Peach-Pie Crumble Bars

It is going to be really difficult not to make these cookie-like pie bars with my next batch of CSA share peaches. They were really good. The thick bottom crust has a nice crumb but is also a little bit brown and crisp on the bottom. A great combination of textures. The center is a fruity, jammy, and chunky pie filling… Mmmmm…. I also love that the peaches don’t have to be peeled! The only downfall is how long it takes to cool before being sliced. 🙂

This recipe was adapted from Martha Stewart Living. I used a blend of my CSA share yellow peaches and white donut peaches. I also reduced the baking time for a convection oven and covered the pan halfway through baking to prevent over-browning.

The original recipe suggests replacing the peaches with other seasonal fruit such as nectarines or apricots, and, in the fall, apples. I’m looking forward to trying it with apples. Great!

2023 Update: I recently made these wonderful pie bars again and reduced the temperature to 350 degrees to allow the top to brown more evenly without over-crisping the bottom of the crust. I also used a larger pan and modified the baking time. (All changes noted in the recipe below.)

I’m bringing this summer treat to share at Angie’s Fiesta Friday #83 hosted by Elaine @FoodBod and Jhuls @The Not So Creative Cook. Enjoy! 🙂

For the Crust:

• 1 stick plus 5 tablespoons unsalted butter, room temperature
• 1 cup (200 grams) granulated sugar
• 2 cups (240 grams) all-purpose flour (gluten-free 1:1 substitute okay)
• 1 tsp coarse salt

For the Filling:

• 1 1/4 to 1 1/2 pounds peaches, pitted and cut into a 1/2-inch dice (3 1/2 cups)
• 1/2 cup (100 grams) granulated sugar
• 2 T all-purpose flour (gluten-free 1:1 substitute okay)
• 1 T fresh lemon juice (I used the freshly squeezed juice from 1/2 a large lemon)
• 1/2 tsp coarse salt

Prep:

1. Preheat oven to 350 degrees, preferably on convection.
2. Butter an 9-by-9-by-2-inch cake pan. (I used cooking oil spray.) Line with parchment, leaving a 2-inch overhang on two sides; spray or butter parchment.

Make the Crust:

1. Beat butter with sugar in a bowl until light and fluffy, about 3 minutes. Scrape down bowl.
2. Add flour and salt; beat until dough forms clumps but does not completely hold together.
3. Press 2 1/2 cups flour mixture into bottom and 1/2 inch up the sides of prepared pan. (I covered the crust with plastic wrap and used the bottom of a dry measuring cup to push it into place.)

Make the Filling:

1. Stir together peaches, sugar, flour, lemon juice, and salt in a bowl.
2. Pour the filling into the crust.

To Finish:

1. Crumble remaining flour mixture evenly over top, squeezing to create clumps.
2. Bake in preheated oven, tenting after 1 hour (on convection) to prevent over-browning.
3. Continue to bake uncovered until bubbling in the center and when the crust is golden, an additional 20 to 40 minutes.
4. Let cool 20 minutes.
5. Using the parchment sleeve, remove from pan and let cool completely on a wire rack, about 1 hour.
6. Cut into 2-inch squares. Serve with vanilla ice cream, if desired.

One Year Ago:

• Raspberry Custard Tart

Two Years Ago:

• White Peach & Raspberry Cobbler with Butter Biscuits
• White Peach Vanilla Bean Jam with Cinnamon

About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

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