PEACH CRUMB BARS
Crumbly
vanilla-almond butter dough sandwiched with a fresh peach filling. Half pie,
half crunchy, half shoemaker - these bars of peach crumbs are a summer dessert
that everyone will be crazy about!
INGREDIENTS:
FOR THE
DOUGH
- 1egg(lightly beaten)
- 1cupgranulated sugar
- ¼teaspoonsalt
- 3cupsall-purpose flour
- 1teaspoonbaking powder
- 1cupunsalted butter, cold and cut into cubes
FOR THE
FILLING
- ¼teaspoonsalt
- ½cupall-purpose flour
- 1cupgranulated sugar
- ¼teaspoonground nutmeg
- 2tablespoonslemon juice
- 5cupsdiced or sliced peaches(about 7 peaches, peeled)
- ½teaspoonground cinnamon
DIRECTIONS:
First, preheat
the oven to 375 degrees F. Grease a 9 x 13 inch baking dish.
Make the
dough:
In a medium
bowl, whisk together the flour, sugar, baking powder and salt. Use a pastry
blender to cut the butter, then the egg. The dough will be crumbly. Tap half
the dough in the prepared pan. Place the pan and the rest of the dough in the
refrigerator while you prepare the filling.
Make the
garnish:
Place the
diced peaches (or slices) in a large bowl and sprinkle with lemon juice. Mix
gently. In another bowl, whisk together the flour, sugar, salt, cinnamon and
nutmeg. Pour over the peaches and mix gently.
Spread the
peach mixture evenly over the crust. Crumble the remaining paste on the layer
of peach.
Bake in
preheated oven for 45 minutes, or until the top is slightly brown.
Let cool
completely before cutting into squares. Leftovers can be stored in an airtight
container at room temperature for up to 4 days. You can also freeze them for up
to 2 months.
Happy
Cooking Time.
