Peach Crumble Bars

Peach Crumble Bars are my favorite recipe for using fresh peaches when they are so ripe and perfect in the summer. Some people call these peach shortbread bars but whatever you call them, just make them! They are easy to throw together and don’t let the fact that you need to peel the peaches intimidate you. Just scroll on down for the simple step by step process….

I’ve been making this recipe for the past 10 years and it never fails to be a massive success every time I make them. They remind me a lot of peach cobbler or a peach crumble in bar form. In fact, I want to try a version with apples instead of peaches for the fall. I’m thinking I should be able to substitute apples directly for the peaches without changing a thing!

Yes, you will need to peel the peaches for these peach crumble bars but don’t let that intimidate you. It honestly couldn’t be easier to do without using a vegetable peeler or paring knife. Here is a simple step by step process for doing it in just a couple minutes!

How to Easily Peel Peaches

Peach Shortbread Bars VIDEO

My son Jonathan was my special guest chef for this peach shortbread bars video and those are his color correction glasses he is wearing. If he looks familiar to you, this video of him went viral in the fall and he was interviewed on every major news network and many national talk shows as well as he has raised over $65,000 for other color blind children.

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Peach Crumble Bars

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5 from 2 reviews

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If you love peach cobbler, you will love these bars! My favorite recipe for using up those fresh summer peaches.

• Total Time: 1 hour
• Yield: 20 bars 1x

Ingredients

Crust

• 3 C flour
• 1 C sugar
• 1 tsp baking powder
• 1/4 tsp salt
• 1 C butter, cold and cubed
• 1 egg, beaten
   
• Filling
• 5 C peeled and diced peaches (about 6 peaches)
• 2 Tb fresh lemon juice
• 1/2 C flour
• 1 C sugar
• 1/4 tsp salt
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg

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Instructions

1. Preheat the oven to 375 degrees and grease a 9 x 13 inch baking pan.
2. For the dough: In a large bowl (or your food processor), mix together the flour, sugar, baking powder and salt. Use a pastry blender to cut in the butter until the butter is the size of small peas. Add the egg and continue to cut in the dough. The dough will be crumbly. Pour half of the dough into the pan and press down until firm. Refrigerate pan and remaining dough while you make the filling.
3. For the filling: Place the diced peaches in a large bowl and add the remaining ingredients. Mix until the dry ingredients are evenly coated on the peaches. Spread this mixture evenly over the crust. Crumble the remaining dough over the peach layer.
4. Bake for 45 minutes, until top is slightly browned. Cool completely before slicing into bars.

• Author: Carole Jones
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Dessert
• Method: Baked
• Cuisine: American

Nutrition

• Serving Size: 1 bar
• Calories: 250
• Sugar: 23 g
• Sodium: 33 mg
• Fat: 10 g
• Saturated Fat: 6 g
• Unsaturated Fat: 3 g
• Trans Fat: 0 g
• Carbohydrates: 38 g
• Fiber: 1 g
• Protein: 3 g
• Cholesterol: 34 mg