If the previous few weeks of summer season really feel like they’re slipping away, it’s time to bake! These Peach Bars require a fast marinade in lemon and sugar earlier than they’re baked in a wealthy buttery crust. Suppose peach pie meets shortbread cookie, and also you’re going to like them!
If in case you have 3 barely underripe peaches in your counter (those which can be kinda gentle however not fairly drippingly candy and ripe), you’re going to need to make these! It’s mainly the entire flavors of peach pie with out having to make and roll out a crust.
We’re going to shortly marinate contemporary peaches in lemon and brown sugar, after which we’re going to unfold them between a shortbread crust. We’ll smash 80% of the shortbread dough on the underside to make a agency crust that slices simply, after which we’ll sprinkle the remaining on prime of the peaches.
Substances
- Peaches. We’d like about 3 cups of contemporary sliced peaches. That is about 6 small peaches which were peeled, pitted and sliced into about 10-12 slices every. One of the simplest ways to peel peaches is to attain an X within the backside of the fruit, and dip it in boiling water for 60 seconds. Then, dunk the recent peaches in a bowl of ice water and let cool earlier than peeling. (I take advantage of this technique for my peach cobbler, too!)
- Lemon. We’d like two teaspoons of contemporary lemon juice to marinate and convey out the flavour of the peaches.
- Brown Sugar. To sweeten the filling, use two tablespoons of brown sugar. In the event you don’t have brown sugar, swap in an equal quantity of granulated sugar.
- Butter. Fourteen (sure, 14) tablespoons of unsalted butter that has been softened. That is for the highest and backside crust of the peach bars.
- Granulated Sugar. We’ll flippantly sweeten the crust with 2/3 cup of granulated sugar.
- Flour. Measure out 1 1/3 cups of flour for the shortbread crust.
- Cinnamon. As an alternative of stirring the cinnamon into the fruit, I prefer to stir it into the crust.
- Cornstarch. To make the peaches within the peach bars thicken and pie-like, we’ll stir two tablespoons of cornstarch into the filling earlier than baking.
Make Peach Bars
First, preheat the oven to 350, and have prepared an 8-inch sq. pan. Line it with parchment paper and clip it on two sides to safe in place.
First, marinate the peaches. Mix them in a big bowl with the brown sugar and lemon juice. Stir very effectively and put aside when you make the crust.
In a separate bowl, add the butter, sugar, flour and cinnamon in a bowl. Combine collectively very effectively till a dough kinds.
As soon as the dough is shaped, take away 1/2 cup of it and put it aside for the topping.
Press the dough evenly into the ready pan.
Now that the peaches have marinated, stir within the cornstarch earlier than pouring them over the crust.
Divide the reserved 1/2 cup of dough over the floor of the peaches, and bake for 40 minutes, till the fruit filling is effervescent and the perimeters of the crust are golden brown.
Recipe Variations
- Taste – Previously, I’ve substituted whiskey for the lemon juice with nice outcomes! If you need a ‘drunken’ peach pie bar, I extremely advocate it!
- Peaches – You could use frozen peaches however please defrost them totally and drain off the liquid earlier than utilizing. It’s even higher if you happen to flippantly dry the peaches on paper towels earlier than utilizing, too.
- Fruit – Can you utilize different fruit right here? I’ve solely made this recipe with peaches and nectarines! Peaches have low pectin ranges, so you need to be capable to use different fruit with low pectin ranges, like: raspberries, blueberries, or strawberries.
Prep Time
quarter-hour
Cook dinner Time
40 minutes
Complete Time
55 minutes
Substances
- 3 cups of sliced contemporary peaches (6 small peaches)
- 2 teaspoons contemporary lemon juice
- 2 tablespoons brown sugar
- 14 tablespoons unsalted butter, softened
- 2/3 cup sugar
- 1 1/3 cup flour
- 1 teaspoon cinnamon
- 2 tablespoons cornstarch
Directions
- Preheat the oven to 350, and have prepared an 8-inch sq. pan.
- Start by peeling the peaches and slicing them into slices about 1/4″ thick. Place them in a bowl, pour the lemon juice and brown sugar on prime. Let soak when you make the crust.
- To make the crust, mix the butter, sugar, flour and cinnamon in a bowl. Place 1/2 cup of the dough apart, then press the remaining within the backside of the loaf pan. Pack it firmly and evenly.
- Stir the cornstarch into the peach combination, then pour it over the crust. Crumble the remaining dough on prime.
- Bake for 40 minutes, till aromatic and golden brown across the edges and the fruit filling is effervescent. You could let these bars cool fully earlier than chopping them!
Vitamin Info:
Yield:
16
Serving Measurement:
1
Quantity Per Serving:
Energy: 180Complete Fats: 10gSaturated Fats: 6gTrans Fats: 0gUnsaturated Fats: 3gLdl cholesterol: 27mgSodium: 2mgCarbohydrates: 21gFiber: 1gSugar: 12gProtein: 1g
