Peach Crumb Bars
User Reviews
5
Peach Crumb Bars
Description
Peach Crumb Bars start with a creamy crumb base made by mixing butter, sugar, egg, and flour with cinnamon and nutmeg. The filling is fresh peach slices blended with lemon zest, sugar, vanilla, and nutmeg to enhance the fruit’s natural sweetness. The crumbly topping combines cold butter cubes with brown sugar and flour to create a crisp texture once baked. The bars bake together in a single dish, developing a rich contrast between the buttery crust, tender peach layer, and crunchy topping.
The baking process and use of fresh, properly sliced peaches give the bars moisture without sogginess, and the spice mixture provides a gentle warmth. Cooling the bars completely before slicing improves cutting and helps the crumb structure hold. These bars are versatile for serving as a snack or dessert and store well chilled in an airtight container.
Tips include ensuring the butter for the topping is cold to achieve the correct crumb texture and using fruit that is ripe but firm for best flavor and structure. Canned peaches can be used when fresh are out of season, but must be well-drained to avoid excess moisture.
Ingredients
Base:
- 10 tablespoons butter softened, unsalted, (142g
- ½ cup granulated sugar 100g
- 1 egg large
- ¼ teaspoon cinnamon
- ¼ teaspoon salt
- 1 ⅔ cups all-purpose flour 200g
Filling:
- 1 ½ pounds peach de-stoned and thinly sliced, 600g
- lemon zest of 1
- 3 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon nutmeg
Topping:
- 6 tablespoons butter cut into cubes, cold, unsalted, (85g
- ½ cup brown sugar 105g
- 1 cup all-purpose flour 120g
- ¼ teaspoon salt
Instructions
Make The Crust Base:
- Grease a 9x13-inch (22x32cm) baking dish and line with parchment paper.
- Preheat the oven to 350 degrees F / 180 degrees C.
- Beat together the butter, sugar, and egg together in a stand mixer (or use handheld beaters and a mixing bowl) on medium high until fluffy and creamy.
- Mix in the cinnamon, nutmeg, salt, and flour on low speed until just combined.
- Press the crumb mixture into an even layer in the baking dish. To make this task easier, place scoops of the mixture all over the bottom of the baking dish, then simply push them together with your fingertips.
- Chill the crumb base in the refrigerator while making the remaining layers.
For The Peach Filling:
- De-stone and cut fresh peaches into ¼-inch (6mm) or thinner slices and add to a mixing bowl.
- Mix in the vanilla, nutmeg, lemon zest and sugar and set aside.
Make The Crumb Topping:
- Add all the crumb topping ingredients into a food processor and whiz on low speed until it comes together as small crumbles (make sure they are not too fine).
- Then toss with your fingers until slightly larger crumbs form (no large than a pea).
Assemble The Bars:
- Remove baking dish from the fridge.
- Spread an even layer of the prepared peaches mixture on top of the chilled crust.
- Sprinkle the crumble topping evenly over the peaches, without pressing down.
Bake The Bars:
- Bake for the peach bars for bout 35-40 minutes or until golden brown and the peaches are slightly bubbling at edges.
- Allow the bars to cool to room temperature inside the baking dish before removing.
Notes
- Select firm, ripe peaches to ensure the best flavor and texture; avoid bruised fruit.
- For sweeter variations, try using white donut peaches.
- Allow bars to cool fully or chill before slicing to maintain clean edges and prevent crumbling.
- If using canned peaches, drain thoroughly and pat dry to keep bars from becoming soggy.
- Keep butter cold when making the crumb topping to create crisp, flaky crumbs.
- Store bars in an airtight container in the fridge for up to 5 days, noting the crumb may soften over time.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16servings
Amount Per Serving
Calories 258 kcal
% Daily Value*
| Calories | 258kcal | 13% |
| Carbohydrates | 36g | 12% |
| Protein | 3g | 6% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 40mg | 13% |
| Sodium | 86mg | 4% |
| Potassium | 91mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 19g | 38% |
| Vitamin A | 503IU | 10% |
| Vitamin C | 2mg | 2% |
| Calcium | 16mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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