Fresh Peach Crumb Bars


Fresh Peach Crumb Bars ~ there’s nothing like soft, fresh, dripping down your chin – juicy, sweet peaches baked during a easy crust to form American state swoon! this easy, simple direction may be tailored to any of your favorite contemporary summer fruits!

During peach season I usually notice myself walking through the room reading these tender, fuzzy fruits and eupneic the sweet aroma.  Sniffing peaches could be a factor 🙂 whether or not eaten up out of hand, diced and side to a bowl of food, or baked during a luscious sweet like these contemporary Peach Crumb Bars, peaches ar Associate in Nursing surprisingly delicious fruit!

These simple sweet bars may be created with several forms of fruit or berries or a mix of each. A blueberry and peach jazz group would be nice here or your favorite drupe. assume apricots and plums – thus good! Don’t ditch apples too. Apple crumb bars with a simple vanilla icing mixed with a touch bourbon is classy – OH yes!


For the crust:

  • 1 cup granulated sugar
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1 cup unsalted cold butter, cut into cubes
  • 1 large egg, lightly beaten

For the peach layer:

  • 1/2 cup granulated sugar
  • 1 tablespoon cornstarch
  • 1/4 teaspoon ground cinnamon
  • 5 large peaches, peeled and diced
  • 1 teaspoon fresh lemon juice

For the icing: (optional)

  • 1 cup powdered sugar
  • 1/4 teaspoon almond extract
  • 1 tablespoon milk (more or less for desired consistency)


  1. Preheat oven to 350 degrees if using a glass pan, or 375 degrees for a metal pan.  Lightly grease or spray a 13x9-inch baking pan and set aside.

For the crust:

  1. In a medium bowl whisk together 1 cup of sugar, 3 cups flour, baking powder, salt and cinnamon.  Using a pastry cutter, blend in the butter until the mixture resembles coarse sand.  Add the lightly beaten egg and mix until the dough starts to hold together, but is still crumbly.  ALTERNATELY: process the sugar, flour, baking powder, salt and cinnamon in the bowl of a food processor. Add the butter and process until the mixture resembles coarse sand. Add the egg and process until the dough starts to hold together. Press (gently) a little more than half the dough into the prepared pan.  

For the peach mixture:

  1. In a large mixing bowl, whisk together the sugar, cornstarch and cinnamon.  Add the diced peaches and toss to combine. Drizzle the lemon juice over the peaches and toss to coat.  Pour the peach mixture over the crust and spread evenly.  Using your hands, press together handfuls of the remaining crumb topping to create clumps. Scatter the clumpbs and remaining crumbled topping over the fruit layer leaving some peaches showing through.
  2. If using a glass pan, bake at 350F degrees for 50-55 minutes or until lightly browned.  If using a metal pan, bake at 375F degrees for 40-45 minutes.  Cool completely then chill before cutting.  

To prepare the icing:

  1. Whisk together the powdered sugar, almond extract and milk.  Drizzle on the bars just before serving.

Recipe From : Saving Room For Dessert

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