Description
Peach Cobbler Crumble Bars: Juicy peaches, buttery crumble, quick prep; a perfect fusion of pie and cookie for a blissful
Ingredients
Scale
- 2½ cups (310g) all-purpose flour
- 1 cup (200g) granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup (226g) cold unsalted butter, cubed
- 1 large egg, lightly beaten
- 1 teaspoon vanilla extract
- 4 cups (about 5–6 medium) fresh peaches, peeled and sliced
- ½ cup (100g) granulated sugar
- 3 tablespoons cornstarch
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, and salt. Cut in cold butter until mixture resembles coarse crumbs.
- Stir in beaten egg and vanilla until just combined. Reserve 1½ cups of mixture for topping.
- Press remaining dough firmly into prepared pan. Bake for 10 minutes.
- Meanwhile, combine sliced peaches, sugar, cornstarch, cinnamon, nutmeg, lemon juice, and vanilla in a bowl.
- Spread peach filling evenly over par-baked crust, then sprinkle reserved crumble mixture on top.
- Bake for 35-40 minutes until topping is golden brown and filling is bubbling.
- Cool completely in pan before lifting out with parchment and cutting into bars.
- For cleanest cuts, refrigerate for at least 2 hours before slicing.