Sourdough Peach Crumb Bars
These sourdough peach crumb bars are sweet, buttery, and filled with juicy peaches. Sweet peach filing is nestled between buttery crumb layers made with sourdough discard for the perfect summer dessert!
If you’re looking for the perfect sourdough peach dessert recipe, look no further. This recipe can use either fresh or canned peaches so beautiful, delicious peach crumb bars can be made any time. This recipe is perfect for beginners and seasoned bakers alike.
Looking for more peach sourdough recipes? You’ll love my sourdough peach scones, sourdough peach coffee cake, and sourdough peach coffee cake muffins for any quick peach sourdough discard brunch or dessert dish. My sourdough peaches and cream focaccia takes a little more time, but is a total show stopper for a summer party. All can be made with either fresh or canned peaches!
Easy and delicious, these peach crumb bars are bright and eye-catching for a bakery-level wow factor that’s simple to make at home! I love a colorful, fruit-filled dessert and these fit the bill.
Scroll down for the recipe card, followed by detailed step-by-step instructions (with photos).
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Sourdough Peach Crumb Bars
Sourdough Peach Crumb Bars
Ingredients
Crumb Bars
- ¾ cup salted butter room temperature
- ½ cup white sugar
- 1 egg yolk
- 1 teaspoon vanilla extract
- ⅓ cup sourdough discard
- 1 & ¾ cups all-purpose flour
- ½ teaspoon salt
- ½ teaspoon baking powder
- corse sugar to top optional
Peach Filling
- 3 cups peaches diced
- ⅓ cup white sugar
- 1 teaspoon vanilla extract
- ½ Tablespoon lemon juice or 1 & ½ teaspoons
- ¼ teaspoon ground cinnamon
- 2 Tablespoons corn starch or Clear Gel (cook type)
- 1 Tablespoon all-purpose flour
Instructions
Crumb Bars
- In a kitchen stand mixer fitted with a paddle attachment, combine the room temperature butter and sugar. Cream together on medium speed.
- Add egg yolk, vanilla extract, and sourdough discard to the butter and sugar mixture. Mix to combine.
- Dry Ingredients – In a separate bowl combine 1 & ¾ cups all-purpose flour, salt, and baking powder.
- Pour half of the flour mixture into the butter mixture and combine on low speed. Add the other half and combine until crumbly but not fully mixed. Stop the mixer and stir with spatula until flour is just incorporated and the crumb bars mixture is still crumbly. Place the bowl in the fridge to chill while making the peach filling.
Peach Filling
- Combine diced peaches, white sugar, vanilla extract, lemon juice, cinnamon, corn starch, and 1 Tablespoon flour in the same bowl you used for the dry ingredients.
- Preheat the oven to 350℉ (177℃). Line an 8×8" square baking pan with parchment paper. Press 2/3rds of the crumb mixture into the bottom of the pan.
- Add the peach filling to the pan. Crumble remaining crumb dough over the peach filling, leaving spaces.
- Bake at 350℉ (177℃) for 30 minutes on the center or slightly upper center rack of your oven. Optional: take peach bars out of the oven and sprinkle generously with corse sugar if desired. Continue baking for 8-15 minutes until the bars are lightly golden brown and bubbling. Bake for 38-45 minutes total. Start with the lower bake time and check the bars every few minutes until they are done.
- Allow to completely cool before slicing to allow the peach filling to set. Once cool, slice, serve, and enjoy!
Notes
- Peaches –You can use canned or fresh peaches for this recipe, either one works! If using fresh, no need to peel them. If using canned, drain them well. Extra moisture from the juice can make the filling too runny and not set up properly.
- Corn starch – You need a thickener for the filling. Corn starch or Clear Gel (cook type) both work well.
- Sourdough discard – You can use either sourdough discard or active sourdough starter for this recipe. Either works.
- Avoid burning the bottom – Bake your peach crumb bars in the center or slightly upper center rack of your oven to avoid the bottom getting too brown or even burnt.
- Allow the bars to set – The peach filling needs to time to fully cool and set or you risk having a runny filling. Make sure the bars are completely cool before slicing and serving.
These sourdough peach crumb bars are an easy discard recipe. They don’t take long to whip up and they’re made in one pan. They’re easy while being beautiful and impressive!
Why you’ll love this recipe
- It’s simple and easy to make. You can have bakery-level treats at home in one afternoon. Crumb bars don’t have to be intimidating; they’re actually super simple!
- There’s no long-fermentation time. Because this is a sourdough discard peach bar recipe, you don’t have to do a long fermentation of the shortbread dough. Simply mix, press, layer the filling, and crumble the rest on top. There’s no wait.
- You can use fresh or canned peaches. Which means no matter what time of year, you can always have delicious peach crumb bars!
Important Ingredients
These sourdough peach crumb bars are made with pantry staples and either fresh or canned peaches. Take note for:
- Peaches – You can use canned or fresh peaches for this recipe, either one works! If using fresh, no need to peel them. Just remove the pit and dice. If using canned, drain them well. Extra moisture from the juice can make the filling too runny and not set up properly.
- Corn starch – You need a thickener for the filling or it will be runny or soupy when you cut the bars. Corn starch or Clear Gel (cook type) both work well.
- Sourdough discard or active sourdough starter – Yes, you can use either one! Since you’re using sourdough discard or starter to enhance the flavor, you can use either one you have on hand.
- Vanilla extract – Maybe I’m biased, but there is nothing like the flavor of homemade vanilla extract. I think it levels up any sweet treat recipe. Any kind of vanilla extract will do, but if you want to kick it up a notch, use homemade. I like this recipe from Natasha’s Kitchen.
- Corse sugar (optional) – Partway through baking you can pull out the bars and sprinkle the top with corse sugar. This is optional but gives the bars an extra bakery-level sparkle.
A full ingredient list with exact amounts can be found in the recipe card above.
How to Make Sourdough Peach Crumb Bars (Step by Step)
Crumb Bars
Step 1: In a kitchen stand mixer fitted with a paddle attachment, combine the room temperature butter and sugar. Cream together on medium speed.
Step 2: Add egg yolk, vanilla extract, and sourdough discard to the butter and sugar mixture. Mix to combine.
Step 3: Dry Ingredients – In a separate bowl combine 1 & ¾ cups all-purpose flour, salt, and baking powder.
Step 4: Pour half of the flour mixture into the butter mixture and combine on low speed. Add the other half and combine until crumbly but not fully mixed. Stop the mixer and stir with spatula until flour is just incorporated and the crumb bars mixture is still crumbly. Place the bowl in the fridge to chill while making the peach filling.
Peach Filling
Step 1: Combine diced peaches, white sugar, vanilla extract, lemon juice, cinnamon, corn starch, and 1 Tablespoon flour in the same bowl you used for the dry ingredients.
Step 2: Preheat the oven to 350℉ (177℃). Line an 8×8″ square baking pan with parchment paper. Press 2/3rds of the crumb mixture into the bottom of the pan.
Step 3: Add the peach filling to the pan. Crumble remaining crumb dough over the peach filling, leaving spaces.
Step 4: Bake at 350℉ (177℃) for 30 minutes on the center or slightly upper center rack of your oven.
Optional: take peach bars out of the oven and sprinkle generously with corse sugar if desired.
Continue baking for 8-15 minutes until the bars are lightly golden brown and bubbling. Bake for 38-45 minutes total. Start with the lower bake time and check the bars every few minutes until they are done.
Step 5: Allow to completely cool before slicing to allow the peach filling to set. Once cool, slice, serve, and enjoy!
Tips for Peach Filling That Sets
- Make sure you use a thickener like corn starch or Clear Gel (cook type). If you don’t use a thickener, your filling will not set.
- Bake long enough without over-baking. Check your peach bars every few minutes after the 30 minute mark. They’re done when the crumb topping is golden brown and the filling is darker in color and bubbling.
- Allow to completely cool before slicing. DO NOT cut the bars while they are hot. The filling will continue to set as the bars cool down. Only slice them when they’re completely cool.
How to Serve
These sourdough peach crumb bars are best served after they’ve cooled and the peach filling has set completely. Don’t cut them while they are still hot from the oven or the filling may be runny or soupy.
Pair these peach bars with a rich scoop of vanilla ice cream for a refreshing dessert or a glass of milk for an afternoon snack.
How to Store and Freeze
Sourdough peach crumb bars can be stored in the fridge in an airtight container for up to 3 days. The longer they sit, the softer they get so keeping them in the fridge helps keep them firmer longer.
To freeze these peach bars, make sure they are completely cool and cut into squares. Wrap each square individually in plastic wrap. Place the wrapped bars in a freezer bag and press gently to remove any air.
Freeze for 1 month for maximum freshness. To thaw, place bars on the counter overnight and reheat slightly before enjoying.
Frequently Asked Questions
Making delicious crumb bars is way easier than you may think, but they have the bakery-level wow factor which I love. I hope you enjoy these beautiful and fresh sourdough peach crumb bars as much as we do!
Remember to rate this recipe and leave a comment sharing how you enjoyed these peach crumb bars!
These sourdough peach crumb bars are the perfect peach sourdough dessert for summer!
Leave me a comment with any questions you may have and I’ll get back to you as soon as I can.