In the summer I’m always looking for ways to highlight my favorite fruit South Carolina peaches. Peach Crumb Bars are a delightful dessert for a picnic or barbeque. Enjoy!
Peach Crumb Bars
(Use ½ for bottom crust, ½ for top crumble)
1 ½ cups all-purpose flour
⅔cup packed light brown sugar
½ teaspoon baking powder
½ teaspoon iodized salt
10 tablespoons cold unsalted butter
1 large egg yolk
½ tablespoon water
Line an 8 X 8 glass baking dish with non-stick foil. Set Aside.
Mix flour, brown sugar, baking powder, and salt together in a food processor. Cut butter into small pieces and sprinkle on top of flour mixture. Process until flour mixture looks like sand. Test to see if crumble is ready by squeezing a tablespoon of the mixture in your hand. It should hold its shape.
Mix egg yolk and water together with a fork. Drizzle in a circle over flour mixture. Lightly stir in flour mixture with fork before processing (so egg mixture won’t fling on lid and not get mixed in flour mixture). Process briefly again. Measure 1 ⅔ cup crumble and place in prepared pan. Press crumble in an even layer using a smooth bottomed measuring cup. Pour remaining 1 ⅔ cup crumble in a bowl and place in refrigerator.
½ cup packed light brown sugar
2 tablespoons all-purpose flour
¼ teaspoon ground cinnamon
¼ teaspoon iodized salt
1 teaspoon pure vanilla extract
½ tablespoon freshly squeezed lemon juice
2 cups peeled peaches cut in ½-inch wedges from 2-4 ripe southern peaches
Garnish: whipped cream and additional sliced peaches
Mix brown sugar, flour, cinnamon and salt together in a large bowl. Add vanilla and lemon juice. Stir. Add peaches and gently stir to coat with cinnamon sugar mixture. Line peaches in 3 rows, side by side like soldiers. Scrape any remaining mixture from bowl and drizzle evenly over peaches.
Remove reserved crumble from refrigerator and sprinkle on top of peaches. Press down with the bottom of a measuring cup to lightly pack.
Bake 30-35 minutes until golden brown. Cool bars completely before cutting. Bars will set as they cool. To serve: Garnish bars with whipped cream and additional peach slices. Tip: Bars are best eaten the day they are baked. Bars will be soggy on day 2!
Published in The News and Neighbor on July 27, 2019