Introduction
Oh, sweet summer! Does anything capture the essence of those warm, sunny days better than the sweet, juicy burst of a perfectly ripe peach? I swear, just the smell takes me back to lazy afternoons and backyard picnics. And these Heavenly Summer Peach Bars? They are the taste of summer sunshine, baked into a delightful, easy-to-make treat. Forget complicated desserts! These bars are simple, quick, and packed with incredible peachy flavor. They’re perfect for sharing (or, let’s be honest, keeping mostly to yourself!). Trust me, once you make these, they’ll be on repeat all season long.
Why You’ll Love This Recipe
- Fast: Quick prep means more time enjoying that summer sunshine!
- Easy: No fancy techniques here, just simple steps anyone can follow.
- Giftable: These travel well and make the best hostess gift or potluck contribution.
- Crowd-pleasing: Who doesn’t love a buttery crumble topping paired with sweet, juicy fruit?
Ingredients
Gather ’round, friends! Here’s what you’ll need to whip up these glorious peach bars:
- Crust:
- 1 cup all-purpose flour: The base of our sturdy, buttery crust.
- 1/4 cup granulated sugar: Just enough sweetness for the foundation.
- 1/4 teaspoon salt: Brings out all the flavors.
- 1/2 cup unsalted butter, cold and cut into cubes: Gotta be cold for that perfect, tender crust texture!
- Filling:
- 3-4 large peaches, peeled, pitted, and sliced: The stars of the show! Choose ripe, fragrant ones.
- 1/2 cup granulated sugar: Sweetens up those juicy peaches.
- 2 tablespoons all-purpose flour: Helps thicken the filling just right.
- 1 tablespoon lemon juice: A little brightness to enhance the peach flavor – don’t skip this!
- 1/2 teaspoon vanilla extract: Adds a warm, lovely note.
- Crumb Topping:
- 1/2 cup all-purpose flour: The dry base for our crumbly goodness.
- 1/4 cup granulated sugar: For sweetness.
- 1/4 cup brown sugar: Adds moisture and that signature caramel-y depth.
- 1/4 teaspoon cinnamon: Peach’s best friend!
- 1/4 teaspoon salt: Balances the sweetness.
- 1/4 cup unsalted butter, melted: Binds it all together into perfect crumbs.
How to Make It
Okay, let’s get baking! It’s easier than you think.
- Prep Your Pan: Preheat your oven to 375°F (190°C). Line an 8×8 inch baking pan with parchment paper, leaving some overhang on the sides. This makes lifting the finished bars out a breeze!
- Make the Crust: In a medium bowl, whisk together the 1 cup flour, 1/4 cup granulated sugar, and 1/4 teaspoon salt for the crust. Cut in the cold, cubed butter using a pastry blender, fork, or your fingertips until the mixture resembles coarse crumbs. Don’t overwork it! Press this mixture evenly into the bottom of your prepared pan. I like to use the bottom of a glass or a measuring cup to get it really compact.
- Par-Bake the Crust: Pop the crust into the preheated oven and bake for about 12-15 minutes, or until it looks lightly golden around the edges. While it’s baking, make your filling!
- Prepare the Peach Filling: In a large bowl, gently toss the sliced peaches with the 1/2 cup granulated sugar, 2 tablespoons flour, lemon juice, and vanilla extract. Mix until the peaches are well coated. Try not to mash them!
- Make the Crumb Topping: In a separate medium bowl, whisk together the 1/2 cup flour, 1/4 cup granulated sugar, 1/4 cup brown sugar, cinnamon, and 1/4 teaspoon salt for the topping. Pour in the melted butter and mix with a fork or your fingers until delightful crumbs form. Some larger clumps are good!
- Assemble the Bars: Once the crust is par-baked, carefully pour the peach filling evenly over the warm crust. Scatter the crumb topping all over the peaches.
- Bake! Return the pan to the oven. Bake for another 30-35 minutes, or until the topping is golden brown and the peach filling is bubbly around the edges.
- Cool Completely: This is the hardest part – you have to let them cool completely in the pan on a wire rack before slicing! At least 2-3 hours, or even chill them. This helps the filling set so you get clean bar slices. I know, I know, it’s torture waiting!
- Slice and Serve: Once fully cooled, use the parchment paper overhang to lift the entire slab out of the pan. Place it on a cutting board and slice into squares. Enjoy!
Substitutions & Additions
- Other Fruits: Swap out the peaches for nectarines, plums, apples (maybe slice thinner and bake a little longer), berries, or a mix! Adjust sugar slightly based on the fruit’s sweetness.
- Spices: Add a pinch of nutmeg or cardamom to the crumb topping along with the cinnamon for extra warmth.
- Nuts: Mix some chopped pecans or walnuts into the crumb topping for added crunch.
- Extracts: A tiny splash of almond extract in the filling pairs wonderfully with peaches.
Tips for Success
- Peeling Peaches: The easiest way is the blanching method! Drop peaches into boiling water for 30-60 seconds, then immediately plunge them into an ice bath. The skins should slip right off.
- Cold Butter for Crust: Make sure your butter for the crust is really cold and cut into small cubes. This creates a tender, flaky base.
- Don’t Overwork the Dough: For the crust, mix just until it comes together. Overmixing develops gluten and can make the crust tough.
- Cooling is Crucial: I cannot stress this enough! Letting the bars cool completely is key to getting clean, holdable bar slices instead of a delicious, crumbly mess (though a delicious, crumbly mess isn’t the worst thing, is it?).
How to Store It
Once cooled, store leftover peach bars in an airtight container at room temperature for 2-3 days. For longer storage, you can keep them in the refrigerator for up to 5 days. They’re also fantastic chilled! If you want to store them longer, wrap individual bars well and freeze for up to 2-3 months. Thaw at room temperature or gently warm in the oven.
FAQs
- Can I use frozen peaches? Yes! Thaw them completely, drain off excess liquid very well, and pat them dry before using. You might need an extra tablespoon of flour in the filling to help thicken.
- My crumb topping disappeared! What happened? This usually means the butter ratio might have been slightly off or the butter wasn’t fully melted and incorporated. Make sure your melted butter is fully mixed into the dry ingredients until visible clumps form.
- Can I make this ahead of time? You can make the crust and par-bake it a day in advance. Let it cool, cover the pan, and store at room temperature. You can also mix the dry ingredients for the topping ahead of time. Add the melted butter right before assembling.
- How do I get clean slices? Make sure the bars are completely cooled, preferably chilled in the fridge for an hour or two. Use a sharp knife and wipe the blade clean between cuts.
Easy & Heavenly Summer Peach Crumble Bars
These easy-to-make peach crumble bars capture the essence of summer sunshine with a buttery crust, juicy peach filling, and delightful crumb topping. Perfect for sharing or enjoying yourself, they are simple, quick, and packed with incredible peachy flavor.
Equipment
- Oven Preheated to 375°F (190°C)
- Baking pan 8x8 inch
- Parchment paper To line the pan, leaving overhang
- Medium bowl For crust ingredients
- Pastry blender, fork, or fingertips For cutting butter into crust ingredients
- Glass or measuring cup For pressing crust into pan
- Large bowl For peach filling
- Medium bowl For crumb topping ingredients
- Fork or fingers For mixing crumb topping
- Wire rack For cooling
- Cutting board
- Sharp knife For slicing
- Airtight container For storage
Ingredients
Crust
- 1 cup all-purpose flour For the crust
- 0.25 cup granulated sugar For the crust
- 0.25 teaspoon salt For the crust
- 0.5 cup unsalted butter cold and cut into cubes, for the crust
Filling
- 3 large peaches peeled, pitted, and sliced
- 0.5 cup granulated sugar For the filling
- 2 tablespoons all-purpose flour For the filling
- 1 tablespoon lemon juice
- 0.5 teaspoon vanilla extract
Crumb Topping
- 0.5 cup all-purpose flour For the topping
- 0.25 cup granulated sugar For the topping
- 0.25 cup brown sugar For the topping
- 0.25 teaspoon cinnamon
- 0.25 teaspoon salt For the topping
- 0.25 cup unsalted butter melted, for the topping
Instructions
- Preheat your oven to 375°F (190°C). Line an 8x8 inch baking pan with parchment paper, leaving some overhang on the sides.
- In a medium bowl, whisk together the 1 cup flour, 1/4 cup granulated sugar, and 1/4 teaspoon salt for the crust. Cut in the cold, cubed butter using a pastry blender, fork, or your fingertips until the mixture resembles coarse crumbs. Press this mixture evenly into the bottom of your prepared pan.
- Pop the crust into the preheated oven and bake for about 12-15 minutes, or until it looks lightly golden around the edges. While it's baking, make your filling!
- In a large bowl, gently toss the sliced peaches with the 1/2 cup granulated sugar, 2 tablespoons flour, lemon juice, and vanilla extract. Mix until the peaches are well coated.
- In a separate medium bowl, whisk together the 1/2 cup flour, 1/4 cup granulated sugar, 1/4 cup brown sugar, cinnamon, and 1/4 teaspoon salt for the topping. Pour in the melted butter and mix with a fork or your fingers until delightful crumbs form.
- Once the crust is par-baked, carefully pour the peach filling evenly over the warm crust. Scatter the crumb topping all over the peaches.
- Return the pan to the oven. Bake for another 30-35 minutes, or until the topping is golden brown and the peach filling is bubbly around the edges.
- Let the bars cool completely in the pan on a wire rack before slicing, at least 2-3 hours, or even chill them. This helps the filling set.
- Once fully cooled, use the parchment paper overhang to lift the entire slab out of the pan. Place it on a cutting board and slice into squares. Enjoy!
Notes
Tips & Variations:
- Crucial to cool completely (2-3 hours or chill) for clean slicing. Use a sharp knife and wipe blade between cuts.
- For best results, use cold, cubed butter for the crust and don't overwork the dough.
- Easiest way to peel peaches is blanching (30-60s boiling water -> ice bath).
- Can substitute other fruits (nectarines, plums, apples, berries - adjust sugar).
- Can add spices (nutmeg, cardamom), nuts (pecans, walnuts), or extracts (almond) to topping/filling.
- Frozen peaches can be used: thaw, drain well, pat dry. Might need extra flour in filling.
- Can make ahead: par-bake crust day before (cool, cover), mix dry topping ingredients ahead (add butter before assembly). Storage:
- Store leftovers in an airtight container at room temp for 2-3 days, or fridge up to 5 days.
- Freeze wrapped individual bars for up to 2-3 months. Thaw at room temp or warm.
- Crucial to cool completely (2-3 hours or chill) for clean slicing. Use a sharp knife and wipe blade between cuts.
- For best results, use cold, cubed butter for the crust and don't overwork the dough.
- Easiest way to peel peaches is blanching (30-60s boiling water -> ice bath).
- Can substitute other fruits (nectarines, plums, apples, berries - adjust sugar).
- Can add spices (nutmeg, cardamom), nuts (pecans, walnuts), or extracts (almond) to topping/filling.
- Frozen peaches can be used: thaw, drain well, pat dry. Might need extra flour in filling.
- Can make ahead: par-bake crust day before (cool, cover), mix dry topping ingredients ahead (add butter before assembly). Storage:
- Store leftovers in an airtight container at room temp for 2-3 days, or fridge up to 5 days.
- Freeze wrapped individual bars for up to 2-3 months. Thaw at room temp or warm.