Peaches and Cream Crumble Bars
These bars combine the sweetness of baked peaches with a buttery crumble, making them a comforting treat perfect for any occasion.
Ingredients
For the crust
- 2.5 cups all-purpose flour provides structure
- 0.67 cups granulated sugar sweetness for the crust
- 0.5 teaspoon salt balances flavors
- 1.25 cups cold unsalted butter, cut into small cubes adds richness
For the filling
- 0.25 cup brown sugar, preferably dark deepens flavor
- 1 cup granulated sugar sweetens the fruit
- 0.25 cup all-purpose flour thickens the filling
- 0.5 teaspoon ground cinnamon enhances flavor with warmth
- 0.25 teaspoon salt balances sweetness
- 5 cups pitted, peeled, and chopped peaches about 7-8 peaches for juicy filling
- 6 tablespoons heavy cream adds richness
- 0.5 teaspoon vanilla extract (optional) adds depth of flavor
For the topping
- 1.5 cups reserved crumb mixture set aside from crust preparation
Instructions
Preparation
- Preheat your oven to 350°F. Prepare a 9×13-inch baking pan by either greasing it or lining it with parchment paper.
- For the crust, in a food processor, combine the flour, granulated sugar, and salt. Pulse until well mixed, then add the cold unsalted butter. Pulse until the mixture resembles coarse crumbs.
- Set aside 1½ cups of the crumbly mixture for the topping. Press the remaining mixture firmly into the bottom of the prepared pan to form an even layer.
- Bake the pressed crust in the oven for 15 minutes, until light golden and firm.
Assembly
- While the crust is baking, prepare the topping by mixing the reserved crumb mixture with the brown sugar using your fingers to form clumps.
- For the filling, mix granulated sugar, flour, ground cinnamon, and salt in a mixing bowl. Stir to combine.
- Add the chopped peaches to the mixture and fold gently. Stir in the heavy cream and vanilla extract.
- Once the crust is baked, pour the peach mixture over the warm crust, spreading it evenly.
- Sprinkle the clumpy topping evenly over the peach filling.
- Bake for 45 minutes, watching for the filling to bubble and the topping to turn golden.
Cooling and Serving
- Allow the bars to cool completely in the pan. Refrigerate for at least 2 hours before slicing.
Notes
Use ripe peaches for maximum flavor; ensure butter is cold for flaky crust. Don’t skip the chilling step, and cut into bars with a sharp knife for clean edges.