DESSERT OF THE MONTH

The sum­mer is siz­zling and peach sea­son is in full swing! Made with the sweet fruit, these flavour­ful bars don’t have to be saved for dessert. We’re eye­ing these ba­bies for break­fast, too.

Style at Home - - Contents - RECIPE JEN­NIFER DANTER PHO­TOG­RA­PHY MAYA VISNYEI FOOD STYLING CLAIRE STUBBS PROP STYLING LARA MCGRAW

It’s peach sea­son, and we’re cel­e­brat­ing with these scrump­tious cob­bler bars

IN­GRE­DI­ENTS MAKES 18 BARS

½ cup un­salted butter, soft­ened ¾ cup gran­u­lated sugar, di­vided 1 tsp pure vanilla ex­tract, di­vided ½ tsp salt 1½ cups all-pur­pose flour 4 peaches, pit­ted and thinly sliced 1 tsp lemon zest

DI­REC­TIONS

Pre­heat the oven to 375°F. Spray a 13- x 9-inch bak­ing pan with cook­ing spray and line with parch­ment pa­per.

In a large bowl, beat the butter and 2/ cup of the sugar with a hand

3 mixer un­til light and fluffy. Add ½ tea­spoon of the vanilla and the salt; mix to com­bine. Grad­u­ally add the flour un­til the mix­ture re­sem­bles coarse meal. Set aside 1¼ cups of the dough for the top­ping. Press the re­main­ing dough firmly into the pre­pared pan.

Toss the peaches with the lemon zest and the re­main­ing sugar and vanilla. Layer the peaches over the base and sprin­kle with the re­served top­ping. Bake un­til golden, 50 to 55 min­utes. Let cool com­pletely be­fore lift­ing the parch­ment pa­per from the pan; slice into bars to serve.

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