Peach & Pecan Crumble Pie Bars

Buttery, shortbread base, topped with slices of sweet peaches, covered in a nutty, oaty, pecan crumble.


Peaches are finally in season, so I couldn’t resist buying a few punnets for some baking!

I loved the idea of making a peach pie, but I wanted to do something a bit less complex, and that could be sliced up and given away more easily, so I decided to make peach pie bars.


To add a bit more flavour to my bake,I decided to add a pecan crumble topping, which gives a lovely nutty flavour and crunchy texture to the pie bars.

These were a delicious hot dessert, and even good just sliced up cold! If your looking for the flavour of a pie without the effort then I recommend these!


I will be bringing my peach pie bars to Fiesta Friday#74 this week, hosted by Loretta @ Safari Of The Mind and Caroline @ Caroline’s Cooking.

Happy Friday!

Variations: You could use any fruit in these bars, apple or pear would be good, and you could add some berries!


Ingredients: Makes 15 slices


  • 250g butter
  • 150g caster sugar
  • 350g plain flour


  • 4-5 peaches, peeled, stoned and sliced

Pecan crumble:

  • 150g butter
  • 100g caster sugar
  • 300g flour
  • 1 handful of porridge oats
  • 50g crushed pecans


To Make:

The Shortbread:

Preheat the oven to 170C and grease and line a rectangular brownie dish.

Rub together the butter, flour and sugar to form a breadcrumb-like consistency.

Press the mixture into the baking dish, covering the entire area.

Bake in the preheated oven for 20-25 minutes until cooked through and golden brown.

The Peach Filling:

Lay the sliced peaches over the top of the shortbread, until completely covered, return to the oven and bake for 10-15 minutes.

The Crumble Topping:

Rub together the butter, sugar and flour to form a breadcrumb like consistency. Then stir through the oats and pecans.

Pour the crumble mixture over the peaches and make sure they are completely covered.

Return to the oven for another 25-30 minutes until golden brown.

Leave to cool slightly, then remove from the tin and slice into 12-15 squares.

Serve warm with a dollop of vanilla ice cream.


Rhubarb and Custard Crumble Cake

Sweet custard sponge base, covered with a layer of sharp juicy rhubarb, topped with a pecan crumble.


It’s Rhubarb Season! Well only just, but I just couldn’t wait any longer, so here is my first rhubarb recipe; Rhubarb and Custard Crumble Cake.

I basically came up with this recipe because I wanted to make something with a combination of rhubarb and custard, but I also really wanted to make a rhubarb crumble. So, I thought I’d combine everything into one recipe, and it has turned out brilliantly!

The sponge is deliciously moist with a lovely custardy flavour that perfectly complements the sharp rhubarb, and the pecan nut crumble adds a much needed crunchy finish. This is a wonderfully comforting pudding, making a great family dessert.

Variations: The rhubarb could be swapped for other fruits such as apple or raspberry.



For the Custard Sponge:

  • 150g Butter
  • 150g Caster Sugar
  • 3 Eggs
  • 2tbsp Custard Powder
  • 70ml Milk
  • 1tsp Vanilla Extract
  • 150g Self Raising Flour

The Rhubarb Layer

  • 400g Rhubarb
  • 1tbsp Sugar

The Crumble Topping:

  • 75g Caster Sugar
  • 150g Plain Flour
  • 75g Butter
  • 50g Chopped Pecans


To Make:

Preheat the oven to 180°C and prepare a rectangular baking dish.

The Rhubarb:

Cut the rhubarb up into small chunks and place on a baking tray.

Scatter over the caster sugar, and bake in the preheated oven for 15-20 minutes, until tender.



The Custard Sponge:

Cream together the butter and sugar until light and fluffy.

Beat in the eggs, one at a time, then fold in the custard powder and flour.

Stir in the vanilla essence and milk, until fully incorporated.

Pour into the prepared baking dish, and smooth out, so the mixture is level.

The Crumble Topping:

Rub the butter into the caster sugar and flour in a medium sized bowl, until the mixture resembles fine breadcrumbs.

Stir in the chopped pecans.

Assembling and Baking:

Spoon the cooked rhubarb over the sponge mixture, in an evenly spaced layer.

Spread the crumble mixture over the top of the rhubarb, and bake in the pre-heated oven for 30 minutes.

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Slice into squares and serve warm with a generous helping of custard.