Everyone knows apple crumble but have you ever tried it with peaches? With the pinch of cinnamon and nutmeg, it tastes like heaven. Once you’ve tried this peach cobbler crumble bars, you’ll make them all the time! The recipe is easy, sweet, and tasty, so just go for it.
How to make peach cobbler crumble bars
- Step 1. Preheat the oven to 375 degrees F. Butter the bottom and sides of a 9-by-13-inch glass or light-colored metal baking pan. Put a long piece of parchment paper in the bottom of the pan, letting the parchment extend up the two short sides of the pan and overhang slightly on both ends. (This will make it easy to remove the bars from the pan after they have baked.) Butter the parchment.
- Step 2. For the Crumble: In the bowl of a stand mixer fitted with the paddle attachment combine flour, sugar, baking powder, salt and cinnamon on low speed. Add the butter, toss with a fork to coat with the flour mixture. Add egg and mix on medium-low speed until the texture resembles coarse cornmeal, with the butter pieces no larger than small peas. Put half of the dough into the prepared pan. Place reserved half aside. Place the pan and the remainder of the dough in the refrigerator while you prepare the filling.
- Step 3. For the Peach Filling: In a medium bowl, gently toss diced peaches and lemon juice together; set aside.
- Step 4. In a separate small bowl, whisk together the flour, sugar, salt, cinnamon, and nutmeg. Pour over the peaches and mix gently.
- Step 5. Spread the peach mixture evenly over the crust. Crumble the remaining dough over the peach layer.
- Step 6. Bake in a preheated oven for 45 minutes, or until the top is slightly brown. Cool completely on a wire rack then transfer to the refrigerator to chill before cutting into squares. Store in an airtight container in the refrigerator.
Baking Tips For Best Peach Cobbler Crumble Bars
- When you use a silicone baking tray, you don’t need parchment paper or butter.
- You can also make variations with other fruit, like apple or pear. Make sure the fruit is not too ripe.
Can I serve ice cream with this peach crumble recipe?
If you want to take this recipe over the top, I recommend eating it warm. Whether it is fresh from the oven or warmed in a microwave, these peach crumble bars taste phenomenal with vanilla ice cream.
The flavors go perfectly together and with the peach bars being slightly warm, the ice cream will melt slightly. Oh, my mouth is watering just thinking about it.
Can you freeze Peach Cobbler Crumble Bars?
When you are making these crumble bars if you will not be able to eat them all before they go bad, you can freeze the bars. Wrap each bar well in plastic before freezing.
By wrapping the bars individually, you can thaw a serving size of bars at a time rather than all of them. This allows you to eat them slowly. They will last up to 9 months in the freezer.
That means you can make these bars when peaches are in season and have them all year round. Again, store them individually for the best results.
How do I store a peach crumble bar?
When you make them, you want to store them in an airtight container. This will protect the bars and keep them from going stale or spoiling early.
keep them in the refrigerator. When stored properly, they will last up to four or five days.
CHECK OUT THESE AWESOME, PEACH RECIPES
- CUSTARD PEACH PIE
- HOMEMADE FRESH PEACH CRISP RECIPE
- GRANDMOTHER FAVORITE PEACH COBBLER
- EASY PEACH COBBLER
- FRESH PEAR CRUMBLE PIE
Best Peach Cobbler Crumble Bars
Ingredients
For the Crumble
- 3 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1 cup (2 sticks) unsalted butter, cold
- 1 egg, lightly beaten
For the Peach Filling
- 5 cups diced peaches (about 7 peaches, peeled)
- 2 tablespoons lemon juice
- ½ cup all-purpose flour
- 1 cup granulated sugar
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
Instructions
- Preheat the oven to 375 degrees F. Butter the bottom and sides of a 9-by-13-inch glass or light-colored metal baking pan. Put a long piece of parchment paper in the bottom of the pan. Butter the parchment.
- For the Crumble: Combine flour, sugar, baking powder, salt, and cinnamon. Add the butter, toss with a fork to coat with the flour mixture. Add egg and mix on medium-low speed until the texture resembles coarse cornmeal. Put half of the dough into the prepared pan. Place the pan and the remainder of the dough in the refrigerator while you prepare the filling.
- For the Peach Filling: Gently toss diced peaches and lemon juice together; set aside.In a separate bowl, whisk together the flour, sugar, salt, cinnamon, and nutmeg. Pour over the peaches and mix gently.
- Spread the peach mixture evenly over the crust. Crumble the remaining dough over the peach layer.
- Bake in a preheated oven for 45 minutes, or until the top is slightly brown. Cool completely on a wire rack then transfer to the refrigerator to chill before cutting into squares.
Made these for dessert for a dinner I was invited to. They were a huge hit!
So glad you loved it! Thanks so much for the 5 star rating!