Peach Crumble Bars
Peaches are probably one of the most lovely parts of summer in the South. I really think there is nothing better than biting into a fresh peach on a hot day. These delicious bars showcase just how awesome fresh, ripe peaches can be. Now I do realize that I'm a little behind on my in-season fruit, but I think this recipe could probably work with apples or another firm-ish fruit. It's kind of like a pie, it's kind of like a crumble, it kind of like heaven... I would make these now, and if you can't find tasty, fresh peaches, then stow this recipe away until the first day of summer 2012. You will want to make it. Seriously.
Who needs 3-D? We need taste-o-vision...
Peach Crumble Bars (recipe from Brown Eyed Baker)
Makes 24 Bars
For the Dough: 3 cups all-purpose flour 1 cup granulated sugar 1 teaspoon baking powder ¼ teaspoon salt 1 cup (2 sticks) unsalted butter, cold 1 egg, lightly beaten
For the Filling: 5 cups diced peaches (about 7 peaches, peeled and cored) 2 tablespoons lemon juice ½ cup all-purpose flour 1 cup granulated sugar ¼ teaspoon salt ½ teaspoon ground cinnamon ¼ teaspoon ground nutmeg
- Preheat the oven to 375 degrees F. Butter a 9 x 13 baking dish.
- In a large bowl combine flour, sugar, baking powder and salt. Cut the butter into the flour mixture using a pastry blender, two knives, or even your hands. Add the egg. The dough will be crumbly, kind of like shortbread.
- Place half of the dough in the bottom of the greased pan, pressing down to form a flat crust. Refrigerate the remaining dough for later.
- Place the diced peaches in a large bowl and pour lemon juice on top. Gently toss.
- In a small bowl mix the remaining ingredients (flour, sugar, salt, cinnamon, and nutmeg), and pour over the peaches. Toss gently.
- Pour the peach mixture over the prepared crust. Crumble the remaining dough over the peach mixture.
- Bake the bars for 45 minutes or until the tops start to brown with golden goodness.
- Cool completely and cut into squares. Devour.