Peach Crumb Bars Recipe

5 2 1
Peach Crumb Bars Recipe
Peach Crumb Bars Recipe photo by Taste of Home
Publisher Photo

Peach Crumb Bars Recipe

Read Reviews
5 2 1
Publisher Photo
I had the most beautiful peaches and really wanted to bake with them. I started with my blueberry crumb bar recipe, and after a couple of tries, I am so happy with the results. My co-worker taste-testers are, too! —Amy Burns, Newman, Illinois
MAKES:
24 servings
TOTAL TIME:
Prep: 30 min. Bake: 40 min. + cooling
MAKES:
24 servings
TOTAL TIME:
Prep: 30 min. Bake: 40 min. + cooling

Ingredients

  • 3 cups all-purpose flour
  • 1-1/2 cups sugar, divided
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • Dash ground cinnamon
  • 1 cup shortening
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 9 medium peaches, peeled and chopped
  • 1 teaspoon almond extract
  • 4 teaspoons cornstarch

Directions

Preheat oven to 375°. Whisk flour, 1 cup sugar, baking powder, salt and cinnamon; cut in shortening until crumbly. In another bowl, whisk egg and vanilla until blended; add to flour mixture, stirring with a fork until crumbly.
Reserve 2-1/2 cups crumb mixture for topping. Press remaining mixture onto bottom of a greased 13x9-in. baking pan.
Toss peaches with almond extract. In another bowl, mix cornstarch and remaining sugar; add to peaches and toss to coat. Spread over crust; sprinkle with reserved topping.
Bake until lightly browned and filling is bubbly, 40-45 minutes. Cool completely in pan on a wire rack. Cut into bars. Yield: 2 dozen.

Test Kitchen Tips
  • If you're craving a bit of summer in the off-season, try making these bars with canned peaches. Just substitute 5-1/2 cups canned peaches (drained well before measuring) for the fresh fruit.
  • Want a bold and fresh flavor combination? Try sprinkling minced fresh basil over these right before serving. The anise-y bite pairs surprisingly well with the juicy fruit flavor.
  • Originally published as Peach Crumb Bars in Taste of Home June/July 2017

    Nutritional Facts

    1 bar: 207 calories, 9g fat (2g saturated fat), 8mg cholesterol, 73mg sodium, 30g carbohydrate (17g sugars, 1g fiber), 2g protein.

    • 3 cups all-purpose flour
    • 1-1/2 cups sugar, divided
    • 1 teaspoon baking powder
    • 1/2 teaspoon salt
    • Dash ground cinnamon
    • 1 cup shortening
    • 1 large egg
    • 1 teaspoon vanilla extract
    • 9 medium peaches, peeled and chopped
    • 1 teaspoon almond extract
    • 4 teaspoons cornstarch
    1. Preheat oven to 375°. Whisk flour, 1 cup sugar, baking powder, salt and cinnamon; cut in shortening until crumbly. In another bowl, whisk egg and vanilla until blended; add to flour mixture, stirring with a fork until crumbly.
    2. Reserve 2-1/2 cups crumb mixture for topping. Press remaining mixture onto bottom of a greased 13x9-in. baking pan.
    3. Toss peaches with almond extract. In another bowl, mix cornstarch and remaining sugar; add to peaches and toss to coat. Spread over crust; sprinkle with reserved topping.
    4. Bake until lightly browned and filling is bubbly, 40-45 minutes. Cool completely in pan on a wire rack. Cut into bars. Yield: 2 dozen.

    Test Kitchen Tips
  • If you're craving a bit of summer in the off-season, try making these bars with canned peaches. Just substitute 5-1/2 cups canned peaches (drained well before measuring) for the fresh fruit.
  • Want a bold and fresh flavor combination? Try sprinkling minced fresh basil over these right before serving. The anise-y bite pairs surprisingly well with the juicy fruit flavor.
  • Originally published as Peach Crumb Bars in Taste of Home June/July 2017

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    Reviews forPeach Crumb Bars

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    MY REVIEW
    kimspacc User ID: 1340117 271451
    Reviewed Aug. 6, 2017

    "I made a variation using blueberries for a potluck (due to an allergy to peaches), and it was a delicious way to serve dessert to a crowd. Depending on the sweetness of the fruit, I might try with a bit less sugar next time."

    MY REVIEW
    jhitt User ID: 4884403 271387
    Reviewed Aug. 5, 2017

    "Why do you make impossible to print your recipes. It is so madding."

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