Description
Delight in these Peaches and Cream Crumble Bars featuring a buttery, crumbly crust topped with juicy, cinnamon-spiced peaches and a crunchy streusel topping. Perfectly baked for a golden finish, these bars are an ideal treat for summer gatherings or anytime you crave a sweet, fruity dessert.
Ingredients
Units
Scale
Crust and Topping
- 2 1/2 cups (350 g/12.5 oz) all-purpose flour
- 2/3 cup (140 g/5 oz) granulated sugar
- 1/2 teaspoon salt
- 1 1/4 cups (280 g/10 oz) cold unsalted butter, cut into small cubes
- 1/4 cup (50 g/1.7 oz) brown sugar, preferably dark
Peach Filling
- 1 cup (200 g/7 oz) granulated sugar
- 1/4 cup (35 g/1.3 oz) all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 5 cups pitted, peeled, and chopped peaches (about 7-8 peaches/2.5 pounds)
- 6 tablespoons (90 ml) heavy cream
- 1/2 teaspoon vanilla extract (optional)
Instructions
- Prepare Pan and Preheat Oven: Preheat your oven to 350°F (180°C). Grease a 9×13-inch pan or line it with parchment paper, ensuring enough overhang for easy removal of the bars. Set aside.
- Make the Crust: Combine flour, granulated sugar, and salt in a food processor and pulse briefly to mix. Add cold butter cubes and pulse until the mixture resembles coarse crumbs. Alternatively, use a pastry cutter to crumble the mixture by hand. Reserve 1½ cups of this crumb mixture for the streusel topping. Press the remaining crumbs firmly into the prepared pan to form an even crust layer. Bake for about 15 minutes until the edges just begin to brown.
- Prepare Streusel Topping: While the crust bakes, mix the reserved crumb mixture with brown sugar. Use your fingers to combine until large clumps form, creating the streusel topping.
- Make the Peach Filling: In a large bowl, whisk together granulated sugar, flour, cinnamon, and salt. Add the peeled, pitted, and chopped peaches and toss to coat evenly. In a small bowl, combine the heavy cream and vanilla extract, then stir this into the peach mixture until well incorporated.
- Assemble Bars: Once the crust is warm and just out of the oven, pour the peach filling evenly over it. Sprinkle the streusel topping evenly on top of the peach layer.
- Bake Bars: Return the pan to the oven and bake for about 45 minutes until the peach filling is bubbling and the topping is a lovely golden brown color.
- Cool and Set: Remove bars from oven and place on a wire rack to cool completely. Refrigerate for at least 2 hours to allow the filling to set thoroughly before cutting into squares.
- Store: Keep the bars refrigerated in an airtight container for up to 3 days for best freshness and flavor.
Notes
- Ensure the crust is warm when adding the filling to avoid sogginess and help the filling set properly.
- Peaches should be peeled and pitted for a smooth texture; use ripe but firm peaches for best results.
- If peaches are not in season, frozen peaches thawed and drained can be used as a substitute.
- The vanilla extract in the filling is optional but adds a lovely depth of flavor.
- Allowing the bars to chill before cutting helps the bars hold their shape and makes slicing easier.
- For a dairy-free version, substitute heavy cream with coconut cream or a plant-based heavy cream alternative.
Nutrition
- Serving Size: 1 bar (approximate)
- Calories: 280
- Sugar: 22g
- Sodium: 110mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5.5g
- Trans Fat: 0.1g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg
