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Peach-Pie Crumble Bars

Recipe photo courtesy of Bryan Gardner

Like a peach pie but easier to share and transport! These bars with a press-in shortbread crust are just the thing for a summer potluck or picnic.

Source: Martha Stewart Living, July/August 2015
Total Time Prep Yield





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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How would you rate this recipe?
  • MS10970588
    16 AUG, 2017
    I have made these at least a dozen times. They are really good--better than they should be, given the simplicity of the recipe and ingredients. I love to eat them chilled, right out of the fridge, but they are tasty room temp or warmed as well. I've found that people who don't even like peaches love theem!
  • lindasusan5844551
    17 JUL, 2017
    The method is odd, yet impressive. The recipe is so worth sharing! What a comfort food, yum! Thank you Martha. Linda Schuck from Spring Hill, FL
  • MS11402627
    30 SEP, 2015
    I bought some of last peaches of the season just to make this and the results were fantastic. My husband even took some to work to share, which was a big hit. Very peachy and the crust was very good. I did blanch and peel the peaches before slicing. I also substituted one-quarter cup of wheat flour with almond meal flour to cut a bit of the wheat gluten and for a bit of crunch in the crust; it all turned out perfect. I have peaches in the freezer so I'll be making this throughout the winter
  • spbd
    18 JUL, 2015
    I made these bars and had to throw the batch away because they were way too salty! Texture was good but what a waste!
  • mleydenli
    13 JUL, 2015
    I agree with the previous comment - the bottom burns very quickly at 375; I cut the cooking temperature to 350 and watched the sides - once the sides start to brown, you should turn the oven off but leave the pan in for an additional 10 minutes to let the top brown.
  • Adele123
    5 JUL, 2015
    Fantastic! My niece (former pastry chef) recommended this recipe and I love it! Really easy to make. Didn't peel the peaches. Took about 5 of them. The bars hold together really well. I will say mine was undercooked in the middle, so even though that 1 hour 10 minutes seemed long, I would let it go a little longer and cover the top so it doesn't get too brown ( I did that anyway after about 30 mins). I had a dessert buffet and everyone went crazy for these! I'll definitely make them again.
  • kitchenhamster
    22 JUN, 2015
    These are tasty however when you cook them beware the bottom will cook very fast and burn before the top is brown. I should have removed the pan as soon as it started to bubble and then browned the top using the broiler . My husband loved them when I scraped the burned crust but could not share with my friends. btw my oven is well calibrated and I left it in the oven too long waiting for the top to be golden like in the picture.
    • ckknits
      22 JUN, 2015
      did you peel the peaches
      • gloryjane1027
        29 JUN, 2015
        do we have to peel the peaches for this recipe?

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