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Easy Peach Pie Bars Recipe with Perfect Crumb Topping for Summer

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These easy peach pie bars feature a buttery crust and a perfectly crunchy crumb topping with juicy peach filling, making a quick and delicious summer dessert.

Ingredients

Scale
  • 2 ½ cups all-purpose flour (315 g)
  • ¾ cup granulated sugar (150 g)
  • ½ cup brown sugar, packed (110 g)
  • ½ teaspoon salt
  • 1 cup unsalted butter, cold and cubed (226 g)
  • 4 cups fresh peaches, peeled and sliced (600 g)
  • ½ cup granulated sugar (100 g)
  • 1 tablespoon lemon juice (15 ml)
  • 2 tablespoons cornstarch (16 g)
  • 1 teaspoon cinnamon

Instructions

  1. Preheat the oven to 350°F (175°C). Line a 9×13-inch pan with parchment paper, leaving an overhang on the sides for easy removal.
  2. In a large bowl, whisk together 2 ½ cups flour, ¾ cup granulated sugar, ½ cup brown sugar, and ½ teaspoon salt. Add the cold, cubed butter.
  3. Cut the butter into the flour mixture using a pastry cutter, two forks, or your fingers until the mixture resembles coarse crumbs with some pea-sized pieces.
  4. Reserve about 1 ½ cups of this crumb mixture in a separate bowl for the topping. Press the remaining crumbs evenly into the bottom of the prepared pan to form the crust.
  5. Bake the crust in the preheated oven for 15 minutes until just starting to turn golden and set but not fully browned.
  6. In a medium bowl, mix the sliced peaches with ½ cup granulated sugar, 1 tablespoon lemon juice, 2 tablespoons cornstarch, and 1 teaspoon cinnamon. Toss gently to combine.
  7. Remove the crust from the oven and evenly spread the peach filling over the crust.
  8. Sprinkle the reserved crumb topping evenly over the peaches to cover the filling completely.
  9. Return the pan to the oven and bake for an additional 35-40 minutes until the topping is golden brown and the filling is bubbly around the edges.
  10. Cool the bars completely in the pan on a wire rack for 1-2 hours for clean slicing and perfect texture.
  11. Use the parchment paper overhang to lift the bars out of the pan and slice into 12-16 bars depending on preferred size.

Notes

Keep the butter cold for a flakier crust and crumb topping. Peel peaches by blanching in boiling water for 30 seconds then plunging into ice water. If crumb topping browns too fast, tent with foil halfway through baking. Add extra cornstarch if peaches are watery. Cool bars completely before slicing for best texture.

Nutrition

Keywords: peach pie bars, crumb topping, summer dessert, easy peach bars, peach dessert, crumb bars, quick dessert

Find it online: https://zoeplate.com/easy-peach-pie-bars-recipe-with-perfect-crumb-topping-for-summer/