Ingredients
For the Crust and Crumble Topping:
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2½ cups (350g) all-purpose flour
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⅔ cup (140g) granulated sugar
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½ teaspoon salt
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¼ cup (50g) packed brown sugar (light or dark, depending on your preference)
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1¼ cups (280g) cold unsalted butter, cubed
For the Peaches and Cream Filling:
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1 cup (200g) granulated sugar
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¼ cup (35g) all-purpose flour
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½ teaspoon ground cinnamon (optional)
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¼ teaspoon salt
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5 cups fresh peaches, peeled and chopped (about 7–8 medium peaches)
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6 tablespoons (90ml) heavy cream
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½ teaspoon vanilla extract (optional but adds a nice depth of flavor)
Preparation Tips:
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If using frozen peaches, thaw and drain them well to avoid excess moisture in the filling.
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Make sure the butter is cold and firm—it helps create a better crumb structure.
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Lining the pan with parchment paper makes it easier to lift the bars out for cutting.
Instructions
1. Preheat and Prepare Your Pan
- Preheat your oven to 350°F (175°C).
- Line a 9×13-inch baking pan with parchment paper, leaving an overhang on the sides to lift the bars out after baking.
2. Make the Crust and Crumble Mixture
- In a large bowl, whisk together the flour, granulated sugar, brown sugar, and salt.
- Add the cold cubed butter. Use a pastry cutter, fork, or your fingers to cut the butter into the dry ingredients until the mixture becomes crumbly and resembles coarse sand. A few pea-sized chunks of butter are okay.
- Take 2/3 of this mixture and press it firmly into the bottom of the prepared pan to form the crust. Use the back of a spoon or your fingers to even it out.
- Reserve the remaining 1/3 of the mixture for the topping. Set it aside.
3. Prepare the Peach Filling
- In a separate bowl, combine the granulated sugar, flour, cinnamon (if using), and salt.
- Add the chopped peaches and toss until they’re evenly coated.
- Stir in the heavy cream and vanilla extract until everything is well combined.
4. Assemble the Bars
- Pour the peach mixture evenly over the prepared crust.
- Sprinkle the remaining crumb mixture over the top. Don’t worry about covering every inch; it looks beautiful when the peaches peek through.
5. Bake
- Place the pan in the preheated oven and bake for 45 to 50 minutes, or until the top is golden and the filling is bubbling slightly.
- Allow the bars to cool completely in the pan on a wire rack.
- Once cooled, transfer the pan to the fridge for at least 1 hour to firm up the bars.
- Use the parchment overhang to lift the bars out, then slice into squares or rectangles.
Notes
- Keep the butter cold: Cold butter is key for that crumbly texture in both the crust and topping. If the butter softens too much, pop the mixture into the fridge for a few minutes before baking.
- Use ripe, firm peaches: Overripe peaches can make the filling watery. Choose peaches that are just ripe—slightly soft to the touch but not mushy.
- Chill before slicing: These bars are easier to cut when they’ve chilled for an hour or two. Don’t skip the chilling step if you want neat slices.
- Optional add-ins: For extra flavor, you could add chopped nuts (like almonds or pecans) to the crumble topping, or even a few fresh blueberries in the peach mixture for color contrast.
- Prep Time: 25 minutes
- Cook Time: 45 minutes