Peach season is in full swing and I am here for it. I feel like peach season is the last season before things start to get fall-ish, so I am taking every opportunity to celebrate this summertime fruit to the fullest.
These peach crumb bars are simply wonderful with a soft shortbread crust, sweet brown sugar peaches and a buttery crumble topping. They are somewhere between a peach cobbler and a tender danish and because they are portable, they are perfect for backyard barbecues or trips to the beach.
Let’s get started…
There are three simple layers to this dessert, but the most important layer would arguably be the peaches. You will need about 3 cups of peach slices, which will take 5 average sized or 4 large peaches. If you are asking yourself if I am about to suggest that you to peel 5 soft, juicy peaches we need to talk about it just a little bit.
Do you really need to peel your peaches?
Absolutely not. Peach skin does not need to be removed before using them in baked desserts. They can add a lovely bit of texture to these crumb bars, but if you would prefer your peach bars without the skin, there is a very easy way to remove the skin… no peeler required.
Simply lower your peaches into boiling water and after 30 seconds, pull them out and transfer them into a bowl of ice water and the skins will pull right off super easy. This is the method I prefer if I am using super ripe peaches for this recipe. Firmer peaches are much easier to peel the old fashioned way and they will bake up beautifully sweet in this recipe, so don’t worry about waiting for your peaches to soften up.
Now that the peaches are figured out, begin by making the base layer. It will need to bake a little bit and cool, so this is step number 1…
Combine 1 1/3 cups of all purpose flour with 2/3 cup of confectioners sugar and 1/4 teaspoon of salt in a small bowl. Add 10 tablespoons of melted butter and mix until you have a soft, pliable dough that looks like this…
These bars can be baked in a 9″ square deep baking dish or a 7″x11″ rectangular baking dish. Spray your baking dish generously with non-stick baking spray and line with parchment paper leaving some excess on two sides. This excess will be your “handles” to successfully remove the bars from the baking dish later on.
Gently press the dough out evenly throughout the base of your baking dish and bake in a 350 degree oven for 12 minutes or until lightly golden around the edges. Transfer the baking dish out of the oven and onto a heat proof surface so this first layer can cool while you prepare the other layers.
Whether you peeled your peaches or not, slice them up and put them in a large bowl along with 1/2 cup of brown sugar, 1/4 cup of cornstarch, 1 teaspoon of vanilla extract, 1 teaspoon of ground cinnamon and 1/2 teaspoon of salt. Give them a good toss so every slice is generously coated.
Let the peaches sit for a minute while you prepare the crumb topping. This will allow some of the juices in the peaches to relax out of them, which will prevent your bars from being soggy later on.
In a small bowl, combine 1 1/4 cups of all purpose flour, 2/3 cups of brown sugar, 1 teaspoon of vanilla extract and 1/4 teaspoon of salt.
Add 8 tablespoons of melted butter and mix until you have a consistency similar to set sand.
Use a slotted spoon to evenly layer the peaches over the cooled base layer. Discard any of the juices that were left behind by the peaches. I know they look delicious, but this juice will make your base layer soggy as it bakes, so leave it out.
Crumble the crumb topping over the peaches and bake your beautiful peach crumb bars in a 350 degree oven for 45-55 minutes or until the peaches are bubbly and the crumb topping is golden brown.
Once the bars are golden brown and bubbly, transfer the baking dish onto a heat proof surface and let them relax for 10-15 minutes. They need a little time to firm up before you transfer them out of the baking dish.
Once they are firm enough, use the excess parchment paper to carefully lift the bars out of the baking dish and set them on a flat, heat proof surface such as a wooden cutting board and let them cool fully before drizzle and slicing.
If you are in a hurry, you can let the bars sit in the refrigerator for 30 minutes or so to let everything tighten up a bit.
While the bars are cooling, make a simple vanilla glaze by mixing 1 cup of confectioners sugar with 1 teaspoon of vanilla extract and a pinch of salt. Add 1-2 tablespoons of heavy cream to create a thick, but drizzle-able consistency.
Place the cooled bars over some parchment paper and drizzle each one generously with the vanilla glaze. If you glaze melts, the bars are still too warm. Of course they will still taste amazing, but slicing into or glazing warm bars can result in them falling apart or melting a bit, so proceed at your own risk.
It is hard to wait for delicious, freshly baked things to cool, but often times it is completely necessary… especially if you want your bars to look pretty. Pretty takes time.
Look at these beautiful layers! The base is a tender short bread crust that holds the layer of sweet, juicy peaches up just perfectly. The crumble topping is sweet, tender and buttery and tops off these bars in the perfect way.
The peaches baked in brown sugar are quite special. The brown sugar obviously adds sweetness, but it helps to break the peaches down and draw out their own naturally sweet flavors and this is why you can use firmer, less ripe peaches in this recipe.
These peach crumb bars are wonderful. Sweet, tender and a delicious way to celebrate one of summers best fruits. If you are looking for a crowd pleasing recipe to bring to your next barbecue or just want a great dessert on hand that triples as an indulgent breakfast pastry, fun afternoon snack or fruity dessert then these peach crumb bars are for you.
Peach Crumb Bars
Ingredients
Shortbread Crust
- 1 1/3 cups of all purpose flour
- 2/3 cup of confectioners sugar
- 1/4 teaspoon of salt
- 10 tablespoons of butter, melted
The Peaches
- 3 cups of fresh peaches, peeled and sliced
- 1/2 cup of brown sugar
- 1/4 cup of cornstarch
- 1 teaspoon of vanilla extract
- 1 teaspoon of ground cinnamon
- 1/2 teaspoon of salt
Crumb Topping
- 1 1/4 cups of all purpose flour
- 2/3 cup of brown sugar
- 1 teaspoon of vanilla extract
- 1/4 teaspoon of salt
- 8 tablespoons of butter, melted
Vanilla Glaze
- 1 cup of confectioners sugar
- 1 teaspoon of vanilla extract
- a pinch of salt
- 1-2 tablespoons of heavy cream
Instructions
- Preheat your oven to 350 degrees
- Prepare a 9" square or 7"x11" deep baking dish by spraying generously with non-stick baking spray and lining the dish with parchment paper leaving a few inches of excess hanging over the sides of the pan (see photos above)
Prepare the shortbread crust...
- In a large bowl, combine 1 1/3 cups of all purpose flour with 2/3 cup of confectioners sugar and 1/4 teaspoon of salt
- Add 10 tablespoons of melted butter and mix until fully combined
- Gently press the mixture into the prepared baking dish and bake in a 350 degree oven for 12 minutes or until lightly golden around the edges
- Transfer to a cooling rack to cool while you prepare the remaining layers
Prepare the peaches...
- Peel and slice 5 large peaches and place them into a large bowl
- Drain excess peach juice from the bottom of the bowl and add 1/2 cup of brown sugar, 1/4 cup of cornstarch, 1 teaspoon of vanilla extract, 1 teaspoon of ground cinnamon and 1/2 teaspoon of salt
- Mix until the peaches are all generously coated
Prepare the crumb topping...
- Combine 1 1/4 cups of all purpose flour with 2/3 cups of brown sugar, 1 teaspoon of vanilla extract and 1/4 teaspoon of salt
- Add 8 tablespoons of melted butter and mix until a loose crumb forms
Assemble the layers...
- Evenly spread the peaches over the cooled shortbread base
- Sprinkle the crumb topping evenly over the peaches
- Bake for 45-55 minutes or until the crumb topping is golden brown
- Transfer the baking dish to a cooling rack and allow to cool fully before glazing
Prepare the glaze...
- Add a cup of sifted confectioners sugar into a bowl with 1 teaspoon of vanilla extract an a pinch of salt
- Add enough heavy cream to create a smooth, drizzlable consistency (about 1-2 tablespoons)
- Transfer the fully cooled bars onto a cutting board, cut into slices and drizzle with vanilla glaze
