Peach Bourbon Crumb Bars

Savor the very end of peach season with Peach Bourbon Crumb Bars

Peach Bourbon Crumb Bars I believe mother nature is confused, at the very least on eastern Long Island. I walked into my CSA pickup two weeks ago to see boxes, upon boxes of peaches.  Peaches that I’ve been waiting to get all summer longer yet it was now September.  I was thrilled to finally receive my farm picked peaches – especially these since I grew up not 15 minutes from a peach farm on Long Island – I knew what goodness these would hold!  Do you know how many peaches I walked off with that day? Twenty. Twenty peaches in September when I’m  getting the mood for crisp fall apples. 

What’s a girl to do? Make crumb bars of course! 

Peach Bourbon Crumb Bars I honestly can’t complain about the amount of produce that we receive from our CSA, the quality has been fantastic since we switched to this new farm (again good ‘ol Long Island stock just like me, ahem); but it can be a little overwhelming for a couple of two to handle.  Luckily we have two weeks to go through everything before the next stock-up happens again.   

Peach Bourbon Crumb Bars Peach Bourbon Crumb Bars Peach Bourbon Crumbs Bars are everything that’s right about peach pie but in an individual portable form with a crumb topping. The filling and crumb topping can be mixed up while the shortbread base is baking away and twenty minutes later, you will have the most amazing smelling dessert filling your home.  Just take my advice and wait until they cool completely before cutting into them as they will fall apart.  

Not a bourbon fan? Then just leave it out because you will taste it, but the play against the caramel vanilla notes of the bourbon with the peaches and brown sugar is a party in your mouth! 

5.0 from 1 reviews

Peach Bourbon Crumb Bars
 
Author:
Recipe type: Dessert
Ingredients
For the crust:
  • ½ cup (1 stick) cold unsalted butter, cut into ¼ inch pieces
  • ¼ cup cane sugar
  • 1 cup all-purpose flour
  • ¼ teaspoon salt
  • 1 tablespoon bourbon
For the filling:
  • 3 cups sliced peaches
  • ¼ cup light brown sugar
  • 1 tablespoon cornstarch
  • 1 tablespoon bourbon
For the crumb topping
  • ¼ cup light brown sugar
  • ¼ cup cane sugar
  • ¾ cup all purpose flour
  • 1 teaspoon ground cinnamon
  • 4 tablespoons unsalted butter, melted
Instructions
  1. Heat your oven to 350 degrees F. and line a 8X8 square baking pan with parchment paper.
  2. In the bowl of your food processor, place the flour, salt and butter.
  3. Pulse 8-10 times or until the butter resembles coarse sand. Mix in the bourbon.
  4. Press the dough into your prepared pan, creating an even layer on the bottom and the sides.
  5. Bake for 15 minutes and remove from oven when the edges start to turn a light golden brown.
  6. In a medium bowl, mix the peaches, brown sugar, cornstarch and bourbon.
  7. Line the peach slices in a row, with on slice just on top of the other on top of the par-baked crust. Discard any excess liquid remaining in the bowl.
  8. In a small bowl, mix together the two sugars, flour, cinnamon and melted butter. Form clumps with the crumb topping and sprinkle it on top of the peaches.
  9. Bake for 20 minutes and let cool completely before cutting into squares and serving.
  10. Store in an airtight container in the refrigerator.

Peach Bourbon Crumb Bars

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8 Comments

  1. Oh my gosh! I want a bushel of peaches now! I was in apple mode and now I want to go back to peach mode. These are genius and so amazing. PS I need to see if I have a CSA program around me, this seems like a smart idea.
    Stefanie @ Sarcastic Cooking recently posted..Lemon-Basil PestoMy Profile

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    • You really should, I’m sure there are at least one or two nearby! Most start in the spring, but some do winter shares. You can make baby food with all that extra produce you guys get.

      Reply
  2. Yes!!! Oh my lord peach and bourbon sounds SOOO incredibly good (and ugh I can never get enough of streusel topping!). I’m also so glad to see another late-season peach/nectarine recipe after I posted one last week! I felt like I was so behind, but it seems like peaches are coming in late in a lot of places. This looks so delicious — if I get my hands on any more peaches I’m definitely making them!
    Two Red Bowls recently posted..Myulchi bokkeum (stirfried anchovies with almonds and walnuts).My Profile

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  3. You were smart to take advantage of the peaches when they were perfect!! I LOVE all the fab fresh foods you have available in your backyard. I also think you are spot on…great things/peeps do come from Long Island!

    Can’t wait to try these bars, btw. :-)
    Betsy @ Desserts Required recently posted..Confusion CakeMy Profile

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  4. Oh, that is a great recipe. I would say then, leave the bourbon in. I guess, altogether it’s a gorgeous taste. Have to think about it, when I get peaches next time.
    Chris recently posted..They also didn’t make itMy Profile

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  5. Sigh…this post makes me so happy. I love peaches, I love booze, I love shortbread. Your bars look fantastic, Susan, and I’m just a wee bit jealous that you’re still getting gorgeous, local peaches at this time of year. In BC, our Okanagan region supplies us with the most amazing summer fruits but the last bit that they’re selling in the markets is looking less than stellar. Then again, who cares when it’s being baked down with bourbon?! I need to go shopping so that I can make these.
    Nancy @ gottagetbaked recently posted..On Asian Eyes and S’mores Cookie BarsMy Profile

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  6. I’m still snapping up all the peaches I can. Crumb bars are always a good thing to make. Love the addition of the bourbon!
    Laura Dembowski recently posted..Bistro Joe’s ReviewMy Profile

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