Peach Crumb Bars

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The smell of ripe peaches in the grocery store will stop me in my tracks. I rarely each peaches alone, since it's not what I call a work-friendly fruit. I don't like the skin, so I have to remove that, plus peach juice dripping down your chin isn't necessarily something a look you want to share with your coworkers. But baking with peaches? I'm all over that. 

As proof by this recipe, and all of the others I've made. 


Peach Crumb Bars
Source: Macaroni and Cheesecake as seen on Smitten Kitchen
Servings: 16-20
Printer Friendly

Ingredients:
Crumb Mixture:
    • 3 cups all purpose flour
    • 1 cup sugar
    • 1 tsp. baking soda
    • 1/4 tsp. salt
    • 1 egg
    • 2 sticks butter, cold 

    Filling:

    • 1/2 cup sugar
    • 4 tsp. cornstarch
    • 1/2 tsp. vanilla 
    • 1/4 tsp. apple pie seasoning 
    • 4 large peaches, peeled and diced 
Directions:
1. Preheat the oven to 375. Spray a 9x13 baking dish with non-stick cooking spray.
2. Prepare the crumb mixture by combining the flour, sugar, baking soda and salt into a large bowl. Use a pastry cutter to cut in the butter and eggs until the mixture is coarse and crumbly. If necessary, use your hands to reach the desired texture.
3. Press half of the mixture into the prepared dish.
4. In a medium bowl, combine the sugar, cornstarch, vanilla and apple pie seasoning.
5. Add in the peaches and toss to coat.
6. Spread the peach mixture evenly into the pan.
7. Top with the remaining crumb mixture and bake for 45-50 minutes, or until lightly golden.
8. Cool completely on a wire rack. Transfer to the refrigerator to chill before slicing into squares.


I think my peaches were more on the medium size than large. Unfortunately this means you can't see that delicious middle layer of gorgeous baked peaches as well as you could have had I used larger (or more) peaches. You'll just need to believe me when I tell you that the peach flavor still came through nicely. I would like to re-make this dish and double the amount of peaches just to see if it makes it even better.

This post linked at: Inside BruCrew Life

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