This small batch recipe for Peach Crumb bars has a sweet and juicy peach filling and a delicious buttery crust and crumb topping. Think peach cobbler made into bars.You can double the recipe and bake in a 9x13' pan for more servings.
½cupbuttercold and cubed (1 stick, 4 oz or 113grams)
½cupgranulated sugar100 grams
1 1/2cupall-purpose flour180 grams - can substitute with gluten-free flour 1:1.
¼tspsalt
½tspbaking powder
1egg yolk
¼tspvanilla extract
Powdered sugar - optional to sprinkle on top
Peach Filling
4large peachespeeled and diced (about 2 to 3 cups)
¼cupgranulated sugar110g
½tablespooncornstarch
¼teaspoonground cinnamon
1teaspoonfresh lemon juice
Instructions
Crust and crumb base dough:
Preheat the oven to 375 F. Grease and line a 9x5” pan or loaf pan leaving a parchment paper overhang on the sides (use a 9x13” pan for double recipe).
In a large bowl or the food processor add the sugar, flour, baking powder, and salt and mix until well combined.
Add the cut cold butter pieces and pulse until it resembles wet sand. Add the egg yolk, and the vanilla extract and process for a few seconds just until a dough forms and set aside. Do not overmix.
Peach Filling:
In a small bowl, toss together the diced peaches, sugar, cornstarch, cinnamon, and lemon juice until the peaches are well coated.
Assembly:
Add ⅔ of the dough into the prepared pan and using your hands or a spoon press firmly and evenly around the bottom of the pan.
Add the filling mixture on top, distributing evenly.
Using your hands, press together handfuls of the remaining crumb topping to create clumps and sprinkle them over the peach filling.
Bake for 50-55 minutes or until the top is light golden brown.
Allow cooling for 20 minutes before unmolding. Gently pull the parchment paper by the overhang and lift the bars, transferring to a serving plate. With the help of a small sieve, sprinkle with powdered sugar if desired.
Cut them into squares and serve. Store at room temperature for 1 day, or in the refrigerator for up to 3 days.