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Peach Melba Crumble Bars

Betty Crocker Kitchens
Updated Jun 16, 2022
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When you’ve got fresh fruit on hand, there’s no dessert quite like a crumble—and this one is extra special. With a sugar cookie crust, peach preserves and tart raspberries, these Peach Melba Crumble Bars are as sweet as summer itself. Peach preserves and fresh raspberries shine through the cookie crumbles, giving these bars an impressive look. No one will guess they only took 15 minutes to prep! The secret to the quick prep time needed for this peach crumble bar recipe is Betty’s sugar cookie mix, which cuts down on ingredients and measuring while still baking up into a delectable crumbly crust. Get ready to turn your fresh fruit into a party-perfect dessert that serves 16!

More About This Recipe

  • Peach Melba is a storied dessert combining sweet peaches, tart raspberry sauce and vanilla ice cream. Although it was invented more than 100 years ago, it’s proven much too good to be forgotten. If you like this dessert, you’ll no doubt want to try our Peach and Raspberry Cobbler next. Although classic, the combination of peaches and raspberries is one of the most overlooked flavor pairings in the world of desserts. To right this wrong, we set out to create a new twist on Peach Melba in the form of a cookie bar that’d be easy to make and easy to transport. Our hope was to create a dessert that would make every summer party a little more delicious (and a whole lot easier). Tell us how we did by leaving a comment below. In the summertime, fruit crumbles, crisps and cobblers are about as perfect as dessert comes. Explore the rest of Betty’s recipes or create your own, with our article on How to Make Fruit Crisp with Any Ingredients.

Peach Melba Crumble Bars

  • Prep Time 15 min
  • Total 2 hr 30 min
  • Servings 16
  • Ingredients 5
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Ingredients

Cookie Base and Topping

Filling

  • 3/4 cup peach preserves
  • 1 tablespoon lemon juice
  • 1 cup fresh raspberries

Instructions

  • Step 
    1
    Heat oven to 375°F. Spray 9-inch square pan with cooking spray.
  • Step 
    2
    In large bowl, place cookie mix. Cut in butter, using pastry blender or fork, until mixture is crumbly (do not overmix). Reserve 1 cup cookie mixture for topping; set aside. Press remaining mixture in bottom of pan. Bake 10 minutes.
  • Step 
    3
    In medium bowl, mix peach preserves and lemon juice until well blended. Gently stir in raspberries. Spoon and spread mixture evenly over partially baked crust. Sprinkle reserved cookie mixture over filling.
  • Step 
    4
    Bake 28 to 32 minutes or until top is light golden brown and bubbling along edges. Cool completely, about 1 hour 30 minutes.
  • Step 
    5
    Cut into 4 rows by 4 rows. Cover and refrigerate any remaining bars.

Nutrition

220 Calories
8g Total Fat
1g Protein
37g Total Carbohydrate
22g Sugars

Tips from the Betty Crocker Kitchens

  • tip 1
    Preserves differ from jam in that the chunks of fruit are medium to large rather than the texture of thick puree.
  • tip 2
    The secret to cutting peach crumble bars easily is to line the pan with heavy-duty or nonstick foil. When it's time to cut bars, just lift baked bar with foil out of pan, and cut. This also makes cleanup extra easy.
  • tip 3
    1 medium lemon yields about 3 tablespoons juice and 2 to 3 teaspoons grated lemon peel. Store leftover citrus peel or juice in the refrigerator for another recipe.
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