Peach Crumble Bars

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If you love peach cobbler, you’ll love these easy peach crumble bars! With a buttery crust, a sweet peach filling, and a golden crumble topping, this peach dessert is a must-try Summer treat.

Prep Time15

Cook Time40

Total Time55

Course: Dessert

Cuisine: American

Servings: bars

Author: Rachel Rodda

Equipment

Ingredients

FOR THE CRUST AND CRUMBLE

1½ cups all-purpose flour
⅔ cups granulated sugar
pinch cooking salt
½ cup unsalted butter cold and cubed
3 tablespoons yogurt natural or Greek

FOR THE FILLING

1 large egg
½ teaspoon ground cinnamon
½ teaspoon vanilla extract
3 large peaches ripe, sliced

Instructions

Preheat oven to 350℉ (177℃). Spray a 9-inch square pan with non stick spray then line with parchment paper in both directions, leaving an overhang to make it easy to lift the peach pie bars out of the pan after baking. Set aside.

FOR THE CRUST

In a large bowl, whisk the flour, sugar, and salt together until combined.
Cut in the cold butter using a pastry blender or 2 forks until the mixture resembles pea sized crumbs. Add the yogurt and stir to combine.
Remove ⅔ cup of the mixture – this will be used as the crumble topping.
Evenly press the remaining crust mixture into the lined pan, ensuring you press into all 4 corners.

FOR THE FILLING

Whisk the egg, vanilla and cinnamon together until combined. Fold in the sliced peaches.
Pour the peach mixture evenly over the crust.
Sprinkle the reserved crumble mixture evenly over the top of the peach pie filling.
Bake for 35-45 minutes or until golden on top. Cool in the pan for 30 minutes then remove and slice into bars before serving.

Notes

Store: Store leftover peach bars in an airtight container in the fridge for up to 3 days or freeze for up to 3 months. Thaw in the fridge overnight before serving.

These dessert bars are delicious served warm with ice cream, but are equally good eaten cold – perfect for school lunch boxes or a quick morning snack.

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