Peach Melba Crumble Bars Recipes

PEACH CRUMBLE BARS

Steps:

• Preheat oven to 350°F. Line a 9x13-inch pan with parchment paper or aluminum foil, leaving some overhang for easy removal, and set aside.
• In a large mixing bowl, whisk together the flour, brown sugar, granulated sugar, baking powder, cinnamon, nutmeg, and salt.
• Add the cold cubed butter and cut it in with a pastry cutter until the mixture is crumbly and starts to come together.
• Add the egg and stir it in until fully combined (you may also use the pastry cutter to help blend it in).
• Press half of the mixture in the prepared baking pan and place the bowl with the other half in the refrigerator.
• Bake the crust at 350°F for 15 minutes, then set aside to cool for 5 minutes before adding the peach filling.
• Combine the chopped peaches, sugar, cornstarch, lemon juice, and cinnamon in a large bowl. Mix until the peaches are fully coated.
• Spoon the peach filling on top of the baked crust, using a slotted spoon to leave as much excess juice as possible in the bowl. Spread it around into one even layer.
• Remove the remaining crumb mixture from the refrigerator and sprinkle it on top of the peach filling.
• Bake at 350°F for 40-50 minutes or until the top is set and lightly browned and the peach filling is bubbling around the edges.
• Remove from the oven and transfer to a wire rack to cool completely. Once cooled, lift the bars out of the pan using the overhang from the parchment paper or foil, slice into bars, and enjoy!

HOMEMADE PEACH CRUMB BARS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Coat an 8x8-inch baking pan with cooking spray.
• Whisk flour, sugar, baking powder, and salt together in a bowl. Next, cut in the cold butter using 2 forks or a pastry cutter then slowly mix in the egg yolk and cold water. Don't worry if the dough seems really crumbly; it should be!
• Press 1/2 of the crumble mixture into the prepared pan to make the crust. Save the rest for the top of the bars.
• Stir together peach slices, sugar, flour, lemon juice, vanilla extract, cinnamon, and nutmeg until combined. Evenly add peach filling to the top of the crust.
• Sprinkle the remaining crumble over the peach filling.
• Bake in the preheated oven until golden brown and set, 30 to 38 minutes. Cool bars to room temperature, then cut and serve.

PEACH MELBA CRUMBLE BARS

Steps:

• Heat oven to 375°F. Spray 9-inch square pan with cooking spray.
• In large bowl, place cookie mix. Cut in butter, using pastry blender or fork, until mixture is crumbly (do not overmix). Reserve 1 cup cookie mixture for topping; set aside. Press remaining mixture in bottom of pan. Bake 10 minutes.
• In medium bowl, mix peach preserves and lemon juice until well blended. Gently stir in raspberries. Spoon and spread mixture evenly over partially baked crust. Sprinkle reserved cookie mixture over filling.
• Bake 28 to 32 minutes or until top is light golden brown and bubbling along edges. Cool completely, about 1 hour 30 minutes.
• Cut into 4 rows by 4 rows. Cover and refrigerate any remaining bars.

PEACH CRUMB BARS

Steps:

• Preheat oven to 375°. Whisk flour, 1 cup sugar, baking powder, salt and cinnamon; cut in shortening until crumbly. In another bowl, whisk egg and vanilla until blended; add to flour mixture, stirring with a fork until crumbly., Reserve 2-1/2 cups crumb mixture for topping. Press remaining mixture onto bottom of a greased 13x9-in. baking pan., Toss peaches with almond extract. In another bowl, mix cornstarch and remaining sugar; add to peaches and toss to coat. Spread over crust; sprinkle with reserved topping., Bake until lightly browned and filling is bubbly, 40-45 minutes. Cool completely in pan on a wire rack. Cut into bars.

QUICK PEACH MELBA CRUMBLES

Steps:

• Pour the can of peaches, with the syrup, into a small saucepan over a medium heat. Add the butter and simmer until the peaches are hot. Once simmering, add the raspberries and cook for 1-2 mins more until hot.
• Meanwhile, put the cream in a large bowl with the icing sugar and whisk until lightly whipped.
• Using a slotted spoon, put the peach Melba mixture into four serving dishes and top each with a sprinkling of granola and a dollop of cream.

PEACH CRUMB BARS

Steps:

• Preheat the oven to 375 degrees F. Grease a 9×13-inch baking pan.
• For the Dough: In a medium bowl whisk together the flour, sugar, baking powder and salt. Use a pastry blender to cut in the butter, and then the egg. The dough will be crumbly. Pat half of the dough into the prepared pan. Place the pan and the remainder of the dough in the refrigerator while you prepare the filling.
• For the Filling: Place the diced (or sliced) peaches in a large bowl and sprinkle with lemon juice. Mix gently. In a separate bowl whisk together the flour, sugar, salt, cinnamon and nutmeg. Pour over the peaches and mix gently.
• Spread the peach mixture evenly over the crust. Crumble the remaining dough over the peach layer.
• Bake in the preheated oven for 45 minutes, or until the top is slightly brown. Cool completely before cutting into squares.

PEACH MELBA SHORTBREAD BARS

Steps:

• Preheat oven to 350°.
• Combine flour, sugar and salt in a medium bowl. Cut in butter with a pastry blender until crumbly. Reserve 1 cup flour mixture.
• Lightly grease an 11 x 7 inch or 9 inch square pan. Press remaining flour mixture onto bottom of prepared pan.
• Bake at 350° for 25 to 30 minutes or until lightly browned.
• Spread peach preserves over crust in pan. Dollop raspberry preserves by 1/2 teaspoonfuls over peach preserves.
• Sprinkle reserved 1 cup flour mixture over preserves. Sprinkle with almonds.
• Bake at 350° for 35 to 40 minutes or until golden brown. Let cool 1 hour on a wire rack. Cut into bars.
• Garnish with powdered sugar, if desired.
• Enjoy!