Peach-Pie Crumble Bars

  • Prep:
  • Total Time:
  • Yield: Makes 16 bars

Photography: Bryan Gardner

Source: Martha Stewart Living, July/August July/August 2015



  • 1 stick plus 5 tablespoons unsalted butter, room temperature, plus more for pan
  • 1 cup sugar
  • 2 cups all-purpose flour
  • 1 teaspoon coarse salt


  • 1 1/4 pounds peaches, pitted and cut into a 1/2-inch dice (3 1/2 cups)
  • 1/2 cup sugar
  • 2 tablespoons all-purpose flour
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon coarse salt


  1. Preheat oven to 375 degrees. Butter an 8-by-8-by-2-inch cake pan. Line with parchment, leaving a 2-inch overhang on two sides; butter parchment.

  2. Crust: Beat butter with sugar in a bowl until light and fluffy, about 3 minutes. Scrape down bowl. Add flour and salt; beat until dough forms clumps but does not completely hold together. Press 2 1/2 cups flour mixture into bottom and 1 inch up sides of prepared pan.

  3. Filling: Stir together peaches, sugar, flour, lemon juice, and salt in a bowl. Pour into crust. Crumble remaining flour mixture evenly over top, squeezing to create clumps. Bake until bubbling in center and crust is golden, about 1 hour, 10 minutes (if browning too quickly, tent top with foil). Let cool 20 minutes. Remove from pan and let cool completely on a wire rack, about 1 hour. Cut into 2-inch squares.

Cook's Notes

Store the bars in the refrigerator, wrapped in plastic or in an airtight container, for up to three days.


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