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Peach Crumble Bars

This takes my favorite fruit and sandwiches it between a crunchy shortbread crust and crunchy crumble topping. You will not want to miss out.
Prep Time30 minutes
Cook Time1 hour 5 minutes
Total Time1 hour 35 minutes

Ingredients

Shortbread Crust

  • 1 cup (130 g) flour
  • 1/4 cup sugar
  • 1/4 cup powdered sugar
  • 1/4 teaspoon kosher salt
  • 1/2 teaspoon cinnamon
  • 1 stick cold butter, cut into tablespoon sized pieces

Filling

  • 5 peaches, sliced
  • 1/4 cup sugar
  • Juice from 1/2 lemon
  • 1 tablespoon cornstarch
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • Pinch of kosher salt

Crumble Topping

  • 1 1/2 cups (195 g) all-purpose flour
  • 1 cup brown sugar, packed
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground cinnamon
  • 1/2 cup (1 stick) melted butter

Instructions

  • Preheat oven to 325°F.
  • Prepare the first part of the filling. Combine the peaches and sugar. Set aside.
  • Prepare the crust. Line an 8"x8" baking dish with parchment paper. Make sure there's an overhang.
  • Combine flour, sugar, powdered sugar, salt, and cinnamon. Using a pastry cutter or fork, cut butter into dry ingredients until the mixture resembles coarse crumbs. Press into dish. Refrigerate for 15 minutes. Then bake for 25-30 minutes or until just starting to turn golden brown on edges. Do not overbake. It may need more time if it's a glass dish. After baking, use a fork to lightly poke some holes in the crust.
  • Raise the oven temperature to 375°F.
  • Prepare the crumble topping.
  • Combine flour, brown sugar, salt, and cinnamon. Mix in melted butter until combined.
  • Now finish preparing the filling. Drain juices (if any). Whisk together the lemon juice and cornstarch. Mix with the peaches along with cinnamon, ginger, and salt.
  • Pour the peach filling over the shortbread crust.
  • Top with the crumble topping.
  • Bake for 40-50 minutes, until topping is golden brown and filling is bubbling slightly.
  • Let cool completely before cutting into squares. I recommend chilling for 4 hours to make sure filling has solidified.

Notes

Doubling recipe: Everything can be doubled to fit a 9"x13" baking dish.