HOMEMADE PEACH CRUMB BARS
These homemade peach crumb bars are always a hit. Wait until summer for fresh peaches or use frozen to get that wonderful peach flavor any time of the year.
Provided by Allrecipes Allstars
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 50m
Yield 12
Number Of Ingredients 15
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Coat an 8x8-inch baking pan with cooking spray.
- Whisk flour, sugar, baking powder, and salt together in a bowl. Next, cut in the cold butter using 2 forks or a pastry cutter then slowly mix in the egg yolk and cold water. Don't worry if the dough seems really crumbly; it should be!
- Press 1/2 of the crumble mixture into the prepared pan to make the crust. Save the rest for the top of the bars.
- Stir together peach slices, sugar, flour, lemon juice, vanilla extract, cinnamon, and nutmeg until combined. Evenly add peach filling to the top of the crust.
- Sprinkle the remaining crumble over the peach filling.
- Bake in the preheated oven until golden brown and set, 30 to 38 minutes. Cool bars to room temperature, then cut and serve.
Nutrition Facts : Calories 222.8 calories, Carbohydrate 31.2 g, Cholesterol 42.5 mg, Fat 10.2 g, Fiber 0.5 g, Protein 2.1 g, SaturatedFat 6.3 g, Sodium 36.5 mg, Sugar 18.1 g
PEACH CRUMB BARS
I had the most beautiful peaches and really wanted to bake with them. I started with my blueberry crumb bar recipe, and after a couple of tries, I was so happy with the results. My co-worker taste testers were, too! -Amy Burns, Newman, Illinois
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 2 dozen.
Number Of Ingredients 11
Steps:
- Preheat oven to 375°. Whisk flour, 1 cup sugar, baking powder, salt and cinnamon; cut in shortening until crumbly. In another bowl, whisk egg and vanilla until blended; add to flour mixture, stirring with a fork until crumbly., Reserve 2-1/2 cups crumb mixture for topping. Press remaining mixture onto bottom of a greased 13x9-in. baking pan., Toss peaches with almond extract. In another bowl, mix cornstarch and remaining sugar; add to peaches and toss to coat. Spread over crust; sprinkle with reserved topping., Bake until lightly browned and filling is bubbly, 40-45 minutes. Cool completely in pan on a wire rack. Cut into bars.
Nutrition Facts : Calories 207 calories, Fat 9g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 73mg sodium, Carbohydrate 30g carbohydrate (17g sugars, Fiber 1g fiber), Protein 2g protein.
PEACH ALMOND BARS
This is a contest winning recipe I found in my Simple & Delicious magazine. It was submitted by Justine Furman-Olshan. This is an amazingly easy and light recipe that is perfect for any after dinner dessert! Enjoy!
Provided by sunburst308
Categories Bar Cookie
Time 45m
Yield 2 dozen, 24 serving(s)
Number Of Ingredients 5
Steps:
- Let dough stand at room temperature for 5-10 minutes to soften.
- Press into an ungreased 13-in. x 9 inches x 2 inches baking pan.
- Bake at 350 for 12-15 minutes or until golden brown.
- Spread preserves over crust.
- Sprinkle with 3/4 cup almonds.
- In a large mixing bowl, beat egg whites on medium speed until soft peaks form.
- Gradually beat in sugar, 1 T. at a time, on high until stiff glossy peaks form and sugar is dissolved.
- Spread meringue evenly over almonds.
- Sprinkle with remaining almonds.
- Bake for 20-25 minute or until lightly browned.
- Cool on a wire rack.
- Store in the refrigerator.
Nutrition Facts : Calories 202.6, Fat 7.5, SaturatedFat 1.3, Cholesterol 5.7, Sodium 98.3, Carbohydrate 31.8, Fiber 1.2, Sugar 19.1, Protein 2.9
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- Chop the peaches into almost ½-1 inch (1,25-2,5 cm) pieces. First, mix the peaches with lemon juice and then with the almond extract. Next, toss with cornstarch and sugar. Set aside.
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- Preheat oven to 350°F if using a glass pan, or 375°F for a metal pan. Lightly grease or spray a 13x9-inch baking pan and set aside.
- In a medium bowl whisk together 1 cup of sugar, 3 cups flour, baking powder, salt and cinnamon. Using a pastry cutter, 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 a little more than half the dough into the prepared pan.
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