Delicious dessert bars made with homemade peach butter and a buttery, brown sugar crumble topping. SO delicious and easy! Even the homemade peach butter is incredibly easy.
Let’s Talk Peach Butter:
You’ve all heard of/tried apple butter at some point in life – if not, go find yourself some and then report back.
This summer I discovered peach butter! I mean, I didn’t invent it – I just found out that it exists and that it’s magical. It’s as simple as chopping up fresh peaches, cooking them with sugar, honey, spices, and vanilla, then blending them up, and cooking a bit more to thicken things up. SO SO SO GOOD. Run out NOW and buy a cart full of peaches because they are almost gone until next summer! Okay, you don’t need a cart full. One-and-a-half pounds (about 5-6 large peaches) will do.
Half the peach butter gets used in these bars, and the other half is amazing stirred into plain yogurt or on toast! (Or you can be real fancy like me and eat it from the jar with a spoon.)
Reasons to make homemade peach butter:
- You will feel like a rockstar
- It will make your house smell amazing
- You can freeze some of it and have the taste of fresh summer peaches in the middle of winter! Your three-months-from-now self will thank you.
BUT, if you don’t want to make this from scratch, you can try to find peach butter at a local grocery store or farmer’s market, or you can sub for apple butter! Delicious either way.
A few notes about the Peach Butter:
This yields a pint jar full (2 cups) of peach butter.
This recipe works well if you double it (or even quadruple it, like I did!). Store a jarful in your fridge for up to two weeks, and freeze the rest in tupperware containers. Just move the frozen containers to the fridge a day or two before using, to thaw.
Using a hand blender (immersion blender) is the easiest way to blend up your peaches! I have this one and absolutely love it! (Affiliate link).
Making the Bars:
Crumble bars are the ultimate super easy/back pocket/potluck dessert. I’m kind of obsessed (see Strawberry Caramel Crumble Bars and Insanely Good Pear Crumble Bars).
It’s just a few basic ingredients – oats, butter, flour, sugar, spices – stirred together. It forms the base and the topping for these bars, and our homemade peach butter is the filling.
SO. GOOD. I could eat a whole pan of these on my own. And I’m only half kidding. Please, please get yourself to the store or farmer’s market TODAY and grab some of these late summer peaches! This recipe is too good – don’t wait until next summer to make it!
Happy Baking, friends!
Don’t be freaked out by the long cook time in this recipe. 60 minutes of that is just the peach butter cooking on the stovetop, and it only needs to be stirred occasionally.
Did you make this recipe? Snap a photo and leave a comment!
Be sure to follow bluebowlrecipes on instagram and tag #bluebowlrecipes with your photo! You can also post a photo of your recipe to the bluebowlrecipes Facebook page. I’d love to see what you make!
Peach Butter Crumble Bars
For the Peach Butter:
- 1 and 1/2 pounds ripe peaches, diced No need to peel
- 1/3 cup honey
- 1/2 cup granulated sugar
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- pinch of salt
- 1 and 1/2 tsp vanilla
- 2 tbsp apple cider vinegar
For the Peach Bars
- 1 and 1/2 cups all-purpose flour
- 1 cup rolled oats
- 1 cup brown sugar, packed
- 3/4 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 3/4 cup butter, melted
- 1 cup of the above peach butter
- Make the peach butter: Combine all ingredients in a large pot over medium-high heat on the stovetop. Stir occasionally, until the peaches have cooked down and are very tender (20-25 minutes). Use a hand blender or carefully transfer to a regular blender and blend until smooth. Return the mixture to the pot, and continue to cook over medium/low heat, stirring occasionally, until thickened (40-45 mins). Let cool slightly, and pour into a jar or tupperware container. Store in the fridge for up to 2 weeks. Yield - 2 cups peach butter.
- Make the bars: Preheat the oven to 350 degrees. Line an 8x8 pan with parchment paper and set aside. Mix together the flour, oats, brown sugar, baking soda, salt, cinnamon, and nutmeg. Add the melted butter, and stir until you have a crumbly mixture. Reserve 1 cup of the mixture for the top of the bars. Press the rest of the mixture into the bottom of prepared pan. Bake for 12 minutes. Let cool for 10 minutes (This is a good time to pour your peach butter into jars!). Evenly spread one cup of the peach butter over the baked crust. Sprinkle the reserved 1 cup of crumble mixture over the top of the peach butter. Return to the oven and bake for 24-27 minutes - the topping will look cooked and lightly browned.
- Serve + Store: Let cool completely before cutting into bars, if you want nice neat squares. If not, dig in! Store leftover bars at room temperature for up to 3 days.
Order my new book:
Leave a Reply