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As a self-professed crumb bar connoisseur, I’ve baked what feels like every crumb bar in existence. With brown butter, sweet summer peaches, and all the crumbs, these brown butter peach crumb bars may top them all!
A dash of cinnamon and pinch of nutmeg flavors the irresistible brown butter crust and crumb topping. Filled with a layer of sweet peach slices (first tossed briefly with sugar and a splash of peach liqueur!), these simple and sublime cookie bars are made for summer.
Brown Butter Peach Crumb Bars
- Yield: 12 bars
Ingredients
Crust & Crumbs
- 3/4 cup unsalted butter
- 1/2 cup sugar
- 1/4 cup light brown sugar
- 1 tsp vanilla
- 2 cups flour
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/4 tsp cinnamon
- pinch of nutmeg
Filling
- 3 Tbsp sugar
- pinch of salt
- 1 1/2 Tbsp arrowroot starch
- 2 peaches, pitted and thinly sliced
- 1 Tbsp peach liqueur
Instructions
- Preheat oven to 350°F and line an 8-inch square baking pan with parchment paper. Cook butter in a heavy saucepan over medium heat, stirring constantly until it foams, turns clear, and then turns a deep brown, about 6 minutes. Pour brown butter into a medium bowl and let cool slightly. Whisk in sugar, brown sugar, and vanilla until combined.
- Whisk together flour, baking soda, salt, cinnamon, and nutmeg in a medium bowl; add to butter mixture and fold in until incorporated. Reserve 1/2 cup of dough for topping (keep chilled); press remaining dough evenly into bottom of prepared pan. Bake crust for 14 to 16 minutes, until lightly golden and set. Transfer to a wire rack and cool for 15 minutes.
- For the filling, combine sugar, salt, and arrowroot starch in a medium bowl. Add peach slices and peach liqueur; toss gently to combine. Spoon mixture over cooled crust and crumble reserved dough over filling. Bake for another 40 minutes, until topping is golden and filling slightly bubbly. Cool completely in pan on a wire rack. Just before cutting, chill in the freezer for 10 minutes. Carefully lift parchment and place bars on a cutting board; cut into squares with a sharp knife.
Hello!
These are so so good. I made them earlier this week for my mom, and now I’m making them for a birthday party. Your recipes always deliver! Thank you!!!!
Thanks so much, Kendall! 🙂
Hey Laura. have you ever caramelized basil leaves? any suggestions? thanks. joan
Hi Joan, no I haven’t. My only concern would be the basil turning black from the heat – the leaves are pretty delicate. If you want the flavor of basil, I’d try using basil sugar – pulse one cup sugar with 1/2 cup fresh basil leaves in a food processor. Hope that helps, and good luck!
thanks. i tried to caramelize it this am. wasnt what i was looking for. drat. i had tasted a basil in a dessert that was so so good. it may have been candied..it was with a lavender cream pudding and oh so so so good! if i find the recipe i will send it to you.
Sounds wonderful, please do send it if you find it!
Do you think these would freeze very well? I’d love to be able to save some summer peaches this way. Thanks!
Hi Holly, yes these freeze well. Once cut into bars, freeze flat on a baking sheet for an hour before wrapping individually and storing in a freezer safe bag. Hope that helps!