Peach Crumb Bars



It's still peach season! I have not made crumb bars since forever. This recipe is a combo of two recipes, one for the crust and crumb topping and one for the filling. Crumb bars are such a great way to use fresh fruits that are in season. The only way to make this a better dessert is to put a big scoop of ice cream on top. Yummmm!

Ingredients:
For the Dough:
3 cups all purpose flour
1 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 cup (2 sticks) butter
1 egg, lightly beaten

For the Filling:
5 cups diced or sliced peaches (about 5-7 peaches depending on size)
2 tablespoons lemon juice
1/2 cup all purpose flour
1 cup granulated sugar
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg

Preheat the oven to 375 degrees F. Spray cooking spray on 9x13 baking dish or pan.

Directions:
For the Dough: In a medium bowl whisk together the flour, sugar, baking powder and salt. Use a pastry blender to cut in the butter, and then the egg. The dough will be crumbly. Pat half of the dough into the prepared pan. Place the pan and the remainder of the dough in the fridge while you prepare the filling.

For the Filling:
Place the diced or sliced peaches in a large bowl and sprinkle with lemon juice. Mix gently. In a separate 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 the preheated oven for 45 minutes, or until the top is slightly brown. Cool completely before cutting into squares

Yield: 24 bars.

Tip: This might be a silly picture to post and maybe everyone else knows this except me but I got one of these for a Bunco favor and it is the best thing ever because it is so small. I use it a lot. This small square spatula is only 2 1/2 inches by 3 1/2 inches and came from Orson Gygi Co. Who knew they came so small. It is perfect for taking small squares of whatever out of a pan. You definitely need one if you don't have one.





Dough recipe adapted from Smitten Kitchen; Filling recipe from Allrecipes.

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