Description
Indulge in the gooey goodness of S’mores Crumble Bars! This step-by-step guide covers ingredients, variations, and tips for making the ultimate campfire-inspired dessert at home. Perfect for parties, picnics, or a sweet treat anytime.
Ingredients
For the Fruit Layer:
- 3 tablespoons unsalted butter, melted
- 1/2 cup brown sugar, packed
- 3–4 assorted stone fruits (peaches, plums, nectarines, or cherries), pitted and sliced
For the Cake Batter:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/2 cup whole milk, room temperature
Instructions
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Prepare the Pan and Fruit Layer:
Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan. Pour the melted butter into the bottom of the pan and spread evenly. Sprinkle the brown sugar over the butter. Arrange the sliced stone fruits decoratively on top of the sugar layer. -
Make the Cake Batter:
In a medium bowl, whisk together the flour, baking powder, and salt. In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, followed by the vanilla extract. -
Combine and Mix:
Gradually add the flour mixture to the wet ingredients, alternating with the milk. Start and end with the flour mixture. Mix until just combined—avoid overmixing. -
Assemble and Bake:
Carefully spread the cake batter over the arranged fruit layer, smoothing the top with a spatula. Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean. -
Cool and Invert:
Allow the cake to cool in the pan for 10 minutes. Run a knife around the edges to loosen, then carefully invert onto a serving plate. Let it cool slightly before serving. -
Serve and Enjoy:
Serve warm or at room temperature. This cake pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream!
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Notes
- Fruit Selection: Choose ripe but firm fruits to prevent excessive juice release, which can make the cake soggy.
- Pan Preparation: Grease the cake pan thoroughly to ensure easy release after baking.
- Cooling Time: Allow the cake to cool briefly before inverting to let the caramel set slightly, reducing the risk of topping separation.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
Nutrition
- Serving Size: 8 servings
- Calories: 320 kcal per serving