Brown Sugar Peach Crumble Bars
These peach crumble bars are my favorite dessert during summer, but you can make them any time of year. They’re gooey, chewy, and perfectly crumbly.
The Starting Five
Five things to know before making this dish!
I recommend fresh peaches here, but if you want to make this out of season, canned peaches will work.
I used a pan that’s about 4×7—kind of weird dimensions, so just roll out the cookie dough to fit whatever size pan you want to use.
Make sure you have a little extra cookie dough going up the sides of the pan!
I recommend pairing these with a little vanilla ice cream, but that’s totally optional.
To store, keep these in the refrigerator once they’ve completely cooled. Keep them wrapped well, and eat them within 3-5 days.
Brown Sugar Peach Crumble Bars
Ingredients
1 package of ready-to-eat cookie dough
1 peach, washed and diced
2 tablespoons of butter
2 tablespoons of dark brown sugar
3 tablespoons of all-purpose flour
Directions
Let the cookie dough come to room temperature for 20 minutes. Then, place the cookie dough between two pieces of parchment paper, use a rolling pin to roll it out to about 5 inches x 9 inches in size (if you don’t have a dish that fits this size, simply adjust the cookie dough’s dimensions).
Preheat the oven to 400 degrees Fahrenheit. Add the cookie dough to a deep, oven-safe dish—the dough should come up the sides of the dish by about half an inch. Set it aside.
In a small bowl, add softened butter, brown sugar, and flour, and stir until fully combined.
Top the cookie dough with the peaches, then with spoonfuls of the butter mixture. Bake for 30 minutes or until the top and edges of the cookie dough are golden brown.
