Description
These Raspberry Peach Crumb Bars are a delightful blend of sweet, juicy peaches and tart raspberries nestled under a buttery, cinnamon-spiced crumb topping. Perfect for a summer dessert or snack, these bars combine a tender, crumbly crust with a fresh fruit filling for a treat that’s both comforting and refreshing.
Ingredients
Fruit Filling
- 2 tablespoons cornstarch
- 1/2 cup granulated sugar
- 2 cups raspberries (about 1 pint)
- 2 cups peaches, cubed (about 2-3 medium peaches, around 10 ounces)
Crumb Mixture
- 3 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1 cup unsalted butter, cold and cut into small cubes
- 2 large eggs
- 1 teaspoon almond extract
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and prepare a 13″ x 9″ baking pan by lightly greasing it or lining it with parchment paper for easy removal.
- Prepare Fruit Filling: In a large bowl, combine the cornstarch and 1/2 cup granulated sugar. Add the raspberries and the diced peaches to the bowl and gently mix to coat the fruit evenly without breaking it apart. Set this mixture aside. If using frozen fruit, keep it frozen; do not thaw before use to prevent excess moisture.
- Mix Dry Ingredients: In a separate large bowl, whisk together the flour, remaining 1/2 cup sugar, baking powder, salt, and cinnamon until well combined.
- Incorporate Butter: Add the cold, cubed butter to the flour mixture. Using a pastry blender or two knives, cut the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
- Add Eggs and Almond Extract: In a small bowl, beat the eggs and almond extract together. Pour this mixture into the crumb mixture and stir until it just comes together to form a crumbly dough. Avoid overmixing.
- Form Crust: Press two-thirds of the crumb mixture evenly into the bottom of the prepared baking dish to form the crust layer, making sure it is compact and even.
- Add Fruit Layer: Spoon the fruit filling evenly over the crust layer. Be careful not to add any excess juice from the bowl—just the fruit itself.
- Add Topping: Sprinkle the remaining crumb mixture evenly over the fruit layer to form the crumb topping.
- Bake: Bake the bars in the preheated oven for about 40 minutes, or until the topping is golden brown and the fruit filling is bubbly. If using frozen fruit, you may need to extend the baking time by an additional 5-10 minutes to cook off excess moisture.
- Cool and Serve: Remove the bars from the oven and allow them to cool completely in the pan. Once cooled, cut into bars. Store leftovers in an airtight container in the refrigerator for up to 4 days.
Notes
- If using frozen raspberries or peaches, do not thaw before adding to the filling to prevent sogginess.
- The peaches do not need to be peeled; their skins add texture and nutrients.
- Ensure the butter is cold when cutting into the flour mixture to achieve a crumbly topping texture.
- Store the bars refrigerated in an airtight container for best freshness, consuming within 4 days.
- You can substitute almond extract with vanilla extract for a different flavor profile.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
