Peach Bars With Cinnamon Streusel (Print View)
Tender peach filling on buttery crust topped with golden cinnamon streusel crumbles.
# Ingredient List:
→ For the Crust
01 - 1 cup (2 sticks) unsalted butter, softened
02 - ⅔ cup granulated sugar
03 - 2 cups all-purpose flour
04 - ½ teaspoon salt
→ For the Peach Filling
05 - 3 cups (about 4 medium) fresh or canned peaches, diced
06 - ⅓ cup granulated sugar
07 - 2 tablespoons cornstarch
08 - 1 tablespoon lemon juice
09 - ½ teaspoon vanilla extract
→ For the Cinnamon Streusel
10 - ¾ cup all-purpose flour
11 - ½ cup light brown sugar, packed
12 - ½ teaspoon ground cinnamon
13 - ¼ teaspoon 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 enough overhang on the sides to lift the bars out after baking.
02 - In a large bowl, cream the softened butter and granulated sugar together until light and fluffy. Add the flour and salt, mixing until the dough just comes together in a crumbly mass.
03 - Press the dough evenly into the bottom of the prepared pan. Bake for 15 minutes, or 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 the fruit is thoroughly coated. Set aside to macerate while preparing the streusel.
05 - In a separate bowl, whisk together the flour, brown sugar, cinnamon, and salt. Pour in the melted butter and stir with a fork until the mixture forms coarse, uneven crumbs.
06 - Spread the peach filling in an even layer over the par-baked crust. Scatter the cinnamon streusel evenly across the top, covering the peaches as uniformly as possible.
07 - Bake for 25 minutes, or until the streusel topping is golden brown and the peach filling is bubbling at the edges.
08 - Allow the bars to cool completely in the pan. Use the parchment overhang to lift the entire slab out, then cut into 12 even squares.
# Expert Advice:
01 -
- The crust doubles as a shortcut pastry that tastes like you spent hours on it, but it comes together in about three minutes flat.
- Fresh peaches and cinnamon are one of those combinations that make people close their eyes when they take the first bite.
02 -
- Do not skip par baking the crust or you will end up with a raw, gummy bottom that falls apart when you try to lift the bars. Those 15 minutes make all the difference between a sturdy bar and a crumbly regret.
- If you are using canned peaches, drain them well and spread them on a paper towel for a few minutes, because excess liquid will turn your filling into soup no matter how much cornstarch you add.
03 -
- Toss the peaches with the cornstarch right before assembling, because if they sit too long the mixture gets watery and the cornstarch loses its thickening power.
- A light hand when pressing the crust into the pan keeps it tender and short rather than dense and tough, so press just enough to hold it together.