This Peach Crumb Bars are one of my favorite dessert to make during Summer or Fall. It has a nice creamy and buttery crust and sweet peach filling in the center topped with the same buttery crumbled crust on top, and more peaches of course.
Peaches… I just cannot get enough of them. I buy peaches every week as soon as it starts popping in the market and I never get tired of eating them. I ate them fresh, preserve them, make them into peach filling, use them in pies, cobblers, crisp, muffins and cakes. The list could go on and on. I wished we have more days of Summer, but in Vancouver we only have 3-4 months of summer and so I just make the most of it. The abundance of Peaches is between July to August and then after that its bye-bye. It’s such a short time or me to make all the dessert I like.
One of the reason why I love this Peach Crumb Bar (aside from peach is one of my favorite summer fruit) is because it’s so easy to make it, seriously super easy. There’s basically 2 parts in making this. First is making the peach filling which will only be around 15 minutes, then you just have to let it cool completely for the juice to thicken. I do this ahead of time, and I store it in the refrigerator. But when the peaches season nears the end, I usually make a large batch of it to last few more months, up to fall and hopefully until winter. That’s my way of extending my Summer fruit feast.
You can also use fresh sliced peaches if you don’t want to make peach filling. The difference is that peach filling has nicer texture and taste because it had been cooked in sugar syrup, while fresh fruits are more subtle in taste and flavor. Make sure to use a sweet ripe but not too ripe peaches if you opt to use fresh ones.
If peaches are not your thing, I have a link below for the other crumb bars that you can make, like Strawberry, Blueberry and Pina Colada Crumb Bars. Now, let’s get to this recipe and let me show you how easy it is. Let’s get started!
Make different variations by changing the filling. Here are fillings to choose from. Simply reduce the fruit sauce to remove excess liquid and you got yourself a fruit filling ready to use to make a fruit crumb bar. I have made each one of these are they all taste amazing. Link to the recipe can be found at the end of this post.
Fruit Sauce/Pie Filling
- Cinnamon Apple Filling
- Fresh Blueberry Sauce
- Fresh Strawberry Sauce
- Pineapple Filling
- Small Batch Homemade Cherry Sauce
- 5 Easy Homemade Pie Filling
- 3/4 cups All-Purpose flour
- 1/4 cup Granulated Sugar
- 1/8 tsp Salt
- 6 tbsp Unsalted Butter, cubed and softened (but not melted, just enough to create a dent when you push your finger in the butter)
- 1 1/2 cup Peach Filling
Note: Double the recipe for a bigger batch and bake in 8×8-inch pan. Start with the suggested 350F at 35-45 minutes time and adjust baking time as needed.
- Preheat oven to 350°F. Spray with oil and line a 5-inch or 8-inch square baking pan with aluminum foil or parchment paper. Make sure to leave some overhang for easy removal. Set aside.
- Make the Filling: Make the Peach Filling ahead of time(4 hours to one day ahead) to allow the sauce to thicken. Store in the refrigerator until ready to use. GET FULL RECIPE HERE. You can also use store-bought if you do not want to make your own.
- Make the Crust: In a large mixing bowl, mix together the flour, sugar, and salt. Cut the butter into pieces and add it to the mixture. Using a mixer, beat on low-speed until you have coarse crumbs. You can also do it manually using a fork or a pastry cutter.
- Chill the Crust: Divide the dough crust into 2. Press 3/4 portion into the pan, firmly press it down into an even layer. Put in refrigerator for at least 15 minutes to harden the crust before blind baking (pre-baking) it. Reserve remaining 1/4 portion of the dough mixture for topping, keep refrigerated while you pre-bake the dough crust.
- Pre-bake the Crust: Take out the chilled crust from the refrigerator. Pre-bake the dough crust at 350°F for about 20-25 minutes or until the top is set and the edges are lightly golden brown. Take out from the oven and add the filling and toppings.
- Add the Filling & Toppings: Spread 1 cup of peach filling mixture over the pre-baked dough pressed into the pan. Remove the remaining 1/4 of the dough crust from the refrigerator and sprinkle on top of peach filling, adding the remaining 1/4 cup of peach filling on top. Return to the oven and bake at 350°F for 25 – 30 minutes or until lightly golden brown on the top and the juices are bubbling. Check at 20 minutes mark to see if the top are already browning. . Remember that the based crust has been baked already, so you only need to topping to bake. As soon as you it nicely browned and bake, you can remove it from the oven even before the 25 minutes mark.
- Cool: Remove from the oven and transfer to a wire rack to cool. Let cool completely before slicing.
- Serve: Dust top with icing sugar and serve with remaining Peach Filling (if any)
Makes 6 – 8 bars for big batch (8×8 square pan), and 4 bars for small batch (5×5-square pan)
Enjoy! If you make this, share and tag me in Instagram #SweetNSpicyLiving. I would like to see your creations too.
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