Peach Pie Bars
I just can’t stop eating peaches this summer! I’ve been slicing them up for breakfast, lunch, dinner and of course, dessert. Since I’m running out of energy and time (baby #2 is due any day now), I thought that instead of making a lattice pie, I’d use up some of our ripe peaches in these golden peach pie bars. They’re a perfect combo of pie and crisp and boy are the gooood!
To start, I revisited one of my favorite fall recipes (my dulce de leche apple pie bars) to get an idea of what I needed and in what order I had to make things. I used the same thick and flaky pastry dough for the bottom, got it chilled and then sliced and peeled my ripe peaches. I tossed them with a little flour, cornstarch (since peaches contain a lot more liquid compared to apples I find a little cornstarch is necessary), sugar, cinnamon, vanilla and lemon juice.
Then to make the topping I whisked together some old-fashioned oats, flour, brown sugar, cinnamon and salt. Using a pastry blender I cut in a stick of butter and it was ready to go! Super easy, right?!
All that was left to do was assemble everything. I rolled out the crust and cut in into a 9×13 inch rectangle, placed it in a parchment lined pan (no you don’t need to blind bake it), poured the peach mixture over top and pressed them in. I sprinkled the crumble over everything, tossed them in the oven and then about 40 minutes later they were done! The crust was flaky and crisp, the peaches were soft, sweet and flavorful, and the topping was crunchy and golden brown. Mmmmm… peachy perfection!
We sliced ours up and served them warm with a big scoop of vanilla ice cream. Our bowls were licked clean within a matter of minutes! I hope you’ll enjoy these peach pie bars as much as we did, they’re the perfect dessert to sweeten up your summer!
- For the crust:
- 1¼ c. all-purpose flour
- 2 tbsp. brown sugar
- ¼ tsp. salt
- 7 tbsp. unsalted butter
- 1 egg yolk
- 2½ tbsp. ice cold water
- For the filling:
- 5-6 medium size ripe peaches
- 3 tbsp. all-purpose flour
- 1 tbsp. cornstarch
- ⅓ c. granulated sugar
- 2 tsp. ground cinnamon
- 1 tsp. vanilla extract
- squirt of fresh lemon juice
- For the crumb topping:
- 1 c. old fashioned oats
- ½ c. all-purpose flour
- ⅔ c. brown sugar
- 1 tsp. ground cinnamon
- ¼ tsp. salt
- ½ c. (1 stick) unsalted butter, cold & cubed
- Preheat oven to 350 degrees, line the bottom of a 9x13 inch pan with parchment paper, set aside.
- To prepare the dough, in a large bowl whisk together the flour, sugar and salt. In a separate bowl whisk together the egg yolk and ice water. Slowly pour into the flour mixture, mixing until combined. Cut the butter into the mixture with a pastry blender until pea-size clumps form. Knead the dough into a ball, then pat flat and wrap with plastic wrap. Refrigerate for 30 minutes.
- Meanwhile, to prepare the filling, slice the peaches, remove the skin and combine them along with the flour, cornstarch, brown sugar, cinnamon, vanilla, and lemon juice in a large bowl, toss together to coat evenly.
- After the dough has chilled, roll it out into a 9x13 inch rectangle. Place in the bottom of the prepared pan.
- In a medium size mixing bowl, combining the oats, flour, brown sugar, cinnamon, and salt, whisk together. Using a pastry blender, cut in the cold cubed butter until small clumps form. Pour the peach mixture into the pan over the pastry dough. Press to create an even layer. Pour the crumb topping over the peaches. Place in the preheated oven and bake for 35-45 minutes or until the top begins to brown. Remove from the oven and allow the bars to cool for 45 minutes before cutting and serving. The parchment paper should help prevent anything from sticking to the bottom of your pan.
Recipe source: Life Made Simple