A buttery shortbread crust is topped with sweet, ripe peaches and an oat-flecked crumble in these delicious, easy-to-assemble Peach Crisp Bars!
Aren’t peaches the best thing ever? Each summer, I take ample advantage of them while they’re abundant, incorporating them into breakfasts and snacks and drinks and desserts and eating them fresh by the bushel. My family especially loves peach cobbler, but sometimes it’s nice to change things up a bit — or even enjoy the occasional hand-held peach treat. And that’s how I came up with these buttery, crumbly Peach Crisp Bars!
These bars start with a homemade shortbread crust that comes together quickly in the food processor with a just a few simple ingredients. Then fresh peaches are peeled, sliced, and layered on top. And finally, some reserved shortbread crumbs are mixed with oats and sprinkled over the peaches. The pan is baked until the peaches are bubbly and the crumble on top turns golden. The final result? Summer peach perfection! And with homemade vanilla ice cream on top? Don’t even get me started…
In addition to being yummy, another great thing about this recipe is that the kids can help make it! My three really enjoyed taking turns pulsing the food processor and pressing the crust into the pan. I handled boiling and blanching the peaches (which makes them a cinch to peel), but the kids did the rest of the assembly for these Peach Crisp Bars. After all, I have to keep those little hooligans busy or else I’ll find myself the primary target of their summertime “Spy Club,” which apparently involves some pretty strict rules for membership.
On the plus side, it’s blissfully quiet while they sneak around the house stalking me, so I guess there are worse ways for them to entertain themselves when it gets too hot to play outside.
Whether you’re craving a dessert that screams summer or you need a recipe to impress everyone at your upcoming 4th of July shin-dig, Peach Crisp Bars are sure to satisfy! They’re fresh, they’re sweet, and they’re buttery…in fact, they’re so good that they’ve even been known to bring walkie-talkie-wielding spies out of hiding. 😉
Peach Crisp Bars Recipe
Peach Crisp Bars
- 2 3/4 cups all-purpose flour, DIVIDED
- 1 1/2 cups sugar, DIVIDED
- 3/4 cup chopped pecans
- 1/2 teaspoon salt, DIVIDED
- 1 egg, beaten
- 1 cup (2 sticks) cold unsalted butter, cut into small cubes
- 6 large peaches, about 2 to 2 1/4 pounds
- 1 teaspoon ground cinnamon
- 1 teaspoon pure vanilla extract
- 1/2 cup old-fashioned, rolled oats
- Generously grease a 9- by 13-inch baking pan with butter or coat with nonstick cooking spray (or line with parchment paper); set aside.
- In the bowl of a large food processor, pulse together 2 1/2 cups flour, 1 cup sugar, pecans, and 1/4 teaspoon salt until combined. Add egg; process about eight times using 1-second pulses, or until fine crumbs are formed. Add cold butter cubes; process 12 to 14 times using 1-second pulses, or until mixture starts to clump. Measure out 1 1/2 cups of crumbs and set aside. Evenly press the remaining crumbs into the bottom of the prepared pan.
- With the rack adjusted to the center position, preheat the oven to 350°F. Add enough water to a large pot to cover the peaches once they are added (the pot will probably be about 1/2 to 2/3 full of water). Bring the water to a rolling boil. Gently lower the peaches into the boiling water and cook for about 30 seconds until the skins start to split. Use a slotted spoon to immediately transfer the peaches from the boiling water into an ice bath (a large bowl filled with ice and water). After 20 seconds in the ice bath, remove a peach, pinch the skin, and slip off and discard the skin.
- Cut the peaches into slices, discarding the pits, and place them in a large bowl. Sprinkle the sliced peaches with the remaining 1/4 cup flour, 1/2 cup sugar, 1/4 teaspoon salt, cinnamon, and vanilla; toss until evenly coated. Transfer the peaches to the top of the shortbread crust, arranging them so that they are in an even layer.
- Add the oats to the bowl of the food processor and pulse 5 times (1-second pulses). Add the reserved shortbread crumbs to the food processor and pulse 5 more times to combine with the oats.
- Evenly sprinkle the peaches with the shortbread crumb/oat mixture. Bake for 40 to 45 minutes or until the crumbs are starting to turn light golden brown. Remove the pan to a wire rack and allow to cool completely before cutting into bars.
Adapted from Five Heart Home
More Fruity Summer Recipes
- Blackberry Cobbler
- Minty Peach Tea Punch
- Blueberry Buttermilk Sherbet
- Strawberry Poppy Seed Chicken Salad