Peach Crumble Bars

These easy peach crumble bars take only 10–15 minutes to assemble because the food processor makes one mixture for both the base and topping.

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 10

Cook Time 45

Servings bars

Calories 338kcal

Author Adina Beck

Equipment

8-inch square baking dish 20 × 20 cm
Parchment paper
Food processor Note 1

Ingredients

3 - 4 peaches depending on size, about 9 oz (250 g), Note 2
1 ½ cups all-purpose flour
⅓ cup light brown sugar
¼ cup granulated sugar
¼ teaspoon fine sea salt
¾ cup cold unsalted butter cubed
½ cup old-fashioned rolled oats Note 3
½ cup peach jam about 5.5 oz, enough to cover the base in a thin layer, Note 4

US - EU

Instructions

Prepare: Preheat the oven to 400°F (200°C). Line the baking dish with parchment paper, leaving some overhang on two sides so you can easily lift out the bars later.
Slice the peaches: Halve and pit the peaches, then cut them into thin slices. You should have enough slices to cover the base of the baking dish in a single layer.
3 - 4 peaches
Make the crumble mixture: Place the flour, both sugars, salt, rolled oats, and cold cubed butter in the food processor. Pulse until the mixture is no longer dry and begins to come together in large clumps. It should hold together easily when squeezed between your fingers, but it should not become a smooth dough.
1 ½ cups all-purpose flour + ⅓ cup light brown sugar + ¼ cup granulated sugar + ¼ teaspoon fine sea salt + ¾ cup cold unsalted butter + ½ cup old-fashioned rolled oats
Make the base: Press half of the crumble mixture firmly and evenly into the prepared baking dish.
Assemble the bars: Spread the peach jam evenly over the base, then arrange the peach slices on top. Take small handfuls of the remaining mixture, squeeze them lightly to form clumps, and crumble them evenly over the peaches.
½ cup peach jam
Bake the peach crumble bars for 40–45 minutes, until the jam is bubbling and the crumble topping is golden brown.
Cool bars: Let the bars cool completely in the pan. Lift them out using the parchment-paper overhang and cut them into squares. They taste amazing while still lukewarm, but they will be softer and won’t hold together as well. Once completely cool, they become firm and are very easy to cut.

Notes

Alternative mixing methods: You can also make the crumble mixture with an electric hand mixer fitted with dough hooks or in a stand mixer on low speed. To make it by hand, combine the flour, sugars, salt, and oats in a large bowl. Add the cold butter and work it into the dry ingredients with your fingertips or a pastry cutter until no dry flour remains and the mixture forms large clumps when squeezed.
Peaches: Use 2–3 regular peaches if they are large or about 4 smaller flat peaches, also called donut peaches. Nectarines work just as well. You can also make the bars with well-drained canned peaches, other canned fruit, or berries. Pat canned peaches dry with paper towels before slicing and use approximately the same amount as fresh peaches. Frozen peaches should be thawed completely, drained, and patted dry before use.
Oats: Use old-fashioned rolled oats, not quick-cooking or steel-cut oats. They give the crust and crumble topping a chewy texture and hold their shape better during baking.
Peach jam: A thick, firm-set peach jam works best. A very runny jam can make the base softer and may seep out when the bars are cut.
Storage: Refrigerate the bars in an airtight container for 3–4 days. They become particularly firm once chilled and taste excellent cold, directly from the refrigerator.

Nutrition