Easy Peach Pie Crumble Bars
Buttery shortbread bars topped with a juicy fresh peach filling and a crispy cinnamon oat crumble. A portable version of your favorite summer peach pie!
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 80 minutes
- Yield: 16 bars
- Cuisine: American
Ingredients
All-purpose flour – 1 1/4 cup
Powdered sugar – 1/2 cup
Salt – 1/4 teaspoon
Unsalted butter, melted – 2/3 cup
Chopped peaches (4-5 large) – 3 cups
Granulated sugar – 1/4 cup
Fresh lemon juice or water – 2 tablespoons
Cornstarch – 3 tablespoons
All-purpose flour – 3/4 cup
Large flake oats – 1/4 cup
Brown sugar – 1/3 cup
Ground cinnamon – 1 teaspoon
Unsalted butter, melted – 1/3 cup
Powdered sugar – 1 cup
Vanilla extract – 1/2 teaspoon
Heavy cream or milk – 4-5 tablespoons
Instructions
Preheat the oven to 350F degrees. Line an 8×8 inch pan with parchment paper, leaving an overhang around the edges.
In a medium bowl whisk together the 1 1/4 cups flour, 1/2 cup powdered sugar & salt. Stir in the 2/3 cup melted butter.
Press the mixture into the bottom of the pan and bake for 15 minutes.
Toss the chopped peaches with the granulated sugar, lemon juice & cornstarch until evenly coated.
In a medium bowl stir together the 3/4 cup flour, oats, brown sugar, and cinnamon. Stir in the 1/3 cup melted butter until it resembles wet sand.
Spread the peach mixture on top of the baked shortbread base.
Crumble the oatmeal topping in your palms and sprinkle over the peach layer.
Bake for 35-45 minutes or until the top is golden brown.
Cool completely in the pan.
Whisk together the 1 cup powdered sugar, vanilla, and cream. Drizzle over the cooled bars.
Notes
• Use freestone peaches for easier pit removal.
• Ensure the bars are completely cool before slicing to get clean edges.
• Store leftovers in an airtight container in the fridge for up to 4 days.
Find it online: https://pinchofwarmthbakes.com/peach-pie-crumble-bars/