Extra Peachy Peach Crumb Bars

Name: Extra Peachy Peach Crumb Bars
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 16 serving
Ingredients: 3/4 cup white sugar; 1 cup butter; 1/4 cup apple sauce; 1 tsp vanilla extract; 1 tsp baking powder; 3 cups flour; 1 can; 1/4 cup sugar; 1/2 tsp cinnamon; 2 tsp cornstarch

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Prep Time
10 mins
Cook Time
10 mins
Total Time
1 hr
Servings
16
Course
Dessert, Baked Goods
Cuisine
Vegan

Extra Peachy Peach Crumb Bars

Joseph Taylor

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Balanced, flavorful, and enjoyable—this recipe has it all.

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Ingredients

Servings

For the crust/crumb layers*

3/4 cup white sugar
1 cup butter
1/4 cup apple sauce
1 tsp vanilla extract I forgot to add this to my ingredients photo
1 tsp baking powder
3 cups flour

For the peach filling

1 can 796 mL or 28 fl oz canned peaches (which are actually Califlornia cling peaches in Canada)
1/4 cup sugar
1/2 tsp cinnamon
2 tsp cornstarch

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Instructions

Preheat oven to 350F.
Prepare a 9x9 square baking pan with parchment paper with a little extra on opposite sides so you can lift the bars out of the pan later.
Using a food processor, mixer, or mix by hand with a spatula, cream the sugar and butter. Add apple sauce and vanilla extract and beat until combined.
Sift in baking powder and flour and stir until crumbly.
Press half the mixture into the prepared baking pan. Use the bottom of a class to make it flat if you'd like, but your hands will do the trick. Bake for about 15 minutes or until the edges are slightly golden.
Meanwhile, prepare the peach filling by draining the canned peaches. Transfer peaches to a mixing bowl and add sugar, cinnamon, and cornstarch. Stir to combine.
Once the crust of the bars are baked, add the peach filling, then evenly distribute the remaining half of the crumb/crust on top. Bake for another 30-40 minutes until the top is golden.
Gently lift the parchment paper and remove the bars from the pan to let cool on a wire rack until completely cooled. Cut into squares. Enjoy!

Notes

*In these photos, I actually halfed the crumb/crust recipe, but I think they're better with the whole recipe. I like a thicker crust and more crumb is fun, so don't do what I did for my photos.