Last Saturday Kyle and I made a road trip over to Porter, Oklahoma. Porter is the peach capital of the state and they have a large orchard in town where you can typically go pick your own fresh fruit. I was so very excited to pick peaches as we had missed the season last summer. We arrived to the orchard on a very windy afternoon only to find out that unfortunately the Livesay Orchard had lost a lot of peaches in a wind storm that came through the state last month and we were not allowed to pick peaches for ourselves.
We wiped away our disappointed tears and picked up several items from the peach barn while we were there. We still were able to purchase peaches, thank goodness! We walked away with a half of peck of peaches, peach salsa, peach jalapeno jelly, fresh tomatoes, onions and cantaloupe. On the way back home I narrowed down what I wanted to do with our half of peck of peaches. I decided I would make fresh peach bars, peach iced tea and delegated homemade peach ice cream to Kyle!
Today I'm here to tell you how SO good the peach bars turned out and to share the recipe in case any of you would like to make them in your kitchen to sweeten up your summer.
Fresh Peach Pie Bars
• 2 tbsp brown sugar
• 1/4 tsp salt
• 7 tbsp unsalted butter
• 1 egg yolk
• 2 1/2 tbsp ice cold water
• 3 tbsp all-purpose flour
• 1 tbsp cornstarch
• 1/3 cup granulated sugar
• 2 tsp ground cinnamon
• 1 tsp vanilla extract
• Squirt of fresh lemon juice
• 1/2 cup all-purpose flour
• 2/3 cup brown sugar
• 1 tsp ground cinnamon
• 1/4 tsp salt
• 1/2 cup (1 stick) unsalted butter, cold and cubed
• Squirt of fresh lemon juice
Instructions
1. Preheat oven to 350 degrees, line the bottom of a 9x13 inch pan with parchment paper, set aside.
2. To prepare the dough, in a large bowl whisk together the flour, sugar and salt. In a separate bowl whisk together the egg yolk and ice water. Slowly pour into the flour mixture, mixing until combined. Cut the butter into the mixture with a pastry blender until pea-size clumps form. Knead the dough into a ball, then pat flat and wrap with plastic wrap. Refrigerate for 30 minutes.
3. Meanwhile, to prepare the filling, slice the peaches, remove the skin and combine them along with the flour, cornstarch, brown sugar, cinnamon, vanilla, and lemon juice in a large bowl, toss together to coat evenly.
4. After the dough has chilled, roll it out into a 9x13 inch rectangle. Place in the bottom of the prepared pan.
5. In a medium size mixing bowl, combining the oats, flour, brown sugar, cinnamon, and salt, whisk together. Using a pastry blender, cut in the cold cubed butter until small clumps form. Pour the peach mixture into the pan over the pastry dough. Press to create an even layer. Pour the crumb topping over the peaches. Place in the preheated oven and bake for 35-45 minutes or until the top begins to brown. Remove from the oven and allow the bars to cool for 45 minutes before cutting and serving. The parchment paper should help prevent anything from sticking to the bottom of your pan.
We wiped away our disappointed tears and picked up several items from the peach barn while we were there. We still were able to purchase peaches, thank goodness! We walked away with a half of peck of peaches, peach salsa, peach jalapeno jelly, fresh tomatoes, onions and cantaloupe. On the way back home I narrowed down what I wanted to do with our half of peck of peaches. I decided I would make fresh peach bars, peach iced tea and delegated homemade peach ice cream to Kyle!
Today I'm here to tell you how SO good the peach bars turned out and to share the recipe in case any of you would like to make them in your kitchen to sweeten up your summer.
Fresh Peach Pie Bars
Recipe adapted from Life Made Simple
Ingredients
Crust:
• 1 1/4 cup all-purpose flour
Filling:
• 5-6 medium sized fresh ripe peaches
Crumb Topping:
• 1 cup old fashioned oats
Instructions
1. Preheat oven to 350 degrees, line the bottom of a 9x13 inch pan with parchment paper, set aside.
2. To prepare the dough, in a large bowl whisk together the flour, sugar and salt. In a separate bowl whisk together the egg yolk and ice water. Slowly pour into the flour mixture, mixing until combined. Cut the butter into the mixture with a pastry blender until pea-size clumps form. Knead the dough into a ball, then pat flat and wrap with plastic wrap. Refrigerate for 30 minutes.
3. Meanwhile, to prepare the filling, slice the peaches, remove the skin and combine them along with the flour, cornstarch, brown sugar, cinnamon, vanilla, and lemon juice in a large bowl, toss together to coat evenly.
4. After the dough has chilled, roll it out into a 9x13 inch rectangle. Place in the bottom of the prepared pan.
5. In a medium size mixing bowl, combining the oats, flour, brown sugar, cinnamon, and salt, whisk together. Using a pastry blender, cut in the cold cubed butter until small clumps form. Pour the peach mixture into the pan over the pastry dough. Press to create an even layer. Pour the crumb topping over the peaches. Place in the preheated oven and bake for 35-45 minutes or until the top begins to brown. Remove from the oven and allow the bars to cool for 45 minutes before cutting and serving. The parchment paper should help prevent anything from sticking to the bottom of your pan.
The bars stay good up to three days in the refrigerator and are so delicious just warmed up some if you do have leftovers. Kyle had his with ice cream and said they were great! I've now packed the rest up to share with ones we love! If you make these for your friends or family or even just for yourself, let me know what you think. Enjoy!
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