Cinnamon Peach Crumble Bars

Sugar-dusted peach crumb bars are packed with juicy fruit and sweet, buttery layers. Warm cinnamon and nutmeg show up in every bite with soft peaches tucked between crumbly golden crusts. It’s a cinch to throw together and great for get-togethers or cozy snacks. Peaches get a boost from brown sugar and spices, sandwiched between two hits of crumb topping. The whole thing gets baked until the top’s deeply golden and the inside bubbles. They’re easy to slice up and hand out—perfect for sharing at parties or just chilling on your own.

INGREDIENTS

• Cornstarch: 2 teaspoons, thickens up the filling
• Ground nutmeg: 1/4 teaspoon, gives a sweet, warm note
• Ground cinnamon: 1/2 teaspoon, brings in cozy spice
• Brown sugar: 1/2 cup, mixes with the peaches for a caramel vibe
• Lemon juice: 1 tablespoon, brightens up the fruit
• Fresh peaches, peeled and sliced: 4 cups, the main attraction
• Large egg: 1, for holding things together
• Unsalted butter, cold and cubed: 1 cup, loads it up with rich flavor
• All-purpose flour: 2 cups, for both the crust and topping
• Granulated sugar: 1 cup, sweetens up the crumb part
• Baking powder: 1/2 teaspoon, helps things rise and fluff
• Salt: 1/4 teaspoon, keeps everything balanced

INSTRUCTIONS

Step 5:

Let it hang out and get completely cool before you cut it into squares. Bars hold together way better this way.

Step 4:

Scoop the rest of the crumb mixture over the peach filling, spreading to cover everything up.

Step 3:

Mash together the peach slices, lemon juice, brown sugar, cinnamon, nutmeg, and cornstarch in a bowl so all the fruit gets coated.

Step 2:

Work the cold butter and egg into your dry mix with your hands or a fork until you’ve got crumbly lumps. Firmly press half of that in the bottom of the greased dish for your base.

Step 1:

Crank your oven up to 375°F (190°C). Grease a 9x13” pan and set it to the side.

Serving and Storage Tips

• Keep the bars in a container with a lid for 3 days at room temp or toss in the fridge to hold onto the freshness.
• They’re awesome just warm, especially with a scoop of vanilla ice cream or a bit of whipped cream on top.

Helpful Notes

• Don’t forget to peel those peaches first for a smoother chew.
• If you’re using frozen peaches, let them thaw out and pat ‘em dry before tossing in. That way, the filling won’t get watery.

Pointers from Famous Chefs

• Ina Garten says a touch of cardamom really amps up the flavor, making the peaches pop even more.
• Alton Brown likes mixing the butter in with a fork or pastry blender—it's the trick for getting that perfect crumbly top.

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Summary

Full of fresh peaches and warm spices like nutmeg and cinnamon, these bars combine a sweet fruit layer with a buttery crumb base and topping. Baked until golden, they’re perfect for sharing at gatherings or enjoying as a simple treat. Balancing juiciness with crumbly texture, they’re loved by all!