Peach Crumble Bars

Remember when I had a ton of peaches a couple weeks ago? I made salsa with some of them, but also made these bars. 
I am not normally crazy about peaches, but I was crazy about these bars. As much I wanted to dig in the second they came out of the oven, I found that they were really best at room temperature. So once they cooled down a bit, there was no holding back any longer.

These sweet bars were a well-welcomed change from my common ice cream or fro-yo summertime dessert. They don’t require too much work and serve as a great alternative to a pie. As you can tell, there are so many “pros” for this treat, I can’t think of a reason you shouldn’t make them.

Peach Crumble Bars
(Adapted from Annie’s Eats)

1 1/4 cup sugar
1 teaspoon baking powder
3 cups all purpose flour
1/4 teaspoon salt
16 tablespoons (2 sticks) cold unsalted butter, cut into small pieces
1 egg
5 medium peaches, peeled and chopped
5 tablespoons cornstarch
2 tablespoons lemon juice
Pinch of ground nutmeg

1. Preheat oven to 375 degrees. Grease a 9×13 inch pan and set aside.
2. In a medium bowl, combine 3/4 cup sugar, baking powder, flour and salt. Cut in the butter and egg until butter chunks become size of peas. Spread half of this mixture in bottom of pan. Press down to form the crust.
3. In a separate bowl, combine remaining 1/2 cup sugar, cornstarch, lemon juice and nutmeg. Mix in the chopped peaches and stir to combine. Spread peach mixture over the crust in the pan. Crumble the rest of the flour mixture evenly over top of the peaches.
4. Bake 40-45 minutes or until top crumble is golden brown. Cool completely, cut into squares and serve.

*Best kept in refrigerator up to 3 days


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