Peaches, Peaches Everywhere!

There have been a lot of peaches at my local supermarket and farmer’s market lately, so I made another sweet treat with them.  These crumb bars were very refreshing, and I suspect you could replace the peaches with other stone fruits of your choice!

Sweet Peach Crumb Bars
Source:  Brown Eyed Baker

For the Crumble:
3 c all-purpose flour
1 c granulated sugar
1 t baking powder
1/4 t salt
1/4 t ground cinnamon
1 c (2 sticks) unsalted butter, cold
1 large egg, lightly beaten

For the Peach Filling:
5 c diced peaches (about 7 peaches, peeled)
2 T lemon juice
½ c all-purpose flour
1 c granulated sugar
¼ teaspoon salt
½ t ground cinnamon
¼ t ground nutmeg

• Preheat the oven to 375 degrees F. Butter the bottom and sides of a 9 x 13″ baking pan. Line the bottom of the pan with parchment paper, letting it extend up the two short sides of the pan and overhang slightly on both ends. This will make it easy to remove the bars from the pan after they have baked.  Butter the parchment.
• To make the crumble: Using a pastry cutter or two knives, combine flour, sugar, baking powder, salt, cinnamon and the butter, cutting until the butter pieces are no larger than small peas and the mixture resembles cornmeal. Add egg and mix in with a wooden spoon. Pat half of dough into the prepared pan. Place the pan and the remainder of the dough in the refrigerator while you prepare the filling.
• For the Peach Filling: In medium bowl, gently toss diced peaches and lemon juice together; set aside.
• In a separate small bowl, whisk together the flour, sugar, salt, cinnamon and nutmeg. Pour over the peaches and mix gently.
• Spread the peach mixture evenly over the crust. Crumble the remaining dough over the peach layer.
• Bake in preheated oven for 45 minutes, or until top is slightly brown. Cool completely on wire rack, then transfer to the refrigerator to chill before cutting into squares.
• Store in an airtight container in the refrigerator.

Yields: 24 bars
Calories: 214