Fresh Peach Crumb Bars #dessert #bars

Fresh Peach Crumb Bars

These too simple bar treats can be made with any organic product or berry. I figure blueberries and peaches would likewise be decent – yet that thought came to me after I wrapped up these. God help us – surmise I'll need to make another bunch! These bars begin with a straightforward piece outside layer. Combine flour, sugar, heating powder, cinnamon and salt. Cut in virus cubed margarine until the blend looks like coarse sand.

Include one egg and blend until a brittle batter shapes.

Press somewhat more than a large portion of the mixture into a delicately lubed 13×9 inch preparing dish. Ensure the base is totally secured.

In a different bowl join sugar, cornstarch, lemon juice and cinnamon. Include 5 stripped and diced peaches, hurl to coat.

Fresh Peach Crumb Bars

Also try our recipe : GRAHAM CRACKER TOFFEE BARS #bars #dessert
Ingredients  :

For the crust:
  • 1 cup granulated sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 3 cups unbleached all-purpose flour
  • 1 cup butter, cold, cut into cubes
  • 1 large egg, lightly beaten
For the peach layer:
  • 5 large peaches, peeled and diced
  • 1/2 cup granulated sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon fresh lemon juice
  • 1/4 teaspoon ground cinnamon
For the icing: (optional)
  • 1 cup powdered sugar
  • 1/4 teaspoon almond extract
  • 1 tablespoon milk (more or less for desired consistency)

Instructions :
  1. Preheat oven to 350 degrees if using a glass pan, or 375 degrees for a metal pan.  Lightly grease or spray a 13x9-inch baking pan and set aside.
For the peach mixture:
  1. In a large mixing bowl, whisk together the sugar, cornstarch, lemon juice and cinnamon.  Add the diced peaches and toss to combine.  Pour the peach mixture over the crust and spread evenly.  Crumble the remaining dough over the peach layer.  
  2. If using a glass pan, bake at 350 degrees for 50-55 minutes or until lightly browned.  If using a metal pan, bake at 375 degrees for 40-45 minutes.  Cool completely then chill before cutting.   

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