Buttery Peach Raspberry Jam Crumble Bars
These buttery peach raspberry jam crumble bars feature a flaky, tender crust with a luscious homemade peach raspberry jam filling, perfect for summer gatherings and easy to make with simple ingredients.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 12 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 2 ½ cups (315 g) all-purpose flour
- ¾ cup (150 g) granulated sugar
- 1 cup (227 g) unsalted butter, cold and cubed
- ½ teaspoon salt
- 1 teaspoon baking powder
- 3 cups sliced fresh peaches (about 4 medium ripe peaches), peeled if preferred
- 1 cup (125 g) fresh or frozen raspberries
- ½ cup (100 g) granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
Instructions
- Prepare the peach raspberry jam filling: In a medium saucepan, combine sliced peaches, raspberries, ½ cup sugar, lemon juice, and cornstarch. Stir well to coat the fruit evenly. Cook over medium heat, stirring frequently for 10–15 minutes until thickened and glossy. Remove from heat and let cool slightly.
- Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking pan or line with parchment paper, leaving some overhang for easy removal.
- Make the crumble crust and topping: In a large bowl, whisk together flour, ¾ cup sugar, baking powder, and salt. Add cold cubed butter and cut into the dry ingredients using a pastry cutter or fingertips until mixture resembles coarse crumbs with some pea-sized butter bits. Do not overwork.
- Assemble the bars: Press about two-thirds of the crumble mixture firmly into the bottom of the prepared pan to form an even crust. Spread the peach raspberry filling evenly over the crust. Sprinkle the remaining crumble mixture over the top, breaking it up with fingers to cover the jam layer without pressing down.
- Bake for 40–45 minutes until the topping is golden brown and jam is bubbling around the edges. If topping browns too quickly, loosely tent with foil after 30 minutes.
- Cool completely in the pan on a wire rack for at least 2 hours to allow the jam to set. Use parchment overhang to lift bars out and cut into squares or rectangles.
Notes
Use cold butter for a flaky texture. Add an extra teaspoon of cornstarch if peaches are very juicy to prevent sogginess. Press crust firmly for a sturdy base. Cool bars completely before cutting to avoid sticky filling. Can substitute almond flour for gluten-free version and coconut oil for dairy-free. Jam filling can be made a day ahead and refrigerated.
Nutrition
- Serving Size: 1 bar (1/12th of rec
- Calories: 280
- Fat: 14
- Carbohydrates: 35
- Fiber: 2
- Protein: 2
Keywords: peach jam bars, raspberry crumble bars, summer dessert, fruit crumble bars, homemade jam bars, easy dessert bars