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Peach Crumb Bars

I had the most beautiful peaches and really wanted to bake with them. I started with my blueberry crumb bar recipe, and after a couple of tries, I was so happy with the results. My co-worker taste testers were, too! —Amy Burns, Newman, Illinois
Recommended
35 Tried-and-True 13×9 Casseroles
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  • Total Time
    Prep: 30 min. Bake: 40 min. + cooling
  • Makes
    2 dozen

Ingredients

  • 3 cups all-purpose flour
  • 1-1/2 cups sugar, divided
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • Dash ground cinnamon
  • 1 cup shortening
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 9 medium peaches, peeled and chopped
  • 1 teaspoon almond extract
  • 4 teaspoons cornstarch

Directions

  • Preheat oven to 375°. Whisk flour, 1 cup sugar, baking powder, salt and cinnamon; cut in shortening until crumbly. In another bowl, whisk egg and vanilla until blended; add to flour mixture, stirring with a fork until crumbly.
  • Reserve 2-1/2 cups crumb mixture for topping. Press remaining mixture onto bottom of a greased 13x9-in. baking pan.
  • Toss peaches with almond extract. In another bowl, mix cornstarch and remaining sugar; add to peaches and toss to coat. Spread over crust; sprinkle with reserved topping.
  • Bake until lightly browned and filling is bubbly, 40-45 minutes. Cool completely in pan on a wire rack. Cut into bars.

Test Kitchen Tips
  • If you're craving a bit of summer in the off-season, try making these bars with canned peaches. Just substitute 5-1/2 cups canned peaches (drained well before measuring) for the fresh fruit.
  • Want a bold and fresh flavor combination? Try sprinkling minced fresh basil over these right before serving. The anise-y bite pairs surprisingly well with the juicy fruit flavor.
    • Nutrition Facts
    1 bar: 207 calories, 9g fat (2g saturated fat), 8mg cholesterol, 73mg sodium, 30g carbohydrate (17g sugars, 1g fiber), 2g protein.
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