PEACH-PIE CRUMBLE BARS
PG tested
If you’re longing for a peach pie but don’t like to fuss with rolling out the dough and crimping the crust, these bars are the answer. They deliver the flavor without extra effort. Do remember to line the pan with parchment paper to make removing the bars a breeze, especially if the caramelized peach juice oozes out.
For crust
½ cup (1 stick) plus 5 tablespoons unsalted butter, at room temperature, plus more for pan
1 cup sugar
2 cups all-purpose flour 1 teaspoon coarse salt
For filling
1¼ pounds peaches, pitted and cut into ½-inch pieces (3½ cups)
½ cup sugar 2 tablespoons all-purpose flour
1 tablespoon fresh lemon juice
½ teaspoon coarse salt Preheat oven to 375 degrees.
Butter an 8-by-8-inch baking pan. Line with parchment paper, leaving a 2-inch overhang on two sides. Butter the parchment paper. Make crust: With an electric mixer, beat butter and sugar in a bowl until light and fluffy, about 3 minutes. Scrape down bowl.
Add flour and salt; beat until dough forms clumps but does not completely hold together. Press 2½ cups flour mixture into the bottom and 1 inch up the sides of the prepared pan. Reserve remainder.
Make filling: Stir together peaches, sugar, flour, lemon juice and salt in a bowl. Pour into the crust.
Crumble remaining flour mixture evenly over the top, squeezing to create clumps.
Bake until bubbling in center and the crust is golden, about 1 hour, 10 minutes. (If browning too quickly, tent top with foil.) Let cool in the pan about 1 hour.
Refrigerate, wrapped tightly in plastic or an airtight container, until ready to serve (up to 3 days). Cut into squares and serve.
Makes 16 squares.