the baker upstairs: peach crumb bars

10.08.2014

peach crumb bars

Yum

Yes, I know it's a little past peach season, but here in Utah the peaches often aren't ripe until September, which means I'm posting a fresh peach recipe in October (lucky you!). My mother in law has peach trees that produce more fruit than she can use, and she is super nice to share the bounty with us. This year we bottled about 14 quarts of peaches and a triple batch of peach jam, and had just enough peaches left over to make these peach crumb bars. Yum! If you don't have fresh peaches on hand, these also work great with canned or bottled peaches (I've made them with both fresh and canned and I like them equally well). The crumb topping is so delicious and buttery, and the sweet juicy peaches make these bars extra special. Geoff and I are always debating about whether the peach version or the blueberry version of these bars is better, but I think I'll just have to keep making both versions over and over so we can debate their relative merits. :)

Peach Crumb Bars

for the bars:
3 cups flour
1 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 cup cold butter
1 egg, lightly beaten

for the filling:
5 cups peaches, peeled and diced (about 7 peaches)
2 tablespoons lemon juice
1/2 cup flour
1 cup sugar
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

Preheat the oven to 375. Line a 9 x 13 pan with foil or spray with cooking spray. In a medium bowl, whisk together the flour, sugar, baking powder, and salt. Cut in the butter using a pastry blender or two forks, then mix in the egg to form a crumbly dough. Press half of the dough into the prepared pan.

To make the filling, toss the peaches with the lemon juice. Whisk together the flour, sugar, salt, cinnamon, and nutmeg, then toss with the peach mixture. Spread the peaches over the dough in the pan,  the crumble the remaining dough over the top, covering the peaches evenly. Bake 45 minutes, or until light golden brown. Let cool before cutting into squares. Enjoy!

adapted from Brown-Eyed Baker
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