Description
Peaches and Cream Crumble Bars are buttery, fruity dessert squares made with fresh peaches, a rich cream filling, and a golden crumb crust. Make them for summer get-togethers, picnics, or as a sweet treat to keep in your fridge. Bake a batch today!
Ingredients
For the Crust and Topping:
2 1/2 cups (350g) all-purpose flour
2/3 cup (140g) granulated sugar
1/2 tsp salt
1 1/4 cups (280g) cold unsalted butter, cubed
1/4 cup (50g) packed dark brown sugar
For the Peach Filling:
1 cup (200g) granulated sugar
1/4 cup (35g) all-purpose flour
1/2 tsp ground cinnamon
1/4 tsp salt
5 cups (about 2.5 lbs) peeled and chopped ripe peaches
6 tbsp (90ml) heavy cream
1/2 tsp vanilla extract (optional)
Instructions
Preheat the Oven: Set to 350°F (180°C). Prepare a 9×13-inch baking pan by lining it with parchment paper, ensuring extra paper hangs over the sides for simple lifting.
Make the Crust:
Combine flour, granulated sugar, and salt in a food processor or large bowl.
Add cold butter and blend or cut in until the mixture resembles coarse crumbs.
Reserve 1 1/2 cups for the topping.
Press remaining mixture into the prepared pan and bake for 15 minutes, until slightly golden.
Prepare the Streusel:
Mix brown sugar into the reserved crumb mixture.
Gently toss with fingers to form clumps.
Prepare the Filling:
In a bowl, mix sugar, flour, cinnamon, and salt.
Add chopped peaches and toss to coat.
Combine cream and vanilla in a small bowl, then stir into peach mixture.
Assemble and Bake:
Pour filling over hot crust.
Evenly sprinkle the streusel topping.
Bake for 45 minutes, until bubbly and golden.
Cool and Chill:
Let cool on a wire rack, then refrigerate for 2+ hours to set.
Cut into 20 bars.
Notes
Frozen peaches can be used if thawed and drained.
Bars are best chilled before slicing for clean cuts.
To easily peel peaches, blanch in boiling water for 30 seconds.
Optional: Add chopped nuts to topping for crunch.
- Prep Time: 25 minutes
- Cook Time: 1 hour + Time (Cooling & Chilling): 2 hours 15 minutes