Sourdough Peach Bars with Crumble Topping

Okay, so these sourdough peach bars… they’re honestly so good. Juicy peach filling in the middle, buttery shortbread at the bottom, and a crumbly sourdough topping on top. Every bite is this perfect mix of soft, juicy, and just the right amount of crunch.

The shortbread layer is softer than a biscuit but sturdier than cake, so it holds the peaches really well without being dry. Then the peaches get cooked down with a little cinnamon, lemon juice, and butter, which makes them extra jammy and flavorful. And that sourdough crumble on top? It just ties everything together!

To me, these bars are the kind of bake that works in both seasons, they taste like the last bit of summer and the cozy beginning of autumn. If peaches are still in season where you are, I can’t recommend making these enough.

Why You’ll Love This Recipe

• Three delicious layers: buttery sourdough shortbread, juicy peach filling, and a golden crumble topping.

• A great way to use sourdough starter (active or discard both work).

• Seasonal and cozy, perfect for late summer and early autumn.

• Easy to make ahead and even better the next day.

Ingredients You’ll Need To Make Sourdough Peach Bars

To make these sourdough peach bars, you’ll need:

• Butter

• Sugar

• Vanilla extract

• Sourdough starter (discard or active)

• All purpose flour

• Salt

• Fresh peaches

• Lemon juice

• Cinnamon

Step-by-Step Overview

Here’s a quick look at how the recipe comes together (full details in the recipe card below):

1. Mix up the sourdough shortbread crust, press it into your pan, and bake until lightly golden.

2. Cook down the peaches with butter, sugar, cinnamon, and lemon juice.

3. Stir together the sourdough crumble topping.

4. Layer everything, crust, peach filling, crumble, and bake until golden and bubbling.

Tips for Success

• Don’t overbake the crust: You just want it lightly golden, since it will bake again with the filling.

• Cut the peaches evenly: Small, even pieces cook down more consistently and give you a jammy texture without big chunks.

• Keep the crumble crumbly: If the mixture feels too doughy, just break it into smaller bits as you sprinkle it on.

Sourdough Peach Bars with Crumble Topping

Print Recipe Pin Recipe

Servings: 9 bars

Ingredients Method

Ingredients

  

For the shortbread crust:

• 130 g butter softened
• 60 g sugar
• 1 teaspoon vanilla extract
• 60 g sourdough starter discard or active
• ½ teaspoon salt
• 180 g all purpose flour

For the peach filling:

• 3 peaches diced
• 1-2 tablespoon butter
• 30 g sugar
• 1 tablespoon lemon juice
• ½ teaspoon cinnamon
• 1 teaspoon vanilla extract
• 1 tablespoon cornstarch

For the sourdough crumble:

• 40 g butter softened
• 30 g sourdough starter discard or active
• 40 g sugar
• 140 g all purpose flour
• ¼ teaspoon salt
• 1 teaspoon vanilla extract

Method

 

Prepare the crust:

1. Preheat oven to 180°C (350°F).
2. In a bowl, beat butter, sugar, and vanilla until smooth. Mix in sourdough starter.
3. Add salt and flour, stirring until combined.
4. Press the dough into a lined 20x20 cm (8x8 inch) baking tin.
5. Prick with a fork and bake for 20–25 minutes, until lightly golden.

Make the peach filling:

1. In a saucepan, melt butter over medium heat.
2. Add peaches, sugar, lemon juice, cinnamon, and vanilla.
3. Stir in cornstarch and cook until peaches soften and mixture thickens. Remove from heat.

Prepare the crumble:

1. In a bowl, combine flour, sugar, salt, and vanilla.
2. Add sourdough starter and butter, mixing with your fingers or a fork until crumbly.

Assemble and bake:

1. Spread peach filling evenly over the baked crust.
2. Sprinkle the crumble mixture on top.
3. Bake for 30–35 minutes, until the topping is golden and the filling is bubbling.
4. Allow bars to cool before slicing. Serve warm with ice cream or with tea.