Q1: What are the best peaches to use for baking in bars?

For baking, you want to use peaches that are ripe for the best flavor, but still firm to the touch so they hold their shape and don't turn into a watery mush. Freestone yellow peaches are the ideal choice because their pits are easy to remove, making them simple to slice.

Q2: Do I absolutely have to peel the peaches?

While you can leave the skins on if you are short on time, peeling the peaches is highly recommended for the best, most pleasant texture. Peach skins can become a bit tough and can separate from the fruit during baking, which can be unappealing in the final, soft dessert. The blanching method makes peeling incredibly fast and easy.

Q3: My bars fell apart and were messy when I cut them. Why?

This is almost always because the bars were not allowed to cool completely before being sliced. The fruit filling is like molten lava when it comes out of the oven. The thickeners (flour) need several hours in the cooler, room-temperature air to fully set up and create a firm, sliceable, jammy filling. Patience during the cooling stage is the key to perfect bars!

Q4: Can I use canned or frozen peaches for this recipe?

Yes, you can, which makes this a great dessert to enjoy year-round! If using canned peaches (about two 15-ounce cans), be sure to drain them very well and pat them dry. If using frozen sliced peaches (about 2-3 cups), there is no need to thaw them first. Just toss them with the other filling ingredients; you may need to add an extra 5-10 minutes to the total baking time.

Q5: What's the difference between a crumble and a crisp?

A Crumble , like this recipe, has a streusel-like topping made from flour, sugar, and butter. A Crisp is very similar, but its topping traditionally includes rolled oats , which gives it a heartier, chewier, and "crispier" texture.

The Best Easy Homemade Peach Crumb Bars

A classic summer dessert, these homemade Peach Crumb Bars feature a juicy, spiced fresh peach filling sandwiched between a buttery shortbread crumble. The same crumbly mixture, made from flour, sugar, and cold butter, is used for both the sturdy bottom crust and the sweet topping. The bars are baked until the filling is bubbly and the top is golden brown, then cooled and cut into squares.

Author: Grace
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 2 hours 25 minutes (includes cooling time)
Yield: 12 bars 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

For the Crumble:
Cooking spray
1 ½ cups all-purpose flour
½ cup white sugar
½ teaspoon baking powder
1 pinch salt
10 tablespoons cold unsalted butter, cut into cubes
1 large egg yolk
1 tablespoon cold water
For the Filling:
2 cups sliced fresh peaches, or more to taste
½ cup white sugar
2 tablespoons all-purpose flour
1 tablespoon lemon juice
1 teaspoon vanilla extract
¼ teaspoon ground cinnamon
¼ teaspoon ground nutmeg

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Instructions

Preheat the oven to 375°F (190°C). Grease an 8-inch square baking pan with cooking spray.
Make the Crumble: In a large bowl, whisk together 1 ½ cups of flour, ½ cup of white sugar, the baking powder, and salt.
Using two forks or a pastry cutter, cut in the cold butter until the mixture resembles coarse crumbs.
Slowly mix in the egg yolk and cold water; the dough will be very crumbly.
Press half of the crumble mixture firmly into the bottom of the prepared pan to create the crust. Reserve the remaining half.
Make the Filling: In a separate bowl, stir together the sliced peaches, ½ cup of white sugar, 2 tablespoons of flour, the lemon juice, vanilla, cinnamon, and nutmeg until the peaches are well combined.
Spread the peach filling evenly over the crust in the pan.
Sprinkle the reserved crumble mixture over the top of the peaches.
Bake: Bake in the preheated oven for 30 to 38 minutes, until the topping is golden brown and the filling is set.
Let the bars cool completely to room temperature before cutting into 12 bars.

Notes

Using cold, cubed butter and cutting it into the flour is a key technique for creating a tender and crumbly crust and topping.
Tossing the peaches with flour helps to thicken their juices as they bake, preventing a runny filling.
It is important to let the bars cool completely before cutting them to ensure clean slices.

Nutrition

Serving Size: 1 bar
Calories: 280-340
Sugar: 25-30 g
Sodium: 80-120 mg
Fat: 14-18 g
Saturated Fat: 8-11 g
Trans Fat: 0 g
Carbohydrates: 35-42 g
Fiber: 1-2 g
Protein: 2-4 g
Cholesterol: 45-60 mg

Find it online: https://www.eatswithsoul.com/homemade-peach-crumb-bars/