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Eggless Peach Pie Crumb Bars Recipe

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3.8 from 2 reviews

These eggless peach pie crumb bars combine a buttery, crumbly crust with a luscious fresh peach filling and a sweet vanilla glaze. Perfect for summer gatherings or a delightful dessert, these bars offer all the flavors of peach pie in convenient square servings without using eggs.

  • Author: Emma
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 15 minutes
  • Total Time: 3 hours 35 minutes
  • Yield: 9 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Crust and Topping

  • 2 1/2 cups (350 g) all-purpose flour
  • 1/2 cup (55 g) old-fashioned rolled oats
  • 1 teaspoon (4 g) baking powder
  • 2/3 cup (134 g) granulated sugar
  • 1/4 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 teaspoon (5 ml) pure vanilla extract
  • 1 cup (230 g) unsalted butter, cold and cubed

Peach Filling

  • 2 tablespoons (30 ml) lemon juice
  • 1/2 cup (100 g) granulated sugar
  • 1 teaspoon (5 ml) pure vanilla extract
  • 1/4 teaspoon almond bakery emulsion (optional)
  • 3 tablespoons (30 g) cornstarch
  • 3 tablespoons (27 g) all-purpose flour
  • 3 tablespoons (45 ml) water
  • 3 1/2 cups (about 560 g) chopped fresh peaches (about 6 peaches)

Icing

  • 1/2 cup (60 g) confectioners’ sugar
  • 1 tablespoon (15 ml) heavy cream or milk
  • 1/2 teaspoon pure vanilla extract

Instructions

  1. Prep your pan and preheat the oven: Adjust the oven rack to the middle position and heat the oven to 350°F (180°C). Line an 8×8-inch (20×20 cm) square pan with parchment paper, allowing it to extend above the sides for easy lifting later, and lightly grease with baking spray.
  2. Make the crust and topping mixture: In a hand or stand mixer on medium-low speed, combine flour, oats, baking powder, granulated sugar, cinnamon, salt, and vanilla extract. Add the cold, cubed butter and mix until evenly distributed and the mixture resembles coarse, sandy crumbs, about 2 minutes.
  3. Press the base: Firmly press about two-thirds of the crumb mixture (approximately 500 g) into the bottom of the prepared pan using your hands or the bottom of a measuring cup. The surface will remain slightly crumbly.
  4. Par-bake the crust: Bake the crust for 15 minutes until the edges are just set and pale golden. Remove from oven and let cool slightly. Reserve the remaining crumb mixture for the topping.
  5. Prepare the peach filling: Right before assembling, whisk together lemon juice, sugar, vanilla extract, almond emulsion (if using), cornstarch, flour, and water in a large bowl until smooth. Gently fold in the chopped peaches, being careful not to break them up excessively to prevent watery filling.
  6. Assemble the bars: Pour the peach filling evenly over the warm par-baked crust. Scatter the reserved crumb mixture over the top, pressing lightly with the back of a spoon so crumbs nestle into the peaches.
  7. Bake the assembled bars: Bake for 50-60 minutes until the topping is lightly golden and the peach filling bubbles around the edges. Check beginning at 50 minutes by inserting a toothpick; it should come out mostly clean with a few jammy peach bits.
  8. Cool completely: Allow the bars to cool completely in the pan on a wire rack so the filling sets, enabling clean slicing. After about an hour, you can refrigerate to speed setting.
  9. Lift and cut: Using the parchment paper overhang, lift the cooled bars from the pan and cut into 9 squares.
  10. Make and drizzle the icing: Whisk together confectioners’ sugar, heavy cream or milk, and vanilla extract until smooth and pourable. Drizzle over the fully cooled bars; ensure bars are completely cool to prevent icing from melting.

Notes

  • Make sure to use cold cubed butter to achieve a crumbly texture for the crust and topping.
  • Prepare the peach filling just before assembling to prevent the filling from becoming watery.
  • The baking time can vary by oven; start checking at 50 minutes to avoid overbaking.
  • Allow bars to cool fully before slicing to get clean, neat squares.
  • Optional almond bakery emulsion enhances the peach flavor but can be omitted.

Find it online: https://allcookedup.com/eggless-peach-pie-crumb-bars-recipe/