Peach Cinnamon Streusel Bars (Printable)
Buttery bars layered with tender spiced peach filling and a golden cinnamon streusel topping.
# What You'll Need:
→ Buttery Shortbread Crust
01 - 1 cup (2 sticks) unsalted butter, softened
02 - 2/3 cup granulated sugar
03 - 2 cups all-purpose flour
04 - 1/2 teaspoon salt
→ Fresh Peach Filling
05 - 3 cups (about 4 medium) fresh or canned peaches, diced
06 - 1/3 cup granulated sugar
07 - 2 tablespoons cornstarch
08 - 1 tablespoon fresh lemon juice
09 - 1/2 teaspoon vanilla extract
→ Cinnamon Streusel Topping
10 - 3/4 cup all-purpose flour
11 - 1/2 cup packed light brown sugar
12 - 1/2 teaspoon ground cinnamon
13 - 1/4 teaspoon salt
14 - 6 tablespoons unsalted butter, melted
# Steps:
01 - Preheat the oven to 350°F. Line a 9×13-inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
02 - In a large bowl, cream the softened butter and granulated sugar together until light and fluffy. Add the flour and salt, mixing until the dough just comes together. Press the mixture evenly into the bottom of the prepared pan.
03 - Bake the crust for 15 minutes until lightly golden around the edges. Remove from the oven and set aside.
04 - In a medium bowl, toss the diced peaches with granulated sugar, cornstarch, lemon juice, and vanilla extract until evenly coated. Set aside to macerate while preparing the streusel.
05 - In a separate bowl, whisk together the flour, brown sugar, cinnamon, and salt. Pour in the melted butter and mix with a fork until the mixture becomes crumbly.
06 - Spread the peach filling in an even layer over the pre-baked crust. Sprinkle the cinnamon streusel evenly across the top.
07 - Bake for 25 minutes, or until the streusel topping is golden brown and the peach filling is bubbling at the edges.
08 - Allow the bars to cool completely in the pan. Use the parchment overhang to lift the entire slab out, then cut into 12 even squares.
# Expert Tips:
01 -
- The buttery crust doubles as a sturdy base that holds together beautifully even when the peach filling gets jammy and wild.
- Cinnamon streusel on top adds a cozy crunch that makes these bars feel like autumn hugged summer.
02 -
- Warm bars will crumble into a delicious mess so resist the urge to cut early and give them at least an hour to set properly.
- Tossing the peaches with cornstarch right before assembling prevents a soggy crust and keeps the filling thick and glossy.
03 -
- If your peaches are extra juicy, add an extra half tablespoon of cornstarch to the filling to avoid a wet bottom crust.
- Toasting the streusel crumbs on a baking sheet for five minutes before topping the bars deepens the cinnamon flavor dramatically.