Peach Pie Crumble Bar Recipe

Prepare and blind-bake base

Preheat oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper leaving an overhang on two sides for easy lifting. In a medium bowl whisk together 2.25 cups flour, 0.5 cup granulated sugar and 0.25 teaspoon salt. Cut 1 cup cold cubed unsalted butter into the dry ingredients using a pastry cutter or two forks until mixture resembles coarse crumbs with some pea-sized pieces remaining. Add 1 egg yolk and 1 teaspoon vanilla extract and gently mix until dough just starts to come together; press a small amount between fingers to check — it should hold. Reserve about 3/4 cup of this shortbread mixture for the crumble topping (cool in fridge while you prepare filling). Press remaining dough evenly into the bottom of the prepared pan to form a compact shortbread layer about 1/4–1/2 inch thick. Prick crust lightly with a fork. Bake in center of oven for 18–20 minutes or until edges are lightly golden and surface is set. Remove from oven and cool slightly while you prepare the filling and crumble.

While crust bakes, combine filling ingredients: in a large bowl toss 4 cups diced peaches with 1/2 cup packed light brown sugar, 1/4 cup granulated sugar, 2 tablespoons cornstarch, 1 tablespoon fresh lemon juice, 1/2 teaspoon vanilla extract, 1/4 teaspoon ground cinnamon and 1/8 teaspoon salt until peaches are evenly coated and cornstarch is fully distributed. Taste for sweetness — Chilton County peaches are sweet and aromatic; if they are very tart add up to 2 tablespoons more brown sugar.

When crust is par-baked and still warm, spoon the peach mixture evenly over the shortbread crust, spreading to the edges. Use the back of a spoon to press fruit into an even layer. Return pan to oven and bake at 350°F (175°C) for 20–25 minutes, until peaches are bubbling and juices are thickened.

While the filling bakes, make the crumble: in a bowl combine 1.25 cups rolled oats, 0.75 cup flour, 0.75 cup packed light brown sugar, 0.5 teaspoon ground cinnamon and 0.25 teaspoon salt. Stir in 1/2 cup melted unsalted butter until mixture clumps and is evenly moistened. If reserved shortbread bits are in the fridge, coarsely crumble them and fold into the oat mixture for extra texture.

When the peach layer has baked for 20–25 minutes and is bubbling, remove pan from oven and evenly sprinkle the oat crumble over the hot peaches. Return to oven and bake an additional 12–15 minutes, or until crumble is golden brown and crisp and filling bubbles through in a few spots.

Remove pan from oven and cool on a wire rack for at least 1 hour to let filling set. For clean bars, chill in the refrigerator for 1–2 hours before slicing. Use the parchment overhang to lift the slab from the pan and transfer to a cutting board. Slice into 12 bars (3 rows x 4 columns) or 16 smaller bars.

Prepare bay laurel infusion: in a small saucepan combine 1 cup heavy cream with 4 bruised bay laurel leaves and 1/8 teaspoon salt. Bring just to a simmer over medium-low heat, then remove from heat and steep 20–30 minutes, covered, to infuse flavor. Strain and discard leaves; cool the infused cream to room temperature, then chill until cold (about 30 minutes).

When infused cream is chilled, whip the remaining 1 cup heavy cream to soft peaks. In a separate bowl whisk 1 cup sweetened condensed milk with 1/2 teaspoon vanilla extract. Fold the chilled bay-infused cream into the condensed milk mixture. Gently fold in whipped cream until no white streaks remain. Transfer to a loaf pan or airtight container and freeze at least 4 hours or overnight until firm.

To serve: warm individual bars slightly (10–15 seconds in microwave or 5–7 minutes at room temperature) to soften the crumble just a bit. Serve each bar with a scoop of bay laurel ice cream on the side or atop the bar. Garnish with an extra small bay leaf (optional) or a thin peach slice.