These Peaches Bars have a fabulous crumble topping and make the perfect quick and easy dessert.
Whether you are looking for a sweet treat for breakfast, dessert or even for a party, these Peach Pie Crumble Bars are sure to please! Made using deliciously sweet peaches paired with a crispy shortbread crust, these bars are the ultimate decadent treat.
Why shortbread makes such a tasty topping
Shortbread originated in Scotland and dates back to medieval times, although there have been several variations of shortbread that have evolved over the years.
True Scottish shortbread evolved from a type of biscuit bread which was baked twice to form an enriched bread roll. This was then coated in sugar and spices, producing a hardened rusk. Shortbread recipes now use copious amounts of butter, creating a luscious cookie with a very distinctive flavor and texture.
The recipe below calls for fresh peaches. The peak season for fresh peaches falls between June and September, so you may need to use an alternative.
Luckily, frozen or canned peaches work just as well in this recipe and can be easily used instead.
If you choose to use either frozen or canned peaches, just substitute them for equal parts of fresh peaches.
You will need to thaw frozen peaches well and drain them before use – canned peaches will simply need draining thoroughly.
Did you know that canned peaches can, in fact, be healthier than fresh?
You may be a little surprised to hear this, but the canning process can actually open the cell walls of the peach, allowing its nutrients to be more easily absorbed by our bodies.
Of course, peaches in syrup are packed with a lot of sugar. For a healthier option, look for peaches canned in ‘light’ syrup or fruit juice.
More peach recipes
Once you’ve given this recipe a try, be sure to check out our recipes for Grilled Peach Puffs and Slow Cooker Peach Cobbler too.
And remember – peaches don’t JUST have to be used in sweet recipes. Try this Pan Roasted Chicken with Peach Blueberry Sauce and you’ll see what we mean!
Peaches Bar
Ingredients
- 1 stick Unsalted Butter plus 5 tablespoons, room temperature, plus more for pan
- 1 cup Granulated Sugar
- 2 cups All-Purpose Flour
- 1 teaspoon Coarse Sea Salt
- 1 1/4 pounds Fresh Peach pitted and cut into a 1/2-inch dice (3 1/2 cups)
- 1/2 cup Granulated Sugar
- 2 tablespoons All-Purpose Flour
- 1 tablespoon Fresh Lemon Juice
- 1/2 teaspoon Coarse Sea Salt
Instructions
- Preheat your oven to 375 deg F. With butter or oil blotted onto a paper towel, rub a 8x8x2 inch cake pan, then line it with parchment paper; allow about 2 inches to hang over each side and butter the parchment.
- To make the crust, cream sugar and butter in a mixing bowl until light and fluffy. Add the flour and salt and beat well until clumps begin to form, but do not hold together entirely. In the bottom of your cake pan, press 2 1/2 cups of the flour mixture in until it comes up about an inch on the sides of the pan.
- For the filling, use a large bowl to combine peaches, sugar, flour, lemon juice and salt. Pour into the cake pan.
- Using your fingers, crumble the remaining flour mixture and evenly distribute on top of the filling.
- Bake for about an hour, or until the crust is golden and filling is bubbling. If you notice that it is browning too quickly, create a tent using aluminium foil. Cool for 20 minutes before removing from the pan to cool on a wire rack. Once cooled, cut into 2 inch squares.