Peach Raspberry Crumb Bars
Apr 24, 2023 17:43:17 GMT -5
Post by Honoria on Apr 24, 2023 17:43:17 GMT -5
Peach Raspberry Crumb Bars
PREP TIME
15 mins
COOK TIME
50 mins
TOTAL TIME
1 hr 5 mins
For the Peach Raspberry Filling:
3 cups diced peeled peaches
2 cups raspberries, fresh or frozen
1 tablespoon fresh lemon juice
1 teaspoon vanilla extract
3 tablespoons honey
½ cup all-purpose flour
2-3 teaspoons cornstarch, depending how juicy your fruit is, see note below
3/4 cup granulated sugar
¼ teaspoon salt
1 teaspoon ground cinnamon
FOR THE DOUGH:
3 cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking powder
¼ teaspoon salt
1/4 teaspoon ground cinnamon
1 cup cold unsalted butter, cut into small pieces
1 large egg, lightly beaten
1/2 teaspoon pure vanilla extract
Turbinado sugar, for sprinkling on bars, optional
Instructions
Preheat the oven to 375 degrees F. Spray a 9×13-inch baking pan with cooking spray and set aside.
For peach raspberry filling, place the diced peaches and raspberries in a large bowl and add the lemon juice, vanilla extract, and honey. Gently stir.
In a separate small bowl, whisk together flour, cornstarch, sugar, salt, and cinnamon. Pour over the fruit mixture and gently stir. Set aside.
For the dough, in a large bowl whisk together the flour, sugar, baking powder, salt, and cinnamon.
Cut in the butter with a pastry blender or two forks until butter is mixed in, but you still have small pea size chunks of butter.
Mix the vanilla and egg together. Add into the flour and butter mixture and combine. The dough will be crumbly. Pat half of the dough into the prepared pan.
Spread the peach raspberry mixture evenly over the bottom crust. Crumble the remaining dough over the fruit layer. Sprinkle turbinado sugar, if using.
Bake for 50-55 minutes, or until the top is golden brown and fruit it starting to bubble a little on the sides. Cool completely on a wire rack. Cut into squares and serve. We like the bars with vanilla ice cream.
Notes
If you are using frozen raspberries, use 3 teaspoons cornstarch because the raspberries will be more juicy as they defrost with the peaches.
link
Store cooled bars in an airtight container for up to 3 days in the fridge.
PREP TIME
15 mins
COOK TIME
50 mins
TOTAL TIME
1 hr 5 mins
For the Peach Raspberry Filling:
3 cups diced peeled peaches
2 cups raspberries, fresh or frozen
1 tablespoon fresh lemon juice
1 teaspoon vanilla extract
3 tablespoons honey
½ cup all-purpose flour
2-3 teaspoons cornstarch, depending how juicy your fruit is, see note below
3/4 cup granulated sugar
¼ teaspoon salt
1 teaspoon ground cinnamon
FOR THE DOUGH:
3 cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking powder
¼ teaspoon salt
1/4 teaspoon ground cinnamon
1 cup cold unsalted butter, cut into small pieces
1 large egg, lightly beaten
1/2 teaspoon pure vanilla extract
Turbinado sugar, for sprinkling on bars, optional
Instructions
Preheat the oven to 375 degrees F. Spray a 9×13-inch baking pan with cooking spray and set aside.
For peach raspberry filling, place the diced peaches and raspberries in a large bowl and add the lemon juice, vanilla extract, and honey. Gently stir.
In a separate small bowl, whisk together flour, cornstarch, sugar, salt, and cinnamon. Pour over the fruit mixture and gently stir. Set aside.
For the dough, in a large bowl whisk together the flour, sugar, baking powder, salt, and cinnamon.
Cut in the butter with a pastry blender or two forks until butter is mixed in, but you still have small pea size chunks of butter.
Mix the vanilla and egg together. Add into the flour and butter mixture and combine. The dough will be crumbly. Pat half of the dough into the prepared pan.
Spread the peach raspberry mixture evenly over the bottom crust. Crumble the remaining dough over the fruit layer. Sprinkle turbinado sugar, if using.
Bake for 50-55 minutes, or until the top is golden brown and fruit it starting to bubble a little on the sides. Cool completely on a wire rack. Cut into squares and serve. We like the bars with vanilla ice cream.
Notes
If you are using frozen raspberries, use 3 teaspoons cornstarch because the raspberries will be more juicy as they defrost with the peaches.
link
Store cooled bars in an airtight container for up to 3 days in the fridge.
