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Summer is a nonstop parade of fresh fruit. Wait a week and a new fruit is coming into season and at its peak flavor. Sure, you can buy most fruits throughout the year, but not peaches.
Peaches are one of those fruits that is just perfect come late July and 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. This peach crumb bar is exactly that: a combination of the crumble-like shortbread crust and topping, with a delicious peach center. What could be better?
How does this dough work as a crust and crumble?
You’ll notice that this recipe makes just one dough but it’s used in two ways. Half of the mixture is pressed into the pan and topped with jam and peaches. The rest of the dough is crumbled on top to form a perfectly craggy topping. This dough has a higher ratio of butter, resulting in a slightly drier shortbread-like texture, making it sturdy enough to create a crust. When left unpressed, it’s just crumbly enough for a perfect topping.
How do you know when peaches are ripe?
Any recipe is best with ripe, in-season fruit. But it can be hard to find perfectly ripe fruit if you aren’t accustomed to purchasing peaches regularly. Peaches should have a distinct aroma of a peach when ripe and also be slightly soft when touched.
You’ll almost always buy peaches in an under-ripe state. But left for a few days on the counter at room temperature and they will quickly ripen. If the peaches aren’t perfectly ripe, don’t worry. The jam in this recipe intensifies the flavor and the baking softens them just enough to fool anyone.
Watch how to make these peach crumb bars
Peach Crumb Bars
Ingredients
- 16 tbsp (2 sticks) unsalted butter room temperature
- 1 cup granulated sugar
- 2 egg yolks
- 1 tsp vanilla extract
- 2 ⅓ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp kosher salt
- ½ cup apricot preserves
- 2 large ripe peaches sliced
- 1 tbsp light brown sugar
- 1 tsp ground cinnamon
- ½ tsp ground ginger
Instructions
- In the bowl of an electric mixer, cream the butter and granulated sugar until light and fluffy, 3-5 minutes. Add egg yolks one at a time, mixing between each addition until incorporated. Add vanilla extract and mix. The dough may look curdled, but that is normal.16 tbsp (2 sticks) unsalted butter, 1 cup granulated sugar, 2 egg yolks, 1 tsp vanilla extract
- Add the flour, baking powder, and salt. Mix until just combined and no dry streaks remain, 1-2 minutes.2 ⅓ cups all-purpose flour, 1 tsp baking powder, ½ tsp kosher salt
- Line an 8×8 baking dish with a parchment sling and butter the sides. Add half of the dough to the prepared pan and press evenly to create the bottom crust.
- 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, overlap peaches if necessary. Sprinkle with brown sugar, cinnamon, and ground ginger. Top with the remaining dough by breaking it into small pieces evenly over the peaches.½ cup apricot preserves, 2 large ripe peaches, 1 tbsp light brown sugar, 1 tsp ground cinnamon, ½ tsp ground ginger
- Bake in a preheated 350°F oven for 35-45 minutes. 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 the oven and let cool completely before cutting, at least 4 hours. If not, they will not cut well. Remove parchment sling and cut into squares.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment below!
Hi
I recently was shared one of your videos for chocolate chip cookies. I’m hooked!
I’d like to make the peach crumble, but my family doesn’t eat peaches or berries; can I use apples instead?
Thanks so much! Kris
5+ Stars!
These peach crumb bars are so delicious! Serve a la mode with vanilla ice cream or Wyse Guide’s Peach Rosemary Ice Cream – what a treat!!
Kaleb,
Your recipe calls for unsalted butter and ginger. I noticed in your video that the butter paper says salted and your ginger is ginger root. Just wondered if the recipe is right?
Thanks and I love your video
Kathy
I thought this recipe was outstanding. My family and neighbors loved the Peach Crumb Bars. I have a question. If you substituted apples. What preserves would you use to enhance the flavor of the apples?
Made the peach crumble bar today. The taste was fantastic! Baked for 40 mins and it was bubbling peach juice around the edges . I cooled it only 1 hour and cut a piece . Too crumbly. You did say cool 4 hours or overnight. But who can wait ? Haha
Love your recipes!
During the winter, could yiu use canned peaches?
Yes, that would definitely work. You’ll just need to make sure they’re drained of any liquid they’re canned in.
I’m wondering if I could use the peaches that I froze last summer fur this recipe???!!!
😊
I just made these, and they are wonderful! They are super easy to make.
These Peach Crumb Bars were a great hit at our home and my granddaughters boyfriend (Caleb) really loved them. Sent him home with a container full. Funny, I filled the container once and he ate most while we played board games. I filled again before he went home. Glad I doubled the recipe.
Today I made a batch replacing the peaches with Honey Crisp Apples and apple butter in place of preserves. They smell wonderful and excited for everyone to try.
Thank you so much for your web site and FB clips. I’m a semi-shut in because of my health issues. I get so bored, if it wasn’t for you and my crafts I’d go crazy.
Sincerely,
Becky A. ❤️
Hi Kaleb, ok so these taste incredibly great, no question…I followed the recipe exactly with the exception that I had to leave them in the oven for 53 minutes….and while it was cooked, there is no way that mine could be eaten out of hand like you did in the video. What do you think I did wrong? Have you ever tried to par bake the crust?
PS-big fan, really enjoy your content!👍🏻