I keep meaning to post a garden update, but then I continually forget to take photos of the plants when I get home from work in the evenings. I’m going to try hard to remember tonight! In the meantime, I wanted to share this really good recipe (based on one I saw in Martha Stewart Living) for peach pie crumble bars. They’re great as a mid-afternoon snack when you need a pick-me-up or as a refreshing after-dinner treat. Mine came out a bit more like a crumble than a bar because I ran out of flour, but if you follow the recipe below, it should firm up perfectly.
For the crust:
~1 stick plus 5 Tbsp. unsalted butter
~1 cup sugar
~2 cups all-purpose flour
~1 tsp. salt
~1/2 cup chopped pecans
For the filling:
~1.5 pounds peaches (I used 1 yellow peach and 4 white peaches), pitted and cut into half-inch dice
~1/4 cup sugar
~1/4 cup brown sugar
~2 tbsp. all-purpose flour
~2 tbsp. lemon juice
~1 tsp. vanilla extract
~1/2 tsp. salt
~2 Tbsp. maple syrup
~Cinnamon and sugar for sprinkling
1. Preheat oven to 375 degrees. Grease an 8 x 8 cake pan; line with parchment, leaving overhang on two sides; butter parchment paper.
2. In a large bowl, beat butter and sugar until light and fluffy, about 3 minutes. Add flour and salt; beat until dough forms loose clumps. Using your hands, fold in pecans.
3. Press about 2.5 cups of dough mixture into bottom and partially up sides of pan. (I didn’t measure mine but just judged by eye. You want enough left over to dollop it over the top in Step 5.) Set aside remaining dough.
4. In a medium bowl, stir together peaches, sugar, flour, lemon juice, vanilla, salt, and syrup until well combined. Spread on top of dough mixture.
5. Crumble reserved dough over top of peaches, squeezing to create clumps. (See photo below for an idea of how much dough should be on top of the fruit.) Sprinkle cinnamon and sugar to taste over top. I went heavy on the cinnamon, light on the sugar.
6. Bake until fruit is bubbling and crust is golden, about 1 hour. Let cool, then cut into 2-inch squares to form bars.