Peach Crumble Bars
Adapted by Kristen W
Yields: one 9x13 pan
1 c sugar
3 c flour
1 tsp baking powder
½ tsp salt
1/2 tsp ground cinnamon
1 c butter (2 cubes)
1 large egg lightly beaten
Peach layer:
½ c sugar
1 TB cornstarch
¼ tsp ground cinnamon
6-7 medium/large peaches, peeled and diced
1 tsp lemon juice
Icing: (optional)
1 c powdered sugar (115g)
¼ tsp almond extract
1 TB milk (more or less)
For the crust:
In a medium bowl mix together dry crust ingredients. Using a pastry cutter (or mixing paddle in mixer) blend in the butter until the mixture resembles coarse sand. Add the lightly beaten egg and mix until the dough starts to hold together, but is still crumbly. Gently press about half the dough into the prepared pan.
For the peach mixture:
In a large mixing bowl whisk together the sugar, cornstarch and cinnamon. Add the diced peaches and toss to combine. Drizzle the lemon juice over the peaches and toss to coat. Pour the peach mixture over the crust and spread evenly.
Using your hands, press together handfuls of the remaining crumb topping to create clumps. Scatter the clumps and remaining crumbled topping over the fruit layer leaving some peaches showing through.
If using a glass pan, bake at 350°F degrees for 50-55 minutes or until lightly browned. If using a metal pan, bake at 375°F degrees for 40-45 minutes. Cool completely then chill for a bit before cutting and icing.
To prepare the icing:
Whisk together the powdered sugar, almond extract and milk. Drizzle on the bars just before serving.
