Sweet Buttery Peach Bars (Printable Version)
Juicy peach filling on a buttery crust topped with golden cinnamon streusel crumbles.
# 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 diced fresh or canned peaches (about 4 medium)
06 - 1/3 cup granulated sugar
07 - 2 tablespoons cornstarch
08 - 1 tablespoon fresh lemon juice
09 - 1/2 teaspoon vanilla extract
→ Cinnamon Streusel Topping
10 - 3/4 cup all-purpose flour
11 - 1/2 cup packed light brown sugar
12 - 1/2 teaspoon ground cinnamon
13 - 1/4 teaspoon salt
14 - 6 tablespoons unsalted butter, melted
# How to Make It:
01 - Preheat 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, beat softened butter and granulated sugar together until pale and fluffy. Add flour and salt, mixing until the dough just comes together in coarse crumbs. Press firmly and evenly into the bottom of the prepared pan.
03 - Bake crust for 15 minutes until lightly golden around the edges. Remove from oven and set aside to cool slightly.
04 - In a medium bowl, toss diced peaches with sugar, cornstarch, lemon juice, and vanilla extract until evenly coated. Allow to sit and macerate while preparing the streusel.
05 - In a separate bowl, whisk together flour, brown sugar, cinnamon, and salt. Pour in melted butter and stir with a fork until the mixture forms irregular, crumbly clumps.
06 - Spread the peach filling in an even layer over the pre-baked crust. Scatter the cinnamon streusel evenly across the top, covering the fruit completely.
07 - Bake for 25 minutes, or until the streusel topping is deep golden and the peach filling is bubbling at the edges.
08 - Let bars cool completely in the pan on a wire rack. Once fully set, use the parchment overhang to lift the slab out and cut into 12 even squares.
# Expert Insights:
01 -
- The buttery shortbread crust melts in your mouth while the streusel gives you something to crunch on, and that contrast is honestly addictive.
- Fresh peaches turn into this jammy, bubbling layer that tastes like summer captured in a pan, no fancy technique required.
02 -
- Do not skip the par baking step for the crust, because raw dough under wet peaches will give you a gummy, soggy bottom that no amount of streusel can save.
- Letting the finished bars cool completely is nonnegotiable if you want clean slices, and honestly they taste even better the next day when the flavors have settled.
03 -
- Tossing the peaches with a tiny pinch of salt along with the sugar pulls out their natural flavor in a way that makes the filling taste remarkably more peachy without being salty.
- For the most photogenic streusel, resist the urge to press it down onto the peaches, just scatter it loosely so those beautiful craggy peaks have room to brown and crisp in the oven.