Summer is a nonstop parade of fresh fruit. One after the other, it seems like a new fruit is coming into season and at its peak flavor. Sure, you can buy most fruits throughout the year, but there is always that one time of year that they’re locally grown and the taste is unparalleled, juicy and fresh. Peaches are one of those fruits that are just perfect come August. Stands of freshly picked fruit line farmer’s markets and the flavor is exactly what I’m craving. I love to make crisps, pies, tarts and jams, but I’m also always looking for something new. So I formed one of my favorite fruits into a bar. A combination of the crumble-like shortbread crust and topping, with a delicious peach center…what could be better?!
Ok, the description seems long but these are super easy to make and so delicious. They have become my favorite entertaining snack or light dessert. These encompass the essence of summer flavors and I can’t wait for you to try them!
Watch how to make these peach crumb bars:
Peach Crumb Bars
- 18 tbsp unsalted butter, room temperature
- 2 tbsp unsalted butter, room temperature
- 1 cup sugar
- 2 egg yolks
- 1 tsp vanilla extract
- 2 ⅓ cups flour
- 1 tsp baking powder
- ½ tsp salt
- ½ cup fruit preserves, personally, I use fig or raspberry
- 2 large ripe peaches
- 1 tbsp flour, optional depending on the ripeness of peaches
- 1 tbsp brown sugar, optional depending on the ripeness of peaches
- 1 tsp cinnamon
- ½ tsp ground ginger
- In the bowl of an electric mixer, cream the butter. Room temperature butter is essential to ensure there are no lumps. Add sugar and cream until light and fluffy. Add egg yolks one at a time, mixing between each addition until incorporated. Add vanilla and mix. The dough may look curdled but that is normal.
- In a separate bowl, sift together the flour, baking powder, and salt. Add the dry ingredients to the mixer and mix until no streaks of flour remain.
- Line an 8×8 baking dish with a foil sling. This helps the bars release easily from the pan. Spray the foil with nonstick spray then place approximately half the dough in the prepared baking dish. Press the dough evenly to create the bottom crust. Then put the baking dish and remaining dough into a freezer to chill for 15 minutes.
- Slice the ripe peaches thinly and set aside. I leave the skin on but it can be removed if desired.
- After the dough has chilled and firmed up slightly, remove from the freezer and spread preserves on the bottom crust. Line the sliced peaches over the preserves. This usually takes three rows and as long as the peaches are even, it will work. If the peaches are not too sweet, sprinkle with some brown sugar. If they are juicy, sprinkle with a little additional flour to soak up the juices. Sprinkle with cinnamon and ground ginger. Top with the remaining dough by breaking it into small pieces evenly over the peaches.
- Bake in a preheated 350°F oven for 35-45 minutes. Personally, I like to start the bars on the lower half of the oven and halfway through, move them to the middle. If the top seems to be getting too brown, cover with foil. The bars will become puffed and golden on the top and the edges should have a little bubbling from the preserves.
- Remove from oven and let cool completely before cutting, at least 4 hours. If not, they will not cut well. Remove foil sling and cut into squares.