Peach Pie Crumble Bars
These Peach Pie Crumble Bars combine the 2 best peach recipes around - peach pie & peach crumble. They start with a buttery shortbread base. Then they have a layer of juicy peaches followed by crunchy oatmeal crumble.
Servings 12 squares
Ingredients
Shortbread Base
- 1 ¼ cup all-purpose flour
- ½ cup powdered sugar
- ¼ teaspoon salt
- ⅔ cup unsalted butter , melted
Peach Layer
- 3 cups chopped peaches , about 4-5 large peaches
- ¼ cup granulated sugar
- 2 tablespoons fresh lemon juice , or water
- 3 tablespoons cornstarch
Crumble Topping
- ¾ cup flour
- ¼ cup large flake oats , quick oats or old-fashioned oats work too
- ⅓ cup brown sugar
- 1 teaspoon cinnamon
- ⅓ cup unsalted butter , melted
Glaze
- 1 cup powdered sugar
- ½ teaspoon vanilla extract
- 4-5 tablespoons cream , or milk
Instructions
- Preheat the oven to 350F degrees. Line an 8x8 inch pan with parchment paper, leaving an overhang around the edges.
- Make the Shortbread Base. In a medium bowl whisk together the flour, powdered sugar & salt. Stir in the melted butter.
- Press the mixture into the bottom of the pan and bake for 15 minutes.
- As the base is baking, make the peach layer.
- Toss the chopped peaches with the sugar, lemon juice & cornstarch until the peaches & evenly coated.
- Make the Crumble Topping. In a medium bowl stir together the flour, oats, brown sugar. Then stir in the melted butter - it should resemble wet sand.
- Spread the peach mixture on top of the baked shortbread base. Then crumble the oatmeal crumble topping in your palms, and sprinkle over top of the peach layer.
- Bake in the preheated oven at 350F for 35-45 minutes, or until the top looks golden brown.
- Cool fully.
- In a small bowl whisk together the powdered sugar, vanilla extract & cream until smooth. Add in a little more cream or powdered sugar as needed.
- Drizzle the glaze over top of the bars.
Notes
Store leftovers in an airtight container in the fridge.