Sweet Buttery Peach Bars (Printable)
Buttery peach bars with cinnamon streusel topping, perfect for summer gatherings and easy to make.
# What You Need:
→ 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 salt
→ Fresh Peach Filling
05 - 3 cups fresh peaches, peeled and diced (about 4-5 medium)
06 - 1/4 cup granulated sugar
07 - 2 tablespoons cornstarch
08 - 2 teaspoons freshly squeezed lemon juice
→ Cinnamon Streusel Topping
09 - 3/4 cup all-purpose flour
10 - 1/2 cup packed brown sugar
11 - 1 teaspoon ground cinnamon
12 - 1/4 teaspoon salt
13 - 6 tablespoons unsalted butter, cold and cubed
# Steps:
01 - Preheat oven to 350°F. Line a 9x9-inch baking pan with parchment paper, leaving enough overhang on two sides to lift the bars out easily after baking.
02 - In a large mixing bowl, beat the softened butter and granulated sugar together until pale and fluffy. Add the flour and salt, then mix on low speed until a crumbly dough forms and begins to come together.
03 - Press the dough evenly into the bottom of the prepared pan, creating a flat, uniform layer. Bake for 15 minutes until the edges are lightly golden. Remove from the oven and set aside.
04 - While the crust bakes, combine the diced peaches, granulated sugar, cornstarch, and lemon juice in a medium bowl. Toss gently until the peaches are evenly coated and the cornstarch has dissolved.
05 - In a separate bowl, whisk together the flour, brown sugar, cinnamon, and salt. Add the cold cubed butter and cut it in using a pastry cutter or your fingertips until the mixture forms coarse, pea-sized crumbs.
06 - Spread the peach filling in an even layer over the warm par-baked crust. Scatter the streusel topping evenly across the surface, covering the peaches completely.
07 - Return the pan to the oven and bake for an additional 30 minutes, or until the streusel is deeply golden and the peach filling is bubbling around 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. Slice into 12 even squares and serve at room temperature or chilled.
# Expert Hints:
01 -
- The crust doubles as a sturdy base that holds together beautifully even when the peaches are extra juicy.
- Cinnamon streusel on top turns a simple fruit bar into something that disappears within hours at any gathering.
- Fresh summer peaches need very little help to shine, and this recipe lets them be the star without fuss.
02 -
- Resist the urge to cut into the bars while they are still warm, because the filling needs time to set or everything will fall apart into a delicious but messy pile.
- If your peaches are especially ripe and juicy, add an extra half tablespoon of cornstarch to the filling to prevent a soggy bottom crust.
03 -
- Toss the peach filling just before assembling rather than ahead of time, because the cornstarch begins breaking down the fruit juices immediately and the mixture can become watery if it sits too long.
- Sprinkle a thin layer of the streusel mixture directly onto the parbaked crust before adding the peaches, which creates a barrier that keeps the bottom crisp even under all that juicy fruit.