Sweet Buttery Peach Bars (Printable)

Tender peach filling on buttery crust with cinnamon streusel topping. A luscious, easy-to-make American 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

→ Peach Filling

05 - 3 cups fresh or canned peaches, diced (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 light brown sugar, firmly packed
12 - 1/2 teaspoon ground cinnamon
13 - 1/4 teaspoon kosher salt
14 - 6 tablespoons unsalted butter, melted

# Directions:

01 - Preheat the oven to 350°F. Line a 9×13-inch baking pan with parchment paper, leaving a 2-inch overhang on the long sides for easy removal.
02 - In a large mixing bowl, beat the softened butter and granulated sugar together until pale and fluffy. Add the flour and salt, mixing on low speed until the dough just comes together in coarse crumbs. Transfer the mixture to the prepared pan and press it firmly and evenly across the bottom.
03 - Bake the crust for 15 minutes, or until the edges are lightly golden. Remove from the oven and set aside to cool slightly while preparing the filling.
04 - In a medium bowl, toss the diced peaches with granulated sugar, cornstarch, lemon juice, and vanilla extract until the fruit is evenly coated. Allow the mixture to rest and macerate for 5 minutes.
05 - In a separate bowl, whisk together the flour, brown sugar, cinnamon, and salt. Pour in the melted butter and stir with a fork until the mixture forms irregular, pebble-sized crumbs.
06 - Spread the peach filling in an even layer over the par-baked crust. Scatter the cinnamon streusel across the top, covering the fruit completely.
07 - Bake for 25 minutes, or until the streusel topping is deep 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 of the pan and cut into 12 even squares.

# Expert Suggestions:

01 -
  • The buttery crust doubles as a sturdy base that holds together beautifully, even when the peach filling gets good and saucy.
  • Cinnamon streusel adds a warm, crunchy contrast that makes these bars impossible to stop eating after just one.
  • Everything comes together in one pan with no fancy equipment, so cleanup is almost as easy as eating them.
02 -
  • Cutting into these bars while they are still warm will cause the peach filling to ooze everywhere and fall apart, so patience here truly pays off.
  • If using canned peaches, drain them thoroughly and pat dry with paper towels, because excess liquid turns the crust soggy no matter how well you bake it.
03 -
  • Press the crust dough into the corners of the pan first, then work your way toward the center, because the corners are where gaps and thin spots like to hide.
  • Sprinkle the streusel from high above the pan so it falls naturally and creates an even, rustic looking layer without dense patches.

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