Peach Crumble Shortbread Bars are the perfect combination of buttery crust, juicy peach filling, and sweet icing. This recipe brings together the best flavors of summer peaches with a soft yet crumbly shortbread base that melts in your mouth. Whether you use fresh, frozen, or canned peaches, these bars are incredibly easy to make and deliver a delightful balance of sweet, tart, and buttery goodness. Perfect for picnics, potlucks, or an afternoon treat, these bars are a must-try for any peach lover.
Why You’ll Love This Peach Crumble Shortbread Bars Recipe
These bars are a dream for anyone who loves peaches and buttery desserts. The buttery shortbread base is tender yet sturdy, cradling a luscious peach filling crowned with a golden crumble topping. A drizzle of almond-flavored icing adds just the right amount of sweetness and elegance. Plus, the recipe is versatile—use fresh, frozen, or canned peaches—and it’s great for making ahead. Whether you serve them chilled or at room temperature, these bars are always a crowd-pleaser.
Ingredients
For the Crust:
1 cup granulated sugar
3 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 cup cold butter, cubed
1 large egg, beaten
For the Peach Filling:
½ cup granulated sugar
1 tablespoon cornstarch
¼ teaspoon ground cardamom
5 large peaches, peeled and diced (or 4–5 cups frozen, thawed, or canned peaches, well-drained)
1 teaspoon fresh lemon juice
For the Icing:
1 cup powdered sugar
½ teaspoon almond extract
1 tablespoon milk
Step-by-Step: How to Make Peach Crumble Shortbread Bars
Preheat the oven: Set your oven to 375°F. If using a glass pan, reduce the temperature by 25°F.
Prepare the crust: To prepare the crust, whisk together the sugar, flour, baking powder, and salt in a large mixing bowl. Work the cold butter into the dry ingredients with a pastry cutter—or briefly pulse in a food processor—until you achieve a crumbly, sand-like texture. Stir in the beaten egg until a crumbly dough forms.
Make the filling: In another bowl, mix sugar, cornstarch, and cardamom. Gently fold in the diced peaches and lemon juice, making sure to coat the fruit evenly while keeping the pieces intact.
Assemble the bars: For assembly, set aside ¼ cup of the crust mixture to use as a crumble topping. Press the remaining dough evenly into a greased 9×13-inch baking dish. Spread the peach mixture over the crust, then sprinkle the reserved dough on top.
Bake: For a metal pan, bake for 40–45 minutes at 375°F. For a glass pan, bake for 50–55 minutes at the adjusted lower temperature, until golden and bubbly.
Cool & ice: Let the bars cool completely. In a small bowl, whisk together powdered sugar, almond extract, and milk. Adjust the consistency as needed. Drizzle over the cooled bars and let set before cutting into 2-inch squares.
Helpful Tips
For best results, chill the butter before making the crust to keep it crumbly and tender.
If using frozen peaches, thaw and drain them well to prevent excess moisture.
Make sure the bars are fully cooled before drizzling with icing to keep it from melting.
Substitutions and Variations
Fruit swap: Try nectarines, apricots, or a mix of berries for a different flavor profile.
Spice it up: Replace cardamom with cinnamon or nutmeg for a warm twist.
Gluten-free version: For a gluten-free version, substitute an equal amount of a 1:1 gluten-free baking flour blend for the all-purpose flour.
Nutty crunch: Add ½ cup chopped almonds or pecans to the topping for extra texture.
Storage Instructions
Store the bars in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. For longer storage, freeze them (without icing) for up to 2 months. Thaw at room temperature and drizzle with icing before serving.
Nutritional Information
(Per serving, approximately 1 bar out of 24)
Calories: 210
Carbohydrates: 35g
Protein: 2g
Fat: 8g
Saturated Fat: 5g
Cholesterol: 25mg
Sodium: 80mg
Sugar: 19g
Fiber: 1g
Serving Suggestions
Serve these bars alongside a scoop of creamy vanilla ice cream or a fluffy swirl of whipped cream for an extra indulgent touch. For a brunch spread, pair them with fresh fruit and coffee. They also make a beautiful addition to dessert trays for holidays or gatherings.
Frequently Asked Questions About Peach Crumble Shortbread Bars
Can I make these bars ahead of time?
Absolutely! You can bake them a day in advance and store them in the refrigerator. Just wait to add the icing until you’re ready to serve.
Do I need to peel the peaches?
For the best texture, yes. However, if you’re short on time, you can leave the skins on, especially if using firm, ripe peaches.
Can I make these bars without almond extract?
Yes! Replace it with vanilla extract for a slightly different but equally delicious flavor.
What’s the best way to prevent the crust from becoming soggy?
Make sure the peaches are well-drained if using frozen or canned. You can also sprinkle a thin layer of flour or cornstarch over the crust before adding the fruit to absorb extra juices.
Can I double the recipe?
Yes. Simply use a larger baking pan or make two separate batches.
Conclusion
Thank you for stopping by to try these Peach Crumble Shortbread Bars! They’re one of my favorite ways to enjoy the natural sweetness of peaches in a buttery, crumbly treat that’s perfect for any occasion. I hope this recipe brings as much joy to your kitchen as it has to mine. Enjoy every bite, and happy baking!
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Peach Crumble Shortbread Bars
- Total Time: 1 hour
- Yield: 24 bars 1x
Description
Peach Crumble Shortbread Bars combine a buttery shortbread crust, juicy peach filling, and a golden crumble topping, finished with a drizzle of almond icing. A simple yet impressive dessert for any occasion!
Ingredients
For the Crust:
1 cup granulated sugar
3 cups all-purpose flour
1 tsp baking powder
½ tsp salt
1 cup cold butter, cubed
1 large egg, beaten
For the Peach Filling:
½ cup granulated sugar
1 tbsp cornstarch
¼ tsp ground cardamom
5 large peaches, peeled and diced (or 4–5 cups frozen or canned peaches, well-drained)
1 tsp fresh lemon juice
For the Icing:
1 cup powdered sugar
½ tsp almond extract
1 tbsp milk
Instructions
Preheat the oven: Set your oven to 375°F. If using a glass pan, reduce the temperature by 25°F.
Prepare the crust: To prepare the crust, whisk together the sugar, flour, baking powder, and salt in a large mixing bowl. Work the cold butter into the dry ingredients with a pastry cutter—or briefly pulse in a food processor—until you achieve a crumbly, sand-like texture. Stir in the beaten egg until a crumbly dough forms.
Make the filling: In another bowl, mix sugar, cornstarch, and cardamom. Gently fold in the diced peaches and lemon juice, making sure to coat the fruit evenly while keeping the pieces intact.
Assemble the bars: For assembly, set aside ¼ cup of the crust mixture to use as a crumble topping. Press the remaining dough evenly into a greased 9×13-inch baking dish. Spread the peach mixture over the crust, then sprinkle the reserved dough on top.
Bake: For a metal pan, bake for 40–45 minutes at 375°F. For a glass pan, bake for 50–55 minutes at the adjusted lower temperature, until golden and bubbly.
Cool & ice: Let the bars cool completely. In a small bowl, whisk together powdered sugar, almond extract, and milk. Adjust the consistency as needed. Drizzle over the cooled bars and let set before cutting into 2-inch squares.
Notes
Use fresh, frozen (thawed), or canned (drained) peaches.
Chill butter for a tender, crumbly crust.
For a gluten-free option, substitute a 1:1 gluten-free flour blend.
Add chopped nuts to the topping for extra crunch.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
Nutrition
- Serving Size: 1 bar
- Calories: 210
- Sugar: 19g
- Carbohydrates: 35g
- Protein: 2g