Description
These Peach Pie Crumb Bars offer a delightful combination of sweet, juicy peaches and a buttery oat crumble topping, perfect for a cozy dessert or a sweet snack. Made with fresh peach chunks and a spiced crumb crust, they’re easy to bake and perfect for summer or any time you crave a fruity, tender treat.
Ingredients
Crust and Crumb Topping
- 1 cup (125g) all-purpose flour (spooned & leveled)
- 1/2 cup (43g) old-fashioned whole rolled oats
- 1/3 cup (67g) packed light or dark brown sugar
- 1 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 10 Tablespoons (142g) unsalted butter, cold and cubed
- Optional: 1/4 cup (about 20g) sliced almonds
Filling
- 1 large egg, cold
- 1/2 cup (100g) granulated sugar
- 1 and 1/2 Tablespoons (11g) all-purpose flour
- 1 teaspoon pure vanilla extract or vanilla bean paste
- 1/4 teaspoon almond extract
- 1/2 teaspoon fresh lemon zest
- 2 and 1/2 cups (about 400g) chopped fresh peach chunks
Glaze
- 1/2 cup (60g) confectioners’ sugar
- 1 Tablespoon (15g/ml) heavy cream or milk
- 1/2 teaspoon pure vanilla extract or vanilla bean paste
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (177°C). Line an 8-inch square baking pan with parchment paper, leaving an overhang on all sides. This will make it easier to lift the bars out after baking for neat cutting.
- Make Crust and Topping: In a food processor or large bowl, combine the flour, 1/2 cup oats, brown sugar, cinnamon, and salt. Pulse or whisk to mix. Add the cold cubed butter and pulse or cut it into the mixture until the mixture resembles coarse crumbs. Optionally, stir in sliced almonds for extra crunch.
- Form Crust Base: Press about two-thirds of the crumb mixture firmly into the bottom of the prepared baking pan to create an even crust. Reserve the remaining crumbs for the topping.
- Prepare Filling: In a medium bowl, whisk together the egg, granulated sugar, 1 and 1/2 tablespoons flour, vanilla extract, almond extract, and lemon zest until combined. Gently fold in the chopped fresh peaches ensuring they are evenly coated.
- Assemble Bars: Spread the peach filling evenly over the crust layer in the pan. Then sprinkle the reserved crumb topping evenly over the filling.
- Bake: Bake in the preheated oven for 45 to 50 minutes or until the topping is golden brown and the peach filling is bubbly and set. Remove from the oven and let cool completely in the pan on a wire rack.
- Make the Glaze: Whisk together confectioners’ sugar, heavy cream or milk, and vanilla extract in a small bowl to form a smooth glaze.
- Finish and Serve: Drizzle the glaze over the cooled bars. Once the glaze has set slightly, use the parchment paper overhang to lift the bars out of the pan and cut into 9 squares. Serve and enjoy!
Notes
- Make sure to use ripe but firm peaches for the best texture in the filling.
- You can substitute the butter with a non-dairy alternative for a dairy-free version.
- Using parchment paper with overhang helps with easy removal and clean slicing of bars.
- These bars can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat briefly before serving if desired, or serve cold as a refreshing treat.
