Peach Crumb Bars

In the USA, fresh peaches are in season at the beginning of May and continue through late September. During these summer months, the grocery store produce departments’ displays are stacked high with succulent peaches. Get your napkins ready!!! These juicy fruits are ready for everything from cooking in a savory sauce to baking in a deep dish pie. Not to mention filling your kitchen with steam while canning and making preserves for the colder months.

My Peach Crumb Bars are made with fresh sliced peaches baked between two layers of cinnamon-nutmeg spiced crumble. It’s so divine!!! The first remark my daughter made when she tried it was, “This tastes just like a peach crumble pie!”. She’s totally right! All it needs is a big scoop of vanilla ice or a dollop fresh whipped cream for a perfect summery dessert. If you want to make Peach Crumb Bars, when peaches aren’t in season, you can also use thawed frozen peaches or drained canned peaches.

INGREDIENTS TO MAKE PEACH CRUMB BARS

• All-purpose flour
• Sugar
• Baking powder
• Salt
• Unsalted butter, cut into cubes
• Large egg yolks
• Cold water
• Fresh peaches or frozen
• Lemon zest and juice
• Pure vanilla extract
• Ground cinnamon
• Ground nutmeg

HOW TO MAKE PEACH CRUMB BARS

• Preheat the oven to 375°F.
• Butter or spray with cooking spray a 13 x 9-inch baking pan and line with parchment paper hanging over the sides; set aside.
• In a large bowl, whisk together flour, sugar, baking powder, and salt.
• Using a pastry cutter or two forks, cut the cold cubed butter into the flour mixture until it resembles coarse crumbs.
• Add the egg yolks and cold water; stir it in until fully combined (you may also use the pastry cutter to help blend it in).
• Press half of the crumble mixture into the prepared pan, going up the sides a little, for the crust; set aside the other half for the topping.

• In a large bowl, stir together the peach slices, sugar, flour, lemon zest and juice, vanilla, cinnamon, and nutmeg until just combined.
• Evenly distribute the peach mixture on top of the prepared crust.
• Sprinkle the remaining half of the crumble mixture over the top of the peaches.

• Bake for 50-60 minutes, until the top is golden brown.
• Cool the crumble bars to room temperature.
• Remove from the pan by lifting up with the edges of parchment paper.
• Cut in 3-lengthwise and 5-crosswise squares to make 15 servings.
• Serve with a scoop of vanilla bean ice cream or whipped cream on top.

A FEW NOTES

• Serve at room temperature, warm, or cold.
• Use fresh or frozen peaches to make year round.
• Refrigerate for up to 5 days or freeze for up to 3 months.
• If halving the recipe, use a 9×9-inch square baking pan.

MY OTHER FAVORITE SUMMERY PEACH RECIPES

• Crisp Peach Cobbler