PEACH PIE CRUMBLE BARS Recipe

I took peach pie and peach crumble and combined them into Peach Shortbread that stacks a buttery shortbread base, a layer of juicy peaches and a crunchy oatmeal crumble, and I reveal the small twist that makes the whole thing sing.

I never meant to make something this addictive, but these Peach Pie Crumble Bars happened. They marry a flaky shortbread base with a jammy layer of fresh peaches and a crunchy crumble that snaps when you cut a square.

I use unsalted butter because it gives the crust a clean rich lift and lets the peach flavor really sing. Call it Peach Shortbread if you want, though it’s really peach pie and crumble in sneaky bar form.

I kept thinking I’d only taste one bite, then the pan was gone, no regrets, just sticky fingers.

Ingredients

• Peaches: Sweet, juicy, adds fiber and vitamin C, slightly tart, gives fresh summer flavor.
• Unsalted butter: Rich, adds fat and tenderness, makes crust flaky and flavorful, calorie dense though.
• Rolled oats: Gives chew and texture, adds fiber and whole grain carbs, makes topping rustic.
• All-purpose flour: Provides structure, mostly carbs, binds shortbread and crumble, not much fiber.
• Brown sugar: Adds caramel notes and moisture, sweetens filling and crumble, deepens flavor.
• Cornstarch: Thickening agent, keeps peach juices from running, gives glossy filling, tasteless.
• Lemon juice: Brightens sweetness, adds acid to balance sugars, prevents browning a bit.
• Egg yolk: Binds shortbread, adds richness and color, small protein boost, helps texture.
• Vanilla extract: Adds warm sweet aroma, rounds flavors, tiny alcohol, mostly just scent.

Ingredient Quantities

• For the shortbread base:
  • 1 1/2 cups (190 g) all-purpose flour
  • 1/2 cup (100 g) granulated sugar
  • 1/4 tsp salt
  • 1/2 cup (115 g) unsalted butter, cold, cut into cubes
  • 1 large egg yolk
  • 1 tsp vanilla extract

• For the peach filling:
  • 4 cups (about 5–6 medium) fresh peaches, peeled and sliced
  • 1/3 cup (66 g) granulated sugar
  • 2 tbsp packed brown sugar
  • 2 tbsp cornstarch
  • 1 tbsp fresh lemon juice
  • 1/2 tsp vanilla extract
  • 1/2 tsp ground cinnamon
  • pinch of salt

• For the oatmeal crumble topping:
  • 3/4 cup (60 g) old-fashioned rolled oats
  • 3/4 cup (95 g) all-purpose flour
  • 1/3 cup (70 g) packed brown sugar
  • 1/4 cup (50 g) granulated sugar
  • 1/2 tsp ground cinnamon
  • 1/4 tsp salt
  • 1/2 cup (115 g) unsalted butter, melted or very soft

• Optional:
  • coarse sugar for sprinkling
  • flaky sea salt for finishing

How to Make this

1. Preheat oven to 350°F (175°C). Line an 8×8 inch pan with parchment leaving an overhang for easy lift out, and lightly grease the sides.

2. Make the shortbread base: whisk 1 1/2 cups flour, 1/2 cup granulated sugar and 1/4 tsp salt. Cut in 1/2 cup cold cubed unsalted butter until mixture looks like coarse crumbs with some pea sized bits left. Stir in 1 large egg yolk and 1 tsp vanilla until it comes together, press evenly into the prepared pan. Tip: if dough seems warm or sticky chill 10 minutes so it presses cleanly.

3. Par-bake the base 12 to 15 minutes until set and just starting to color at the edges. This helps avoid a soggy bottom later.

4. While the base bakes, peel and slice 4 cups fresh peaches (blanch in boiling water 30–60 seconds then ice bath to peel easy if you want). Toss the sliced peaches with 1/3 cup granulated sugar, 2 tbsp packed brown sugar, 2 tbsp cornstarch, 1 tbsp lemon juice, 1/2 tsp vanilla, 1/2 tsp ground cinnamon and a pinch of salt. Let sit 10 minutes to macerate. If your peaches are super juicy add another teaspoon of cornstarch.

5. Make the oatmeal crumble: stir together 3/4 cup old fashioned rolled oats, 3/4 cup flour, 1/3 cup packed brown sugar, 1/4 cup granulated sugar, 1/2 tsp cinnamon and 1/4 tsp salt. Pour in 1/2 cup melted or very soft unsalted butter and mix until clumpy. Want bigger chunks use a fork or pulse a couple times in a food processor.

6. Spread the macerated peaches evenly over the warm par-baked shortbread, scraping any thick juices from the bowl. Spoon fruit rather than pouring so you dont swamp the base.

7. Sprinkle the oatmeal crumble over the peaches, pressing a few places lightly so it adheres but leaving plenty of crumble texture. Optionally sprinkle coarse sugar on top for sparkle.

8. Bake at 350°F (175°C) for 25 to 35 minutes until the crumble is golden and peach juices are bubbling at the edges. If the top browns too quickly tent with foil.

9. Cool completely in the pan on a wire rack at least 2 hours so the filling sets, or chill 1 to 2 hours to speed it up. Use the parchment overhang to lift the slab out, cut into bars with a sharp knife (wipe knife between cuts), and finish with flaky sea salt if you like. Store at room temp 2 days or refrigerate up to 4 to 5 days.

Equipment Needed

1. 8×8 inch baking pan lined with parchment paper with an overhang and lightly greased
2. Mixing bowls, at least one large and one medium
3. Measuring cups and measuring spoons, plus a kitchen scale if you use grams
4. Whisk, rubber spatula and wooden spoon
5. Pastry cutter or fork or a small food processor to cut cold butter into the flour
6. Chef knife and cutting board and a vegetable peeler for the peaches
7. Large pot for blanching and a slotted spoon plus a big bowl for an ice water bath
8. Wire cooling rack and oven mitts
9. Sharp knife for slicing the bars and a damp towel to wipe the blade between cuts

FAQ

PEACH PIE CRUMBLE BARS Recipe Substitutions and Variations

• All purpose flour (shortbread base or topping)
  • Whole wheat pastry flour, use it 1 to 1. Will be a bit nuttier and slightly denser, so chill the dough a little longer.
  • Gluten free 1 to 1 all purpose blend, use the same amount. Pick one with xanthan gum for best texture.
  • Cake flour, swap 1 to 1 for a more tender, melt in your mouth shortbread. It may spread more so chill well.
  • Almond flour, only swap up to half the flour with almond flour and add an extra egg yolk or 1 tablespoon cornstarch for structure.
• Unsalted butter (shortbread base or crumble)
  • Salted butter, use the same amount and skip or cut back on any added salt.
  • Coconut oil, solid, replace 1 to 1. It can lend a mild coconut note and the texture may be a touch crumbly.
  • Stick margarine or vegan butter, 1 to 1 swap. Texture and flavor are very similar, but may brown faster.
  • Vegetable shortening, 1 to 1. Gives a flakier, less buttery result and stays firmer at room temp.
• Cornstarch (peach filling)
  • Arrowroot powder, use 1 to 1. Thickens at lower temp and gives a clear glossy filling.
  • Tapioca starch, use 1 to 1. Great for juicy fruit fillings and keeps a nice chew after cooling.
  • All purpose flour, use about 2 tablespoons flour for every 1 tablespoon cornstarch. Will need a slightly longer cook to lose the raw flour taste.
• Old fashioned rolled oats (crumble topping)
  • Quick oats, swap 1 to 1. The topping will be a bit softer and more compact.
  • Chopped nuts like pecans or walnuts, use equal volume for a crunchy nutty crumble.
  • Shredded unsweetened coconut, replace up to half the oats for chew and coconut flavor, use same volume.
  • Certified gluten free rolled oats, use same amount if you need it gluten free.

Pro Tips

1) Keep that shortbread dough cold and dont overwork it. Use cold butter, cut it into pea sized bits, press gently with an offset spatula or the bottom of a measuring cup so the base is even. If the dough starts to feel warm just chill 10 to 15 minutes so it presses cleanly and wont shrink while baking.

2) Par-bake and watch for color, not just time. The goal is a set, lightly golden edge so the bottom doesnt go soggy once the peaches go on. If your oven runs cool give it a few extra minutes, and bake on the middle rack for even heat. If the top of the crumble browns too fast, tent loosely with foil partway through.

3) Treat your peaches like personality tests they vary a lot. If theyre super juicy add a bit more cornstarch, or briefly cook the macerated mix on the stove to thicken before loading it on the base. If you end up with extra peach juice, reduce it on the stove to a syrup and save it for drizzling over warm bars.

4) Play with the crumble texture and finishings. Use melted butter for a finer sandier crumble, or very soft chilled butter and pulse once or twice in a food processor for chunkier clumps. Press the topping in a few spots so it holds, but dont compact it all the way or youll lose the crisp. Let the slab cool completely or chill so the filling sets, wipe your knife between cuts for neat bars, and add flaky sea salt right after baking for contrast.