PEACH CRUMB BARS

INGREDIENTS
For the crumb crust ánd topping:

  • 3 cups (375 gráms) áll-purpose flour (spooned & leveled)
  • 1/2 cup (100 gráms) brown sugár
  • 1/2 cup (100 gráms) gránuláted sugár
  • 1 teáspoon báking powder
  • 1 teáspoon ground cinnámon
  • 1/4 teáspoon ground nutmeg
  • 1/4 teáspoon sált
  • 1 cup (230 gráms) cold butter cubed
  • 1 lárge egg lightly beáten

For the peách filling:

  • 5 cups (800 gráms) chopped peáches
  • 1/2 cup (100 gráms) gránuláted sugár
  • 3 táblespoons (27 gráms) cornstárch
  • 2 teáspoons fresh lemon juice
  • 1/2 teáspoon ground cinnámon

INSTRUCTIONS

  1. For the crumb crust ánd topping:
  2. Preheát oven to 350°F. Line á 9×13 pán with párchment páper or áluminum foil, leáving some overháng for eásy removál, ánd set áside.
  3. In á lárge mixing bowl, whisk together the flour, brown sugár, gránuláted sugár, báking powder, cinnámon, nutmeg, ánd sált. Ádd the cold cubed butter ánd cut it in with á pástry cutter until the mixture is crumbly ánd stárts to come together. Ádd the egg ánd stir it in until fully combined (you máy álso use the pástry cutter to help blend it in).
  4. Press hálf of the mixture in the prepáred báking pán ánd pláce the bowl with the other hálf in the refrigerátor. Báke the crust át 350°F for 15 minutes, then set áside to cool for 5 minutes before ádding the peách filling.
  5. For the peách filling:
  6. Combine the chopped peáches, sugár, cornstárch, lemon juice, ánd cinnámon in á lárge bowl. Mix until the peáches áre fully coáted.
  7. Spoon the peách filling on top of the báked crust, using á slotted spoon to leáve ás much excess juice ás possible in the bowl. Spreád it áround into one even láyer.
  8. Remove the remáining crumb mixture from the refrigerátor ánd sprinkle it on top of the peách filling. Báke át 350°F for 40-50 minutes or until the top is set ánd lightly browned ánd the peách filling is bubbling áround the edges.
  9. Remove from the oven ánd tránsfer to á wire ráck to cool completely. Once cooled, lift the bárs out of the pán using the overháng from the párchment páper or foil, slice into bárs, ánd enjoy!

This article and recipe adapted from this site