'Tis the season to be peachy...and these peach crisp bars are a delicious twist on the classic version of peach crisp. I love a big bowl of crisp, fresh out of the oven with ice cream. But these bars are easy to grab and eat on the go, and you still get to enjoy the same flavors! Bonus: you can still heat them and eat them with ice cream if you want!
August is a great time of year for peaches, but if you're unable to find fresh peaches, I think this would work just fine with canned, drained peach slices (in water...not juice or syrup!).
These bars are easy to make, delicious, and the perfect way to utilize peaches when they're at their best!
(Recipe adapted from www.sweetpeaskitchen.com)
- Cheese grater (this is my favorite way to get my butter into small pieces, but you could also just dice it)
- approx. 9 x 13 baking pan
- parchment paper or tinfoil to line the pan
Yield: 12Pin it
Peach Crisp Squares
A delicious twist on a classic: peach crisp in bar form. Easy to make and sure to be a crowd favorite!
Crisp Base and Topping
- 3 cups of all-purpose flour
- ½ cup of white sugar
- ½ cup of brown sugar (you can also forgo the brown sugar and just use one cup of white)
- 1 tsp. baking power
- ¼ tsp. salt
- ½ tsp. cinnamon
- 2 sticks of COLD unsalted butter, either grated into small pieces or diced
- 1 egg
- approx. 5 cups of diced peaches (I used seven peaches to get 5 cups)
- 2 tbsp. lemon juice
- ½ cup of flour
- 1 tbsp. vanilla extract
- ¼ cup shredded, sweetened coconut (optional but I loved this addition!)
- ¼ cup of rolled oats
- ¼ tsp. salt
- ½ tsp. cinnamon
- ¼ tsp. nutmeg
- Preheat your oven to 375F
- Next, line a 9x13 pan with parchment or tinfoil. Make sure it's long enough that the material hangs over the edges so you can pick up the bars out of the pan once they're done by holding the tinfoil or parchment. Spray your tinfoil with cooking spray or butter your parchment paper.
For the crust/topping:
- In a large bowl, combine your flour, sugar, baking powder, salt, cinnamon, and mix gently.
- Take your butter right from the fridge when it's still cold. Grate it with a cheese grater or dice it into small pieces.
- Add the butter to the flour mixture and combine everything until the butter is coated with the flour mixture. Next, add one egg to the flour and butter mixture and combine well. The mixture should ultimately look like it has roughly pea-sized pieces of butter in it.
- Now, take HALF of this dough, and press it into the bottom of your pan on top of the tinfoil or parchment paper. This will be the base and crust, so you'll want to press it in fairly firmly to give your bars a solid base.
- Take the other half of the dough and REFRIGERATE!
For the peach filling:
- Peel, slice, and dice about seven peaches (or however many gets you about five cups of peaches).
- It's okay if your pieces aren't all the same size.
- Add your lemon juice and vanilla to your peaches, mix gently, and set aside.
- In a separate bowl, mix the rest of the ingredients for the peach filling (all of the dry ingredients) and mix gently.
- Now, gently combine the peach mixture with the dry ingredients.
- Get the pan with the crust out of the fridge, and pour your peach filling on top of it.
- Take the rest of your crisp base and topping from the fridge, and cover the peach filling mix in the pan with it
- Bake in the preheated oven for 45-50 minutes until the top is light golden. Prepare for your house to smell amazing!
- Remove from the oven and let it come to room temperature on the counter before you move it to the fridge. Kudos to you if you can resist having a few bites during this process, because I sure couldn't!
- After it's been in the fridge for at least an hour, take it out and pull the edges of the parchment or tinfoil to remove the entire thing from the pan.
- Place it on a large cutting board and cut it into pieces of your desired size.
- Store in an airtight container or freeze some for later!
Hope you love them!
xo - C
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