08/27/2026
Peach Crumble Bar Trial #1 - for National Peach Day with our very own Arnett Farms Peaches 🍑
This was delicious. Recipe from Broma Bakery. We can’t wait for the second trial. We really don’t have any edits, but we’re happy to let Secil make minor changes, and we have no problem taste-testing Trial #2. Will report back.
Recipe below!
Peach Crumble Bars
Makes: One 8 × 8-inch pan
Oven: 350°F
Bake time: 35–40 minutes
Peach Filling
4 ripe peaches, pitted and sliced ¼-inch thick
⅓ cup packed light brown sugar
1 tablespoon all-purpose flour
¼ teaspoon ground cinnamon (optional)
Crumb Crust & Topping
¾ cup unsalted butter, softened to room temperature
½ cup packed light brown sugar
2 teaspoons pure vanilla extract
1⅔ cups all-purpose flour
½ teaspoon salt
½ teaspoon baking powder
Instructions
Prep the pan: Preheat oven to 350°F. Line an 8 × 8-inch baking pan with parchment paper, leaving enough overhang to lift the bars out later.
Make the peach filling: Divide the sliced peaches, setting aside about ⅓ of them. Add the remaining ⅔ of the peaches to a heavy-bottomed saucepan with the brown sugar, flour, and cinnamon.
Cook over medium heat for about 10 minutes, stirring with a rubber spatula, until the peaches break down and the mixture becomes thick and jammy.
Stir in the reserved ⅓ of fresh peach slices. Remove from heat and set aside.
Make the crumb dough: In a stand mixer fitted with the paddle attachment, combine the softened butter, brown sugar, vanilla, flour, salt, and baking powder.
Mix on low speed for about 3 minutes, scraping down the bowl as needed, until the mixture begins to clump together into a thick dough. It will look crumbly at first.
Assemble: Press about ⅔ of the crumb mixture evenly into the bottom of the prepared pan.
Spread the peach filling evenly over the crust, all the way to the edges.
Crumble the remaining ⅓ of the dough over the peaches, creating a mixture of small and larger clusters.
Bake for 35–40 minutes, until the peach filling is bubbling and the crumb topping is golden brown.
Transfer the pan to a cooling rack and cool completely before slicing
