Peach Crumb Bars
User Reviews
4.4
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Prep Time
30 mins
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Cook Time
1 hr 5 mins
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Total Time
1 hr 35 mins
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Servings
12 bars
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Course
Dessert
Peach Crumb Bars
Description
Peach Crumb Bars start with a buttery base made from all-purpose flour, powdered sugar, salt, and melted butter pressed into an 8-inch pan and baked until lightly browned. The filling consists of diced peaches combined with brown sugar, cornstarch, cinnamon, and a pinch of salt to thicken and add warmth. Once the crust cools, the peach filling is spread evenly on top, followed by a crumb topping made from flour, brown sugar, salt, melted butter, and vanilla extract.
The bars bake again until the topping is golden and the peach filling bubbles gently beneath. A sweet glaze made with powdered sugar, vanilla and almond extracts, salt, and milk is drizzled over the cooled bars to add another layer of flavor and a subtle nutty note.
This dessert is great for serving as finger food for gatherings or a sweet everyday treat. The combination of the soft, fruit-filled interior and the crunchy crumb topping makes each bite texturally interesting. The cinnamon complements the peaches without overpowering them.
Ingredients
For the crust:
- 1 cup all-purpose flour or gluten-free flour
- ½ cup powdered sugar
- ¼ teaspoon salt
- ½ cup butter melted, unsalted
For the topping:
- 1 cup all-purpose flour or gluten-free flour
- ½ cup brown sugar
- ⅛ teaspoon salt
- 6 tablespoons butter melted, unsalted
- ½ teaspoon vanilla extract
For the peach layer:
- 2 ½ cups peach from about 4 large peaches, chunks
- ⅓ cup brown sugar
- 3 tablespoons cornstarch
- ¾ teaspoon cinnamon
- pinch salt
For the glaze:
- 1 cup powdered sugar
- ½ teaspoon vanilla extract
- 1/4-1/2 teaspoon almond extract
- pinch salt
- 4-6 teaspoons milk
- 1 ⅓ cups white rice flour
- 7 tablespoons potato starch
- 3 ½ tablespoons tapioca flour or tapioca starch
- ¾ teaspoon xanthan gum
Instructions
- Preheat the oven to 350 degrees F. Line an 8"x8" pan with a sheet of parchment paper.
- Prepare the crust by mixing together the flour, powdered sugar and salt in a medium bowl until well combined. Stir in the melted butter just until well incorporated and no more streaks of flour remain.
- Pat evenly onto the bottom of the pan and bake for 12-15 minutes, turning the pan halfway through, until lightly browned around the edges. Let cool for at least 15 minutes while preparing the rest of the recipe.
- While the crust is baking, prepare the topping by mixing together the flour, brown sugar and salt in a medium mixing bowl. Stir in the melted butter and vanilla extract just until combined. Set aside.
- Peel and cut the peaches into 1/2" chunks. Discard (or drink) any peach juice that's collected at the bottom of the bowl. Add the brown sugar, cornstarch, cinnamon and salt and stir until thoroughly combined.
- After the crust has cooled 15 minutes, pour the peach layer evenly over the top of the baked crust and sprinkle the topping over the peach layer.
- Bake for 45-50 minutes or until the topping has browned and the peaches are bubbly. Cool completely before adding the glaze.
- For the glaze, mix the powdered sugar, vanilla extract, 1/4 teaspoon almond extract and salt together until well combined. Add 4 teaspoons of milk and stir. Taste and add another 1/4 teaspoon almond extract, if desired, and up to an additional 2 teaspoons of milk to reach the desired consistency. Spoon over the cooled bars.
- If you used all-purpose flour, cut into bars and serve. If you made the gluten-free version, chill for 2 hours and then cut.
- Store the bars in an airtight container for up to 3 days.
User Reviews
Overall Rating
4.4
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