airtight container in the refrigerator for 4-5 days.
Freezing: Once the bars are completely cool, wrap them in plastic wrap followed by a layer of aluminum foil to prevent freezer burn. You can freeze the bars whole like this, or wrap individual pieces and store them in a freezer bag. Freeze for up to 3 months, thawing in the refrigerator overnight before serving.
Frequently Asked Questions
Yes, you can! Just spread about ยพ to 1 cup of jam over the baked crust before adding the crumble topping. Keep in mind the bars may turn out softer and a bit gooier in the center, but they'll still taste delicious!
You don't have to peel the peaches. I personally like the extra color. You can certainly peel them if you don't like the texture.
Absolutely! Double the ingredients and bake the bars in a 9x13-inch pan. You may need to increase the baking time slightly.
More Brownies and Bars to Try
๐ Recipe
Easy Peach Crumble Bars
Equipment
- 1 9X9-inch square baking pan
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Ingredients
Shortbread Crust
- 240 grams all purpose flour
- 50 grams granulated sugar
- 25 grams light brown sugar
- ยฝ teaspoon salt
- 113 grams unsalted butter melted
- 1 teaspoon vanilla extract
Peach Filling
- 2 tablespoons unsalted butter
- 3 peaches chopped
- 73 grams light brown sugar
- ยฝ teaspoon ground cinnamon
- 2 teaspoons cornstarch
- ยผ teaspoon salt
Instructions
- Preheat the oven to 350ยฐF (180ยฐC). Line a 9x9-inch square baking pan with parchment paper and set aside.
Shortbread Crust
- Whisk the flour, granulated sugar, brown sugar, and salt together in a large bowl. Then stir in the melted butter and vanilla extract with a rubber spatula until a crumbly dough forms.240 grams all purpose flour, 50 grams granulated sugar, 25 grams light brown sugar, ยฝ teaspoon salt, 113 grams unsalted butter, 1 teaspoon vanilla extract
- Reserve about half of the shortbread for the top. Store it in the refrigerator until ready to use. Then press the remaining dough into an even layer in the baking pan, using your hands or the bottom of a measuring cup. Bake for 12-18 minutes or until the edges are golden brown.
Peach Filling
- While the crust bakes, melt butter in a medium saucepan, then add chopped peaches, brown sugar, cinnamon, cornstarch, and salt. Cook on medium-low for 10-15 minutes until the sugar dissolves and the peaches are tender, stirring occasionally. Immediately remove from the heat.2 tablespoons unsalted butter, 3 peaches, 73 grams light brown sugar, ยฝ teaspoon ground cinnamon, 2 teaspoons cornstarch, ยผ teaspoon salt
- Carefully spoon the peach mixture on top of the crust. The crust should still be hot when you do this, but don't worry if it has cooled a little bit. Spread the filling into an even layer with an offset spatula.
- Sprinkle the reserved shortbread crumbs on the top and bake the bars for 30-25 minutes until the edges are bubbling and the crumble is golden brown.
- Let the bars cool for 10 minutes in the pan, then remove them from the pan and place on a wire rack for 1-2 hours. After that, chill them in the refrigerator for an additional 30 minutes-1 hour so they don't crumble and fall apart.
- Cut the bars with a sharp knife and enjoy!
Abigail
I am NOT a baker, but these peach crumble bars were super easy and delicious! Iโd really like to remake them throughout the year with seasonal fruits.