These Peach Crumble Bars combine a buttery lemon shortbread crust with a juicy peach filling, topped with a delicious crumble. They’re easy to make and amazing served warm with a scoop of vanilla ice cream or chilled for a refreshing summer treat. The combination of zesty lemon and sweet, ripe peaches creates a perfect balance that’s hard to resist.
If you want to savour the best of peach season, these peach crumble bars are a must-try. They capture the essence of summer in every bite, with a hint of cinnamon and vanilla to enhance the flavours. These bars are not just delicious but also versatile – perfect for a picnic, dessert table, or just because. Enjoy the crumbly, buttery goodness with the fresh, juicy taste of peaches, and you’ll find yourself making them again and again.
🧡 WHY YOU'LL LOVE THIS RECIPE
Buttery lemon shortbread base. This shortbread is rich and delicate! The lemon zest and vanilla add a refreshing zing that pairs perfectly with the peach filling, creating a flavourful foundation for the bars.
Juicy peach filling. These bars are loaded with fresh peaches for the perfect peach to crumble ratio! The peaches are juicy but not overly runny, so the peach texture is still there!
Easy to make. You don’t need any fancy equipment or special skills to make these bars. Just a few simple steps and everyday ingredients, and you’ll have a delicious dessert ready to impress. No hand mixer needed (just your hands).
Perfect flavour balance. The combination of buttery shortbread, sweet peaches, and a touch of cinnamon and vanilla creates a dessert that’s flavourful but not too sweet. Each bite offers a harmonious blend of textures and tastes.
🔪 KITCHEN EQUIPMENT
- Large pot (for boiling water)
- Large bowl (for ice water bath)
- Slotted spoon
- Medium mixing bowl
- Large mixing bowl
- Whisk
- Wooden spoon or rubber spatula
- 9-inch (23 cm) square baking pan
- Parchment paper
- Oven
- Zester (for lemon zest)
- Knife (for slicing peaches)
🥚 INGREDIENTS YOU'LL NEED
Here’s a simple list of what you’ll need for this delicious peach bar:
SHORTBREAD
- Granulated sugar: Used to sweeten the shortbread and combine with lemon zest for extra flavor.
- Lemon zest: Adds a fresh, citrusy flavor to the shortbread. Use a zester to remove the outer peel without the bitter white pith.
- Unsalted butter: Softened to mix easily into the dough. If using salted butter, reduce the added salt slightly.
- Vanilla extract
- All-purpose flour: Can be substituted with gluten-free flour for a gluten-free option.
- Salt
- Cinnamon
- Brown sugar
PEACH FILLING
- Fresh peaches: Use ripe but firm peaches for the best texture and flavor. You can leave the skin on or peel them using the boiling water and ice bath method.
- Granulated sugar
- Cinnamon
- Cornstarch
- Lemon juice: Freshly squeezed to add brightness and prevent the peaches from browning.
- Vanilla extract
*These are the main ingredients. The full list of ingredients and measurements can be found at the bottom of this post!*
📝 HOW TO MAKE THIS RECIPE
1. Bring a large pot of water to a boil. Prepare an ice water bath in a large bowl.
2. Score a small, shallow “X” on the bottom of each peach. Place the peaches into the boiling water for 30-60 seconds, then use a slotted spoon to transfer them to the ice water bath.
3. Allow the peaches to cool for a couple of minutes, then peel off the loosened skin starting from where you scored the “X”.
4. Adjust the oven rack to the lower middle position. Preheat the oven to 375°F (190°C). Line a 9-inch (23 cm) square baking pan with parchment paper.
5. In a large bowl, combine the sugar and lemon zest. Use your fingertips to rub the zest into the sugar to release oils.
6. Add the softened butter and vanilla, and mix well with a wooden spoon or rubber spatula until combined.
7. In a separate bowl, whisk together the all purpose flour, cinnamon, and salt.
8. Add the dry ingredients to the butter-sugar mixture and mix until it starts clumping together. Knead until you get a fairly crumbly cookie dough.
9. Press about 2/3 of the shortbread dough into the lined baking pan, smoothing it into an even layer.
10. Cut the peaches into about 1/2 inch thick wedges and place them in a large bowl.
11. Add the sugar, cornstarch, lemon juice, and vanilla. Toss to combine.
12. Arrange the peach filling on top of the shortbread base in an even layer.
13. Mix in the brown sugar into the remaining crumble mixture and sprinkle it over the peach filling, allowing some of the filling to peek through.
14. Bake at 375°F (190°C) for about 50-55 minutes, or until the crumble is light golden brown and the filling juices are bubbling through the topping.
15. Allow the bars to cool completely to room temperature before removing them from the baking pan using the parchment paper overhang. Slice into individual portions.
☝🏻 Tips and tricks
Layer the shortbread dough properly. Use about ⅔ of the shortbread dough to form the bottom crust, pressing it firmly into the pan to create a solid base. Crumble the remaining ⅓ of the dough over the peach filling. This technique not only ensures a sturdy bottom crust that holds up when cut, but it also lets the juicy peach filling peek through the top!
Bake on the lower middle rack at 375ºF/190ºC. Positioning your baking pan on the lower middle oven rack ensures that the bottom crust bakes fully and achieves a nice, crisp texture, even without pre-baking. This helps to avoid any sogginess and gives you that perfect shortbread crunch.
Look for bubbling juices. Bake the bars until you see the peach filling juices bubbling up through the crumble topping. This is a sign that the filling has thickened properly and any excess moisture has evaporated, preventing a soggy bottom crust. The bubbling ensures the cornstarch has activated fully to thicken the filling.
Cool completely before cutting. Patience is key here! Let the bars cool to room temperature before placing them in the fridge for at least 30 minutes. This cooling process allows the shortbread crust to firm up, making it easier to cut clean slices without the bars falling apart. While it might be tempting to dive in while they’re warm, letting them cool completely ensures a neater presentation and better texture.
Can I use canned or frozen peaches instead of fresh?
Yes, you can use canned or frozen peaches if fresh ones are not available. If using canned peaches, make sure to drain them well and reduce the added sugar slightly, as they tend to be sweeter. For frozen peaches, thaw them completely and drain any excess liquid before using them in the recipe.
Can I make this gluten free?
Absolutely! You can use a gluten-free all-purpose flour blend as a 1:1 substitute for the regular all-purpose flour. Make sure the blend contains xanthan gum or another binding agent to help maintain the structure of the shortbread crust.
What if I don’t have lemon zest?
If you don’t have lemon zest, you can use a small amount of lemon extract or omit it altogether. While the zest adds a fresh citrus flavor that enhances the shortbread, the bars will still be delicious without it. Alternatively, you can use orange zest for a different but equally delightful twist.
HOW CAN I STORE THIS?
Room Temperature: If you plan to consume the peach crumble bars within a day, you can store them at room temperature in an airtight container. This keeps the shortbread crust from becoming too soft.
Refrigerator: For longer storage, keep the bars in an airtight container in the refrigerator for up to 3-4 days. The bars will firm up in the fridge, making them easier to cut into neat slices.
Freezer: You can also freeze the peach crumble bars for up to 2 months. Wrap individual portions in plastic wrap and place them in a freezer-safe bag or container. Thaw in the refrigerator overnight or at room temperature for a few hours before serving.
Reheating Tips: If you prefer to enjoy the bars warm, reheat them in the oven at 350°F (175°C) for about 10 minutes. This will help maintain their crispy texture and fresh taste.
I know, waiting for these Peach Crumble Bars to cool completely and then chilling them in the fridge for 30 minutes can feel like an eternity.
But if you just can’t resist and decide to cut into them while they’re still warm, trust me, I get it. Been there, done that, and have no regrets. A warm peach crumble bar with a scoop of vanilla ice cream is pure bliss.
Happy baking!
Tag me on Instagram or Tiktok or DM me a photo if you make this recipe!
Easy Peach Crumble Bars
- Total Time: 1 hour 20 minutes
- Yield: 16 1x
Description
These Peach Crumble Bars combine a buttery lemon shortbread with a juicy peach filling, topped with a delightful crumble. They’re incredibly easy to make and absolutely divine served warm with a scoop of vanilla ice cream or chilled for a refreshing treat. The combination of zesty lemon and sweet, ripe peaches creates a perfect balance that’s hard to resist.
Ingredients
Lemon Shortbread
- 1/2 cup granulated sugar
- 2 tablespoon lemon zest
- 1 1/4 sticks unsalted butter, softened
- 2 tsp vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 tsp salt
- 1/2 teaspoon cinnamon
- 2 tablespoon brown sugar
Peach Filling
- 5 medium fresh peaches, juicy and ripe but not too soft
- 1/4 cup granulated sugar
- 1 teaspoon cinnamon
- 2 tbsp cornstarch
- 1 tbsp lemon juice, freshly squeezed
- 2 tsp vanilla extract
Peach Icing
- 4 tablespoon leftover peach sauce
- 1/2 cup powdered sugar
Instructions
Peeling the Peaches
- You can use the peaches either with their skin on or peeled.
- To peel: Bring a large pot of water to a boil. Prepare an ice water bath in a large bowl.
- Score a small, shallow “X” on the bottom of each peach.
- Place the peaches into the boiling water for 30-60 seconds, then use a slotted spoon to transfer them to the ice water bath.
- Allow the peaches to cool for a couple of minutes, then peel off the loosened skin starting from where you scored the “X”.
Lemon Shortbread
- Adjust the oven rack to the lower middle position. Preheat the oven to 375°F (190°C). Line a 9-inch (23 cm) square baking pan with parchment paper.
- In a large bowl, combine the sugar and lemon zest. Use your fingertips to rub the zest into the sugar to release oils.
- Add the softened butter and vanilla, and mix well with a wooden spoon or rubber spatula until combined.
- In a separate bowl, whisk together the all purpose flour, cinnamon, and salt.
- Add the dry ingredients to the butter-sugar mixture and mix until it starts clumping together. Knead until you get a fairly crumbly cookie dough.
- Press about 2/3 of the shortbread dough into the lined baking pan, smoothing it into an even layer.
Peach Filling
- Cut the peaches into about 1/2 inch thick wedges and place them in a large bowl.
- Add the sugar, cornstarch, lemon juice, and vanilla. Toss to combine.
Assembling & Baking
- Arrange the peach filling on top of the shortbread base in an even layer.
- Mix in the brown sugar into the remaining crumble mixture and sprinkle it over the peach filling, allowing some of the filling to peek through.
- Bake at 375°F (190°C) for about 50-55 minutes, or until the crumble is light golden brown and the filling juices are bubbling through the topping.
- Allow the bars to cool completely to room temperature before removing them from the baking pan using the parchment paper overhang. Slice into individual portions.
Notes
- For neater slices, chill the crumble bars in the fridge for at least 30 minutes before cutting.
- You can also serve these warm with a scoop of ice cream on top, but note that they are more delicate when warm and may crumble!
- Store the peach crumble bars in a closed container in a cool, dry place or in the fridge for about 3-4 days. Note that the crust and crumble will soften slightly with time.
- Prep Time: 25 mins
- Cook Time: 55 mins
- Category: Bars, Dessets, Snacks
Leave a Reply