I don’t know about you, but I’m trying to hold on to the last bits of summer. This summer wasn’t any better or worse than any other summer. Sure, I had a wonderful vacation to London and Berlin. I even took another week off to do a yoga retreat at Kripalu in Massachusetts. I didn’t hit any cottages and didn’t really have many backwoods adventures.
What has really been a bright spot for summer are the peaches. Yes, the peaches! I can’t get enough of them. A small part of me is actually a bit sick of peaches but the other part of me knows to enjoy it while it lasts. If the peaches look great next week I may preserve some in a light syrup but this week it was all about baking. I spied this recipe for a peach crumble on my girl Bonita’s blog and just had to make it. I’m a fan of a good apple or pear crisp or crumble in the fall so this peach crumble felt like the perfect gateway to fall desserts.
I ended up using two different varieties of peaches, each with a very distinctive flavour. It’s funny, I’ve never really thought about flavour differences between peaches but just like apples different varieties of peaches have very distinct flavours. I can’t quite describe the differences but one just tasted almost floral. Pretty rad!
These peach bars are my current obsession. They were beyond delish. Imagine the goodness that you’re used to in an apple crumble, combine that with peach pie and you have these bars. I liked that these weren’t too sweet and there was a good balance between fruit and crusty goodness. It’s like a crumb pie without all the work. I’m telling you, these bars are genius.
If you still have access to fresh peaches, make these bars… NOW!
Peach Crumb Bars
Yield: 24 bars
For the Dough:
3 cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking powder
¼ teaspoon salt
1 cup (2 sticks) unsalted butter, cold
1 egg, lightly beaten
For the Filling:
5 cups sliced peaches (about 7 peaches, peeled)
2 tablespoons lemon juice
½ cup all-purpose flour
1 cup granulated sugar
¼ teaspoon salt
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1. Preheat the oven to 375 degrees F. Grease a 9×13-inch baking pan.
2. For the Dough: Whisk together the flour, sugar, baking powder and salt in a medium bowl. Using a pastry blender or two knives cut in the butter, and then the egg. The dough will be crumbly. Pat half of the dough into the prepared pan. Put the pan and the leftover dough in the refrigerator while you prepare the filling.
3. For the Filling: Put the peaches in a large bowl and combine with the lemon juice. In a separate bowl whisk together the flour, sugar, salt, cinnamon and nutmeg and then mix in the peaches.
4. Spread the peach mixture evenly over the crust. Crumble the remaining dough over the peach layer.
5. Bake in the preheated oven for 45 minutes, or until the top is slightly brown. Cool completely before cutting into squares.
(Recipe via Brown Eyed Baker)
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These look delicious…your endorsement means that they are definitely yummy…but “rad”?!? I am just mad at you for saying “rad”‘, but I will get over it and try to figure out when I am going to make this treat.
I love your photo of these, they look incredible. Don’t think I’ve ever baked anything with peaches before, but I’ll be giving these a go!