Rustic Peach Shortbread Crumble Bars
A buttery shortbread crust topped with homemade jammy peaches and a rustic oat crumble. Easy to make and perfect for peach season.
- Prep Time: 20 minutes
- Cook Time: 35-40 minutes
- Total Time: 1 hour
- Yield: 8-12 bars 1x
Ingredients
Units
Scale
Shortbread Crust & Crumble
- 1 cup unsalted butter, softened
- 2/3 cup packed light brown sugar
- 2 cups all-purpose flour
- 1/2 cup old-fashioned rolled oats
- 3/4 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 2 teaspoons vanilla extract
- 1/2 teaspoon almond extract (optional)
- 5-6 ripe peaches, peeled and sliced
- 1/3-1/2 cup brown sugar
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- Pinch of kosher salt
Instructions
Make the Shortbread
- Preheat the oven to 350°F. Grease a 9×9-inch baking dish.
- In a large bowl, cream together the butter and brown sugar until light and fluffy.
- Mix in the vanilla and almond extract, if using.
- Stir in the flour, oats, baking powder, and salt until a soft, crumbly dough forms.
- Press ⅔ of the mixture into the prepared baking dish. Reserve the remaining ⅓ for the crumble topping.
Make the Peach Filling
- Add the peaches, brown sugar, cornstarch, vanilla, cinnamon, and salt to a medium saucepan.
- Cook over medium heat for 5–7 minutes, stirring occasionally, until the peaches begin releasing their juices and the filling thickens slightly.
Assemble & Bake
- Spoon the warm peach filling evenly over the crust.
- Sprinkle the reserved crumble over the peaches.
- Bake for 35–40 minutes, or until the topping is lightly golden and the filling is bubbling.
- Cool for at least 20 minutes before slicing and serving.