Peach Crumb Bars

5 from 2 votes

Buttery shortbread crust + crumb topping, juicy peach filling, and an optional almond drizzle—these easy Peach Crumb Bars are perfect for summer gatherings!

Course: Dessert

Cuisine: African-Inspired, American

Keyword: easy peach crumb bars, fresh peach dessert, peach bars with crumb topping, peach crumb bars, peach crumble bars, peach dessert bars, peach shortbread bars, summer peach dessert

Servings: servings

Calories: 283kcal

Author: Chris Scheuer

Ingredients

For the crust and crumb topping:

8 ounces butter very soft
1 cup granulated sugar
2 teaspoons pure vanilla extract
½ teaspoon salt
½ teaspoon baking powder
1¾ cups all-purpose flour
1 cup almond flour see notes
¾ cup cornstarch

For the peach filling:

5½-6 cups diced fresh peaches ¼-inch dice; peeling is optional
2 teaspoons fresh lemon juice
⅓ cup granulated sugar
1½ tablespoons cornstarch
½ teaspoon ground cinnamon or cardamom

For the optional icing drizzle:

1 cup powdered sugar
1-2 tablespoons half & half
⅛ teaspoon almond extract

US Customary - Metric

Instructions

For the prep:

Position a rack in the center of the oven and preheat to 325°F. Spray a 9x13-inch pan (or 10x15-inch jelly roll pan) generously with baking spray. Set aside.

For the crust and crumb topping:

In a large bowl, stir the butter until smooth and creamy.8 ounces butter
Add sugar, vanilla, salt, and baking powder; stir to combine.1 cup granulated sugar, 2 teaspoons pure vanilla extract, ½ teaspoon salt, ½ teaspoon baking powder
Add the all-purpose flour, almond flour, and cornstarch. Mix until fully combined and large crumbles form. It may seem dry at first, just keep stirring and it will come together. 1¾ cups all-purpose flour, 1 cup almond flour, and ¾ cup cornstarch
Wrap about half the dough in plastic wrap and refrigerate for the topping.
Press the remaining dough evenly into the prepared pan. If sticky, dust your fingers with flour.

To pre-bake the crust:

Bake the bottom crust for 10-12 minutes, or until just beginning to set and turn pale golden at the edges. Cool for at least 10 minutes before adding the filling.

For the peach filling:

In the same bowl (no need to wash), mix diced peaches with lemon juice, sugar, cornstarch, and cinnamon until well combined. Spread evenly over the cooled crust. 5½-6 cups diced fresh peaches, 2 teaspoons fresh lemon juice, ⅓ cup granulated sugar, 1½ tablespoons cornstarch, ½ teaspoon ground cinnamon or cardamom

To finish and bake:

Break the chilled dough into crumbles and scatter over the peach filling.
Return the pan to the oven and bake for 40-60 minutes, or until the top is golden and crisp. (Oven times vary - start checking it at 40 minutes, but let it go as long as it takes to get golden.)

To cool and cut:

Let the bars cool completely on a wire rack before cutting into squares.

(Optional) For the icing drizzle:

Whisk powdered sugar, 1 tablespoon half & half, and almond extract until smooth. Add more half & half if needed. Drizzle over cooled bars or serve on the side. 1 cup powdered sugar, 1-2 tablespoons half & half, ⅛ teaspoon almond extract

For storage & freezing:

Bars can be made 6–8 hours ahead. Once cooled, they can also be frozen. To serve after freezing, thaw and rewarm for 10–12 minutes in a 300˚F oven.

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