Peach Crumb Bars
User Reviews
0
0 reviews
Unrated
-
Prep Time
20 mins
-
Cook Time
45 mins
-
Total Time
1 hr 5 mins
-
Servings
24 bars
-
Course
Dessert
-
Cuisine
American, International, Vegetarian
Peach Crumb Bars
Report
These easy peach crumb bars are a favorite summer dessert!
Share:
Ingredients
For the Peach Filling:
- 5 cups peach diced, peeled
- 2 tablespoons lemon juice fresh
- ½ cup all-purpose flour
- 1 teaspoon cornstarch
- 1 cup granulated sugar
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
For the Dough:
- 3 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1/4 teaspoon cinnamon
- 1 cup butter cut into small pieces, cold unsalted
- 1 egg lightly beaten
- 1/2 teaspoon vanilla extract
- cinnamon for sprinkling on top of bars
- sugar for sprinkling on top of bars
Instructions
- Preheat the oven to 375 degrees F. Spray a 9×13-inch baking pan with cooking spray and set aside.
- For the peach filling- place the diced peaches in a large bowl and sprinkle with lemon juice. Mix gently. In a separate bowl whisk together flour, cornstarch, sugar, salt, cinnamon and nutmeg. Pour over the peaches and carefully combine. Set aside.
- For the dough-in a large bowl whisk together the flour, sugar, baking powder, salt, and cinnamon. Cut in the butter with a pastry blender until butter is mixed in, but you still have small chunks of butter. Mix the vanilla and egg together. Add into the flour and butter mixture and combine. The dough will be crumbly. Pat half of the dough into the prepared pan.
- Spread the peach mixture evenly over the bottom crust. Crumble the remaining dough over the peach layer. Sprinkle with cinnamon and sugar.
- Bake for 45 minutes, or until the top is golden brown. Cool completely on a wire rack. Cut into squares and serve.
- *Note-these bars are delicious on their own, but if you want an extra special dessert, add a scoop of vanilla ice cream.
Genuine Reviews
User Reviews
Overall Rating
0
0 reviews
Unrated
Other Recipes
You'll Also Love
