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Juicy, buttery bars featuring a crumbly crust and streusel topping with a smooth, lightly sweetened peach and cream filling, reminiscent of peach pie but quicker to make.

Ingredients

Scale
  • 2 ½ cups (350 g/12.5 oz) all-purpose flour
  • ⅔ cup (140 g/5 oz) granulated sugar
  • ½ teaspoon salt
  • 1 ¼ cups (280 g/10 oz) cold unsalted butter, cut into small cubes
  • ¼ cup (50 g/1.7 oz) brown sugar, preferably dark
  • 1 cup (200 g/7 oz) granulated sugar
  • ¼ cup (35 g/1.3 oz) all-purpose flour
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 5 cups pitted, peeled, and chopped peaches (about 7–8 peaches or 2.5 pounds)
  • 6 tablespoons (90 ml) heavy cream
  • ½ teaspoon vanilla extract (optional)
  • ½ cup old-fashioned oats or chopped nuts (optional)

Instructions

  1. Preheat oven to 350°F (180°C) and grease a 9×13-inch pan or line it with parchment paper leaving an overhang.
  2. Cut 1¼ cups cold unsalted butter into small cubes and keep chilled.
  3. Pulse 2½ cups all-purpose flour, ⅔ cup granulated sugar, and ½ teaspoon salt in a food processor until blended; add the cold butter cubes and pulse until the mixture resembles coarse crumbs (or use a pastry cutter or your fingers).
  4. Reserve 1½ cups of the crumb mixture for the streusel topping and press the remaining crumbs firmly and evenly into the prepared pan to form the crust.
  5. Bake the crust about 15 minutes or until the edges just start to turn golden.
  6. While the crust bakes, make the streusel by mixing ¼ cup brown sugar into the reserved crumbs and tossing with your fingers until medium-to-large clumps form; stir in ½ cup old-fashioned oats or chopped nuts if desired.
  7. If peeling peaches, blanch them in boiling water for 30–60 seconds, transfer to ice water, and slip off the skins.
  8. Peel (if using), pit, and chop peaches to yield about 5 cups.
  9. In a large bowl whisk together 1 cup granulated sugar, ¼ cup all-purpose flour, ½ teaspoon ground cinnamon, and ¼ teaspoon salt.
  10. Toss the chopped peaches into the dry mixture to coat.
  11. Combine 6 tablespoons heavy cream and ½ teaspoon vanilla (optional) in a small bowl, then stir into the peach mixture until well combined.
  12. If peaches are very juicy, stir in an extra 1–2 tablespoons flour or 1 teaspoon cornstarch into the filling to thicken.
  13. Pour the peach filling evenly over the hot crust.
  14. Scatter the streusel topping evenly over the filling.
  15. Bake for about 45 minutes, until the filling bubbles and the topping is golden brown (cover loosely with foil if the top browns too quickly).
  16. Cool the bars completely on a wire rack.
  17. Refrigerate the cooled bars for at least 2 hours to firm before slicing.
  18. Use the parchment overhang to lift the slab from the pan and slice into about 20 squares.

Notes

To peel peaches easily, blanch in boiling water for 30 to 60 seconds then transfer to ice water., Keep butter cold and cut into small cubes before mixing to achieve crumbly texture., Press crust firmly and evenly to avoid crumbling when cutting., Pour filling over hot crust to help it set and prevent sogginess., Add extra flour or cornstarch if peaches are very juicy to prevent soggy bars., Refrigerate bars after baking for at least 2 hours before slicing for clean cuts., Optionally add ½ cup oats or chopped nuts to streusel topping for extra texture., For richer flavor, swap half granulated sugar for brown sugar and/or add ¼ teaspoon nutmeg for spice., Peaches can be substituted with nectarines or berries; adjust thickening agents accordingly., Possible to use half-and-half or whole milk instead of heavy cream with added flour or cornstarch for thickening., Bars store in airtight containers in fridge up to 3 days; freeze up to 2 months wrapped well., Reheat in oven at 325°F (160°C) for 8-12 minutes or microwave for 20-40 seconds., Can halve or double recipe for different pan sizes; adjust baking time accordingly.

Nutrition

Find it online: https://cookerygood.com/peaches-and-cream-crumble-bars/