Peach Crumb Bars

These peach crumb bars use the equal buttery crumb mixture for the crust and topping and are full of an clean peach filling!

Those bars are a touch less difficult due to the fact they use the same combination for the crust and topping. they’re smooth, buttery, candy however now not too candy, and there are clean peaches in each single bite.

To make those peach crumb bars, you’ll start off through whisking together some flour, brown sugar, granulated sugar, baking powder, and spices. i like to add a few floor cinnamon and nutmeg to the crumb aggregate, you may sense free to regulate the spices for your private choice. then, cut in some cold cubed butter until the aggregate is crumbly and stir in a single egg.

As soon as the combination is ready, you want to press 1/2 of it into your pan and bake the crust first. i did test these bars without pre-baking the crust and whilst they had been nonetheless delicious, they didn’t keep up nearly as well. however you may permit the crust bake and funky while you narrow your peaches and prep the filling.

INGREDIENTS:

For the crumb crust and topping:

• 3 cups (375 grams) all-purpose flour (spooned & leveled)
• 1/2 cup (100 grams) brown sugar
• 1/2 cup (100 grams) granulated sugar
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1 cup (230 grams) cold butter cubed
• 1 large egg lightly beaten

For the peach filling:

• 5 cups (800 grams) chopped peaches
• 1/2 cup (100 grams) granulated sugar
• 3 tablespoons (27 grams) cornstarch
• 2 teaspoons fresh lemon juice
• 1/2 teaspoon ground cinnamon

INSTRUCTIONS:

For the crumb crust and topping:

1. Preheat oven to 350°F. Line a 9x13 pan with parchment paper or aluminum foil, leaving some overhang for easy removal, and set aside.
2. In a large mixing bowl, whisk together the flour, brown sugar, granulated sugar, baking powder, cinnamon, nutmeg, and salt. Add the cold cubed butter and cut it in with a pastry cutter until the mixture is crumbly and starts to come together. Add the egg and stir it in until fully combined (you may also use the pastry cutter to help blend it in).
3. Press half of the mixture in the prepared baking pan and place the bowl with the other half in the refrigerator. Bake the crust at 350°F for 15 minutes, then set aside to cool for 5 minutes before adding the peach filling.

For the peach filling:

1. Combine the chopped peaches, sugar, cornstarch, lemon juice, and cinnamon in a large bowl. Mix until the peaches are fully coated.
2. Spoon the peach filling on top of the baked crust, using a slotted spoon to leave as much excess juice as possible in the bowl. Spread it around into one even layer.
3. Remove the remaining crumb mixture from the refrigerator and sprinkle it on top of the peach filling. Bake at 350°F for 40-50 minutes or until the top is set and lightly browned and the peach filling is bubbling around the edges.
4. Remove from the oven and transfer to a wire rack to cool completely. Once cooled, lift the bars out of the pan using the overhang from the parchment paper or foil, slice into bars, and enjoy!

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