These dessert bars combine a spiced buttery crust with layers of rich peach jam and fresh diced fruit. They are an ideal treat for summer gatherings, potlucks, or seasonal celebrations when peaches are at their peak.
List of ingredients
- 3 cups UNBLEACHED all-purpose flour – prevents the baked goods from becoming too tough.
- 1/4 tsp. baking soda – provides a slight lift to the crust.
- 1/4 tsp. salt – balances the sweetness of the fruit.
- 1 tsp. cinnamon – adds warm aromatic flavor.
- dash nutmeg – enhances the depth of the spiced crust.
- 2 sticks unsalted butter, melted (1 cup) – creates a rich, crumbly texture.
- 1/2 cup granulated sugar – sweetens the base and topping.
- 1/4 cup light brown sugar, packed – adds a hint of molasses flavor.
- 1 tsp. vanilla extract – adds a classic aromatic sweetness.
- 1 cup peach jam or preserves – provides a concentrated fruit layer.
- 3 cups peaches, peeled and finely diced – adds fresh texture and brightness.
- 2 tbsp. granulated sugar – helps the fresh peaches release their natural juices.
step-by-step instructions
- Prepare Oven and Pan: Preheat your oven to 350°F. Heavily coat a 9×13 inch glass baking dish with cooking spray to prevent sticking.
- Combine Wet Ingredients: In a large mixing bowl, combine the melted butter, 1/2 cup granulated sugar, light brown sugar, vanilla extract, baking soda, salt, cinnamon, and nutmeg. Whisk the mixture thoroughly until well combined.
- Mix in Flour: Stir in the unbleached all-purpose flour using a wooden spoon until a crumbly dough forms.
- Set the Base: Reserve 1 1/2 cups of the dough for the topping. Press the remaining dough firmly and evenly into the bottom of the prepared baking dish.
- Prepare the Jam: Place the peach jam in a small microwave-safe bowl. Heat for 30-40 seconds until the jam is soft and easy to spread.
- Layer the Filling: Spread the warmed jam evenly over the bottom crust layer. Arrange the finely diced fresh peaches over the jam and sprinkle them with 2 tablespoons of granulated sugar.
- Add the Topping: Sprinkle the reserved 1 1/2 cups of crumb mixture evenly over the peach layer.
- Bake and Cool: Bake for 30-45 minutes or until the top is golden brown. Let the bars cool completely before cutting.
Optimizing the Crumb Base
Benefits of Unbleached Flour
Using unbleached all-purpose flour is critical for maintaining a tender crumb. Bleached flour contains chemical agents that can toughen the protein structure, resulting in a harder crust. Unbleached flour preserves the natural softness of the bars.
Managing Butter Temperature
Ensure the butter is melted but not boiling when mixing with the sugars. If the butter is too hot, it can prematurely dissolve the sugars or affect the baking soda’s activity. A gentle melt ensures a consistent, sandy texture in the dough.
Achieving an Even Base
Press the bottom layer firmly using the bottom of a measuring cup or a spatula. This prevents the jam from seeping through the crust to the bottom of the pan. An even press ensures every bar has a consistent thickness.
Refining the Peach Layers
Blanching Peaches for Easy Peeling
To remove peach skins quickly, score a small ‘X’ on the bottom of each fruit. Drop them into boiling water for 30 seconds, then immediately move them to an ice bath. The skins will slip off easily without removing the fruit’s flesh.
Consistency of the Jam Layer
Microwaving the jam is essential for a smooth application. Cold jam is often too thick and can create lumps or tear the bottom crust when spread. A softened jam creates a seamless transition between the crust and the fresh fruit.
Dicing Peaches for Uniformity
Cut the fresh peaches into small, uniform cubes, approximately 1/4 inch in size. Uniform pieces cook at the same rate and prevent large pockets of moisture. This ensures the bars set properly and don’t become overly soggy.
Precision Baking and Cooling
Identifying the Golden Finish
Check the bars at the 30-minute mark. The topping should be a consistent golden brown, and the fruit filling should be bubbling slightly at the edges. Avoid over-baking, which can dry out the jam layer.
The Importance of the Cooling Phase
Cutting the bars while hot will cause the jam and fruit to run, resulting in messy pieces. The pectins in the jam and the starches in the crust need time to set as they cool to room temperature.
Chilling for Clean Cuts
For the neatest squares, place the cooled pan in the refrigerator for two hours or the freezer for 30 minutes. Chilling firms up the butter in the crust and the sugars in the jam, allowing for sharp, clean edges when slicing.
Storage and Shelf Life
Room Temperature Storage
Store these bars in an airtight container at room temperature for up to two days. Keep them in a cool, dry place away from direct sunlight to prevent the butter in the crust from softening too much.
Refrigeration Guidelines
These bars stay fresh in the refrigerator for up to five to seven days. Refrigeration helps maintain the structural integrity of the jam layer, making them easier to handle and serve.
Freezing for Longevity
Wrap individual bars in parchment paper and place them in a freezer-safe bag for up to three months. This prevents the bars from sticking together and protects them from freezer burn.
Serving and Reheating
Warming the Bars
To enjoy a warm dessert, place a bar in the microwave for 10 to 15 seconds. Do not overheat, as the jam can become too liquid and the crust may lose its crispness.
Plating Suggestions
Serve these bars with a dollop of whipped cream or a scoop of vanilla bean ice cream. The cold cream balances the warmth of the cinnamon and the sweetness of the peach preserves.
Temperature Control
While these bars can be eaten at room temperature, they are often most satisfying when slightly chilled. The contrast between the crisp crumb and the cool, gooey center is a highlight of the recipe.
Troubleshooting Common Issues
Managing Excess Moisture
If your fresh peaches are exceptionally juicy, pat them dry with a paper towel before adding them to the pan. Too much surface moisture can lead to a soggy crust or a filling that doesn’t set.
Preventing Crust Shrinkage
Ensure the crust is pressed firmly into the corners of the pan. If the crust shrinks during baking, it is often due to over-mixing the flour, which develops too much gluten.
Fixing Overbaked Toppings
If the topping browns too quickly while the center is still unset, cover the pan loosely with aluminum foil. This shields the top from direct heat while allowing the fruit layers to finish cooking.
Frequently Asked Questions
Can I use frozen peaches?
Yes, you can use frozen peaches. Thaw them completely and drain any excess liquid before dicing and adding them to the recipe to avoid adding too much water to the filling.
Can I use a different size pan?
If using a smaller pan, the layers will be thicker and will require a longer baking time. If using a larger pan, the layers will be thinner and will bake faster, so monitor the oven closely.
How do I avoid a sticky knife when cutting?
Use a sharp knife dipped in hot water and wiped dry between each cut. This helps the blade glide through the sticky jam without pulling the crust apart.
Can I substitute the peach jam?
You can substitute the peach jam with apricot jam or nectarine preserves. These fruits are in the same family and provide a similar flavor profile and consistency.
What if I don’t have light brown sugar?
You can use granulated sugar as a replacement, though you will lose the deep, caramel-like flavor that brown sugar provides. Alternatively, mix white sugar with a small amount of molasses.
Print
Buttery Peach Jam Crumb Bars
- Total Time: 1 hour 20 minutes
- Yield: 24 bars
- Diet: General
Description
Tasty cookie-type bars made with a crust layer, a peach jam layer, a fresh peach layer, and a streusel topping. These luscious cookies are terrific for tailgating parties, potlucks, backyard barbecues and the summer holidays when peaches are in season.
Ingredients
- 3 cups UNBLEACHED all-purpose flour
- 1/4 tsp. baking soda
- 1/4 tsp. salt
- 1 tsp. cinnamon
- dash nutmeg
- 2 sticks unsalted butter, melted (1 cup)
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 1 tsp. vanilla extract
- 1 cup peach jam or preserves
- 3 cups peaches, peeled and finely diced
- 2 tbsp. granulated sugar
Instructions
- Preheat: Preheat oven to 350°.
- Prepare Pan: Spray a 9×13” glass baking dish heavily with cooking spray.
- Mix Wet Ingredients: Melt butter in a mixing bowl. Add ½ cup granulated sugar, brown sugar, vanilla, baking soda, salt, cinnamon, and nutmeg. Whisk to incorporate.
- Combine Dough: Add flour and stir with a wooden spoon to combine.
- Form Crust: Reserve 1 1/2 cups of dough for topping; press remaining mixture into the bottom of prepared baking dish.
- Heat Jam: Place jam in a small bowl and microwave about 30-40 seconds to heat and softly melt the jelly.
- Layer Jam: Spread jam over bottom layer.
- Layer Fruit: Arrange peaches over top of the jam and sprinkle with 2 tbsp. granulated sugar.
- Add Topping: Sprinkle the reserved topping over the peach filling.
- Bake: Bake for 30-45 minutes, or until golden.
- Cool: Cool completely before cutting into bars.
Notes
I recommend freezing or refrigerating the bars before cutting.
- Prep Time: 35 minutes
- Cook Time: 45 minutes
- Category: Cookies, Brownies and Bars, Dessert
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 bar
- Calories: 202 kcal
- Sugar: 16 g
- Sodium: 43 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2.4 g
- Trans Fat: 0.3 g
- Carbohydrates: 31 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg