Sweet Butter Peach Bars (Print)
Buttery peach bars with cinnamon streusel topping, perfect for summer gatherings and celebrations.
# Ingredient List:
→ Buttery Shortbread Crust
01 - 1 cup (2 sticks) unsalted butter, softened
02 - 2/3 cup granulated sugar
03 - 2 cups all-purpose flour
04 - 1/2 teaspoon kosher salt
→ Fresh Peach Filling
05 - 3 cups fresh peaches, peeled and diced (about 4 to 5 medium peaches)
06 - 1/4 cup granulated sugar
07 - 2 tablespoons cornstarch
08 - 2 teaspoons fresh lemon juice
→ Cinnamon Streusel Topping
09 - 3/4 cup all-purpose flour
10 - 1/2 cup packed brown sugar
11 - 1 teaspoon ground cinnamon
12 - 1/4 teaspoon kosher salt
13 - 6 tablespoons unsalted butter, cold and cut into small cubes
# How-To Steps:
01 - Preheat oven to 350°F. Line a 9x9-inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
02 - In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 2 minutes. Add the flour and salt, then mix until a crumbly dough comes together.
03 - Press the dough evenly into the bottom of the prepared pan. Bake for 15 minutes until the crust is lightly golden. Remove from the oven and set aside.
04 - While the crust bakes, combine the diced peaches, granulated sugar, cornstarch, and lemon juice in a medium bowl. Toss gently until the peaches are evenly coated.
05 - In a separate bowl, whisk together the flour, brown sugar, cinnamon, and salt. Add the cold cubed butter and cut it in using a pastry cutter or your fingers until the mixture forms large, pea-sized crumbs.
06 - Spread the peach filling evenly over the warm pre-baked crust. Scatter the streusel topping uniformly over the peach layer.
07 - Return the pan to the oven and bake for 30 minutes, or until the streusel is deep golden brown and the peach filling is bubbling at the edges.
08 - Allow the bars to cool completely in the pan on a wire rack. Once fully set, lift the slab out using the parchment overhang, slice into 12 even bars, and serve.
# Expert Suggestions:
01 -
- The buttery crust practically melts into the peach filling, creating this dreamy layer that tastes like summer condensed into a single bite.
- You do not need any fancy equipment or technique, just a bowl, a pan, and about twenty minutes of hands on time before the oven does all the work.
02 -
- Cutting into warm bars will cause them to fall apart into a delicious but messy pile. Wait until they reach room temperature, or better yet, chill them for an hour for the cleanest slices.
- The cornstarch needs the heat of the oven to activate and thicken the filling. Underbaking means runny bars, so look for visible bubbling at the edges before pulling them out.
03 -
- Chill the streusel mixture in the refrigerator for ten minutes before sprinkling it over the peaches. Cold butter in the streusel creates those distinct, crispy crumbles rather than a flat, melted layer.
- Reserve a few perfect peach slices to arrange on top of the filling before adding the streusel. It makes the bars look stunning when cut and gives little pockets of intense peach flavor.