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🍑 Peach Bars

Peach Bars

🍽 Serves ⏲ Total Time
16 bars 2.27 hours

🧂 Ingredients - Crust

  • 🌾 163 g all-purpose flour
  • 🍬 8 g granulated sugar
  • 🧂 1/2 tsp salt
  • 🧈 113 g unsalted butter
  • 🧊 60 g ice water

🧂 Ingredients - Filling

  • 🍑 680 g ripe peaches
  • 🌽 2 tsp cornstarch
  • 🍬 62.5 g demerara sugar
  • 🫚 1/2 tsp ground ginger
  • 🍮 1/4 tsp ground cinnamon
  • 🌰 1/8 tsp ground nutmeg
  • 🧂 1/4 tsp Diamond Crystal kosher salt
  • 🍋 1 Tbsp fresh lemon juice
  • 🍦 1 tsp vanilla extract

🧂 Ingredients - Crumble Topping

  • 🌾 87 g all-purpose flour
  • 🌾 60 g old-fashioned rolled oats
  • 🍬 43 g demerara sugar
  • 🍮 1 tsp ground cinnamon
  • 🧂 1/2 tsp Diamond Crystal kosher salt
  • 🧈 93 g unsalted butter

🍳 Cookware

  • 1 9-inch square baking pan
  • 1 medium bowl
  • 1 small bowl
  • 1 medium saucepan
  • 1 fork
  • 1 wire rack

📝 Instructions - Crust

Step 1

Preheat oven to 425°F. Line a 9-inch square baking pan with parchment paper, leaving an overhang on the sides to easily lift the bars out of the pan. Set aside.

Step 2

Mix dough ingredients per instructions and chill. Roll out the pie dough on a baking sheet and cut off the edges using a knife. Then chill the prepared sheet.

📝 Instructions - Filling

Step 3

Score peaches along meridian into 4 quadrants using a knife.

Step 4

Blanch peaches in boiling water for a few minutes until the skin starts to peel off and place them into a bath of ice water.

Step 5

Peel the peaches and cut them into bite sized pieces.

Step 6

Add the demerara sugar, ground ginger, ground cinnamon, ground nutmeg, Diamond Crystal kosher salt, fresh lemon juice and vanilla extract to the peaches in a large bowl and let it sit.

📝 Instructions - Crumble Topping

Step 7

Add the all-purpose flour, old-fashioned rolled oats, demerara sugar, ground cinnamon, Diamond Crystal kosher salt, and unsalted butter to a bowl and mix together with your hands until there are no discrete pieces of butter left and there aren't any flowery bits.

📝 Instructions - Filling Continued

Step 8

Place the cornstarch in a small bowl and set aside, within reach of the stove.

Step 9

Strain the peach juice into a saucepan and cook, stirring occasionally, until the juice begins thicken, about 4 to 6 minutes. While the peach juice continues to cook, carefully remove a couple of spoonfuls of the juice from the saucepan and add to the bowl of cornstarch. Using a fork, mix the cornstarch and peach juice together until the cornstarch is dissolved. Stir this mixture into the juice, then bring to a boil and cook, stirring occasionally, until the filling has thickened, about 10 minutes.

Step 10

Remove from heat and let cool to room temperature. An ice bath may be used to cool the pan.

Step 11

Pour/spread the filling over the crust dough. Sprinkle it all over the filling, and lightly press it down with the back of a large spoon or flat spatula.

Step 12

Bake for about 20 minutes at 425°F then turn down the oven to 350°F and bake for another 25 to 40 minutes or until the top is lightly browned and a toothpick comes out mostly clean (with a few jammy peach specks!).

Step 13

Remove from the oven and allow the bars to cool completely in the pan set on a wire rack. After about 1 hour, you can place the whole pan in the refrigerator to help speed things up.

Step 14

Lift the bars out of the pan using the edges of the parchment paper lining and place the whole thing on a cutting board. Slice squares with a sharp knife and, for neat squares, wipe the knife clean between each cut.

Step 15

Cover and store leftover peach pie bars (with or without icing) at room temperature for up to 2 days or in the refrigerator for up to 1 week.

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