Oh my goodness. You need to make these fruity crumbly delights right now. Seriously. I'm actually eating one as I type! I fancied a change from making chocolatey, stodgy desserts which characterise winter baking so set about searching for something with peach in last weekend. I found it at Brown Eyed Baker, and wow. They are SO good.
Adapted from Brown Eyed Baker (Sept 2009)
Makes 15-24 bars (depending on how greedy you're feeling!)
Cooking time: 45 mins
Ingredients:
385g plain flour
200g granulated sugar
1 teaspoon baking powder
1/4 teaspoon sea salt
230g cold unsalted butter
1 medium egg, lightly beaten
For the filling:
7 peaches (peeled then sliced or diced)
2 tablespoons lemon juice
65g plain flour
200g granulated sugar
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Makes 15-24 bars (depending on how greedy you're feeling!)
Cooking time: 45 mins
Ingredients:
385g plain flour
200g granulated sugar
1 teaspoon baking powder
1/4 teaspoon sea salt
230g cold unsalted butter
1 medium egg, lightly beaten
For the filling:
7 peaches (peeled then sliced or diced)
2 tablespoons lemon juice
65g plain flour
200g granulated sugar
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Directions:
1. Preheat the oven to 190 C (375 F). Grease a 9x13-inch baking pan. An 11x7 inch tray works just as well, although your bars will be chunkier.
2. We make the dough first, so in a medium bowl whisk together the flour, sugar, baking powder and salt. Add the butter gradually, then the egg. The dough will be quite crumbly.
3. Pat half of it into the prepared pan, then place the pan and the remainder of the dough in the refrigerator while you prepare the filling.
4. Now for the filling: place the diced (or sliced) peaches in a large bowl and sprinkle with lemon juice. Mix gently. In a separate bowl whisk together the flour, sugar, salt, cinnamon and nutmeg. Then simply pour this over the peaches and mix together gently.
5. Grab the pan from the fridge and spread the peach mixture evenly over the prepared crust. Then, crumble the remaining dough over the peach layer.
6. Bake in the preheated oven for 45 minutes, or until the top is slightly brown. You should probably let the crumble cool completely before cutting into squares, however I tucked in straight away and these bars are the bees knees when still warm! I most definitely recommend not being patient... enjoy :)
1. Preheat the oven to 190 C (375 F). Grease a 9x13-inch baking pan. An 11x7 inch tray works just as well, although your bars will be chunkier.
2. We make the dough first, so in a medium bowl whisk together the flour, sugar, baking powder and salt. Add the butter gradually, then the egg. The dough will be quite crumbly.
3. Pat half of it into the prepared pan, then place the pan and the remainder of the dough in the refrigerator while you prepare the filling.
4. Now for the filling: place the diced (or sliced) peaches in a large bowl and sprinkle with lemon juice. Mix gently. In a separate bowl whisk together the flour, sugar, salt, cinnamon and nutmeg. Then simply pour this over the peaches and mix together gently.
5. Grab the pan from the fridge and spread the peach mixture evenly over the prepared crust. Then, crumble the remaining dough over the peach layer.
6. Bake in the preheated oven for 45 minutes, or until the top is slightly brown. You should probably let the crumble cool completely before cutting into squares, however I tucked in straight away and these bars are the bees knees when still warm! I most definitely recommend not being patient... enjoy :)
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