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Brown Butter Peach Crumble Bars

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These brown butter peach crumble bars combine a nutty, buttery crust with a juicy peach filling, delivering a cozy and comforting dessert perfect for any occasion.

Ingredients

Scale
  • 2 ½ cups all-purpose flour (320g)
  • ¾ cup granulated sugar (150g)
  • ½ cup packed brown sugar (100g)
  • 1 cup unsalted butter (225g), browned and slightly cooled
  • ½ tsp salt
  • 1 tsp baking powder
  • 4 cups fresh ripe peaches, peeled and sliced (about 4–5 medium peaches)
  • ⅓ cup granulated sugar (65g)
  • 1 tbsp fresh lemon juice
  • ½ tsp ground cinnamon
  • 1 tsp vanilla extract
  • 2 tbsp cornstarch

Instructions

  1. Brown the Butter: In a medium saucepan over medium heat, melt 1 cup (225g) of unsalted butter. Stir frequently as it foams and then turns a golden brown with a nutty aroma, about 5-7 minutes. Watch closely to avoid burning. Once browned, remove from heat and let cool slightly.
  2. Prepare the Peach Filling: While the butter cools, peel and slice 4 cups (about 4-5 medium peaches). Toss peaches with ⅓ cup (65g) sugar, 1 tbsp fresh lemon juice, ½ tsp cinnamon, 1 tsp vanilla extract, and 2 tbsp cornstarch in a bowl. Set aside to macerate.
  3. Mix Dry Ingredients: In a large bowl, whisk together 2 ½ cups (320g) flour, ¾ cup (150g) granulated sugar, ½ cup (100g) packed brown sugar, 1 tsp baking powder, and ½ tsp salt.
  4. Combine Browned Butter with Dry Ingredients: Pour the slightly cooled browned butter into the dry ingredients. Using a wooden spoon or your hands, mix until crumbly dough forms. It should hold together but still be crumbly.
  5. Assemble the Bars: Reserve about 1 ½ cups of the crumble mixture for the topping. Press the remaining dough evenly into the bottom of a greased 9×13-inch pan (about 1/2 inch thick). It helps to use slightly wet fingers or a spatula to press firmly and evenly.
  6. Add the Peach Filling: Spread the peach mixture evenly over the crust layer. The filling will be juicy but thickened by cornstarch.
  7. Top the Bars: Sprinkle the reserved crumble mixture evenly over the peaches, pressing lightly so it sticks but still looks crumbly and rustic.
  8. Bake: Bake in a preheated oven at 350°F (175°C) for 40-45 minutes or until the topping is golden brown and the filling is bubbling around the edges. If the topping browns too fast, tent with foil.
  9. Cool & Slice: Allow bars to cool completely in the pan on a wire rack. This step is crucial for the filling to set and for neat slices. Cut into squares and serve.

Notes

If peaches are extra juicy, add a little extra cornstarch to avoid soggy bars. Brown butter carefully to avoid burning. Peeling peaches is easier after blanching in boiling water for 30 seconds followed by an ice bath. Bars are best cooled completely before slicing to set the filling. Can substitute gluten-free flour for gluten-free version and vegan margarine or coconut oil for vegan/dairy-free adaptations.

Nutrition

Keywords: brown butter, peach crumble bars, peach dessert, crumble bars, easy dessert, summer dessert, buttery crust, peach filling

Find it online: https://elaraeats.com/brown-butter-peach-crumble-bars-easy-homemade-recipe-for-perfect-crunch/