Sweet Butter Peach Bars (Printable)
Buttery crust layered with sweet peach filling and fragrant cinnamon streusel topping.
# What You'll Need:
→ 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 salt
→ Fresh Peach Filling
05 - 3 cups (about 4 medium) fresh or canned peaches, diced
06 - 1/3 cup granulated sugar
07 - 2 tablespoons cornstarch
08 - 1 tablespoon fresh lemon juice
09 - 1/2 teaspoon pure vanilla extract
→ Cinnamon Streusel Topping
10 - 3/4 cup all-purpose flour
11 - 1/2 cup packed light brown sugar
12 - 1/2 teaspoon ground cinnamon
13 - 1/4 teaspoon salt
14 - 6 tablespoons unsalted butter, melted
# Directions:
01 - Preheat the oven to 350°F. Line a 9x13-inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
02 - In a large bowl, cream the softened butter and granulated sugar together until light and fluffy. Add the flour and salt, mixing until the dough just comes together.
03 - Press the dough evenly into the bottom of the prepared pan. Bake for 15 minutes, until lightly golden around the edges. Remove from the oven and set aside.
04 - In a medium bowl, combine the diced peaches, granulated sugar, cornstarch, lemon juice, and vanilla extract. Stir gently until the peaches are evenly coated. Set aside to macerate.
05 - In a separate bowl, combine the flour, brown sugar, cinnamon, and salt. Pour in the melted butter and mix with a fork until the mixture becomes crumbly and no dry flour remains.
06 - Spread the peach filling in an even layer over the pre-baked crust. Sprinkle the cinnamon streusel topping evenly across the surface.
07 - Bake for 25 minutes, or until the streusel is golden brown and the peach filling is bubbling at the edges.
08 - Allow the bars to cool completely in the pan. Use the parchment overhang to lift the slab out, then cut into 12 even squares.
# Expert Advice:
01 -
- The buttery shortbread crust practically melts beneath the peach filling, creating layers that feel bakery level without any fuss.
- Cinnamon streusel on top adds a warm, crunchy contrast that makes these bars impossible to stop eating.
02 -
- Do not skip blind baking the crust or you will end up with a soggy bottom that falls apart when you try to lift the bars out.
- Letting the bars cool completely is non negotiable because the filling continues to set as it rests, and cutting too early gives you a delicious but messy pile.
03 -
- If your peaches are extra juicy, toss them with the cornstarch and let them drain in a colander for ten minutes before assembling to avoid a watery filling.
- For the most even streusel coverage, use your fingers to break apart any overly large clumps before sprinkling, aiming for a mix of fine crumbs and pea sized pieces.