What can you do with overripe peaches? Since I haven’t learned to make jam (yet), I decided to bake these fun peach pie crumb bars. I found this recipe at Just So Tasty and adapted it just slightly, omitting the icing on the top and using a combination of yellow and white peaches.
Since I don’t like cooked fruit, I actually didn’t try them, but Mike assured me that they were delicious. I suspect that these bars would be delicious with a scoop of vanilla ice cream, or perhaps some fresh whipped cream. Next time, I think I’ll cut back on a few of the peaches and stir some raspberries or blackberries into the filling.
For the crust
- 1 1/4 cup flour
- 1/2 cup powdered sugar
- 1/4 teaspoon salt
- 2/3 cup unsalted butter, melted
For the filling
- 6 small (or 4 large) peaches, peeled and chopped
- 1/4 cup sugar
- 3 tablespoons cornstarch
- 2 tablespoons water
For the crumb topping
- 3/4 cup flour
- 1/4 cup old-fashioned oats
- 1/3 cup brown sugar
- 1 teaspoon cinnamon
- 1/3 cup unsalted butter, melted
Preheat oven to 350 degrees. Line an 8 x 8 baking pan with parchment paper, extending the paper over the sides.
In a large bowl, combine flour, powdered sugar, and salt. Add melted butter and mix well to form a soft dough. Press into the bottom of the pan and bake for 15 minutes, until edges are golden.
While the crust is baking, prepare the filling and crumb topping. In a large bowl, combine peaches, sugar, cornstarch, and water, tossing to coat completely. In a medium bowl, combine flour, oats, brown sugar, cinnamon, and butter; stir until the mixture looks like wet sand.
Remove crust from oven and pour filling over top, then top with crumb mixture. Bake for 35-40 minutes, until golden brown. Remove from oven and cool completely before cutting. Store in an airtight container in the fridge.
Makes 12 bars.