It’s day two of peach week! Well, a modified week since I only post MWF :)
What’s funny about doing this peach week is that it’s kind of a (coincidental) prelude to next week. Next Wednesday, I’m going to be flying out to San Francisco to visit the Del Monte peach and tomato harvest! It’s going to be so much fun. I’ll be accompanied with my a few of my favorite blogger buddies and we’ll be doing some damage in San Francisco :) stay tuned for a travel post on San Francisco – you definitely don’t want to miss it. I already bought an extra battery just to make sure I have enough juice throughout the day. I also have three memory cards all locked, loaded, and ready to memorize! Haha, I’m so cheesy :)
I love that these peach crumb bars are filled with fresh, sweet, in-season peaches. I didn’t even need to add nearly as much sugar as the recipe called for because the peaches I got were so naturally sweetened that they tasted perfect on their own. Those are the best kinds of fruits. I feel so healthy just taking a bite in one! You could use this recipe for virtually any fruit – raspberries, blueberries, strawberries, even a mix of berries! It’s a really versatile recipe for any fruit that you love that’s in season. We loved eating this warm (we had to let it cool for about 4 hours before slicing it) but it’s also SO good out of the fridge. This is one of my favorite dessert recipes, hands down. I should start canning fresh fruit so I can make this in the winter..hmmm
Oh! And don’t forget, you can use this video tutorial on how to easily peel peaches for this peach crumb bars recipe too! :)
Peach Crumb Bars
For the dough:
- 3 cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- ¼ tsp salt
- 1 cup unsalted butter, cold, cut into 1-inch cubes, 2 sticks
- 1 egg, lightly beaten
For the filling:
- 5 cups peaches, peeled, sliced, and diced, about 6 peaches
- 2 tbsp lemon juice
- ¾ cup granulated sugar
- ½ cup all-purpose flour
- ¼ tsp salt
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- Preheat oven to 375 degrees Fahrenheit. Line the bottom of a 9x13" pan with parchment paper. Set aside.
- In a medium bowl whisk together flour, sugar, powder, and salt. Using a pastry blender, cut the butter into the dough until it looks like pea-sized crumbs. Add the egg and continue to cut the egg and butter into the flour. The dough should be crumbly.
- Press half the dough into the bottom of the 9x13" pan and set the rest of the dough aside.
- In a large bowl gently toss peaches, lemon juice, and sugar together. In a small bowl, whisk together flour, salt, cinnamon, and nutmeg, then pour on top of the peaches and toss together until just incorporated.
- Pour the peach mixture on top of the flour mixture in the 9x13" pan. Crumble the remaining dough on top of the peach mixture.
- Bake for 45 minutes, or until top is golden brown. I had to use the broiler for 5 minutes after the 45 minutes of baking to get the top to the brown color I wanted. You can choose to do the same, but just watch it carefully!
- Cool completely then cut into squares.
- Wrap the pan tightly with foil then keep in the fridge for up to a week.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.