Sweet Peach Bars With Streusel (Print Version)
Tender peaches on buttery crust with golden cinnamon streusel topping — a crowd-pleasing summer dessert.
# What You'll Need:
→ Buttery Shortbread Crust
01 - 1 cup (2 sticks) unsalted butter, softened to room temperature
02 - 2/3 cup granulated sugar
03 - 2 cups all-purpose flour
04 - 1/2 teaspoon kosher salt
→ Fresh Peach Filling
05 - 3 cups diced fresh or canned peaches (about 4 medium peaches)
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 kosher salt
14 - 6 tablespoons unsalted butter, melted
# How-To Steps:
01 - Preheat 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 mixing bowl, beat softened butter and granulated sugar together until pale and fluffy. Add flour and salt, mixing on low speed until the dough just comes together in coarse crumbs.
03 - Transfer the dough to the prepared pan and press it firmly into an even layer across the bottom. Bake for 15 minutes until the edges are lightly golden. Remove and set aside.
04 - In a medium bowl, toss diced peaches with granulated sugar, cornstarch, lemon juice, and vanilla extract until evenly coated. Let the mixture rest while preparing the streusel.
05 - In a separate bowl, whisk together flour, brown sugar, cinnamon, and salt. Pour in melted butter and toss with a fork until the mixture forms moist, crumbly clumps.
06 - Spread the peach filling in an even layer over the par-baked crust. Scatter the cinnamon streusel across the top, covering the peaches completely.
07 - Bake for 25 minutes, or until the streusel is deeply golden and the peach filling bubbles around the edges.
08 - Cool the bars completely in the pan on a wire rack. Use the parchment overhang to lift the slab out, then cut into 12 even squares.
# Expert Tips:
01 -
- The crust doubles as a shortbread cookie you will want to eat off the pan by itself.
- Fresh or canned peaches both work, so you are never locked out of making these.
- That cinnamon streusel on top turns golden and shatters just slightly when you bite in.
02 -
- If you cut into these while they are still warm the filling will run everywhere and you will lose those clean square edges you want.
- Tossing the peaches with cornstarch right before assembling rather than letting them sit too long prevents the mixture from becoming gummy at the bottom.
03 -
- Press the crust dough into the pan while it is still slightly warm from the heat of your hands because it spreads more evenly and fills the corners better.
- Reserve a handful of the streusel mixture before sprinkling it on top and add it in larger clumps for those bakery style craggy bits everyone fights over.