Peach Crumble Pie Bars

Another view of the peach crumble bar on a white plate with peach slices, highlighting the crisp streusel topping and thick peach layer.

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Easy Brown Sugar Peach Crumble Pie Bars with a flaky crust, fresh peach filling, and buttery brown sugar topping. A no-fuss summer dessert favorite!

Prep Time20

Cook Time35

Additional Time3 5

Total Time4

Course: America's Best 4th of July Desserts, Recipes and Sides

Keyword: bars, dessert, peaches, pie

Servings:

Author: Carrian Cheney

Ingredients

1 Double Crust [Mom’s Magic Pie Crust Recipe]

Mom’s Magic Pie Crust Recipe

7 Cups Peach Chunks about 7 peaches, peeled or unpeeled is fine*
¾ Cup Brown Sugar
¼ Cup [Cornaby’s Ultra Gel ]*see note
1 teaspoon Lemon Juice
½ teaspoon Cinnamon

Topping

½ Cup Brown Sugar
1 teaspoon Cinnamon
¾ Cup Flour
Pinch Salt
⅓ Cup Butter unsalted, cold and chopped in pieces

US Customary - Metric

Instructions

Crust

Prepare our crust recipe, rolling it out and laying in a 9x13" baking pan.
1 Double Crust [Mom’s Magic Pie Crust Recipe]
Trim off any edges that hang out and over the pan. Reserve those for cinnamon sugar pie cookies.

Filling

Peel the peaches then cut into 2 inch chunks. You'll need 7 cups.
7 Cups Peach Chunks
In a large bowl, stir together the peach chunks, brown sugar, ultra gel, lemon juice, and cinnamon together until thoroughly combined.
¾ Cup Brown Sugar, ¼ Cup [Cornaby’s Ultra Gel ]*see note, 1 teaspoon Lemon Juice, ½ teaspoon Cinnamon
Set aside.
Preheat oven to 400°F
Pour the peach mixture into the pie
Top with the crumble topping, I like to squeeze it in my hand as I sprinkle it over the fruit so that it cooks in clumps.
Bake for 35-45 minutes or until the top is browned, fruit is bubbly and the crust is golden.
Place on the counter to cool for 30 minutes then finish cooling in the fridge for 3 hours before slicing.

Topping

In a bowl, using a pastry cutter or two forks, mix together the topping ingredients, getting in with your hands if needed until it's like wet sand and clumps together when you squeeze it in your hand.
½ Cup Brown Sugar, 1 teaspoon Cinnamon, ¾ Cup Flour, Pinch Salt, ⅓ Cup Butter

Video

Notes

Cornaby’s Ultra Gel keeps the peach filling thick without tasting starchy. You can sub cornstarch in a pinch, but trust us - Ultra Gel is worth tracking down.

Storage: Cover and store at room temp for 2 days or refrigerate for up to 5 days. Chilling keeps the crumble crisp.

Freezing (baked):
Wrap slices individually (a foodsaver works great!) and freeze for up to 1 month. Or bake in a foil tin, cool completely, wrap well, and freeze for a few months. Defrost in the fridge before serving.

Freezing (unbaked):
Assemble crust and filling only, then freeze. Add crumble before baking. Bake from frozen at 425°F for 45 mins, then 350°F for 30 mins.

Nutrition