Peach Pie Crumble Bars
Delightful peach pie crumble bars featuring a buttery shortbread base, juicy peach filling, and a crispy oat topping, perfect for summer gatherings.
Ingredients
Shortbread Base
- 1 1/4 cups all-purpose flour For best results, use unsalted butter.
- 1/2 cup powdered sugar
- 1/4 teaspoon salt
- 2/3 cup unsalted butter, melted
Peach Layer
- 3 cups chopped peaches (about 4-5 large peaches)
- 1/4 cup granulated sugar
- 2 tablespoons fresh lemon juice (or water)
- 3 tablespoons cornstarch
Crumble Topping
- 3/4 cup flour
- 1/4 cup large flake oats (quick oats or old-fashioned oats work too)
- 1/3 cup brown sugar
- 1 teaspoon cinnamon
- 1/3 cup unsalted butter, melted
Glaze
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 4-5 tablespoons cream (or milk)
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Line an 8x8 inch pan with parchment paper, leaving an overhang around the edges.
- Make the Shortbread Base: In a medium bowl, whisk together the flour, powdered sugar, and salt. Stir in the melted butter until combined. Press the mixture into the bottom of the pan and bake for 15 minutes.
- Prepare the Peach Layer: As the base is baking, toss the chopped peaches with the sugar, lemon juice, and cornstarch until the peaches are evenly coated.
- Create the Crumble Topping: In a new medium bowl, stir together the flour, oats, and brown sugar. Then, stir in the melted butter until the mixture resembles wet sand.
- Combine the Layers: After the shortbread base has baked, spread the peach mixture on top. Crumble the oat topping over the peaches using your palms and sprinkle it generously.
- Bake: Place in the preheated oven at 350°F for 35-45 minutes, or until the top looks golden brown.
- Cool and Glaze: Let the bars cool fully. In a small bowl, whisk together the powdered sugar, vanilla extract, and cream until smooth. Adjust with more cream or powdered sugar as necessary. Drizzle the glaze over the top of the cooled bars.
Notes
For optimal freshness, store any leftover bars in an airtight container at room temperature for up to three days. For longer storage, refrigerate for about a week. Reheat in the microwave or oven as necessary.