Thursday, September 16, 2010

Peach Crumb Bars

My friend Katie brought me some peaches a few Sundays ago for taking her some eggs. I have been looking forward to when peaches would be in season, and I knew exactly what I wanted to do with them. I wanted to make peach crumb bars. I had seen this recipe on the Brown Eyed Baker website. I was nervous about how they would turn out, I didn't have a pastry cutter to cut in the cold butter it called for. Nick's girlfriend Robin suggested using my Kitchen Aid Mixer to cut in the cold butter. A fork just wasn't cutting it. The mixer seemed to work well. 

We ate these before they were completely cooled, but I would suggest letting them cool the whole time, they got better as they sat longer. The taste of the cinnamon and the nutmeg seemed to stand out more when I had one the next day.  

Peach Crumb Bars

For the dough:
3 cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 cup (2 sticks) unsalted butter, cold
1 egg, slightly beaten

For the filling:
5 cups diced or sliced peaches (about 7 peaches, peeled)
2 tablespoons lemon juice
1/2 cup all-purpose flour
1 cup granulated sugar
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

1. Preheat oven to 375 degrees F. Grease a 9x13-inch baking pan. 
2. For the dough: In a medium bowl whisk together the flour, sugar, baking powder and salt. Use a pastry blender to cut it the butter, and then add 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 refrigerator while you prepare the filling.
3. 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 flour, sugar, salt, cinnamon and nutmeg. Pour over the peaches and mix gently. 
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 top is slightly browned. Cool completely before cutting into squares.

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