Sweet Buttery Peach Bars (Print 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
→ Fresh Peach Filling
05 - 3 cups (about 4 medium) fresh or canned peaches, diced
06 - 1/3 cup granulated sugar
07 - 2 tablespoons cornstarch
08 - 1 tablespoon fresh lemon juice
09 - 1/2 teaspoon pure 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 (3/4 stick) unsalted butter, melted
# How-To Steps:
01 - Preheat the oven to 350°F. Line a 9x13-inch baking pan with parchment paper, leaving a 2-inch overhang on the long sides for easy removal.
02 - In a large mixing bowl, cream the softened butter and granulated sugar together until pale and fluffy, about 2 minutes. Add the flour and salt, mixing on low speed until the dough just comes together in crumbly clusters.
03 - Transfer the dough to the prepared pan and press it firmly into an even layer across the bottom using your hands or the back of a measuring cup. Bake for 15 minutes until the edges are lightly golden. Remove and set aside.
04 - In a medium bowl, toss the diced peaches with granulated sugar, cornstarch, lemon juice, and vanilla extract until the fruit is evenly coated. Let the mixture rest while preparing the streusel.
05 - In a separate bowl, whisk together the flour, brown sugar, cinnamon, and salt. Pour in the melted butter and stir with a fork until the mixture forms moist, uneven crumbs ranging from pea-sized to walnut-sized pieces.
06 - Spread the peach filling in an even layer over the pre-baked crust, distributing the fruit uniformly. Scatter the streusel topping over the peaches, covering the surface as completely as possible.
07 - Bake for 25 minutes, or until the streusel is deeply golden and the peach filling is bubbling at the edges. The center should look set.
08 - Allow the bars to cool completely in the pan on a wire rack, at least 1 hour. Use the parchment overhang to lift the slab out onto a cutting board, then slice into 12 even squares.
# Expert Tips:
01 -
- The buttery crust doubles as a shortbread cookie you will want to eat on its own.
- Fresh peach filling keeps every bar tasting like summer in a way canned never quite manages.
02 -
- Do not cut these bars while warm or they will fall apart into a delicious but messy pile.
- The cornstarch must be thoroughly tossed with the peaches before adding lemon juice, or you will get clumpy white lumps in your filling.
03 -
- Press the crust firmly into the corners of the pan because loose spots lead to crumbling edges that break apart when you cut.
- Use slightly underripe peaches rather than mushy ones since they hold their shape better and still taste plenty sweet after baking.