Name: Fresh Peach Crumble Bars
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 16 servings
Ingredients: 1 cup granulated sugar ((222g)); 3 cups all-purpose flour ((378g)); 1 teaspoon baking powder; ½ teaspoon salt; ¼ teaspoon ground cinnamon; 1 cup unsalted butter (cold, cut into cubes (8oz or 226g)); 1 large egg (lightly beaten); ½ cup granulated sugar ((110g)); 1 tablespoon cornstarch; ¼ teaspoon ground cinnamon; 5 large peaches, peeled and diced ((about 4 to 5 cups)); 1 teaspoon fresh lemon juice; 1 cup powdered sugar ((115g)); ¼ teaspoon almond extract; 1 tablespoon milk (more or less for desired consistency)

Fresh Peach Crum extractble Bars are quite simply summer sunshine baked into a delightful treat. There’s something incredibly comforting about the combination of sweet, juicy peaches and a buttery, streusel-like crum extractble topping. These bars capture that feeling perfectly, making them an instant favorite for picnics, potlucks, or just an afternoon pick-me-up. What I love most about these Fresh Peach Crum extractble Bars is how effortlessly they bring together the best of seasonal produce with classic dessert flavors. They’re not overly complicated, but the result is a sophisticated yet rustic confection that tastes like pure bliss. The slightly tart burst of fresh peaches against the warm, spiced crum extractble is a symphony for your taste buds, and the texture is just divine – tender fruit meeting that irresistible crunch. It’s a recipe I keep returning to, and I know you will too.

Fresh Peach Crum extractble Bars

There’s something truly magical about the sweet, juicy burst of fresh peaches, especially when they’re baked into a comforting, crum extractbly treat. These Fresh Peach Crum extractble Bars are my absolute go-to for capturing the essence of summer in every bite. They strike the perfect balance between a tender, buttery crust, a vibrant, slightly tart peach filling, and a delightful, crum extractbly topping. They’re easy enough for a weeknight dessert but impressive enough to serve at a gathering. The secret to their incredible flavor lies in using ripe, in-season peaches and a hint of almond extract that beautifully complements the fruit. Let’s get baking!

Ingredients:

1 cup granulated sugar ((222g))

3 cups all-purpose flour ((378g))

1 teaspoon baking powder

½ teaspoon salt

¼ teaspoon ground cinnamon

1 cup unsalted butter (cold, cut into cubes (8oz or 226g))

1 large egg (lightly beaten)

½ cup granulated sugar ((110g))

1 tablespoon cornstarch

¼ teaspoon ground cinnamon

5 large peaches, peeled and diced ((about 4 to 5 cups))

1 teaspoon fresh lemon juice

1 cup powdered sugar ((115g))

¼ teaspoon almond extract

1 tablespoon milk (more or less for desired consistency)

Making the Crum extractble Base and Topping

The foundation of these bars is a versatile crum extractble mixture that serves as both the base and the topping. This is where the magic starts, as we combine dry ingredients with cold butter to create that signature crum extractbly texture.

In a large mixing bowl, whisk together 1 cup of granulated sugar, 3 cups of all-purpose flour, 1 teaspoon of baking powder, ½ teaspoon of salt, and ¼ teaspoon of ground cinnamon. Make sure these dry ingredients are thoroughly combined before moving on. This ensures even distribution of the leavening agent and seasonings throughout the crum extractble.

Next, add 1 cup of cold, unsalted butter that has been cut into cubes. You want your butter to be cold so that it doesn’t fully melt when you incorporate it into the dry ingredients. This is crucial for achieving a tender, crum extractbly texture rather than a tough, cookie-like dough. Using your fingertips, a pastry blender, or a food processor, work the butter into the dry ingredients until the mixture resembles coarse crum extractbs, with some pea-sized pieces of butter remaining. Don’t overmix; we’re aiming for a crum extractbly texture, not a smooth dough at this stage.

In a separate small bowl, whisk together the lightly beaten large egg and ½ cup of granulated sugar. Pour this wet mixture over the crum extractbled dry ingredients. Gently mix until the ingredients just begin extract to come together. This mixture will still be crum extractbly, but it should hold together when pressed. Reserve about 1 cup of this mixture for the topping, and press the remaining dough evenly into the bottom of a 9×13 inch baking pan that has been lightly greased or lined with parchment paper for easy removal. Make sure to press it firmly to create a cohesive base for your peach filling.

Preparing the Luscious Peach Filling

Now, let’s get to the star of the show: the fresh peaches. This simple filling allows the natural sweetness and flavor of the fruit to shine through, enhanced by a touch of lemon and cornstarch to thicken it beautifully.

In a medium bowl, combine your peeled and diced peaches with 1 tablespoon of cornstarch, ¼ teaspoon of ground cinnamon, and 1 teaspoon of fresh lemon juice. Gently toss everything together until the peaches are evenly coated with the cornstarch and cinnamon. The cornstarch will help to thicken the juices released from the peaches as they bake, preventing a watery filling. The lemon juice adds a bright, zesty note that cuts through the sweetness and enhances the peach flavor.

Assembling and Baking Your Crum extractble Bars

With the base prepared and the filling ready, it’s time to bring it all together and bake these delightful bars to golden perfection.

Spread the prepared peach filling evenly over the pressed crum extractble base in the baking pan. Make sure to distribute the peaches and their juices evenly across the entire surface.

Sprinkle the reserved 1 cup of crum extractble mixture evenly over the top of the peach filling. This will form the irresistible crum extractbly topping that makes these bars so special.

Bake in a preheated oven at 375°F (190°C) for 35-45 minutes, or until the topping is golden brown and the peach filling is bubbly. You’ll be able to see the juices bubbling up around the edges. Keep an eye on the bars towards the end of the baking time to prevent the topping from burning. If it starts to brown too quickly, you can loosely tent the pan with aluminum foil.

Finishing Touches: The Glaze

A simple, sweet glaze is the perfect finishing touch to these already delicious bars, adding a touch of elegance and extra sweetness.

While the bars are cooling, prepare the glaze. In a small bowl, whisk together 1 cup of powdered sugar, ¼ teaspoon of almond extract, and 1 tablespoon of milk. Start with 1 tablespoon of milk and add a tiny bit more, a teaspoon at a time, if needed, until you reach a pourable but not too runny consistency. The almond extract adds a subtle, sophisticated flavor that pairs wonderfully with peaches, but you can omit it if you prefer.

Once the bars have cooled completely (this is important so the glaze doesn’t melt into a puddle!), drizzle the glaze over the top in a decorative pattern. Allow the glaze to set for about 15-20 minutes before cutting the bars into squares or rectangles. These bars are best enjoyed at room temperature or slightly chilled.

These Fresh Peach Crum extractble Bars are a delightful celebration of summer produce, offering a taste of pure comfort and joy. Enjoy every sweet, peachy, crum extractbly bite!

Conclusion:

And there you have it – a delightful recipe for Fresh Peach Crum extractble Bars that’s sure to become a summer staple! We’ve explored how the tender, sweet peaches combined with the buttery, crum extractbly topping create a dessert that’s both comforting and elegant. These bars are perfect for showcasing peak-season produce and are incredibly versatile. Whether you’re looking for a simple weeknight treat, a show-stopping dessert for a gathering, or a sweet addition to your picnic basket, these Fresh Peach Crum extractble Bars deliver. I encourage you to give this recipe a try; you won’t be disappointed by the burst of fresh peach flavor and the satisfying texture.

For serving, these bars are divine on their own, but you can elevate them further. A scoop of vanilla bean ice cream or a dollop of freshly whipped cream takes them to a whole new level. They’re also wonderful served warm, perhaps with a drizzle of caramel sauce. If you’re feeling adventurous, consider variations like adding a pinch of cardamom to the crum extractble topping for a warm spice note, or a handful of blueberries alongside the peaches for a vibrant color and tart counterpoint.

Frequently Asked Questions:

Can I use frozen peaches instead of fresh for these Fresh Peach Crum extractble Bars?

Yes, you can! If using frozen peaches, ensure they are thawed and well-drained to remove excess moisture. Pat them dry with paper towels before proceeding with the recipe to prevent a soggy crum extractble. The flavor will still be delicious!

How should I store leftover Fresh Peach Crum extractble Bars?

Store any leftover bars in an airtight container at room temperature for up to two days, or in the refrigerator for up to five days. They are quite forgiving and retain their deliciousness!

Fresh Peach Crumble Bars

Delicious and easy crumble bars featuring a buttery crust, a sweet peach filling, and a delightful crumble topping. Perfect for any occasion.

Prep Time
30 Minutes

Cook Time
45 Minutes

Total Time
15 Minutes

Servings
16 servings

Ingredients

1 cup granulated sugar ((222g))
3 cups all-purpose flour ((378g))
1 teaspoon baking powder
½ teaspoon salt
¼ teaspoon ground cinnamon
1 cup unsalted butter (cold, cut into cubes (8oz or 226g))
1 large egg (lightly beaten)
½ cup granulated sugar ((110g))
1 tablespoon cornstarch
¼ teaspoon ground cinnamon
5 large peaches, peeled and diced ((about 4 to 5 cups))
1 teaspoon fresh lemon juice
1 cup powdered sugar ((115g))
¼ teaspoon almond extract
1 tablespoon milk (more or less for desired consistency)

Instructions

Step 1
Preheat oven to 375°F (190°C). Line an 8×8 inch baking pan with parchment paper.
Step 2
In a large bowl, whisk together 1 cup granulated sugar, 3 cups all-purpose flour, baking powder, ½ teaspoon salt, and ¼ teaspoon ground cinnamon. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
Step 3
In a separate small bowl, whisk together the lightly beaten egg and ½ cup granulated sugar. Add this mixture to the flour mixture and stir until just combined, forming a thick dough.
Step 4
Press two-thirds of the dough evenly into the bottom of the prepared baking pan to form the crust.
Step 5
In another bowl, toss the diced peaches with 1 tablespoon cornstarch, ¼ teaspoon ground cinnamon, and 1 teaspoon fresh lemon juice.
Step 6
Spread the peach mixture evenly over the crust. Crumble the remaining one-third of the dough over the peach layer to create the topping.
Step 7
Bake for 35-45 minutes, or until the topping is golden brown and the filling is bubbly.
Step 8
Let the bars cool completely in the pan before lifting out by the parchment paper. For the glaze, whisk together 1 cup powdered sugar, ¼ teaspoon almond extract, and 1 tablespoon milk (add more milk if needed for a thinner consistency). Drizzle the glaze over the cooled bars.
Step 9
Cut into bars and serve.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.

Fresh Peach Crum extractble Bars – Easy Summer Treat

Fresh Peach Crum extractble Bars

Ingredients: