Sweet Peach Cinnamon Streusel Bars (Printable)
Juicy peach filling on a buttery crust topped with golden cinnamon streusel crumbles for an irresistible treat.
# What You'll Need:
→ Butter Cookie 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 (3/4 stick) unsalted butter, melted
# How To Make:
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 bowl, beat the softened butter and granulated sugar together until pale and fluffy. Add the flour and salt, mixing until the dough just comes together in coarse crumbs. Press the mixture firmly and evenly into the bottom of the prepared pan.
03 - Bake the crust for 15 minutes until the edges are lightly golden. Remove from the oven and set aside to cool slightly.
04 - In a medium bowl, toss the diced peaches with granulated sugar, cornstarch, lemon juice, and vanilla extract until evenly coated. Set aside to macerate while preparing the streusel.
05 - In a separate bowl, whisk together the flour, packed brown sugar, ground cinnamon, and salt. Pour in the melted butter and stir with a fork until the mixture forms moist, crumbly clumps.
06 - Spread the peach filling in an even layer over the pre-baked crust. Scatter the cinnamon streusel evenly across the top, covering the peaches completely.
07 - Bake for 25 minutes, or until the streusel topping is deeply golden and the peach filling is bubbling around the edges.
08 - Allow the bars to cool completely in the pan on a wire rack. Once fully set, use the parchment overhang to lift the slab out and cut into 12 even squares.
# Expert Tips:
01 -
- The buttery crust alone is worth making this for, it tastes like shortbread decided to become best friends with a cobbler.
- You do not need peaches that look perfect, the slightly bruised ones actually break down into the most luxurious filling.
02 -
- Cutting these bars while they are still warm will result in a delicious but very messy pile of peach and crumble that refuses to hold a square shape.
- The parchment overhang is not optional, without it you will be chiseling bars out of the pan and cursing my name.
03 -
- Toss a handful of toasted pecans or walnuts into the streusel for a crunch factor that takes these from great to absolutely unforgettable.
- If your peaches are extra juicy, add an extra half tablespoon of cornstarch to the filling and you will never have a soggy bottom crust.