Sweet Butter Peach Bars (Printable Version)
Buttery crust, tender peach filling, and fragrant cinnamon streusel layered into irresistible bars.
# Ingredient List:
→ 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 kosher salt
→ Fresh Peach Filling
05 - 3 cups diced fresh peaches (about 4 medium)
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 kosher salt
14 - 6 tablespoons unsalted butter, melted
# How to Make:
01 - Preheat the oven to 350°F. Line a 9×13-inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
02 - In a large mixing bowl, cream the softened butter and granulated sugar together until pale and fluffy. Add the flour and salt, stirring until the mixture resembles coarse crumbs and just begins to hold together when pressed.
03 - Transfer the dough to the prepared pan and press it firmly into an even layer across the bottom. Bake for 15 minutes, until the edges are lightly golden. Remove from the oven and set aside.
04 - In a medium bowl, toss the diced peaches with granulated sugar, cornstarch, lemon juice, and vanilla extract until evenly coated. Let the mixture rest while preparing the streusel topping.
05 - In a separate bowl, whisk together the flour, brown sugar, cinnamon, and salt. Pour in the melted butter and toss with a fork until the mixture forms irregular, crumbly clusters.
06 - Spread the peach filling in an even layer over the par-baked crust. Scatter the streusel topping across the surface, covering the peaches completely.
07 - Return the pan to the oven and bake for 25 minutes, until the streusel is deeply golden and the peach filling is bubbling at the edges.
08 - Allow the bars to cool completely in the pan on a wire rack. Once fully set, use the parchment overhang to lift the slab out and cut into 12 squares.
# Expert Tips:
01 -
- The crust doubles as a press in base, which means no rolling pin and no stress about imperfect edges.
- That cinnamon streusel sinks into the peaches just enough to create pockets of caramelized crunch beneath a golden, craggy top.
- They taste even better the next morning with coffee, which means you can honestly call them breakfast.
02 -
- Cutting these bars while they are still warm will give you a delicious but messy pile of crumbles instead of clean, Instagram worthy squares, so patience truly pays off here.
- If your peaches are extra juicy, toss the cornstarch with the sugar before adding it to the fruit, which prevents any chalky lumps from hiding in your filling.
03 -
- Toss the diced peaches with a tiny pinch of salt along with the sugar and cornstarch, because it amplifies the fruit flavor in a way that makes people ask what your secret is.
- Rotate the pan halfway through baking if your oven has hot spots, since an unevenly browned streusel is the only thing standing between you and perfection.