This was a fun find on the internet. Even my husband who does not like peaches said it was a keeper! My husband liked it warmed a bit in the microwave and then served with vanilla ice cream.
Peach Crumb Bars
For the crust:
1 cup granulated sugar
3 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
¼ teaspoon ground cinnamon
1 cup unsalted butter cold, cut into cubes
1 large egg, lightly beaten
For the peach layer:
½ cup granulated sugar
4 teaspoons cornstarch
¼ teaspoon ground cinnamon
5 large peaches, peeled and diced (about 4 to 5 cups)
1 teaspoon lemon juice (to keep the peaches from turning brown)
Preheat oven to 350°F if using a glass pan or 375°F for a light metal pan. Lightly grease or spray a13x9-inch baking pan and set aside.
For the crust:
In a medium bowl whisk together 1 cup of sugar, 3 cups flour, baking powder, salt and cinnamon. Using a pastry cutter, blend in the butter until the mixture resembles coarse sand. Add the lightly beaten egg and mix until the dough starts to holds together but is still crumbly. Gently press a little more than half the dough into the prepared pan. (I had to add a bit of milk to make it stick together.) Can also be made in a food processor.
For the peach mixture:
In a large mixing bowl whisk together the sugar, cornstarch and cinnamon. Add the diced peaches and toss to combine. Drizzle the lemon juice over the peaches and toss to coat. Pour the peach mixture over the crust and spread evenly.
For the Crumb Topping:
Using your hands, pinch off pieces of the remaining crumb topping to create clumps. Scatter the clumps and remaining crumbled topping over the fruit layer leaving some peaches showing through. If using a glass pan, bake at 350°F degrees for 50-55 minutes or until lightly browned.
If using a metal pan, bake at 375°F degrees for 40-45 minutes. Cool completely then chill before cutting and serving.
To make Gluten Free use Gluten Free All-purpose Flour.
To make Dairy Free use dairy free margarine. (Imperial works great.)
Jan Dairy Keen
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