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Read the full recipe after the video.
Recipe Summary
prep: 30 mins
total: 3 hrs
Yield: Makes 16 bars
peach-crumble-021-d112025.jpg
Ingredients
Crust
1 stick plus 5 tablespoons unsalted butter, room temperature, plus more for pan
1 cup sugar
2 cups all-purpose flour
1 teaspoon coarse salt
Filling
1 1/4 pounds peaches, pitted and cut into a 1/2-inch dice (3 1/2 cups)
1/2 cup sugar
2 tablespoons all-purpose flour
1 tablespoon fresh lemon juice
1/2 teaspoon coarse salt
Cook's Notes
Store the bars in the refrigerator, wrapped in plastic or in an airtight container, for up to three days.
Gallery
Read the full recipe after the video.
Recipe Summary
prep: 30 mins
total: 3 hrs
Yield: Makes 16 bars
peach-crumble-021-d112025.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary
prep: 30 mins
total: 3 hrs
Yield: Makes 16 bars
Recipe Summary
prep: 30 mins
total: 3 hrs
Yield: Makes 16 bars
prep: 30 mins
total: 3 hrs
prep:
30 mins
total:
3 hrs
Yield: Makes 16 bars
Makes 16 bars
peach-crumble-021-d112025.jpg
peach-crumble-021-d112025.jpg
Ingredients
Ingredients
1 stick plus 5 tablespoons unsalted butter, room temperature, plus more for pan
1 cup sugar
2 cups all-purpose flour
1 teaspoon coarse salt
1 1/4 pounds peaches, pitted and cut into a 1/2-inch dice (3 1/2 cups)
1/2 cup sugar
2 tablespoons all-purpose flour
1 tablespoon fresh lemon juice
1/2 teaspoon coarse salt
Directions
Preheat oven to 375 degrees. Butter an 8-by-8-by-2-inch cake pan. Line with parchment, leaving a 2-inch overhang on two sides; butter parchment.
Crust: Beat butter with sugar in a bowl until light and fluffy, about 3 minutes. Scrape down bowl. Add flour and salt; beat until dough forms clumps but does not completely hold together. Press 2 1/2 cups flour mixture into bottom and 1 inch up sides of prepared pan.
Filling: Stir together peaches, sugar, flour, lemon juice, and salt in a bowl. Pour into crust. Crumble remaining flour mixture evenly over top, squeezing to create clumps. Bake until bubbling in center and crust is golden, about 1 hour, 10 minutes (if browning too quickly, tent top with foil). Let cool 20 minutes. Remove from pan and let cool completely on a wire rack, about 1 hour. Cut into 2-inch squares.
Cook's Notes
Store the bars in the refrigerator, wrapped in plastic or in an airtight container, for up to three days.
Cook’s Notes
Store the bars in the refrigerator, wrapped in plastic or in an airtight container, for up to three days.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Peach-Pie Crumble Bars
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Peach-Pie Crumble Bars
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
