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!
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 8x8" 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.