Peach Crumble Slices

Peach Crumble Slices

Is it too ott to say that my favourite thing about autumn are the crumbles? I mean yeah the leaves and the wooly jumpers are great, but there’s something so intrinsically comforting and autumnal about a crumble. It’s like an edible hug that makes use of all the beautifully plump fruit getting ripe at this time of year, and at the same time warms you up at the end of a long day when you went outside dressed in shorts and a strapy top because it was sunny and you forgot that as of 1st September the world is cold. I normally make apple crumbles because I’m English and apples are everywhere at this time of year, however this year the peaches have been so plump and delicious that I’ve turned to making peach crumbles.

The one thing, in my opinion, that crumbles lack is the ability to be eaten on the move. They’re amazing but they can’t really be sliced up, popped into a pot and eaten with your packed lunch. That’s why these little crumble bars are a bit of a hallelujah moment! They’re easy to make, just as tasty as a regular crumble, and they can be cut into squares and taken anywhere. You can even spread some custard over the base before topping with the peaches and the crumble if you want the full shebang in a bar to go.


Makes 9-12 Squares

Time: 30 minutes


For the crumble

  • 115g Unsalted butter
  • 225g Plain flour
  • 90g Rolled oats
  • 100g Caster sugar
  • 50g Light brown sugar
  • A pinch of salt
  • 1 Egg

For the filling

  • 2 Large peaches
  • 65g Caster sugar
  • 8g Cornflour
  • ¼ tsp Ground cinnamon


  1. Pre-heat the oven to 180˚C and then line a 20x20cm tin with butter and baking paper.
  2. Put the butter into a small pan and melt gently, then set to one side to cool.
  3. Put the flour, oats, sugars and salt into a bowl and mix together.
  4. Pour the butter into the dry ingredients, followed by the egg, and mix everything together until a crumbly dough forms.
  5. Put 2/3 of the dough into the lined tin and then press it down to make an even layer covering the bottom of the tin. Bake this layer in the oven for 10 minutes, until starting to harden.
  6. Meanwhile de-stone and peel the peaches. Then cut the peaches into thin slices.
  7. Put the peach slices, sugar, cornflour and cinnamon into a large bowl and mix together until fully combined.
  8. When the base has cooked, spread the peach mix out all over the base so that they form a layer. Then take the rest of the crumble mix and crumble it over the peaches so it covers as much as possible.
  9. Bake the slices in the oven for 15-20 minutes, until the top is golden brown and the peaches are soft.
  10. Leave the traybake to cool a little before slicing it into 9 squares or 12 rectangles.

Thanks for reading!

Emma x

Leave a Reply

Your email address will not be published. Required fields are marked *