Fresh Peach Crumb Pie

This recipe is great and very convenient. Most of the time is spent in the oven and fridge! Are you ready for this life changing recipe!

The title of this recipe sure is debatable, you can call these peach crumb pies, crumb pies, crumb bars! It is really how you want them. To get a “bar” result, use less ripe peaches. To get more of a pie, use juicy peaches for best results.

Eating homemade peach crumble pie/bars is most certainly an experience to savor before the end of this summer, this time of the year peaches are at their freshest!The filling is sturdy with plenty of juicy peach chunks throughout. The crumble keeps its shape, while some of its butter melts down creating an even richer peach pie filling. If you enjoyed my apple pie you’re in for a real treat today!

The fruits here are so interchangeable a blueberry and peach combo would be nice here. Don’t forget about apples too. Apple crumb bars with an easy vanilla icing mixed –oh yes!

Here are a few tips for picking the best peaches for our Fresh Peach Crumb pies:

• Select peaches that are firm with no shriveled skin
• The peaches should be very fragrant
• The fruit should be slightly soft when gently squeezed, juicy fruits are also a great option if you are going for a pie.
• Check for bruises and avoid damaged fruit, remove the bruises
• Color is a good indicator of great fruit, pick those with deep, rich hues
• Large peaches have the most sugar, select medium to large peaches;

These fresh peach crumb bars/pies are easy to make.

First, a simple crust is made with butter and a few basic pantry ingredients. Half the crust is pressed into a baking dish and the other half is reserved for the crumb topping.

Next, peaches are peeled and diced and toss with lemon juice, sugar, cornstarch and cinnamon and poured over the crust. This is such an easy recipe for any type of baker!

Refrigerate these Fresh Peach Crumb Bars before cutting for best results.

Once cooled and chilled, make a quick and easy icing by whisking together powdered sugar, almond extract and milk. Drizzle on top, cut into bars and serve! If you want a pie version (remember this is your choice) you do not need to chill–Dig in! But please store in the fridge

Let’s get baking my friends! When you try our recipe please leave a comment on this post. If you love this recipe make sure to leave a 5 star rating

Numnum

when life gives you peaches make peach desserts–that did not make much sense, but I know that you will love these juicy summer treat

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 1 hour hr

chill time for bars version 1 hour hr

Total Time 2 hours hrs

Course Breakfast, Dessert

Cuisine American

Servings 6

Calories

Ingredients

  

For the crust:

• 3/4 cup granulated sugar
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• ¼ teaspoon ground cinnamon
• 1 cup unsalted cold butter, cut into cubes
• 1 large egg, lightly beaten
• 1.5 tbsp cold water

For the peach layer:

• 1/4 cup brown sugar
• 1 tablespoon cornstarch
• ¼ teaspoon ground cinnamon
• 7 large peaches diced

For the icing:

• 3/4 cup powdered sugar
• ¼ teaspoon pure vanilla extract
• 1 tablespoon milk (more or less for desired consistency)

Instructions

 

• Preheat oven to 350°F if using a glass pan, or 375°F for a metal pan. Lightly grease or spray a 13×9-inch baking pan and set aside.

For the crust:

• In a medium bowl whisk together sugar, cups flour, baking powder, salt and cinnamon. Using a pastry cutter, blend in the butter until the mixture resembles coarse sand. Add the lightly beaten egg and mix until the dough starts to hold together, then add the water, the dough is ready but is still crumbly . Gently press a little more than half the dough into the prepared pan.

For the peach mixture:

• In a large mixing bowl whisk together the sugar, cornstarch and cinnamon. Add the diced peaches and toss to combine. Pour the peach mixture over the crust and spread evenly.
• Using your hands, press together handfuls of the remaining crumb topping to create clumps. Scatter the clumps and remaining crumbled topping over the fruit layer leaving some peaches showing through.
• If using a glass pan creamic pan, bake at 350°F degrees for 1 hour to 75 minutes or until lightly browned. If using a metal pan, bake at 375°F degrees for 40-45 minutes. Cool completely then chill before cutting and icing.

To prepare the icing:

• Whisk together the powdered sugar, extract and milk. Drizzle on the bars just before serving.

Notes

Store leftovers in an airtight container in the refrigerator.

Keyword peach crumb bars, peach crumb pie, peach desserts