Peach Crumble Bars

Deliciously sweet and tangy peach crumble bars with a buttery shortbread crust and a crunchy oat topping.

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Prep Time 20

Cook Time 40

Total Time 1

Servings: 12 bars

Course: Baking, Dessert, Snack

Cuisine: American

Calories: 0.3504

Ingredients Method Notes

Ingredients

For the Crust

1 cup all-purpose flour
1/2 cup rolled oats
1/3 cup granulated sugar
1/4 teaspoon salt
1/2 cup unsalted butter cold and cubed

For the Peach Filling

4 cups fresh peaches peeled, pitted, and chopped (about 4-5 large peaches)
1/4 cup granulated sugar
2 tablespoons cornstarch
1 tablespoon lemon juice
1/2 teaspoon ground cinnamon

For the Crumble Topping

1/2 cup all-purpose flour
1/4 cup rolled oats
1/3 cup packed brown sugar
1/4 teaspoon salt
1/4 cup unsalted butter cold and cubed

Method

Instructions

Preheat oven to 375°F (190°C). Grease and flour an 8x8 inch baking pan, or line with parchment paper.
Prepare the crust: In a medium bowl, whisk together 1 cup flour, 1/2 cup rolled oats, 1/3 cup granulated sugar, and 1/4 teaspoon salt. Cut in the 1/2 cup cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
Press the crust mixture evenly into the bottom of the prepared baking pan. Bake for 15 minutes.
Prepare the peach filling: In a separate bowl, gently toss the chopped peaches with 1/4 cup granulated sugar, cornstarch, lemon juice, and cinnamon until evenly coated.
Prepare the crumble topping: In the same bowl used for the crust (no need to wash), combine 1/2 cup flour, 1/4 cup rolled oats, brown sugar, and 1/4 teaspoon salt. Cut in the 1/4 cup cold butter until the mixture forms coarse crumbs.
Spread the peach filling evenly over the pre-baked crust. Sprinkle the crumble topping evenly over the peach filling.
Bake for 25-30 minutes more, or until the topping is golden brown and the filling is bubbly.
Let the bars cool completely in the pan on a wire rack before cutting into 12 bars.

Notes

For best results, use ripe but firm peaches. If using frozen peaches, do not thaw and you may need to add an extra teaspoon of cornstarch. These bars can be stored in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.