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 mins
Cook Time1 hour hr 5 minutes mins
Total Time1 hour hr 35 minutes mins
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
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.
Doubling recipe: Everything can be doubled to fit a 9"x13" baking dish.