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–+ servings

Fresh Peach Crumb Bars

Buttery shortbread crust, juicy California peach filling, and crunchy oat streusel make these peach crumb bars a summertime favorite.
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings: 1
Course: Desserts
Cuisine: American
Calories: 371
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 cup unsalted butter, melted
  • 1/2 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 5 cups fresh peaches, peeled and diced about 5 to 6 medium peaches
  • 1/3 cup light brown sugar, packed
  • 2 tablespoons granulated sugar
  • 2 tablespoons cornstarch
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 3/4 cup old-fashioned oats
  • 3/4 cup all-purpose flour
  • 1/2 cup light brown sugar, packed
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon sea salt
  • 6 tablespoons unsalted butter, melted
  • 1 cup powdered sugar
  • 2 tablespoons milk
  • 1/2 teaspoon vanilla extract

Method
 

  1. Preheat the oven to 350°F. Line a 9x9 inch baking pan with parchment paper, leaving an overhang on two opposite sides for easy removal.
  2. In a large bowl, combine the melted butter, granulated sugar, and vanilla extract. Add the flour and salt and stir until a soft dough forms. Press the dough evenly into the prepared pan. Bake for 15 minutes, just until the edges start to turn lightly golden.
  3. In a separate bowl, toss the diced peaches with the light brown sugar, 2 tablespoons granulated sugar, cornstarch, cinnamon, and vanilla extract. Spread the peach mixture evenly over the warm crust.
  4. In another bowl, mix the oats, flour, packed light brown sugar, cinnamon, and sea salt. Pour in the melted butter and stir until crumbly clumps form. Sprinkle the topping evenly over the peaches.
  5. Return the pan to the oven and bake for 30 minutes more, until the filling is bubbly and the topping is golden brown. Cool completely in the pan on a wire rack. In a small bowl, whisk the powdered sugar, milk, and vanilla until smooth, then drizzle over the cooled bars. Let the glaze set before slicing into squares.

Nutrition

Calories: 371kcalCarbohydrates: 54gProtein: 4gFat: 17gSaturated Fat: 10gCholesterol: 42mgSodium: 62mgFiber: 2gSugar: 31g

Notes

Make sure to use ripe but firm peaches so they hold their shape during baking.
Unripe peaches can be swapped for frozen sliced peaches, thawed and drained.
Store the bars in an airtight container in the refrigerator for up to 4 days.
These bars can be frozen for up to 2 months; thaw in the fridge before serving.
Do not overwork the crumb topping, or it will become a paste instead of streusel.
For cleaner slices, let the bars cool completely and chill briefly before cutting.
Serve with a scoop of vanilla ice cream or a dollop of whipped cream for a treat.

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