Fresh Peach Crumb Bars


  • 1 1/2 cups sugar, divided
  • 1 tsp. baking powder
  • 3 cups all-purpose flour
  • 1/4 tsp. salt
  • 16 tbsp. cold, unsalted butter cut into small pieces
  • 1 large egg
  • 5 cups peeled, chopped peaches (about 5 peaches)
  • 5 tsp. cornstarch
  • 1 tbsp. plus 1 tsp. lemon juice, divided
  • Pinch of freshly grated nutmeg

Preheat the oven to 375° F. Grease a 9 x 13″ pan; set aside.

In a medium bowl, combine 1 cup of the sugar, the baking powder, flour and salt. Mix in 1 tsp. lemon juice. Cut in the butter and egg with a pastry blender until the largest chunks are about pea-sized. The mixture should be crumbly without much loose flour. Spread about half of the dough mixture in an even layer over the bottom of the prepared pan and press down firmly to form the bottom crust.

In another bowl, stir together the remaining sugar, cornstarch, 1 tbsp. lemon juice and nutmeg. Gently mix in the peaches* with a rubber spatula until combined. Sprinkle the fruit mixture evenly over the crust. Crumble the remaining dough over the top of the peaches.

Bake for about 45 minutes or until the top is slightly golden brown. Cool completely before cutting into squares and serving.

*Note: Because my peaches were overly ripe, they were floating in a bowl of juice. I used a slotted spoon to transfer the fruit to the baking dish, discarding most of the excess juice, to prevent the crust from getting soggy.

by The Savvy Kitchen