Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Peach-Pie Crumble Bars Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on February 5, 2018 Print Rate It Share Share Tweet Pin Email Prep Time: 30 mins Total Time: 3 hrs Yield: 16 bars 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. Ingredients Crust 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 Filling 1 ¼ pounds peaches, pitted and cut into a ½-inch dice (3 ½ cups) ½ cup sugar 2 tablespoons all-purpose flour 1 tablespoon fresh lemon juice ½ teaspoon coarse salt Directions 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. 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. 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. Bryan Gardner Cook's Notes Store the bars in the refrigerator, wrapped in plastic or in an airtight container, for up to three days. Rate it Print