I love desserts that are easily adaptable. Like these peach crumb bars. They can really be made with just about any fruit… raspberries, blueberries, strawberries… personally I can’t wait to try them with blackberries if I can ever find them cheap enough. What I really love about these bars is the crust. The recipe uses the same crust for both the bottom layer and the top layer which makes it so easy. My cousin Sarah couldn’t get enough of the crumble on top she loved it so much. One thing I will say about these bars is to wait until they are fully cooled before cutting them. Otherwise you will have a delicious mess like my sister, Amy, which I pictured below. Does it look like a bar? no. Delicious? yes.
Don’t forget to enjoy these with a scoop of ice cream!
1 1/2 cups sugar, divided
1 tsp baking powder
3 cups all-purpose flour
1/4 tsp salt
zest of half a lemon
16 tbsp cold unsalted butter, cubed
1 large egg
5 cups peeled, sliced peaches (about 5 peaches)- you can also use frozen peaches if they are out of season!
5 tsp cornstarch
pinch of nutmeg
juice of 1 lemon
Preheat oven to 375 degrees Fahrenheit. In a medium bowl, coming 1 cup of the sugar, baking powder and flour. Mix in the salt and the lemon zest with a fork. Cut in the butter and egg with either a fork or pastry blender. The butter should be the size of peas, the mixture crumbly and there should not be a lot of stray flour in the mixture. Grease a 9 x 13 inch pan and spread half of the mixture into the dish. Press down firmly; this is the bottom layer of the crust. In a separate bowl, mix together the remaining sugar, cornstarch, lemon juice and nutmeg. Mix in the peaches with a spatula so you do not break them. Pour the fruit mixture over the crust. With the remaining dough mixture, make the topping by evenly crumbling the mixture over the fruit. Bake at 375 degrees Fahrenheit for 45 minutes or until the crust is a light golden brown. Cool before cutting into squares. Refrigerate leftovers so they do not get too soggy (Mask any following day sogginess with more ice cream. Works every time.)
Source: Recipe from Annie’s Eats