Peaches Crumble Bars
These Peach Shortbread Bars are everything you love about peach cobbler, but in handheld form! They’re buttery, fruity, and topped with the perfect cinnamon oatmeal crumble. Whether you’re making them for a family gathering or just treating yourself, they’re guaranteed to be a hit.
Equipment
- 8x8 Pan
- Mixing Bowls
Ingredients
Shortbread Crust
- ½ cup Butter
- 1 cup Flour
- ¼ cup Powdered Sugar
Peach Filling
- 1 Egg
- ⅓ cup Sugar
- ½ cup Sour Cream
- 1 teaspoon Vanilla
- ¼ teaspoon Salt
- 2 Tablespoon Flour
- 3 cup Peaches Fresh or Frozen
Crumb Topping
- 4 Tablespoon Butter Cut
- ¼ cup Brown Sugar
- ¼ cup Sugar
- ½ cup Flour
- ½ teaspoon Cinnamon
- ¼ cup Oats
Instructions
Prepare the Shortbread Crust
- Preheat the oven to 350°F.
- In a small bowl, mix softened butter, flour, and powdered sugar until well combined. Press the dough evenly into the bottom of an 8x8-inch baking pan. Bake until the crust is lightly golden brown.1 cup Flour, ¼ cup Powdered Sugar, ½ cup Butter
- Remove from the oven and let cool completely before adding the filling.
Make the Peach Filling
- In a large bowl, whisk together egg and sugar until light and creamy. Add sour cream, vanilla, salt, and flour, mixing until smooth. Gently fold in the sliced peaches until well coated.1 Egg, ⅓ cup Sugar, ½ cup Sour Cream, 1 teaspoon Vanilla, ¼ teaspoon Salt, 2 Tablespoon Flour, 3 cup Peaches
- Pour the peach mixture evenly over the cooled shortbread crust.
Prepare the Crumb Topping
- Grate frozen butter into a bowl or cut cold butter into small cubes. Add brown sugar, granulated sugar, flour, cinnamon, and oats. Use a pastry cutter or your hands to mix until coarse crumbs form.4 Tablespoon Butter, ¼ cup Brown Sugar, ¼ cup Sugar, ½ cup Flour, ½ teaspoon Cinnamon, ¼ cup Oats
- Sprinkle the crumb mixture evenly over the peach filling.
Bake and Cool
- Bake for 35-40 minutes or until the topping is golden brown and set.
- Let cool for at least 30 minutes before slicing and serving.
Notes
- Use cold butter for the crumble – Cold butter is the key to getting a perfectly crisp, crumbly topping.
- Line your pan with parchment paper – Spray the pan with cooking spray and line it with parchment, leaving an overhang for easy lifting.
- Let them cool completely – This will make slicing them easier.
- Store in the fridge – Store in an airtight container for up to 3 days.
- Peaches – If using frozen, thaw and drain them well to prevent excess liquid.
Nutrition
Calories: 366kcalCarbohydrates: 46gProtein: 5gFat: 19gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 66mgSodium: 206mgPotassium: 130mgFiber: 2gSugar: 27gVitamin A: 745IUVitamin C: 2mgCalcium: 33mgIron: 1mg
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