Slightly crispy on top with a moist crust, these crumble bars are filled with fresh strawberries and peaches. Strawberry Peach Crumble Bars are delicious and the perfect way to use your favorite seasonal fruits.
Okay, so maybe strawberries and peaches are my favorite seasonal fruits, and not necessarily yours.
But really, how can you say no to strawberries and peaches? They’re soo juicy and sweet. And those colors!
Some days, I wonder if I really like the fruits and vegetables that I like, or if I like them because I love the colors. Unfortunately my hit or miss photography skills did not manage to capture the vibrant colors.
These crumble bars are so amazingly delicious. They’re so much better when you eat them the day that they’re made! I mean, that slightly crispy top that’s just so cookie like. That moist crust on the bottom with slices of peaches and strawberries in between. It tastes like jam, it tastes like a bar, and it tastes like a cookie, all in one! How can you say no to these crumble bars?
The day after, the crumble bars lose that crispy top, but you know what? You can always stick it back into the oven to reheat them for a few minutes and get back that cookie like texture.
Hurry! Make these crumble bars while strawberries and peaches are still ripe and in season.
Preheat the oven to 375F. Line the bottom of your 9×9 inch baking pan with parchment paper.
In a medium sized bowl, whisk together flour, brown sugar, and baking powder. Add butter into the mixture and break the butter into pieces using a pastry cutter, a fork, or your fingers. I used two forks to cut the butter. You want the butter to be pea sized, but it doesn’t really matter if some are bigger or smaller.
Fold in the beaten egg and vanilla extract until combined.
Reserve ¾ cup of the mixture for topping. Press the rest of the dough into the bottom of your baking pan. You want the bottom of your pan to be covered in the dough. Bake the crust for about 10 minutes until it becomes golden brown. Allow the crust to cool for several minutes.
In the meantime, in a medium sized bowl, combine the sliced peaches and strawberries. Add brown sugar and cornstarch. Mix them until well combined. Spoon the filling over the cooled crust, and then sprinkle the rest of the dough evenly on top for the crumbly topping. You can press the dough together before sprinkling to create bigger crumbles.
Place the baking pan back into the oven and bake for another 20-23 minutes until the top has turned a golden brown and the filling is bubbly and jam-like.
Remove the baking pan from the oven and allow them to cool completely before refrigerating for about 15-30 minutes. You want these crumble bars to be cool before cutting into them. That way the bars don’t fall apart.
Cut these crumble “bars” into 9-12 bars.
Serve these immediately.
Enjoy!
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- 1 ¼ cup all-purpose flour
- 5 tablespoons brown sugar
- ½ teaspoon baking powder
- 1 stick butter
- ½ teaspoon vanilla extract
- 1 large egg, beaten
- 1 cup sliced strawberries
- 1 cup sliced peaches
- ½ cup brown sugar
- 1 ½ tablespoon cornstarch
- Preheat the oven to 375F. Line a 9x9 inch baking pan with parchment paper.
- In a medium sized bowl, whisk together flour, brown sugar, and baking powder. Add butter into the mixture and break the butter into pieces using a pastry cutter or two forks. You want the butter to be pea sized, but they don’t have to be uniform in size. Fold in the beaten egg and vanilla extract until combined.
- Reserve ¾ cup of the mixture for topping. Press the rest of the dough into the bottom of the baking pan until evenly spread. Bake the crust for about 10 minutes until it becomes golden brown. Allow the crust to cool for several minutes.
- In a medium sized bowl, combine the sliced peaches and strawberries. Add brown sugar and cornstarch. Mix them until well combined. Spoon the filling over the cooled crust, and then sprinkle the rest of the dough evenly on top for the crumbly topping.
- Place the baking pan back into the oven and bake for another 20-23 minutes until the top has turned a golden brown and the filling is bubbly and jam-like.
- Remove the baking pan from the oven and allow them to cool completely before refrigerating for about 15-30 minutes.
- Cut these crumble “bars” into 9-12 bars.
- Serve these immediately.
Hi Andrea! Your food looks so yummy and your pictures are gorgeous! Not sure why I hadn’t read your about but it looks like we’re in the same boat, my husband and I just moved to The OC about a month ago from Seattle. I’m a speech language pathologist, but haven’t found the ‘perfect’ job yet. What a coincidence! Hope you’re doing well!
I can say for sure Peaches are one of my favourite fruits too! 🙂 I might have to make these with some raspberries instead of the strawberries! This sounds perfect… and just the thing I can just gobble up!