It’s that time of the year again. Spring fruits are calling my name. Fresh – dripping down your chin – juicy, sweet peaches, to be specific. And with that comes the refreshing jump from all-chocolate desserts, to the long awaited (almost) fresh fruity ones.
The reason I say “almost” fresh is because where I live, everything is imported, due to the lack of naturally grown produce. This means less than perfect quality at insanely high prices (we’re talking about 10$ for a 100 grms pack of berries). So my excitement goes through the roof when I find those fruits at affordable prices because they’re now “in season” in their country of origin.
So what do we do with those few pieces that managed to escape from our craving claws? Why we turn them into mouthwatering sweet treats, and of course the possibilities are endless – pies, cakes, crumbles, cookies…
But, being the glutton , I opted for a perfect marriage between a pie, a cookie, and a crumble. Think Peach cobbler meets sugar cookies meets crumb cake to create one delicious Peach Crumb Bar.
Since all the recipes I found online were drowning in butter, I managed to adapt this one to minimize the amount of butter while avoiding the risk of having it lose its moistness.
Their texture is soft yet crumbly, moist (thanks to all the juice from the peaches) and slightly cake-y. The filling and crumb topping can be mixed up, and twenty minutes later you will have the most amazing smelling dessert filling your home.
I would like to recommend eating them warm, but they’re perfect cold too. These are excellent when paired with a scoop of vanilla ice cream but they are also amazing all on their own. Just take my advice and wait until they cool completely before cutting into them as they will fall apart.
Peach Crumb Bars
Yields: 16 squares.
For the Crust
- 1-1/4 cups flour
- 1/4 cups crushed graham crackers
- 113 grams unsalted butter, melted
- 1/4 cup sugar
- 2 tbsp brown sugar
- 1/8 tsp baking soda
- 1/8 tsp salt
- 1/2 tsp cinnamon
- pinch of nutmeg
- 1/2 tsp bourbon (can be substituted for almond extract)
For the Filling:
- 1/4 cup peach jam
- 1-1/2 cup sliced peaches
- 2 tbsp brown sugar
- 1/2 cups flour
- Preheat the oven at 180 degrees Celsius and line an 8-inch square pan.
- Prepare the crust: whisk together flour and graham crackers, baking soda, salt, cinnamon, and nutmeg in a bowl.
- in another bowl, combine melted butter, sugars, and bourbon. Add flour mixture to the butter one and fold until well incorporated and forms a sort of crumbly dough that holds together when pinched.
- Take half the dough, and press i evenly into the bottom of the prepared pan.
- Prepare the filling: Place jam in a heat proof bowl in the microwave for about 10 seconds just to soften it a bit. Spread it over the prepared crust. Mix peaches with flour and sugar until all the peaches are well coated, and arrange them over the jam. Crumble remaining dough over the peaches and press it slightly.
- Bake in oven for 40-45 minutes, or until edges turn a golden brown.
- Cool completely before cutting it into small squares. I recommend placing it in the fridge after it cooled for at least 30 minutes so you can avoid any disasters.
Bon Appetit 🙂