It's peach season again. And man do I love peaches. The thing about peach pie is that it can be too sweet. Too much mush and dulce and not enough of anything else. Ok this is starting to sound the the Betty White muffin sketch so I'm going to move on.
I made peach bars recipe from Annie's Eats a great cooking blog. The wonderful thing about them is they nestle the super sweet peaches in between a shortbread crust that mellows is out just a bit. You could replace the peaches with any in season fruit and it would work. They also travel and serve better then their pie cousin. The only thing about these babies is they are a little dry so you might want to pair them with ice cream or drizzle the top with some condensed milk. Although I had a few people eat them plain and they seemed to like them just fine. So full speed ahead on these babies.
Ingredients:
1½ cups sugar, divided
1 tsp. baking powder
3 cups all-purpose flour
¼ tsp. salt
Zest of half a lemon
16 tbsp. cold, unsalted butter cut into small pieces
1 large egg
5 cups peeled, chopped peaches (about 5 peaches)
5 tsp. cornstarch
Juice of 1 lemon
Pinch of freshly grated nutmeg
Directions:
Preheat the oven to 375° F. Grease a 9 x 13″ pan; set aside.
In a medium bowl, combine 1 cup of the sugar, the baking powder and flour. Mix in the salt and the lemon zest, and stir together with a fork. Cut in the butter and egg until the largest chunks are about pea-sized. The mixture should be crumbly without much loose flour. Spread about half of the dough mixture in an even layer over the bottom of the prepared pan and press down firmly to form the bottom crust.
In another bowl, stir together the remaining sugar, cornstarch, lemon juice and nutmeg. Gently mix in the peaches with a rubber spatula until combined. Sprinkle the fruit mixture evenly over the crust. Crumble the remaining dough over the top of the peaches.
Bake for about 45 minutes or until the top is slightly golden brown. Cool completely before cutting into squares and serving.
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