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Peach Crumb Bars Recipe with Wine-Soaked Peaches
These Peach Crumb Bars are the perfect blend of buttery shortbread and juicy peaches soaked in white wine. The crumble topping adds just the right amount of texture, and the peach filling is bursting with flavor after being cooked in the white wine. Even with multiple steps, the recipe is pretty straightforward and hands off, so you can easily multi-task while it’s in the oven!
Equipment
- 9×13-inch glass baking pan
- 9×9-inch baking pan
- Parchment paper
- Mixing bowls
- Spatula
- Whisk
- Measuring Cups and Spoons
Ingredients
Peach Filling
- 2 cups fresh peaches sliced into 1/8-inch thick slices (about 3.5 peaches)
- 1/2 cup white wine
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 1 teaspoon ground cinnamon
- 1 1/2 teaspoons pure vanilla extract
- 1 tablespoon flour
Shortbread Crust
- 1 cup butter (softened)
- 3/4 cup superfine sugar (AKA Baker’s Sugar or Caster Sugar)
- 1 tablespoon pure vanilla extract
- 2 1/2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 tablespoon turbinado sugar (reserved for the end)
Instructions
Peach Filling
- Prep: Preheat your oven to 400°F. Thinly slice about 3-4 peaches (enough to make 2 cups sliced) and add them to a 9×13 glass baking dish.
- Combine Ingredients: Add 1/2 cup white wine, 1/2 cup white sugar, 1/2 cup brown sugar, 1 teaspoon ground cinnamon, 1 1/2 teaspoons pure vanilla extract, and 1 tablespoon flour to the peaches. Mix well to ensure the peaches are evenly coated.
- Bake the Filling: Place the pan in the preheated oven and bake for about 40 minutes, until most of the juice has thickened. Stir halfway through baking to ensure even cooking. Remove from the oven and let it cool slightly while you make the crust.
Shortbread Crust
- Prep: Reduce the oven temperature to 350°F Line a 9×9-inch baking pan with parchment paper and grease it lightly.
- Cream together: In a mixing bowl, add 1 cup butter (softened), and 3/4 cup superfine sugar, cream together until light and fluffy. Add 1 tablespoon pure vanilla extract and mix until fully incorporated.
- Mix Dry Ingredients: In a separate bowl, whisk together 2 1/2 cups all-purpose flour and 1/4 teaspoon salt until combined.
- Combine: Gradually add the dry ingredients to the butter mixture, stir until just combined to avoid overworking the dough.
- Press and Chill: Press about two-thirds of the dough into the prepared pan, reserving the remaining dough for the top layer. Refrigerate all of the crust for 15 minutes before baking.
- Par Bake: Place the 9×9 pan in the preheated oven and bake for about 15 minutes, until it's very lightly golden and no longer shiny on top. Avoid baking until golden brown, as it will be baked again. Allow crust to cool slightly.
Assemble and Bake
- Add Peach Filling: Spread the cooked peach filling evenly over the par-baked shortbread crust.
- Add Crumble Topping: Crumble the remaining shortbread dough into small pieces over the top of the peach filling and then sprinkle 1 tablespoon turbinado sugar over the crumb topping.
- Bake: Return the pan to the oven and bake at 350°F for about 40 minutes, or until the top starts to turn golden brown.
- Cool and Serve: Remove the peach crumb bars from the oven and let them cool completely in the pan before slicing into squares.
Notes
- Although this recipe involves multiple baking steps, the process is relatively easy and is often hands-off, allowing you to multi-tasks while the bars are in the oven.
- Ensure the peaches are fully coated with the wine and sugar mixture for even baking and the best flavor throughout the entire dessert.
- For best results, serve these bars at room temperature. If you plan to make them in advance, you can store the peach crumb bars in the fridge. Plan to take them out of the fridge before serving so they can get back to room temperature. Because the shortbread has butter in it, it can get hard when cold, so for the best texture it’s best to serve the bars at room temperature. Enjoy!
