Peach Melba Crumble Bars

Prep 15 min
Total 2 hr 30 min
Servings 16

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Peach Melba is a classic flavour combination of raspberries and peaches—perfect for summer! These crumble bars get a shortcut from Betty Crocker™ sugar cookie mix, so they’re easy to pull together for any occasion.

Ingredients

1 pouch Betty Crocker™ sugar cookie mix
1/2 cup cold butter, cut into pieces

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

Steps

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1

Heat oven to 375°F. Spray 9-inch square pan with cooking spray.
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.
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.
4

Bake 28 to 32 minutes or until top is light golden brown and bubbling along edges. Cool completely, about 1 hour 30 minutes.
5

Cut into 4 rows by 4 rows. Cover and refrigerate any remaining bars.

Preserves differ from jam in that the chunks of fruit are medium to large rather than the texture of thick puree.
The secret for cutting bars easily is to line pan with heavy-duty or nonstick foil. When it is time to cut bars, just lift baked bar with foil out of pan, and cut. This also makes cleanup extra easy.