Sweet Butter Peach Bars (Printable)

Buttery bars layered with sweet peaches and spiced cinnamon streusel, ideal for summer.

# What You'll Need:

→ Buttery Shortbread Crust

01 - 1 cup (2 sticks) unsalted butter, softened
02 - 2/3 cup granulated sugar
03 - 2 cups all-purpose flour
04 - 1/2 teaspoon kosher salt

→ Fresh Peach Filling

05 - 3 cups fresh peaches, peeled and diced (about 4–5 medium)
06 - 1/4 cup granulated sugar
07 - 2 tablespoons cornstarch
08 - 2 teaspoons fresh lemon juice

→ Cinnamon Streusel Topping

09 - 3/4 cup all-purpose flour
10 - 1/2 cup packed brown sugar
11 - 1 teaspoon ground cinnamon
12 - 1/4 teaspoon kosher salt
13 - 6 tablespoons unsalted butter, cold and cut into small cubes

# How to Make It:

01 - Preheat oven to 350°F. Line a 9×9-inch baking pan with parchment paper, leaving a generous overhang on two sides for easy removal.
02 - In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy. Add the flour and salt, mixing until a crumbly dough forms.
03 - Press the dough evenly and firmly into the bottom of the prepared pan. Bake for 15 minutes until the surface is lightly golden. Remove and set aside.
04 - While the crust bakes, combine the diced peaches, granulated sugar, cornstarch, and lemon juice in a medium bowl. Toss gently until the peaches are evenly coated.
05 - In a separate bowl, whisk together the flour, brown sugar, cinnamon, and salt. Add the cold cubed butter and cut it in using a pastry cutter or your fingertips until the mixture forms large, irregular crumbs.
06 - Spread the peach filling in an even layer over the warm par-baked crust. Scatter the streusel topping evenly across the surface, covering the fruit completely.
07 - Return the pan to the oven and bake for an additional 30 minutes, or until the streusel is deeply golden and the peach filling is bubbling at the edges.
08 - Allow the bars to cool completely in the pan on a wire rack. Once fully set, lift the slab out using the parchment overhang, slice into 12 even bars, and serve.

# Expert Advice:

01 -
  • The three layers mean every bite has a different texture: a shortbread base that melts, a jammy fruit center, and a crunchy spiced top.
  • Fresh peaches do all the heavy lifting, so the ingredient list stays short and the flavor stays loud.
02 -
  • Patience during cooling is non negotiable, because slicing warm bars turns them into a gooey mess that falls apart on the plate.
  • If your peaches are extra juicy, add an extra half tablespoon of cornstarch to the filling or you will end up with a soggy bottom crust.
03 -
  • Use your hands for the streusel rather than a fork or pastry cutter, because the warmth of your fingers helps create a mix of fine crumbs and rough clumps that bakes into the best texture.
  • Let the crust cool for about five minutes after blind baking before adding the filling, because a too hot crust can start cooking the cornstarch before it has time to distribute evenly.

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