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Brown Butter Peach Crumble Bars Recipe

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4.3 from 13 reviews

  • Author: Sara
  • Total Time: 5 hours 15 minutes
  • Yield: 24 servings

Description

These Brown Butter Peach Crumble Bars combine a rich browned butter shortbread base with juicy cinnamon-spiced peaches and a crunchy oat crumble topping. Perfectly baked to golden perfection, they offer the perfect balance of buttery sweetness and fresh fruit in every bite. Ideal for dessert or a special snack, these bars are sure to impress at any gathering.

Ingredients

Browned Butter

  • 1 ¾ cups (3 ½ sticks) unsalted butter
  • 1 cup browned butter (room temperature)

Shortbread Base

  • ½ cup light brown sugar (packed)
  • 2 teaspoons vanilla paste or extract
  • ¼ teaspoon kosher salt
  • 2 cups all-purpose flour

Peach Layer

  • 4-5 medium peaches (halved, pitted, and sliced ⅛” thick)
  • ¼ cup all-purpose flour
  • ¼ cup granulated sugar
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg

Crumble Topping

  • 1 cup all-purpose flour
  • 1 ½ cup light brown sugar (packed)
  • 1 cup rolled oats
  • ¼ teaspoon kosher salt
  • ½ tablespoon browned butter (melted)

Instructions

  1. Browning the Butter: Cut the unsalted butter into tablespoon pieces and melt it in a large pan over medium heat. Let the butter melt, bubble, and foam until the milk solids turn a deep amber brown, stirring occasionally to prevent burning and achieve that perfect browned butter flavor. Remove from heat and transfer to a bowl, scraping all browned bits from the pan. Place the bowl in the fridge and stir every 10 minutes until the butter reaches a stiff peanut butter consistency for the dough.
  2. Preparing the Shortbread Base: Preheat oven to 300℉. Line a 13 x 9-inch baking pan with parchment paper on the bottom and sides for easy removal. Add 1 cup of room temperature browned butter to a stand mixer fitted with a paddle attachment (or use a hand mixer). Beat on high speed for 4 minutes until pale and slightly whipped. Add the light brown sugar, vanilla, and salt, then mix on medium speed for 1 minute. Scrape the bowl sides as needed. Gradually add the flour and mix on low speed until the dough comes together, appearing slightly sticky.
  3. Forming and Baking the Base: Scatter the shortbread dough evenly into the prepared pan. Press it gently with your fingertips to cover the entire bottom and edges of the pan. Bake for 15 minutes, then remove from the oven and cool on a wire rack. Increase oven temperature to 350℉.
  4. Preparing the Peach Layer: While the crust bakes, core and slice the peaches into ⅛-inch thick slices. In a large bowl, toss the sliced peaches with the ¼ cup flour, granulated sugar, ground cinnamon, and nutmeg until evenly coated.
  5. Making the Crumble Topping: In a separate bowl, stir together the flour, light brown sugar, rolled oats, and salt. Drizzle melted browned butter over the mixture and mix with a fork until crumbly and just combined.
  6. Assembling the Bars: Sprinkle one third of the crumble topping evenly over the cooled shortbread crust. Layer the peach slices in slightly overlapping horizontal rows over the crumble, pressing down gently to pack them. Sprinkle the remaining crumble topping evenly over the peaches.
  7. Baking the Assembled Bars: Place the pan in the oven and bake at 350℉ for 30 minutes, until the topping is golden and crisp.
  8. Cooling and Serving: Let the bars cool completely on a wire rack, then refrigerate for 2 hours to set. Using the parchment paper sling, lift the entire slab out of the pan and transfer to a cutting board. Cut into 12 or more bars to serve.

Notes

  • Use ripe but firm peaches for best texture and flavor; if peaches are very juicy, lightly pat slices with paper towels before layering to avoid soggy bars.
  • Brown the butter carefully, stirring frequently to avoid burning and achieve the perfect nutty flavor.
  • Make sure the browned butter for the dough is at room temperature and thickened before mixing to create the ideal crumbly yet sticky texture.
  • Line the baking pan with parchment paper on all sides and bottom to easily remove bars without breaking.
  • Store leftover bars in the refrigerator for up to 4 days, or freeze tightly wrapped for up to 1 month.
  • Variations: You can substitute oats with chopped nuts for a different crumble texture or use nectarines instead of peaches.
  • Prep Time: 25 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://sarabaking.com/brown-butter-peach-crumble-bars-recipe/