Ingredients
Scale
- 2 1/2 cups (350 g) all-purpose flour
- 2/3 cup (140 g) granulated sugar
- 1/2 teaspoon salt
- 1 1/4 cups (280 g) cold unsalted butter, cut into small cubes
- 1/4 cup (50 g) brown sugar, preferably dark
- 1 cup (200 g) granulated sugar
- 1/4 cup (35 g) all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 5 cups pitted, peeled, and chopped peaches (approximately 7–8 peaches)
- 6 tablespoons (90 ml) heavy cream
- 1/2 teaspoon vanilla extract, optional
Instructions
- Preheat oven to 350°F (180°C). Grease a 9×13-inch pan or line it with parchment paper.
- To make the crust, process flour, granulated sugar, and salt in a food processor until combined. Add butter and pulse until crumbly. Set aside 1½ cups for the topping.
- Press the remaining crumbs into the prepared pan and bake for about 15 minutes until edges are slightly browned.
- For the streusel topping, mix brown sugar with remaining crumb mixture to form large clumps.
- For the filling, combine sugar, flour, cinnamon, and salt in a bowl. Add peaches and toss to combine.
- In a small bowl, mix heavy cream and vanilla extract, then stir into peach mixture. Pour over warm crust and evenly sprinkle with streusel topping.
- Bake bars for about 45 minutes, until juices are bubbling and topping is golden brown. Cool completely.
- Refrigerate for at least 2 hours before cutting into squares.
Notes
These bars can be served warm or cold, and pair well with vanilla ice cream. Store in an airtight container in the refrigerator for up to three days.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 square
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg