Saturday, September 7, 2013
Peach Crumb Bars
The other day I planned on grilling up some peaches, but we just didn't get to making them, so instead I found a great recipe for Peach Crumb Bars, so I made those. They turned out great, love the spices in them!
Found the recipe at
4 1/2 cups peaches (peeled, pitted, and diced - about 8 small peaches, use firm but ripe)
1 3/4 cup granulated sugar (divided)
3 1/2 TBsp cornstarch
1/2 tsp cinnamon
1/4 tsp ginger
2 TBsp orange juice
1 tsp orange zest (optional)
3 cups all purpose flour (sifted)
1 tsp baking powder
1/2 tsp salt
3/4 cup salted butter (cold and diced into cubes)
1 large egg (room temperature)
1/4 cup sour cream
1 1/2 tsp vanilla extract
1 TBsp Turbinado sugar (optional)
How to make it:
Preheat oven to 375˚ F.
In a small mixing bowl, whisk together 3/4 cup granulated sugar, cornstarch, cinnamon, nutmeg, and ginger.
In a large mixing bowl, toss peaches with orange juice and optional orange zest.
Sprinkle sugar mixture over peach mixture and toss to evenly coat, set aside.
In a separate large mixing bowl, whisk together flour, baking powder, and salt.
Cut butter into flour mixture with a fork or pastry cutter until mixture resembles coarse crumbs.
In a small bowl, whisk together egg, sour cream, and vanilla extract.
Pour egg mixture into flour mixture and stir until well combined.
Add in remaining 1 cup of granulated sugar and stir until combined.
Spread and press half of crumb mixture in a greased 13x9 inch baking dish.
Toss peach mixture once more and pour over bottom crumb layer and spread peaches into an even layer (spread juices evenly too).
Sprinkle remaining crumb mixture over top of peaches into an even layer.
Sprinkle top evenly with optional Turbinado sugar.
Bake in preheated oven for 45-50 minutes until golden.
Serve wam or allow to cool and cut into bars then ENJOY!
(Store bars in an airtight container in the refrigerator)
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