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24 servings
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Ingredients
Crumb crust and topping:
- 3 cups flour
- 1/2 cup brown sugar
- 1/2 cup sugar
- 1/2 teaspoon salt
- 1 cup cold butter cubed
- 1 egg lightly beaten
Peach filling
- 5 cups chopped peaches
- 1/2 cup sugar
- 3 tbsp cornstarch
- 2 tsp fresh lemon juice
Ingredients
Crumb crust and topping:
Peach filling
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Instructions
Crumb crust and topping
- Preheat oven to 350°F. Line a 9x13-inch pan with parchment paper or aluminum foil, leaving some overhang for easy removal, and set aside.
- In a large mixing bowl, whisk together the flour, brown sugar, granulated sugar, baking powder and salt.
- Add the cold cubed butter and cut it in with a pastry cutter until the mixture is crumbly and starts to come together.
- Add the egg and stir it until fully combined (you may also use the pastry cutter to help blend it in).
- Bring it together into a disc and split it in half. Press one half into the prepared pan and put the other half in a bowl and leave in the fridge while making the filling.
- Bake the crust at 350°F for 15 minutes, then set aside to cool for 5 minutes before adding the peach filling.
Peach filling
- Combine the chopped peaches, sugar, cornstarch, and lemon juice in a large bowl.
- Using a slotted spoon, spoon the peach filling on top of the baked crust. By using a slotted spoon, you are leaving the excess juices in the bowl. Spread it around into one even layer.
- Remove the remaining crumb mixture from the refrigerator and sprinkle it on top of the peach filling making sure to cover all the peaches.
- Bake at 350°F for 40-50 minutes or until the top is set and lightly browned and the peach filling is bubbling around the edges.
- Remove from the oven and transfer to a wire rack and leave it in the pan to cool completely.
- Once cooled, lift the bars out of the pan using the overhang from the parchment paper or foil and slice into bars.
Recipe Notes
Adapted from : Live Well Bake Often
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