Peach & Raspberry Crumb Bars

Peach & Raspberry Crumb bars are filled with luscious peaches & raspberries layered on a thick shortbread crumb crust topped with more crumble and drizzled with a brown butter glaze
Peach Raspberry Crumble Bars


Aren’t those peaches looking good right now? In Southern California right now they are gorgeous. Can’t stop buying them. And cooked peaches with crumble are my favorite. And any kind of dessert that I can eat in bar form is great for me. Easier/ more eating. LOL okay so maybe its not the best for my waist line but that’s what yoga pants are for, right?
Peach Raspberry Crumble Bars


The crust is made from flour, oats, brown sugar, sliced almonds and butter. Spread half into pan and bake.

For the fruit filling mix peach slices and raspberries with a little lemon juice and vanilla extract. In a seperate bowl you will mix some more flour with granulated sugar and salt, sprinkle this mixture over the fruit.

After the crust has baked spread the fruit mixture over the crust and crumble on the remaining crumble mixture. Bake the bars and while baking make the most glorious glaze of life, Brown Butter Glaze.


Peach Raspberry Crumble Bars


Brown your butter, be careful as butter burns easily and its quite heartbreaking to smell and throw out burnt butter. Once your butter is perfectly browned, smelling nutty and looking caramelized pour into a bowl and whisk in powdered sugar and vanilla.

Drizzle the heck out of these Peach & Raspberry Bars with the Brown Butter Glaze.


I prefer the bars in the fridge chilled


Peach Raspberry Crumble Bars

Peach & Raspberry Crumb Bars with Brown Butter Glaze


    Crust & Topping
  • 192 Grams (1 1/2 Cups) All Purpose Flour
  • 45 Grams (1/2 Cup) Oats (Rolled or Quick)
  • 100 Grams (1/2 Cup) Light or Dark Brown Sugar
  • 55 Grams (1/2 Cup) Sliced Almonds
  • 171 Grams (6oz) Unsalted Butter, cold and cut into small cubes
  • Filling
  • 2 Medium Peaches, peeled and thinly sliced
  • 94 Grams (3/4 Cup) Raspberries
  • 1/2 Medium Lemon, squeeze juice for fruit
  • 2 Teaspoons Vanilla Extract
  • 113 Grams (1/2 Cup) Granulated Sugar
  • 30 Grams (1/4 Cup) All Purpose Flour
  • Pinch of Salt
  • Brown Butter Glaze
  • 113 Grams (4 oz) Butter
  • 137 Grams (1 1/4 Cup) Powdered Sugar
  • 2 Teaspoons Vanilla Extract


    Crust/ Topping
  1. Preheat oven to 350F and line a 8X8 pan with foil so that the foil overhangs on the sides, spray with non stick spray, set aside.
  2. In a large bowl mix together the flour, oats, brown sugar, sliced almonds until fully combined. Using clean hands or a pastry blender, blend the butter into the mixture. Mix until no large chunks of butter remain. Press half of the mixture into the prepared pan and bake for 15 minutes.
  3. Filling
  4. While crust is baking make filling. In a large bowl mix the peaches and raspberries with lemon juice and vanilla extract, set aside
  5. In a separate bowl mix together the flour, granulated sugar and salt. Then sprinkle over the fruit, mixing carefully with clean hands so the berries don't break.
  6. When crust is baked carefully layer the fruit over the crust, then sprinkle the remaining crust/topping mixture on top. Bake for an additional 35-40 minutes, or until golden brown. Let cool
  7. Brown Butter Glaze
  8. In a medium saucepan over medium heat cook the butter until it has browned. DO NOT walk away form this, the butter can burn easily. Watch carefully and you will start to smell a nutty aroma and see brown flecks in the butter, this means the butter is done. Pour into a bowl and whisk in powdered sugar and vanilla extract. Drizzle over bars.

Peach Raspberry Crumb Bars

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