Monday, August 18, 2014

The Last Days of Summer!!!



Welcome to Back-to-School! I keep asking myself where did the Summer go? There were so many plans for the Summer. Some were accomplished…some were not! It is amazing how quickly this time has slipped out of my hands. Guess I better make good use of what is left. 

While I have never been a huge fan of Summer, I do have to say this one was a great one. This season was filled with baseball games, town festivals, road trips and great memories with friends and family. There were also evening of live music, weddings and even some quiet nights. Luckily for me, this season isn't over just yet. I have a little more exploring to go. 

So while I venture out on my last few days of Summer…I will leave you with a great reminder of the season….Peach Crumb Bars. This recipe even surprised me. It was a great mix of Peach Pie and Crumb Bar using local Midwest Peaches. Hope you enjoy these few days left of the Season!
  



PEACH CRUMB BARS

INGREDIENTS:

Dough:
3 C Unbleached Flour
1 C Sugar
1 Tsp Baking Powder
¼ Tsp Salt
1 C Unsalted butter, softened
1 Egg, lightly beaten

Filling:
7-8 Peaches, peeled and sliced
1 1/2 Tbsp Lemon Juice
1 C Sugar
¼ Tsp Salt
½ Tsp Cinnamon, ground
¼ Tsp Nutmeg, ground
½ C Unbleached Flour

2 Tbsp Crystal Sugar (Decorative)

DIRECTIONS:
Preheat the oven to 375 degrees F. Grease a 9x13-inch baking pan.

In a medium bowl whisk together the flour, sugar, baking powder and salt for dough. Using a pastry blender, cut in the butter and add the egg until crumbly. Place half of the dough into the prepared pan and pat out. Place the pan in the refrigerator to chill.

Place sliced peaches in a large bowl and sprinkle with lemon juice. Fold gently. Add   sugar, salt, cinnamon, nutmeg and flour, stir until combined.  Spread the peach mixture evenly over the crust. Crumble remaining dough over the peach layer. Sprinkle with Crystal Sugar.

Bake in the preheated oven for 45 minutes, or until the top is slightly brown. Cool completely before cutting into squares.