These bars capture all the flavor of the beloved summer fruit with none of the fuss.
The easy, buttery crust does double duty as a crumble on top.
Theres no chilling, rolling out, or trimming required!
Simply Recipes / Mark Beahm
The shortbread-like crust is paired with a creamy peach filling.
Its an ideal summer bake since its quick, easy, and showcases ripe summertime fruit.
To speed up the process, place the peaches in a brown paper bag.
Simply Recipes / Mark Beahm
The paper bag will capture the natural ethylene gas that peaches release, which expedites the ripening process.
The cold temperature of the fridge slows down the ripening process.
Ripe peaches can also be frozen.
Simply Recipes / Mark Beahm
They will keep for up to 3 months.
The sliced peaches can be used straight from the freezerno thawing required.
Sliced thinly and baked, you likely wont notice the peel in the finished bars.
Simply Recipes / Mark Beahm
Grease the bottom and sides of an 8x8-inch square pan with butter.
In a large bowl, stir together the flour, sugar, salt, and cinnamon.
Set aside 3/4 cup of the mixture to be used for the crumb topping.
Simply Recipes / Mark Beahm
Transfer the remaining mixture to the pan and press into an even layer.
Set aside while you prepare the peach filling.
Add the sliced peaches to the mixture and toss to combine.
Simply Recipes / Mark Beahm
Spread the peach filling evenly over the crust.
Evenly sprinkle the reserved 3/4 cup crumb topping over the peach mixture.
To form bigger crumb pieces, squeeze the mixture in your hand before sprinkling.
Simply Recipes / Mark Beahm
Most of the pieces should be roughly pea-sized.
Bake until the crumble is a pale golden color and feels crisp, about 50 minutes.
Once cut into squares, these bars freeze well for up to 3 months.
Simply Recipes / Mark Beahm
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Simply Recipes / Mark Beahm
Simply Recipes / Mark Beahm
Simply Recipes / Mark Beahm
Simply Recipes / Mark Beahm
