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Peach Raspberry Crumb Bars

Peach raspberry crumb bars with a buttery shortbread base, jammy peach-raspberry filling, and a golden sandy crumble topping. Slice into squares for ruby-amber fruit filling visible at the edges.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 16 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients for the crumb
  • 2 cup all-purpose flour
  • 0.75 cup granulated sugar
  • 0.5 tsp baking powder
  • 0.25 tsp salt
Butter-egg crumb
  • 0.75 cup cold unsalted butter, cubed Use cold butter for the sandy texture.
  • 1 egg
Peach raspberry filling
  • 2 cup fresh peaches, peeled and diced
  • 1 cup fresh raspberries
  • 0.25 cup granulated sugar
  • 1 tbsp cornstarch
  • 1 tsp lemon juice

Equipment

  • 1 sheet pan

Method
 

Prep and build the crumb base
  1. Preheat the oven to 375F and line a 9x13 pan with parchment paper, leaving overhang for easy lifting.
  2. Combine all-purpose flour, granulated sugar, baking powder, and salt, then cut in cold unsalted butter and egg until the mixture looks crumbly.
  3. Press two-thirds of the crumble mixture firmly into the prepared pan to form an even base.
Make the fruit layer and top
  1. Toss diced peaches and raspberries with granulated sugar, cornstarch, and lemon juice until the fruit is coated, then spread it over the base.
  2. Scatter the remaining crumble evenly over the fruit filling to cover it in an even sandy layer.
Bake and slice
  1. Bake for 35-40 minutes at 375F until the topping is golden and the filling is bubbling at the edges.
  2. Cool completely in the pan before lifting out and cutting into bars for clean slices.

Notes

Pro tip: keep the butter cold and press the base firmly so the bars slice neatly instead of crumbling. Store covered in the refrigerator up to 4 days. Freeze bars for up to 2 months; thaw overnight in the fridge. For a lower-sugar option, use a sugar substitute in the filling while keeping the structure ingredients (flour, cornstarch) the same.