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  • Writer's pictureTina Huggins

Peach Pie Crumble

Years ago, I learned how to make Peach Cobbler with a pastry. It's a delicious recipe, but I was having a party with a larger group and needed a dessert that would be easier to serve. I found this recipe from Martha Stewart. I even make it in the winter using frozen peaches! You can make it a day ahead if you can keep the family fingers out of the pan! It serves 12-16 depending on the size pieces you cut. It is also delicious with a scoop of Vanilla ice cream.



1 stick plus 5 tbls unsalted room temperature butter

Additional butter for greasing the pan

1 cup of sugar

2 cups all purpose flour

1 tsp. coarse salt


3 and a 1/2 cups of peaches cut into a half inch pieces. (Fresh or frozen peaches thawed)

1/2 cup sugar

2 tablespoons all-purpose flour

1 tablespoon fresh lemon juice and 1/2 teaspoon coarse salt

1tsp of almond extract (I added this to the recipe)


1. Preheat oven to 375°

Butter an 8x8x2 cake pan and line it with parchment, leaving a 2" overhang on two sides; butter the parchment.

2. Filling: Stir together cut peaches, sugar, flour, lemon juice, salt and almond extract in a bowl.

3. Crust: Beat softened butter with sugar til light and fluffy, about 3 minutes. Scrape down the bowl and add flour and salt. Beat until dough forms clumps, but does not completely hold together. Use only 21/2 cups of flour to press in the bottom of the pan and 1 inch up the sides of the pan. Crumble remaining flour mixture evenly over top, squeezing to create clumps.

4. Bake until bubbling in center and crust is golden, about 1 hour, 10 minutes (if browning too quickly, tent top with foil). Let cool 20 minutes. Remove from pan and let cool completely on a wire rack, about 1 hour. Cut into 2-inch squares.

Store the bars in the refrigerator, wrapped in plastic or in an airtight container for up to three days.

Peach Pie Crumble Bars 2
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