Can I use canned peaches instead of fresh peaches?

Yes. Drain canned peaches thoroughly before using them. Extra liquid can make the filling too soft. Fresh peaches give the best flavor, but canned peaches work well when fresh peaches are not available.

How do I keep peach crumble bars from becoming soggy?

Pre-bake the crust, use ripe but firm peaches, measure the flour correctly, and chill the bars before slicing. These steps help the filling set and keep the crust from turning soggy.

Can I freeze Peaches and Cream Crumble Bars?

Yes. Wrap individual bars tightly and place them in a freezer-safe container. Freeze for up to 3 months, then thaw overnight in the refrigerator before serving.

How long do peaches and cream bars last in the refrigerator?

Peaches and cream bars last up to 3 days in the refrigerator when stored in an airtight container. Keep them chilled so the filling stays firm.

Can I make peach crumb bars ahead of time?

Yes. You can make peach crumb bars 1 day ahead. Chilling them overnight helps the filling set and makes the bars easier to cut into clean squares.

Peaches and Cream Crumble Bars: Amazing 5 Easy Baking Secrets

Description

Buttery Peaches and Cream Crumble Bars made with fresh peaches, rich cream filling, and a golden crumb topping. These easy homemade dessert bars are perfect for summer gatherings, potlucks, and make-ahead treats.

Ingredients

For the crust and topping:
2 1/2 cups all-purpose flour
2/3 cup granulated sugar
1/2 teaspoon salt
1 1/4 cups cold unsalted butter, cut into small cubes
1/4 cup brown sugar, preferably dark
For the peach filling:
1 cup granulated sugar
1/4 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
5 cups pitted, peeled, and chopped peaches
6 tablespoons heavy cream
1/2 teaspoon vanilla extract, optional

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Instructions

Preheat oven to 350°F and grease a 9×13-inch pan or line it with parchment paper, leaving overhang on the sides.
Process flour, granulated sugar, and salt in a food processor for a few seconds until combined.
Add cold butter and pulse until the mixture becomes crumbly and resembles coarse meal.
Set aside 1 1/2 cups of the crumb mixture for the topping.
Press the remaining crumb mixture firmly into the prepared pan to form an even crust.
Bake the crust for about 15 minutes, until the edges are slightly browned.
Add brown sugar to the reserved crumb mixture and toss with your fingers until large clumps form.
In a large bowl, mix sugar, flour, cinnamon, and salt for the filling.
Add chopped peaches and toss until evenly coated.
In a small bowl, combine heavy cream and vanilla extract, then stir it into the peach mixture.
Pour the peach filling over the warm crust.
Sprinkle the streusel topping evenly over the peach filling.
Bake for about 45 minutes, until the juices bubble and the topping turns golden brown.
Cool completely on a wire rack.
Refrigerate the bars for at least 2 hours before cutting into squares.

Notes

Prepare the peach filling while the crust bakes because the filling should go onto a hot or warm crust.
Use ripe but firm peaches for the best texture.
Refrigerate before slicing for clean bars.
Store bars in the refrigerator for up to 3 days.

Prep Time: 25 minutes
Cook Time: 1 hour
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 bar
Calories: 310
Sugar: 24g
Sodium: 120mg
Fat: 14g
Saturated Fat: 9g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 44g
Fiber: 2g
Protein: 3g
Cholesterol: 40mg