Peach Crumble Bars

It’s peach season and we adopt a tree from Masumoto’s Farm each year. This year, we had an abundance of peaches. This bar was a total hit with the hubby as it was sweet and hearty with a tinge of salt – just like him. Hahahahaaa. I crack myself up.

Peach Crumble Bars

Adapted slightly from Pastry & Beyond

  • 1 1/2 cup all purpose flour
  • 2 cup rolled oats
  • 1 1/4 cup sugar
  • 1 1/2 tsp cinnamon
  • 1/2 tsp salt
  • 1 cup melted unsalted butter
  • 2 1/2 cups peeled fresh peaches, diced (I bet you could use frozen but I haven’t tried yet)
  • 3 TBSP sugar
  • 3 tsp cornstarch
  • 1 1/2 tsp fresh lemon juice
  • 1 1/2 tsp almond extract
  • Nuts for the top if desired

Preheat oven to 350 degrees. Grease a 11×7 or 13×9 baking pan. line with parchment paper so you can pull the bars out of the pan once cooled.

In a medium bowl, mix peaches, lemon juice, extract. Then add cornstarch and sugar. Set aside.

In another bowl, mix everything but the melted butter. Then add the melted butter.

Using half the oat mixture, line the bottom of the pan. Add the peaches but not the liquid. I actually drained each scoop of peaches to make sure the liquid was left in the bowl.

Then squeeze walnut sized chunks of the remaining oat mixture and drop it on top of the peaches. It’ll clump together and make a crunchy top. I also added sliced almonds. I think pecans would be really good too.

Bake for 33-35 mins or until the top is light brown. Cool completely before trying to cut.

Would be great with a side of ice cream! Enjoy!!

Peach Pecan Loaf

Today is all the breads with fruits day. Bread #2 is this pecan peach loaf. It freezes really well. You’ll just want to save the frosting until after it thaws. This bread is great for breakfast, brunch, or even a snack. Adults and kids loved it.

This was the half I thawed on the counter and then dressed in white. So good.

Peach Pecan Loaf

Adapted slightly from Life Love Liz

  • 2 cups all purpose flour
  • 1 cup sugar
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1 tsp vanilla extract
  • 1 tsp almond extract
  • 2 eggs
  • 1 cup milk
  • 1 cup chopped unsalted pecans
  • 2 cups peeled and diced fresh peaches

Preheat oven to 350 degrees. Butter a loaf pan and line with parchment paper to easily pull the loaf out of the pan later.

Beat eggs and sugar together until fluffy. Then add eggs, extracts and milk. Mix until combined. Add the dry ingredients. Then fold in the pecans and peaches.

Full loaf pan and bake for 50-60 mins. Check on doneness with a toothpick. It took me much longer than 60 mins but I had to be careful about burning the bottom.

Once done, take out of the oven and let it sit for 10 mins. Then take out of the pan and cool.

Once cooled add frosting of 1/4 powdered sugar and a tsp of milk. Add more milk if you want it thinner or more powdered sugar if you need it to be thicker. Drizzle over loaf and serve.

Enjoy!!

Peach Cobbler

I was waiting to post this recipe because I wanted to see how it freezes. Oh mah japles! It turned out so well. A couple weeks ago, when I had sooooo many peaches from our harvest, I made this recipe to every step but the final baking. I froze it and then vacuum sealed it. I was worried about the topping because frozen uncooked cobbler does not look promising. I defrosted the cobbler by putting it on the counter for a couple hours in the morning. Around noon, I put it in the fridge. Then, i put it back on the counter while cooking dinner to come to room temp. When dinner was served, I cranked up the oven to 400 degrees and cooked it for 30 mins. It came out perfectly – especially served with the nectarine Ice Cream.

 

Peach Cobbler

Adapted from Gonna Want Seconds

Filling

  • 6 medium peaches, peeled and sliced into 12 wedges
  • 1/4 cup sugar
  • 1/4 dark brown sugar
  • 1/4 tsp cinnamon
  • A couple passes over the grater of whole nutmeg
  • A squeeze of fresh lemon juice
  • 2 tsp cornstarch

Toppin

  • 2 cups pastry flour
  • 1/2 cup sugar
  • 1/2 cup dark brown sugar
  • 2 tsp baking powder
  • 1 tsp salt
  • 12 Tbsp cold unsalted butter cut into pea sized pieces
  • 1/2 cup boiling water
  • 3 Tbsp sugar reserves for top

Preheat oven to 400 degrees.

In a large bowl, fold the peaches, sugars, cinnamon, nutmeg, lemon juice and cornstarch until all ingredients are well combined. Don’t over mix or you’ll smash the peaches.

Pour fruit mixture into a round tin sue dish.

Place in preheated oven and bake for 10 minutes.

While peaches are in the oven, mix together all the dry topping ingredients.

Use a pastry cutter or your fingers to cut the butter into the dry ingredients until the mixture looks like coarse meal.

Pour in the boiling water and stir just until the mixture comes together and is just mixed through.

After the peaches have baked the 10 minutes, pull them from the oven and drop large spoonfuls of the dough topping over peaches. If you’re going to freeze, let the filling cool first.

Evenly sprinkle the top of the dough with the 3 tablespoons of sugar.

Put the tin on a baking sheet (to catch any filling that bubbles out. Then bake for 30 mins or until the topping is golden brown.

Your house is going to smell delicious!!