30 Aug 2010 Peach Crumble Bars

Peaches are really good this year, which is good news after a few disappointing crops the last few years.  I’ve enjoyed some delicious, chin dripping peaches this summer.  Topping that, I’ve also had success with two new recipes using fresh peaches.  Here’s the first.  Move over brownies.  Move over lemon bars.  There’s a new kid in town: Peach Crumble Bars.  I like this recipe becasue the peach layer is composed of fresh peaches, not canned, not peach jam, real fresh peaches!  The crumbly cakey layer is light and buttery (whoa…light and buttery?  LOL…yes!).  Next time I would like to add some vanilla into the crumb layer; I don’t think vanilla extract will work, so it would have to be vanilla bean or vanilla paste.  Even without the vanilla, this recipe is a winner, juicy, chin dripping, peaches, with cake, in an easy-to handle bar.  What could be better? According the websites I consulted, this recipe can also be made with blueberries and raspberries, so it’s a versatile recipe, too!

I found this recipe at Annies-Eats and she found the basic crumb bar recipe at Smitten Kitchen.  Both sites have better pictures than I do…  One of these days I need to either find a photographer or take a food photography class.  I think I had better start looking for a friend who wants to photograph food–payment being the food that’s being photographed!

Peach Crumble Bars

1½ cups sugar, divided use
1 tsp. baking powder
3 cups all-purpose flour
¼ tsp. salt
Zest of half a lemon
16 tbsp. (2 sticks….ouch) cold, butter cut into small pieces
1 egg, lightly beaten
5 cups peeled, chopped peaches (about 5 peaches)
5 tsp. cornstarch
Juice of 1 lemon
freshly grated nutmeg, to taste (I used about 1/4 of a whole nutmeg)

Preheat the oven to 375° F.  Grease a 9 x 13? pan; set aside.

In a medium bowl, combine 1 cup of the sugar, the baking powder and flour.  Mix in the salt and the lemon zest, and stir together with a fork. Cut in the butter with a pastry blender until the largest chunks are about pea-sized.  (I grate the butter, with a cheese grater.  Roll the butter in the flour mixture, grate, roll butter in flour mixture again if butter gets too soft to grate easily).  Combine well.  Stir in beaten egg. The resulting mixture should be crumbly without much loose flour.  Spread a bit more than half of the dough mixture in an even layer over the bottom of the prepared pan and press down firmly to form the bottom crust.

In another bowl, stir together the remaining 1/2 cup sugar, cornstarch, lemon juice and nutmeg. Gently mix in the peaches with a rubber spatula until combined.  Sprinkle the fruit mixture evenly over the crust.  Crumble the remaining dough over the top of the peaches.

Bake for about 45 minutes or until the top is slightly golden brown.  Cool completely before cutting into squares and serving. Eat within 48 hours, which shouldn’t be too difficult.

Thanks for stopping by my kitchen today.  I love your visits!

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5 Responses
  1. Polly says:

    I’ll add it to the list. When are you coming for a taste test?

  2. Sharon Marcacci says:

    I think your pictures are pretty darn good. They usually make MY stomach rumble in any case! Love the website, pix/banner at the top, etc. Very nice!

  3. Libby says:

    As taste-testers, Charlie & I can vouch for the deliciousness of this dessert – really peachy!

  4. Polly says:

    Thanks Sharon! Rattie designed the website. I just post the recipes.

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