Peach Crumb Bars

About midway through the month of August I stopped by a local orchard and bought myself a couple pecks of peaches, one to eat and one to bake with. The peach I bought to bake with were seconds -- not perfectly shaped, but perfectly usable. They were white peaches, which are not quite as "peachy" as the old-fashioned peaches, but they were mighty tasty in these Peach Crumb Bars. This was a simple recipe, quick to put together, and they were a wonderful treat. I sent the leftovers to work with Doug so I wouldn;t be tempted to eat the whole pan by myself.

The recipe came from Brown-Eyed Baker and the only change I made was to omit the spices. Because the peaches were so mild I didn't want to over power them.

Peach Crumb Bars

24 bars

printer version

3 cups all-purpose flour
1 cup granulated sugar
1 t. baking powder
¼ t. salt
1 cup (2 sticks) unsalted butter, cold
1 egg, lightly beaten

5 cups diced or sliced peaches (about 7 peaches, peeled)
2 T. lemon juice
½ cup all-purpose flour
1 cup granulated sugar
¼ teaspoon salt
½ teaspoon ground cinnamon (I did not use)
¼ teaspoon ground nutmeg (I did not use)

Preheat the oven to 375 degrees F. Grease a 9×13-inch baking pan.

in a medium bowl, whisk together the flour, sugar, baking powder and salt. Use a pastry blender to cut in the butter, and then the egg. The dough will be crumbly. Pat half of the dough into the prepared pan. Place the pan and the remainder of the dough in the refrigerator while you prepare the filling.

Place the diced (or sliced) peaches in a large bowl and sprinkle with lemon juice. Mix gently. In a separate bowl whisk together the flour, sugar, salt, and spices, if using. Pour over the peaches and mix gently.

Spread the peach mixture evenly over the crust. Crumble the remaining dough over the peach layer.

Bake in the preheated oven for 45 minutes, or until the top is slightly brown. Cool completely before cutting into squares.

Source: Brown-Eyed Baker

Pin It