Peach Crumb Bars
User Reviews
5
Peach Crumb Bars
Description
Peach Crumb Bars begin with a base crust made from flour, sugar, baking powder, salt, cold cubed butter, and egg, mixed until crumbly and pressed into a baking pan. The filling consists of diced peeled peaches tossed with white and brown sugars, cornstarch to thicken, cinnamon, nutmeg, and lemon juice for brightness. This peach mixture is spread evenly over the crust. The reserved dough is crumbled on top, creating a crisp topping that bakes to golden brown.
The bars bake at 350°F (for glass pans) or 375°F (for metal pans) until the crust and topping are set, and the peach filling is tender. Once cooled, an optional almond icing made with powdered sugar, almond extract, and milk may be drizzled over to add a sweet nutty finish. These bars offer a mix of crumbly, juicy, and sweet textures and flavors.
Peach Crumb Bars are suitable for dessert, gatherings, or as a sweet snack. They can be served on their own or paired with cream or ice cream. The use of fresh peaches and spices makes them especially fitting for summertime or early fall baking.
Ingredients
Crust:
- 1 cup granulated sugar white
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup butter cut into tiny cubes, unsalted, cold
- 1 egg lightly beaten, large
Peach layer:
- 1/2 cup granulated sugar white
- 1/4 cup light brown sugar packed
- 1 1/2 tablespoons cornstarch
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 6 peach peeled and diced, large
- 2 teaspoons lemon juice fresh
- 1/2 cup almonds slivered
Almond icing (optional):
- 1 cup powdered sugar
- 1/2 teaspoon almond extract
- 1 tablespoon milk more if needed
Instructions
- Preheat oven to 350 degrees F if using a glass pan, or 375 degrees F, if using a metal pan.
- Spray a 13x9-inch baking pan with baking spray and set aside.
Crust:
- In a medium bowl whisk together sugar, flour, baking powder, and salt.
- Add the diced butter and using a pastry cutter, or a fork, work the butter into the flour until the mixture resembles coarse sand. If the mixture is too "wet", add a bit more flour.
- Add the lightly beaten egg and mix well, until the dough starts to hold together, it still should be crumbly. I prefer to mix it in a stand mixer.
- Gently press a little more than half the dough into the bottom of the prepared pan. Set aside the remaining dough, it will be used for the crumb topping.
Peach layer:
- In a large mixing bowl whisk together the white and bron sugar, cornstarch, nutmeg, and cinnamon.
- Add the diced fruit and toss to combine.
- Add the lemon juice and toss to coat. Pour the mixture on top of the crust and spread it evenly.
- Sprinkle the slivered almonds on top.
- Using your fingers, press together small handfuls of the remaining dough to create a few clumps. Scatter them and remaining crumbled topping on top of the fruit layer.
Bake:
- If using a glass pan, bake at 350 degrees F for 50-55 minutes or until lightly browned and bubbly.
- If using a metal pan, bake at 375 degrees F for 40-45 minutes or until lightly browned and bubbly.
- Removee from the oven and cool completely on a wire rack, then chill before icing and slicing.
Almond icing:
- In a medium bowl, whisk together all the ingredients, until smooth and without lumps. Drizzle on top of the chilled bars.
- Slice and serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12bars
Amount Per Serving
Calories 459 kcal
% Daily Value*
| Calories | 459kcal | 23% |
| Carbohydrates | 71g | 24% |
| Protein | 5g | 10% |
| Fat | 19g | 29% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 54mg | 18% |
| Sodium | 241mg | 10% |
| Potassium | 302mg | 6% |
| Fiber | 4g | 16% |
| Sugar | 46g | 92% |
| Vitamin A | 800IU | 16% |
| Vitamin C | 5mg | 6% |
| Calcium | 82mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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