These peach crumble bars are so good and simple to make that you might find yourself making them all of the time. As a peach lover, this recipe is going to be on our repeat list forever. If anything we’ll tweak it and make it better. But as is it’s a winner!
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Peach cobbler is my favorite dessert. I’m an absolute fiend for it. While Sarah likes it, I just can’t get enough of the stuff. It’s almost dangerous to keep it around the house. So Sarah has to take most of the leftovers to work so that I don’t end up in a sugar induced coma from eating a whole pan of it.
Okay, Enough of that Confessional…
Before we even talk about the peaches, let’s talk about that damn good crust. The crust is basically a medium-hard sugar cookie. It’s not too hard as it crumbles as you bite into it.
We used canned peaches in juice and as is they are very sweet. During our research, we found that a lot of recipes called for way more sugar than we thought necessary. We were right. We ended up using half as much sugar than what most other recipes used for peach crumble bars.
The crumble top is simply more of the crust mixture sprinkled on top of the peaches.
As for the Recipe…
To start, you want to cut the shortening into the flour. This means using your hands, a fork, or handheld dough blade to mix the shortening into the dry ingredients. We really recommend getting a dough blade, even if you already have a KitchenAid mixer, because it is so convenient. Measure out the shortening and cut it into ½ inch sections. You don’t have to be perfect with this. You just don’t want to have gigantic clumps of shortening.
Then add the eggs and vanilla extract. Mix.
Next you want to take about half of the concoction and put it the baking pan. Press firmly to form the crust.
Now it’s time for the canned peaches.
Take the canned peaches and drain. You will then want to cut each peach into about ½ inch pieces or so.
Place the cut peaches in a bowl and add the cornstarch and sugar.
Add the peach mixture on top of the crust. Then sprinkle the rest of the crumb mixture on top of the mixture.
Bake at 375 for about 40 minutes.
Once baked allow to cool for about 40 minutes before cutting.
This recipe made 12 bars cut into about 3×3 inches. Depending on the event you are making these bars for, you may opt for a different size. You could absolutely cut the bars into 1×1 inch square bites for more of a finger food appetizer. At 3×3 that’s a full on dessert serving.
Peach Crumb Bars
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I’ll email this recipe to you before you lose it forever. We’ve all done it.
Ingredients
- 3 Cup All Purpose Flour
- 1 ¼ Cup Sugar
- 1 Teaspoon Baking Powder
- ½ Teaspoon Salt
- 1 Cup Shortening Chilled
- 1 Large Egg
- 1 Teaspoon Vanilla Extract
- 29 Ounce Can of Peaches in 100% Juice Drained and cut
Instructions
- In a large bowl add the flour, 1 cup of sugar, baking powder, and salt. Mix until combined.
- Add the chilled shortening to the flour mixture and mix using a fork or pastry cutter until you see tiny pieces of shortening throughout the mixture.
- Add the egg and vanilla extract to the flour mixture and mix until combined set aside. (See note)
- Strain the peaches and reserve the juice for another recipe or drink later on. Cut the peaches into 1 inch pieces. Add the ¼ cup of sugar and cornstarch. Mix until combined.
- Preheat the oven to 375 degrees.
- Take half of the dough mixture and press it into a 13x9 baking pan sprayed with Pam. (See note)
- Top the crust with the peach mixture. Sprinkle the remaining dough on top of the peaches. Bake for 35-40 minutes.
- Once the bars are baked let them cool for about 40 minutes. Once cooled you can cut them however you would like. I cut them into 12 bars but these can be cut into much smaller pieces for any kind of party. These are delicious and will go fast. Enjoy!
Notes
- Once you add the egg and vanilla to the flour mixture the dough will still be dry but you will know it’s ready when you take a little dough in your hand and squeeze it. If it stays together then you are good to go.
- I have a small oven and can only fit a lasagna size pan which is 11 ¾ x 9. If you use a 13 x 9 pan you may want to cut back on the time by 5 minutes or so, since my crust was a little thicker. You can also butter the baking pan if you don’t use pam.
- You can store the bars in a sealed container for 3 days on the counter.
- The fruit in this recipe can be substituted for any kind of fruit. Fresh strawberries or mixed berries will work very well with the dough.
Nutrition
These look amazing! Pinning for later.
Thank you! They taste so good!