Fresh lemon juice, warm cardamom, and rich vanilla enhance the sweet flavors of fragrant, ripe fresh peaches. Apricots, nectarines, and plums all work well, too! Find more farmers’ market baking inspiration in our July/August 2024 issue.
Peach Streusel Bars
Makes 9 bars
Ingredients
- 3 cups (375 grams) all-purpose flour
- ¾ teaspoon (3.75 grams) baking powder
- 1 cup (227 grams) plus 3 tablespoons (42 grams) unsalted butter, divided
- 1â…” cups (333 grams) granulated sugar*, divided
- 2 teaspoons (6 grams) kosher salt, divided
- 1½ teaspoons (6 grams) vanilla extract, divided
- ¼ cup (32 grams) cornstarch
- ¾ teaspoon (1.5 grams) ground cardamom
- 5 cups (800 grams) ¼- to ½-inch-chopped fresh peaches (6 to 7 medium peaches), divided
- 2 tablespoons (30 grams) fresh lemon juice
Instructions
- Preheat oven to 375°F (190°C). Line a 9-inch square baking pan with heavy-duty foil, letting excess extend over sides of pan. Lightly spray foil with cooking spray.
- In a large bowl, whisk together flour and baking powder.
- In a medium microwave-safe bowl, heat 1 cup (227 grams) butter on high in 10-second intervals, stirring between each, until melted; whisk in 1 cup (200 grams) granulated sugar, 1½ teaspoons (4.5 grams) salt, and 1 teaspoon (4 grams) vanilla. Stir butter mixture into flour mixture until combined. Reserve ¾ cup (217 grams) dough in a small bowl; crumble. Press remaining dough into bottom of prepared pan.
- Bake until edges are lightly browned, 10 to 12 minutes. Let cool slightly in pan on a wire rack. Leave oven on.
- Meanwhile, in a medium saucepan, whisk together cornstarch, cardamom, remaining ⅔ cup (133 grams) sugar, and remaining ½ teaspoon (1.5 grams) salt. Stir in 3 cups (480 grams) peaches, lemon juice, and remaining 3 tablespoons (42 grams) butter until well combined. Cook over medium heat, stirring frequently, until bubbles begin to form and liquid is thickened, 5 to 6 minutes.
- Remove from heat; stir in remaining 2 cups (320 grams) peaches and remaining ½ teaspoon (2 grams) vanilla. Spread peach mixture evenly onto prepared crust, pressing thickened liquid between peach pieces. Sprinkle reserved dough onto peaches.
- Bake until top is golden brown and filling is bubbly, about 25 minutes, loosely covering with foil to prevent excess browning, if necessary. Let cool completely in pan on a wire rack.
- Using excess foil as handles, remove from pan, and cut into bars. Store in an airtight container for up to 3 days.
Notes
*We used C&H® Granulated Sugar.
Tried this recipe?Let us know how it was!
I dnt know where to begin. But the cardamom!!!!! Absolute Game changer!! I love baking it’s a passion of mine but this is amazing!!!!!! 10 stars. The cardamom elevated the peaches. My husband said top 3! My children are over the moon. Definitely be a staple and will pass this down. Thank you foe sharing a masterpiece
Can this recipe be doubled in a 9×13 pan?
Hi Rosemary,
Thank you for reaching out! Yes, you can double this recipe, just note that the cooking time may vary, so keep an extra eye on it. Happy baking!
This is the most delicious fruit dessert I have ever eaten! I accidentally over baked the bottom crust and it came out too hard to eat with a fork but I can bite into it easily. The incomparable peach flavor bursts in my mouth and they really do stick together as the picture shows.
I forgot to add the cardamom, added about an extra cup of peaches and used parchment paper in place of aluminum foil.