Description
Peaches and Cream Crumble Bars are a delightful dessert featuring a buttery, crumbly crust topped with sweet, juicy peach filling and a golden streusel topping. Baked to perfection, these bars are perfect for summer gatherings or as a sweet treat any time of year.
Ingredients
Units
Scale
For the 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
For the 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
- Preheat and Prepare Pan: Preheat your oven to 350°F (180°C). Grease a 9×13-inch pan or line it with parchment paper, leaving enough overhang on the sides for easy removal of the bars. Set aside.
- Make the Crust: In a food processor, pulse together the flour, granulated sugar, and salt until combined. Add the cold, cubed butter and pulse until the mixture is crumbly and resembles coarse meal. Alternatively, use a pastry cutter to combine these by hand in a bowl. Reserve 1½ cups of the crumb mixture for the topping. Press the remaining crumb mixture firmly and evenly into the prepared pan to form the crust. Bake for about 15 minutes, or until the edges are slightly browned.
- Prepare the Streusel Topping: While the crust is baking, mix the reserved crumb mixture with the brown sugar, tossing with your fingers until large clumps of dough form. Set aside.
- Make the Peach Filling: In a large bowl, combine sugar, flour, cinnamon, and salt. Add the peeled, pitted, and chopped peaches and toss to coat evenly. In a small bowl, mix the heavy cream and vanilla extract, then stir into the peach mixture, mixing thoroughly.
- Assemble and Bake: Pour the peach filling over the warm crust immediately after removing it from the oven. Sprinkle the streusel topping evenly over the peach layer. Return the pan to the oven and bake for about 45 minutes, until the peach juices are bubbling and the topping is golden brown.
- Cool and Refrigerate: Remove the bars from the oven and allow them to cool completely on a wire rack. Once cooled, refrigerate the bars for at least 2 hours to let the filling set before cutting into squares.
- Serve and Store: Cut into 20 bars. Store in the refrigerator for up to 3 days for best freshness.
Notes
- Use ripe, juicy peaches for the best flavor and texture.
- Peeling peaches can be easier if you blanch them in boiling water for 30 seconds and then place them in ice water.
- Cut bars after chilling to get firm, clean slices.
- These bars can be served chilled or at room temperature.
- You can substitute nectarines for peaches if desired.
Nutrition
- Serving Size: 1 bar
- Calories: 310
- Sugar: 22g
- Sodium: 115mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg
