Peach Crumb Bars
Delightful and simple peach crumb bars with a crumbly topping, perfect for any occasion. These bars combine juicy peaches with a comforting crust for a satisfying treat.
Ingredients
For the crust and topping
- 1 cup granulated sugar for sweetness in the crust
- 1 teaspoon baking powder for leavening
- 3 cups all purpose flour provides structure
- 2 teaspoons ground cinnamon adds warm spice flavor
- ½ teaspoon salt enhances flavor
- 1 cup cold unsalted butter, cut into cubes adds richness and moisture
- 1 large egg acts as a binding agent
- 1 teaspoon pure vanilla extract for flavor
For the peach filling
- 6 cups sliced peeled fresh peaches (approx 7-8 peaches) for juiciness and sweetness
- ⅓ cup granulated sugar for additional sweetness
- 1½ tablespoons cornstarch for thickening
- 1-2 tablespoons freshly squeezed lemon juice adds bright acidity
- 1 teaspoon ground cinnamon for additional warmth
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and prepare your baking dish by greasing it lightly.
- In a large mixing bowl, combine the granulated sugar, baking powder, flour, ground cinnamon, and salt; mix well.
- Cut the cold unsalted butter into the dry mixture until it resembles coarse crumbs.
- Reserve about one cup of the crumb mixture for the topping. Incorporate the egg and vanilla extract into the remaining mix until it forms a sticky dough.
- Spread the dough evenly into the greased baking dish and press it down firmly.
Peach Filling
- In a separate bowl, toss the sliced peaches with granulated sugar, cornstarch, lemon juice, and ground cinnamon.
- Arrange the peach mixture evenly over the crust.
- Sprinkle the reserved crumb mixture over the peaches.
Baking
- Place the dish in the preheated oven and bake for 30-40 minutes until the topping is golden and peaches are bubbly.
- Allow the bars to cool before slicing for easier serving.
Notes
Use ripe peaches for the best flavor and texture. Adjust sugar according to the sweetness of your peaches. Experiment with spices for variations.