Does peach crumble need to be refrigerated?

Yes, peach crumble bars should be stored in the fridge for optimal freshness, especially if you plan to keep them for more than a couple of days. They will last up to 5 days when stored properly.

Should you peel peaches for peach crumble?

Peeling the peaches is optional. If you prefer a smoother texture and want to avoid the skin, peel them. However, leaving the skin on adds extra fiber and a rustic look.

Do blueberry crumble bars need to be refrigerated?

Yes, like peach crumble bars, blueberry crumble bars should be refrigerated if you're keeping them for more than a couple of days. They can be stored in an airtight container for up to 5 days.

What is the difference between a peach crumble and a peach crisp?

The main difference lies in the topping: A peach crumble typically uses a combination of butter, oats, sugar, and flour, while a peach crisp has a more crunchy topping often made with oats and brown sugar, sometimes with added nuts or spices.

Incredible Peach Crumble Bars: A Deliciously Easy Summer Dessert

Description

These easy, buttery peach crumble bars are made with a simple dough for both the crust and topping, filled with juicy peaches and finished with a golden oat crumble. Perfect for a summer dessert or snack!

Ingredients

1 cup all-purpose flour (140g)
1⅓ cup rolled oats (130g)
¾ cup granulated sugar (155g)
1 tsp ground cinnamon
¼ tsp salt (optional)
⅔ cup unsalted butter, melted (150g)
2 cups peeled, chopped peaches (450g)
2 tbsp sugar (30g)
2 tsp cornstarch
1 tsp fresh lemon juice
1 tsp almond extract (optional)

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Instructions

Preheat the oven to 350°F (177°C) and line an 8-inch square baking pan with parchment paper.
Peel (optional) and chop peaches into ½ to 1-inch pieces.
Toss chopped peaches with lemon juice and almond extract, then stir in sugar and cornstarch. Let rest.
In a large bowl, mix flour, oats, sugar, cinnamon, and salt.
Add melted butter and stir until a crumbly dough forms.
Press two-thirds of the mixture firmly into the bottom of the pan to create the crust.
Spoon peach mixture over crust, leaving excess juice behind.
Crumble the remaining dough over the top and press down lightly.
Bake for 33–35 minutes or until golden and the fruit is bubbly at the edges.
Cool at room temperature for 1 hour, then chill in fridge for at least 90 minutes before slicing.
Optional: Cook down reserved peach juice into syrup and drizzle over cooled bars.

Notes

Bars will slice best after chilling fully.
Use ripe but firm peaches for best texture.
Store in an airtight container in the fridge for up to 5 days.
Freeze for up to 3 months between layers of parchment.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American