Peach Crumble Blondies

PREP TIME: 30 MIN | COOK TIME: 50 MIN | YIELD:9

Scrumptious Moment

These peach crumble blondies were inspired by The Summer I Turned Pretty—and, of course, our collective obsession with Conrad. After that iconic scene, I couldn’t resist jumping on the ‘peaches’ dessert bandwagon. Soft, buttery blondies, juicy, jammy peaches, and a golden crumble make these bars just as magical as the show the are inspired by.

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PEACH CRUMBLE BLONDIES

These peach crumble blondies are basically summer in a bar. The blondie base is buttery, chewy, and a little zesty thanks to lemon, then you get this layer of sweet, jammy peaches that tastes like pie filling. On top is a golden, buttery crumble that adds the perfect finishing touch.

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WHAT IS A BLONDIE?

A blondie is a dessert bar that’s similar to a brownie but with a few key differences. Brownies are known for their fudgy, chocolatey richness, blondies offer a buttery sweetness that’s a perfect contrast, making them a delicious alternative for those who want something a little less chocolate heavy. Blondies, like brownies, hail from the U.S., though we're still not sure who exactly deserves the credit. Bar cookies were all the rage back in the 19th century. The first recipe for what we now know as brownies came from Fanny Farmer. But here’s the twist: her version didn’t have any chocolate, making it basically a blondie in disguise!

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INGREDIENTS

Blondie Batter

• 1/2 cup of salted butter, melted

• 1 cup granulated sugar

• 2 tablespoons of lemon zest

• 1 egg and 1 egg yolk

• 1 teaspoon of clear vanilla extract

• 1 cup of all-purpose flour

• 1/4 teaspoon of baking powder

Crumble Topping

• 6 Tbsp (¾ stick) unsalted butter, room temp

• ¼ cup packed light brown sugar

• 1 tsp pure vanilla

• ¾ cup + 1 Tbsp all-purpose flour

• ¼ tsp salt

• ¼ tsp baking powder

Peach Jam/Filling

• 3 ripe peaches

• 1/3 cup packed light brown sugar

• 1 tablespoon all-purpose flour

HOW TO MAKE THIS DESSERT

Preheat oven to 350 degrees Fahrenheit. Line an 8x8 brownie pan with parchment paper and set aside (use butter to help the parchment stick).

1. Blondie Batter: In a small bowl, combine the flour and baking powder.

2. In a large mixing bowl, using your fingers, combine the sugar and lemon zest until the fragrance of the lemon comes out. Next, combine the melted butter, egg and egg yolk, vanilla extract and mix well. Add the dry ingredients until everything is incorporated, but do not overmix!

3. Pour the batter into the lined brownie pan, spreading it into an even layer.

4. Peach Filling: Slice peaches into ¼-inch pieces. Cook ⅔ of them with brown sugar and flour over medium heat for about 10 minutes until jammy. Stir in the remaining peaches and set aside.

5. Crumble: Use your fingers to mix the softened butter, brown sugar, vanilla, flour, salt, and baking powder until a crumbly texture forms.

6. Pour and spread the jam filling on top of the blondie batter, and spread carefully. Sprinkle the crumble on top.

7. Bake for 50 minutes or until the blondies are golden brown. It is okay if the middle is a little undercooked, as they will continue to bake outside of the oven while cooling.

8. Once completely cool, run a sharp knife under hot water, wipe with a towel, and cut the blondies into squares. Repeat the hot water rinse and dry each time you cut for clean blondie slices.

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Yield: 9

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Peach Crumble Blondies

These peach crumble blondies are the perfect mix of soft, chewy blondies layered with juicy peaches and topped with a buttery crumble. Sweet, fruity, and just a little bit cozy, they’re the ultimate summer treat.

Prep time: 20 MinCook time: 30 MinTotal time: 50 Min

Ingredients

Blondie Batter

• 1/2 cup of salted butter, melted
• 1 cup granulated sugar
• 2 tablespoons of lemon zest
• 1 egg and 1 egg yolk
• 1 teaspoon of clear vanilla extract
• 1 cup of all-purpose flour
• 1/4 teaspoon of baking powder

Crumble Topping

• 6 Tbsp (¾ stick) unsalted butter, room temp
• ¼ cup packed light brown sugar
• 1 tsp pure vanilla
• ¾ cup + 1 Tbsp all-purpose flour
• ¼ tsp salt
• ¼ tsp baking powder

Peach Jam/Filling

• 3 ripe peaches
• 1/3 cup packed light brown sugar
• 1 tablespoon all-purpose flour

Instructions

1. Preheat oven to 350 degrees Fahrenheit. Line an 8x8 brownie pan with parchment paper and set aside (use butter to help the parchment stick).
2. Blondie Batter: In a small bowl, combine the flour and baking powder.
3. In a large mixing bowl, using your fingers, combine the sugar and lemon zest until the fragrance of the lemon comes out. Next, combine the melted butter, egg and egg yolk, vanilla extract and mix well. Add the dry ingredients until everything is incorporated, but do not overmix!
4. Pour the batter into the lined brownie pan, spreading it into an even layer.
5. Peach Filling: Slice peaches into ¼-inch pieces. Cook ⅔ of them with brown sugar and flour over medium heat for about 10 minutes until jammy. Stir in the remaining peaches and set aside.
6. Crumble: Use your fingers to mix the softened butter, brown sugar, vanilla, flour, salt, and baking powder until a crumbly texture forms.
7. Pour and spread the jam filling on top of the blondie batter, and spread carefully. Sprinkle the crumble on top.
8. Bake for 50 minutes or until the crumble top is golden brown and the jam is mostly set. It is okay if the middle is a little undercooked, as they will continue to bake outside of the oven while cooling.
9. Once completely cool, run a sharp knife under hot water, wipe with a towel, and cut the blondies into squares. Repeat the hot water rinse and dry each time you cut for clean blondie slices.