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–+ servings

Peach Crumb Bars

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 the repeat list forever. If anything we’ll tweak it and make it better. But as is it’s a winner!
5 from 1 vote
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Course: Dessert
Cuisine: American
Keyword: crumb bar, Peach
Prep Time: 10 minutes
Cook Time: 35 minutes
Resting Time: 35 minutes
Total Time: 45 minutes
Servings: 12 Bars

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.
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