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Easy Fresh Peach Pie Bars Recipe with Perfect Crumble Topping

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These Easy Fresh Peach Pie Bars feature a buttery crust, juicy peach filling, and a perfectly crumbly cinnamon-spiced topping. Ready in under an hour, they are a simple, crowd-pleasing summer dessert.

Ingredients

Scale
  • 2 ½ cups all-purpose flour (about 315 g)
  • ¾ cup granulated sugar (150 g)
  • ½ cup packed brown sugar (110 g)
  • 1 cup unsalted butter, cold and cubed (225 g)
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon salt
  • 5 cups fresh peaches, sliced (about 700 g)
  • ⅔ cup granulated sugar (135 g)
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons cornstarch
  • 1 teaspoon vanilla extract
  • ¼ teaspoon ground nutmeg (optional)

Instructions

  1. In a large bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, cinnamon, and salt.
  2. Cut the cold, cubed butter into the flour mixture using a pastry cutter or two forks until the mixture resembles coarse crumbs with some pea-sized pieces. Chill this mixture in the fridge for about 10 minutes.
  3. Peel and thinly slice the peaches. Toss them in a medium bowl with granulated sugar, lemon juice, cornstarch, vanilla extract, and nutmeg if using. Let sit for 10 minutes.
  4. Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving some overhang for easy removal.
  5. Press about two-thirds of the crust mixture evenly into the bottom of the pan to form a sturdy base.
  6. Spoon the peach mixture evenly over the crust and spread gently with a spatula.
  7. Sprinkle the remaining crust mixture evenly over the peaches without pressing down.
  8. Bake for 45 to 50 minutes, or until the topping is golden brown and the peach filling is bubbling around the edges. Tent with foil if the topping browns too quickly.
  9. Cool completely in the pan on a wire rack before slicing into squares. Refrigerate for 30 minutes to firm up faster if desired.

Notes

Use firm peaches to avoid soggy bars. Chill the crust mixture before baking to maintain crumbly texture. Tent with foil if topping browns too fast. Cornstarch thickens the filling to prevent sogginess. Can substitute almond flour for gluten-free version and coconut oil or vegan butter for dairy-free option.

Nutrition

Keywords: peach pie bars, crumble topping, fresh peaches, summer dessert, easy peach bars, homemade dessert

Find it online: https://evabake.com/easy-fresh-peach-pie-bars-recipe-with-perfect-crumble-topping/