Peach Bars with Canned Peaches
User Reviews
5
Peach Bars with Canned Peaches
Description
This recipe makes peach bars with a dense but tender brown sugar crust that holds a sweet and soft canned peach filling. The crust includes sour cream, which contributes moisture and richness, and brown sugar that deepens the flavor. The peach filling blends well-drained canned peaches with lemon juice and zest, which offset the natural sweetness and enhance flavor freshness. Cinnamon and nutmeg add gentle spice notes complementing the fruit.
The bars are baked in a 9x13 inch pan after spreading half the dough on the bottom. The peach filling is carefully combined to coat the fruit evenly and poured over the crust before topping it with the remaining dough. A sprinkle of turbinado or coarse sugar adds texture once baked.
These peach bars can be cut into 12 pieces, each serving providing a balance of crust and fruit. This recipe yields a bar that is sturdy enough to hold together well at room temperature for serving. The brown sugar crust brings a rich sweetness that pairs nicely with the spiced peach layer.
Ingredients
Crust and Topping:
- 3 cups all-purpose flour 390 grams
- 1 cup light brown sugar (lightly packed) 210 grams
- 1 teaspoon baking powder 4 grams
- ½ teaspoon salt 2 grams
- ¾ cup butter melted) 6 ounces, salted
- 1 large egg
- ¼ cup sour cream 60 grams
- 2 teaspoons vanilla extract 10 grams
- 1 tablespoon turbinado sugar (or any coarse sugar, optional)
Peach Filling:
- 4 ½ cups canned peaches two 23.5 ounce cans, drained well and patted dry
- 1 tablespoon lemon juice 15 grams
- 1 teaspoon lemon zest
- ¾ cup light brown sugar 158 grams
- ¼ cup cornstarch 32 grams
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
Instructions
- Preheat oven to 375ºF. Spray a 9x13 inch baking pan with cooking spray. Line with parchment paper if you'd like.
- Prepare topping by using a hand mixer to mix together all of crust ingredients EXCEPT the turbinado sugar until incorporated. 3 cups all-purpose flour, 1 cup light brown sugar, 1 teaspoon baking powder, ½ teaspoon salt, ¾ cup salted butter, 1 large egg, ¼ cup sour cream, 2 teaspoons vanilla extract
- Divide dough in half and spread half of the dough on the bottom of the prepared pan. Set the second half aside.
- In a large mixing bowl, gently stir peaches, lemon juice, and lemon zest together. Add the ¾ cup brown sugar, cornstarch, cinnamon, and nutmeg. Gently toss together until the peaches are evenly coated 4 ½ cups canned peaches drained well and patted dry, 1 tablespoon lemon juice, 1 teaspoon lemon zest, ¾ cup light brown sugar, ¼ cup cornstarch, ½ teaspoon ground cinnamon, ¼ teaspoon ground nutmeg
- Place peaches on top crust. If there is a lot of liquid in with the peaches, this could mean that the peaches were not drained and patted dry. If that’s the case, do not pour all the liquid on top of the crust. Scoop the peaches out of the liquid with a slotted spoon and place on the crust.
- Sprinkle remaining half of crumb mixture over the peaches. It’s okay if there are some peaches peeking through. Sprinkle top with turbinado sugar. This is optional but gives a nice sweet crunch to the topping.
- Bake for 40-45 minutes or until golden brown and bubbling.
- Serve warm with ice cream or whipped cream. Or wait to cool and cut into bars.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 392 kcal
% Daily Value*
| Calories | 392kcal | 20% |
| Carbohydrates | 65g | 22% |
| Protein | 5g | 10% |
| Fat | 13g | 20% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 48mg | 16% |
| Sodium | 218mg | 9% |
| Potassium | 235mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 37g | 74% |
| Vitamin A | 595IU | 12% |
| Vitamin C | 5mg | 6% |
| Calcium | 60mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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