This Peach Cobbler Crumble Bars recipe is sponsored by Minerva Dairy. All thoughts and opinions are 100% my own.
These easy Peach Cobbler Crumble Bars use the summer seasons best produce with a buttery crust, sweet crumble and a drizzle of vanilla icing for a blue ribbon dessert!
Our local farm stands and farmers markets are bursting with peaches right now and it has my mind going crazy over all the ways you can use them.
From sweet to savory, main dishes to milkshakes and everything in-between, it’s a great season to experiment.
I even put them on pizza. Trust me.
For today, I’m going the sweet route and making peach cobbler crumble bars.
Sounds like a mouthful, but it’s a tasty mouthful.
I don’t know about you when I order any type of pasty, I’m looking for the sweet crumble on the top! It’s my favorite part so I knew I had to make these peach pie bars with a crumble topping.
The best way to achieve a delicious crumble is 1. The perfect ratio of flour, butter and sugar. 2. good quality butter.
That’s why I use Minerva Dairy Butter. It is slow churned and 85% butterfat butter which is results in a creamier, richer, and more flavorful butter and the crumble topping extra delicious!
Here are the ingredients needed for these peach pie bars
For the crust and crumble topping
I used the same crust base as I did for this White Chocolate Lemon Cheesecake Tart
- 3 cups all purpose flour
- 1 cup old fashioned oats
- 1 cup brown sugar
- 1 1/2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1 cup (2 sticks) Minerva dairy salted butter, COLD
- 1 large egg
For the peach filling
- 6 peaches, diced
- 1/2 cup brown sugar
- 3 tablespoons corn starch
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon cardamom
- zest and juice from 1/2 lemon
Step by step instructions
For the crust
- Preheat oven to 350 degrees F. Line a 9×13 inch baking pan with parchment paper or aluminum foil, allowing excess over the sides for easy removal.
- Into a large bowl combine flour, oats, brown sugar, baking powder and cinnamon. Using a fork or pastry blender, cut in butter until mixture becomes crumbly. Stir in egg and combine.
- Press two thirds (about 4 cups) of the mixture into the bottom of your prepared pan and refrigerate the remaining until later.
- Bake the crust for 10 minutes. Remove and allow to cool slightly.
For the peach filling
- While the crust is baking, into a large bowl combine peaches, brown sugar, cornstarch, cinnamon, ginger, cardamom, lemon zest and juice, fully coating the peaches.
- Place the peach mixture on top of the slightly cooled crust and top with flour/crumb mixture.
- Bake in preheated oven for 40-45 minutes or until topping is slightly golden brown.
- Remove from oven and allow to cool. Using excess parchment or aluminum foil, careful remove from pan and place onto a wire rack to cool completely before cutting.
Recipe variations and tips
- You could also make this recipe with mixed berries using strawberries, blackberries, raspberries and/or blueberries
- Drizzle the top with a vanilla icing made with powdered sugar, a little milk and a splash of pure vanilla extract.
- Do peaches need to be peeled?
- The answer is no. The peel with soften during baking so there won’t be a texture issue but if you prefer, you can peel your peaches.
- How should I store these peach bars?
- Store crumb bars in an airtight container in the refrigerator for up to 3 days.
- Can I use canned peaches?
- Yes, you can use either canned peaches or peach pie filling. However, canned peaches and/or peach pie filling already contain sugar 9and cornstarch) and so you can skip Step 1 and just add the canned peaches (no additional ingredients needed) on top of the baked crust.
We love to serve these bars warmed, with vanilla ice cream.
Enjoy more peach recipes🍑
There’s still lots of time left to indulge in summer’s finest produce, so grab yourself some peaches and make these peach cobbler bars!