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Peaches and Cream Crumble Bars Recipe

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4.1 from 62 reviews

These Peaches and Cream Crumble Bars feature a buttery, crumbly crust topped with a luscious peach filling infused with cinnamon and vanilla, finished with a sweet streusel topping. Baked to golden perfection, these bars are perfect for a summer dessert or a delightful treat any time of year.

  • Total Time: 1 hour 20 minutes plus 2 hours chilling
  • Yield: 12 bars (9x13-inch pan)

Ingredients

For the Crust and Topping:

  • 2 ½ cups (350 g/12.5 oz) all-purpose flour
  • ⅔ cup (140 g/5 oz) granulated sugar
  • ½ teaspoon salt
  • 1 ¼ cups (280 g/10 oz) cold unsalted butter, cut into small cubes
  • ¼ cup (50 g/1.7 oz) brown sugar, preferably dark

For the Peach Filling:

  • 1 cup (200 g/7 oz) granulated sugar
  • ¼ cup (35 g/1.3 oz) all-purpose flour
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 5 cups pitted, peeled, and chopped peaches (about 7-8 peaches/2.5 pounds)
  • 6 tablespoons (90 ml) heavy cream
  • ½ teaspoon vanilla extract, optional

Instructions

  1. Preheat and Prepare Pan: Preheat the oven to 350°F (180°C). Grease a 9×13-inch baking pan or line it with parchment paper, leaving an overhang on the sides to lift out the bars easily once baked. Set aside.
  2. Make the Crust: In a food processor, combine the flour, granulated sugar, and salt and pulse briefly to mix. Add the cold cubed butter and pulse until the mixture resembles coarse crumbs. Alternatively, crumble together with a pastry cutter by hand. Reserve 1½ cups of this crumb mixture for the streusel topping. Press the remaining crumbs firmly and evenly into the prepared pan to form the crust layer. Bake for about 15 minutes, or until the edges are slightly browned.
  3. Prepare the Streusel Topping: To the reserved crumb mixture, add the dark brown sugar. Use your fingers to mix until large clumps form, creating the streusel topping.
  4. Make the Peach Filling: In a large bowl, whisk together granulated sugar, flour, cinnamon, and salt. Add the peeled, pitted, and chopped peaches and toss until well coated. In a small bowl, combine the heavy cream and vanilla extract (if using), then stir this into the peach mixture thoroughly.
  5. Assemble the Bars: Once the crust is out of the oven and still warm, pour the peach filling evenly over it. Sprinkle the streusel topping evenly on top of the fruit layer.
  6. Bake the Bars: Return the pan to the oven and bake for about 45 minutes, or until the peach juices are bubbling and the streusel topping turns golden brown.
  7. Cool and Set: Remove from oven and allow the bars to cool completely on a wire rack. Then refrigerate for at least 2 hours to allow the filling to set before cutting into squares.
  8. Store: Keep the bars refrigerated for up to 3 days for best freshness.

Notes

  • Ensure the crust is warm when adding the peach filling to help the filling set properly.
  • Use ripe but firm peaches for the best texture and flavor.
  • Using parchment paper with an overhang makes it easier to lift out the bars for slicing.
  • The bars are best served chilled after refrigeration for a few hours.
  • You can substitute brown sugar with light brown sugar if dark brown sugar is unavailable.
  • Author: Adeline
  • Prep Time: 20 minutes
  • Cook Time: 60 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://flavorhug.com/peaches-and-cream-crumble-bars-recipe/