Description
These delightful bars feature a buttery shortbread crust, sweet peach filling, and a crunchy crumb topping. Perfect for any gathering or a sweet treat.
Ingredients
- For the Crust & Crumb Topping:
- 2 ½ cups (300g) all-purpose flour, divided
- ½ cup (100g) granulated sugar
- ½ teaspoon salt
- 1 cup (226g) unsalted butter, softened and cubed, plus 2 tbsp chilled for topping
- ¼ cup (50g) packed light brown sugar
- ½ teaspoon ground cinnamon (optional)
- ¼ teaspoon ground nutmeg (optional)
- For the Peach Filling:
- 6–7 medium fresh peaches (about 4 cups sliced)
- ½ cup (100g) granulated sugar
- 3 tablespoons cornstarch (or 6 tbsp all-purpose flour)
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
Instructions
- Preheat oven to 375°F (190°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides.
- Prepare Crust & Crumb Base: In a large bowl, whisk together 2 cups (240g) of flour, ½ cup granulated sugar, and ½ tsp salt. Add 1 cup softened butter and cut it in with a pastry blender or your fingers until coarse crumbs form.
- Remove and set aside 1 cup of this mixture for the crumb topping.
- Form Crust: Press the remaining mixture firmly and evenly into the bottom of the prepared pan. Bake for 15 minutes, or until lightly golden.
- Prepare Peach Filling: While the crust bakes, peel, pit, and slice peaches into ½-inch thick pieces. In a separate bowl, gently toss peaches with ½ cup granulated sugar, cornstarch (or flour), vanilla extract, and lemon juice until well coated.
- Assemble Bars: Pour the peach filling evenly over the partially baked crust.
- Make Crumb Topping: To the reserved 1 cup of crumb mixture, add ¼ cup brown sugar, cinnamon, and nutmeg (if using), and 2 tablespoons chilled butter. Rub with your fingers until well combined and crumbly. Sprinkle evenly over the peaches.
- Bake Complete: Return the pan to the oven and bake for another 40-50 minutes, or until the topping is golden brown, the peaches are tender, and the filling is bubbly and thickened.
- Cool Completely: Let the bars cool completely in the pan on a wire rack for at least 2-3 hours (or chill in the refrigerator) before lifting out with the parchment paper and cutting into squares.
- Prep Time: 30 mins
- Cook Time: 55 mins