Peach Pie Crumble Bars Recipes

HOMEMADE PEACH CRUMB BARS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Coat an 8x8-inch baking pan with cooking spray.
• Whisk flour, sugar, baking powder, and salt together in a bowl. Next, cut in the cold butter using 2 forks or a pastry cutter then slowly mix in the egg yolk and cold water. Don't worry if the dough seems really crumbly; it should be!
• Press 1/2 of the crumble mixture into the prepared pan to make the crust. Save the rest for the top of the bars.
• Stir together peach slices, sugar, flour, lemon juice, vanilla extract, cinnamon, and nutmeg until combined. Evenly add peach filling to the top of the crust.
• Sprinkle the remaining crumble over the peach filling.
• Bake in the preheated oven until golden brown and set, 30 to 38 minutes. Cool bars to room temperature, then cut and serve.

PEACH CRUMB BARS

Steps:

• Preheat oven to 375°. Whisk flour, 1 cup sugar, baking powder, salt and cinnamon; cut in shortening until crumbly. In another bowl, whisk egg and vanilla until blended; add to flour mixture, stirring with a fork until crumbly., Reserve 2-1/2 cups crumb mixture for topping. Press remaining mixture onto bottom of a greased 13x9-in. baking pan., Toss peaches with almond extract. In another bowl, mix cornstarch and remaining sugar; add to peaches and toss to coat. Spread over crust; sprinkle with reserved topping., Bake until lightly browned and filling is bubbly, 40-45 minutes. Cool completely in pan on a wire rack. Cut into bars.

PEACH CRUMBLE BARS

Steps:

• For crust: Preheat oven to 350°F. Line a 13x9-inch baking pan with foil, extending foil over edges; coat with nonstick cooking spray. In a bowl stir together flour, brown sugar, powdered sugar, and salt. Cut in butter until mixture resembles coarse crumbs; press into bottom of prepared pan. Bake 15 minutes.
• For filling: In a medium saucepan combine granulated sugar and cornstarch. Stir in peaches and lemon juice. Cook over medium until thickened and bubbly, stirring occasionally. Spoon over partially baked crust.
• For topping: Stir together flour and brown sugar. Cut in butter until mixture resembles coarse crumbs. Stir in nuts and coconut.
• Crumble topping over filling. Bake 20 to 25 minutes or until golden brown and filling is bubbly. Let cool in pan 10 minutes. Using foil, lift from pan. Cut into squares. Makes 20 bars.

PEACH CRUMBLE PIE

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Press pie crust into a 9-inch pie pan.
• Combine sugar, flour, butter, and salt in a bowl; mix with your fingers until it has a pea-sized, crumbly texture. Put 1/3 of the mixture into the pie crust.
• Lay peach halves, flat-sides down, onto the crumb mixture. Cut remaining peach halves into sections and place in between the halves to fill any spaces. Place remaining crumble mixture on top and sprinkle with nutmeg.
• Bake in the preheated oven for 15 to 20 minutes. Reduce heat to 400 degrees F (200 degrees C) and continue to bake until set and golden, about 30 minutes more.

PEACH-PIE CRUMBLE BARS

Steps:

• Preheat oven to 375 degrees. Butter an 8-by-8-by-2-inch cake pan. Line with parchment, leaving a 2-inch overhang on two sides; butter parchment.
• Crust: Beat butter with sugar in a bowl until light and fluffy, about 3 minutes. Scrape down bowl. Add flour and salt; beat until dough forms clumps but does not completely hold together. Press 2 1/2 cups flour mixture into bottom and 1 inch up sides of prepared pan.
• Filling: Stir together peaches, sugar, flour, lemon juice, and salt in a bowl. Pour into crust. Crumble remaining flour mixture evenly over top, squeezing to create clumps. Bake until bubbling in center and crust is golden, about 1 hour, 10 minutes (if browning too quickly, tent top with foil). Let cool 20 minutes. Remove from pan and let cool completely on a wire rack, about 1 hour. Cut into 2-inch squares.

PEACH CRUMB PIE

Steps:

• Preheat oven to 375 degrees and line pie pan with pie crust.
• Mix peaches with sugar, brown sugar, cinnamon, cornstarch and lemon juice.
• Pour peaches into pie crust.
• To make the crumb topping use a fork to combine the oats, flour, brown sugar, salt and butter until it forms a pea sized crumb.
• Top the peaches with the crumb mixture and place the pie plate on a baking sheet lined with foil.
• Bake for 45-50 minutes until golden brown.

PEACH CRUMBLE BARS

Steps:

• Preheat oven to 350°F. Line a 9x13-inch pan with parchment paper or aluminum foil, leaving some overhang for easy removal, and set aside.
• In a large mixing bowl, whisk together the flour, brown sugar, granulated sugar, baking powder, cinnamon, nutmeg, and salt.
• Add the cold cubed butter and cut it in with a pastry cutter until the mixture is crumbly and starts to come together.
• Add the egg and stir it in until fully combined (you may also use the pastry cutter to help blend it in).
• Press half of the mixture in the prepared baking pan and place the bowl with the other half in the refrigerator.
• Bake the crust at 350°F for 15 minutes, then set aside to cool for 5 minutes before adding the peach filling.
• Combine the chopped peaches, sugar, cornstarch, lemon juice, and cinnamon in a large bowl. Mix until the peaches are fully coated.
• Spoon the peach filling on top of the baked crust, using a slotted spoon to leave as much excess juice as possible in the bowl. Spread it around into one even layer.
• Remove the remaining crumb mixture from the refrigerator and sprinkle it on top of the peach filling.
• Bake at 350°F for 40-50 minutes or until the top is set and lightly browned and the peach filling is bubbling around the edges.
• Remove from the oven and transfer to a wire rack to cool completely. Once cooled, lift the bars out of the pan using the overhang from the parchment paper or foil, slice into bars, and enjoy!