Sweet Buttery Peach Bars (Print View)
Tender peach filling nestled on a buttery crust with a fragrant cinnamon streusel topping. Pure comfort in every bite.
# What You Need:
→ 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 fresh or canned peaches, diced (about 4 medium)
06 - 1/3 cup granulated sugar
07 - 2 tablespoons cornstarch
08 - 1 tablespoon lemon juice
09 - 1/2 teaspoon vanilla extract
→ Cinnamon Streusel
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, cream together the softened butter and sugar until light and fluffy. Add the flour and salt, mixing until the dough just comes together. Press the mixture evenly into the bottom of the prepared pan.
03 - Bake the crust 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, sugar, cornstarch, lemon juice, and vanilla extract. Stir gently until the peaches are evenly coated. Set aside to macerate while preparing the streusel.
05 - In a separate bowl, whisk together the flour, brown sugar, cinnamon, and salt. Pour in the melted butter and toss with a fork until the mixture forms coarse, crumbly clumps.
06 - Spread the peach filling in an even layer over the pre-baked crust. Sprinkle the cinnamon streusel evenly across the top.
07 - Bake for 25 minutes, or until the streusel is deep golden and the peach filling is bubbling at the edges.
08 - Let the bars cool completely in the pan. Use the parchment overhang to lift the slab out, then cut into 12 even squares.
# Expert Tips:
01 -
- The buttery shortbread crust melts right into the peach filling, creating this impossible layer where crust and fruit become one.
- You can throw it together with pantry staples and whatever peaches you have on hand, fresh or canned.
- That cinnamon streusel on top turns golden and crunchy, giving you three distinct textures in every single bite.
02 -
- Underbaking the crust before adding the filling will leave you with a gummy bottom layer that falls apart when you try to serve it.
- Letting the bars cool completely is nonnegotiable because cutting them warm turns that beautiful jammy filling into a messy flood.
- Canned peaches must be drained very well, and I even pat mine dry with a paper towel, or the extra liquid waters down the filling.
03 -
- Toss the peaches with cornstarch right before assembling so the starch does not settle and create gummy pockets in the filling.
- Adding a handful of toasted chopped pecans to the streusel transforms the texture and adds a nutty warmth that pairs perfectly with cinnamon.