Sweet Peach Bars With Streusel (Print Version)
Juicy peach filling on a buttery crust topped with golden cinnamon streusel crumble.
# What You'll Need:
→ Buttery Shortbread Crust
01 - 1 cup (2 sticks) unsalted butter, softened
02 - 2/3 cup granulated sugar
03 - 2 cups all-purpose flour
04 - 1/2 teaspoon salt
→ Peach Filling
05 - 3 cups (about 4 medium) fresh or canned peaches, diced
06 - 1/3 cup granulated sugar
07 - 2 tablespoons cornstarch
08 - 1 tablespoon lemon juice
09 - 1/2 teaspoon vanilla extract
→ Cinnamon Streusel Topping
10 - 3/4 cup all-purpose flour
11 - 1/2 cup light brown sugar, packed
12 - 1/2 teaspoon ground cinnamon
13 - 1/4 teaspoon salt
14 - 6 tablespoons unsalted butter, melted
# How to Make It:
01 - Preheat the oven to 350°F. Line a 9x13-inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
02 - In a large bowl, cream the softened butter and granulated sugar together until light and fluffy. Add the flour and salt, mixing until the dough just comes together.
03 - Press the dough evenly into the bottom of the prepared pan. Bake for 15 minutes until lightly golden around the edges. Remove from the oven and set aside.
04 - In a medium bowl, combine the diced peaches, granulated sugar, cornstarch, lemon juice, and vanilla extract. Stir until the peaches are evenly coated and set aside to macerate.
05 - In a separate bowl, whisk together the flour, brown sugar, cinnamon, and salt. Pour in the melted butter and mix with a fork until the mixture becomes crumbly.
06 - Spread the peach filling evenly over the pre-baked crust. Sprinkle the cinnamon streusel topping in an even layer over the peaches.
07 - Bake for 25 minutes, or until the streusel is golden brown and the peach filling is bubbling at the edges.
08 - Allow the bars to cool completely in the pan. Use the parchment overhang to lift the slab out, then cut into 12 even squares.
# Expert Advice:
01 -
- The buttery crust doubles as a sturdy base that holds together beautifully even when the peach filling gets jammy and wild.
- Cinnamon streusel on top adds a cozy crunch that makes these bars feel like autumn wrapped in a summer package.
02 -
- Resist the urge to cut these while warm because the filling needs time to set or you will end up with a delicious but very messy peach puddle.
- If your peaches are extra juicy, add an extra half tablespoon of cornstarch to avoid a soggy bottom crust.
03 -
- Press the crust mixture up the sides of the pan by a quarter inch to create a slight wall that contains the filling and prevents bubbly overflow.
- Chill the assembled pan in the fridge for ten minutes before baking to help the streusel hold its craggy texture rather than melting flat.