PEACH CRUMBLE BARS
This peach bar recipe is a bit like a peach crisp, but much easier to share at a summer potluck or picnic. And like a peach crisp, these bars get even better when you add a scoop of ice cream on top.
Provided by Shelli McConnell
Time 1h
Number Of Ingredients 14
Steps:
- For crust: Preheat oven to 350°F. Line a 13x9-inch baking pan with foil, extending foil over edges; coat with nonstick cooking spray. In a bowl stir together flour, brown sugar, powdered sugar, and salt. Cut in butter until mixture resembles coarse crumbs; press into bottom of prepared pan. Bake 15 minutes.
- For filling: In a medium saucepan combine granulated sugar and cornstarch. Stir in peaches and lemon juice. Cook over medium until thickened and bubbly, stirring occasionally. Spoon over partially baked crust.
- For topping: Stir together flour and brown sugar. Cut in butter until mixture resembles coarse crumbs. Stir in nuts and coconut.
- Crumble topping over filling. Bake 20 to 25 minutes or until golden brown and filling is bubbly. Let cool in pan 10 minutes. Using foil, lift from pan. Cut into squares. Makes 20 bars.
Nutrition Facts : Calories 363 kcal, Carbohydrate 45 g, Cholesterol 44 mg, Protein 3 g, SaturatedFat 11 g, Sodium 164 mg, Sugar 28 g, Fat 20 g, TransFat 1 g, UnsaturatedFat 7 g
PEACH CRUMB BARS
I had the most beautiful peaches and really wanted to bake with them. I started with my blueberry crumb bar recipe, and after a couple of tries, I was so happy with the results. My co-worker taste testers were, too! -Amy Burns, Newman, Illinois
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 2 dozen.
Number Of Ingredients 11
Steps:
- Preheat oven to 375°. Whisk flour, 1 cup sugar, baking powder, salt and cinnamon; cut in shortening until crumbly. In another bowl, whisk egg and vanilla until blended; add to flour mixture, stirring with a fork until crumbly., Reserve 2-1/2 cups crumb mixture for topping. Press remaining mixture onto bottom of a greased 13x9-in. baking pan., Toss peaches with almond extract. In another bowl, mix cornstarch and remaining sugar; add to peaches and toss to coat. Spread over crust; sprinkle with reserved topping., Bake until lightly browned and filling is bubbly, 40-45 minutes. Cool completely in pan on a wire rack. Cut into bars.
Nutrition Facts : Calories 207 calories, Fat 9g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 73mg sodium, Carbohydrate 30g carbohydrate (17g sugars, Fiber 1g fiber), Protein 2g protein.
HOMEMADE PEACH CRUMB BARS
These homemade peach crumb bars are always a hit. Wait until summer for fresh peaches or use frozen to get that wonderful peach flavor any time of the year.
Provided by Allrecipes Allstars
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 50m
Yield 12
Number Of Ingredients 15
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Coat an 8x8-inch baking pan with cooking spray.
- Whisk flour, sugar, baking powder, and salt together in a bowl. Next, cut in the cold butter using 2 forks or a pastry cutter then slowly mix in the egg yolk and cold water. Don't worry if the dough seems really crumbly; it should be!
- Press 1/2 of the crumble mixture into the prepared pan to make the crust. Save the rest for the top of the bars.
- Stir together peach slices, sugar, flour, lemon juice, vanilla extract, cinnamon, and nutmeg until combined. Evenly add peach filling to the top of the crust.
- Sprinkle the remaining crumble over the peach filling.
- Bake in the preheated oven until golden brown and set, 30 to 38 minutes. Cool bars to room temperature, then cut and serve.
Nutrition Facts : Calories 222.8 calories, Carbohydrate 31.2 g, Cholesterol 42.5 mg, Fat 10.2 g, Fiber 0.5 g, Protein 2.1 g, SaturatedFat 6.3 g, Sodium 36.5 mg, Sugar 18.1 g
PEACH SQUARES
This crazy simple recipe for peach squares is one of our favorite summer treats, and can be made with berries, plums, or whatever other fruit you like!
Provided by Sarah
Categories Dessert
Time 1h
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F/175 degrees C. Grease and flour a 9x13 inch pan.
- In a large mixing bowl, add the sugar, melted butter, eggs, and vanilla. Whisk until well-combined.
- Alternately fold in the sifted flour, peaches, and walnuts until well-combined. Pour into the prepared pan, and smooth out the batter so it's evenly distributed.
- Bake 35-40 minutes, or until the edges are golden brown and a toothpick inserted in the center comes out clean.
- Cool, slice, and serve. (Refrigerate for 30 minutes for easier slicing.) Dust with powdered sugar if desired.
Nutrition Facts : Calories 280 kcal, Carbohydrate 34 g, Protein 4 g, Fat 15 g, SaturatedFat 6 g, Cholesterol 48 mg, Sodium 78 mg, Fiber 2 g, Sugar 20 g, ServingSize 1 serving
PEACH-PIE CRUMBLE BARS
Like a peach pie but easier to share and transport! These bars with a press-in shortbread crust are just the thing for a summer potluck or picnic.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 3h
Yield Makes 16 bars
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees. Butter an 8-by-8-by-2-inch cake pan. Line with parchment, leaving a 2-inch overhang on two sides; butter parchment.
- Crust: Beat butter with sugar in a bowl until light and fluffy, about 3 minutes. Scrape down bowl. Add flour and salt; beat until dough forms clumps but does not completely hold together. Press 2 1/2 cups flour mixture into bottom and 1 inch up sides of prepared pan.
- Filling: Stir together peaches, sugar, flour, lemon juice, and salt in a bowl. Pour into crust. Crumble remaining flour mixture evenly over top, squeezing to create clumps. Bake until bubbling in center and crust is golden, about 1 hour, 10 minutes (if browning too quickly, tent top with foil). Let cool 20 minutes. Remove from pan and let cool completely on a wire rack, about 1 hour. Cut into 2-inch squares.
PEACH-PECAN BARS
Finely ground pecans add nutty richness to the dough that doubles as the bottom crust and top crumble layer of these yummy bars. Cooking down fresh peaches for the filling concentrates their sweet floral flavor and adds more intensity than a jar of prepared jam.
Provided by Food Network Kitchen
Categories dessert
Time 1h5m
Yield 20 to 25 peach-pecan bars
Number Of Ingredients 9
Steps:
- Preheat the oven to 350˚ F. Line a 9-by-13-inch baking pan with foil and butter the foil.
- Cook the peaches with the water and golden syrup in a saucepan until thick and jammy, mashing if needed, about 12 minutes.
- Combine the flour, pecans, confectioners' sugar, baking powder and salt in a bowl. Work in the cut-up butter until moist clumps form.
- Press two-thirds of the dough into the pan pan. Spread the peach mixture on top and sprinkle with the remaining dough. Bake at 350˚ F until browned, 40 to 45 minutes. Let cool completely in the pan, then lift out of the pan using the foil. Cut into bars.
FROZEN PEACH SHORTCAKE SQUARES
Pound cake cubes are blended into an ice cream mixture, frozen, and served with fresh peach slices and raspberries.
Provided by Cool Whip
Categories Trusted Brands: Recipes and Tips
Time 3h10m
Yield 12
Number Of Ingredients 7
Steps:
- Stir whipped topping, ice cream and dry gelatin in large bowl until well blended. Stir in cake cubes. Spoon into 8-inch square pan.
- Freeze 3 hours or until firm.
- Drizzle with raspberry preserves. Cut into squares. Top each square with 1 peach slice and 1 raspberry. Store leftover dessert in freezer.
PEACH SQUARES
From America's Test Kitchen. I have yet to try one of ATK's recipes that wasn't delicious and turned out great. Their instructions are great for beginner or seasoned cooks. Frozen peaches work much better than fresh
Provided by SweetSueAl
Categories Dessert
Time 1h15m
Yield 24 serving(s)
Number Of Ingredients 10
Steps:
- Adjust oven rack to middle position and heat oven to 375 degrees.
- Line 13x9-inch baking pan with aluminum foil, allowing excess to overhang pan edges. Spray pan with cooking spray.
- Process flour, 11/4 cups almonds, granulated sugar, 1/3 cup brown sugar, and 1/2 teaspoon salt in food processor until combined, about 5 seconds.
- Add butter and pulse mixture until it resembles coarse meal (some pea-sized pieces of butter will remain), about twenty 1-second pulses.
- Transfer 1/2 cup flour mixture to small bowl and set aside.
- Press remaining flour mixture firmly and evenly into bottom of prepared baking pan. Bake until golden brown, about 15 minutes.
- Meanwhile, toss remaining 1 tablespoon brown sugar with reserved flour mixture. Set aside.
- While crust is baking, remove blade from food processor and wipe out workbowl. Pulse peaches and preserves in food processor until mixture has 1/4-inch chunks, about five 1-second pulses (if larger chunks remain, scrape down sides and pulse 2 more times).
- Cook peach mixture in large nonstick skillet over high heat until thickened and jam-like, about 10 minutes.
- Off heat, add pinch salt, lemon zest, and lemon juice. Pour mixture over hot crust.
- Using fingers, pinch reserved flour mixture to create dime-sized clumps and sprinkle over peaches.
- Sprinkle remaining 1/2 cup almonds over top and bake until almonds are golden brown, about 20 minutes.
- Cool to room temperature, at least 2 hours. Using foil overhang, lift from pan and cut into 24 squares. Squares are best served on day they are baked because the crust can become soggy with time.
- To Reheat.
- To revive, simply place leftover squares side by side (with no spaces in between the squares) on a baking sheet and heat in a 350°F oven until the bottoms are crisp, 10 to 12 minutes. Allow to cool back to room temperature before eating.
Nutrition Facts : Calories 185.7, Fat 9.3, SaturatedFat 3.9, Cholesterol 15.3, Sodium 6, Carbohydrate 24.5, Fiber 1.6, Sugar 15.6, Protein 2.5
CREAMY LAYERED PEACH SQUARES
Dazzle friends with our Creamy Layered Peach Squares. We believe these peach squares with cream cheese and raspberry mousse is how you whip it good.
Provided by My Food and Family
Categories Recipes
Time 4h30m
Yield 20 servings
Number Of Ingredients 9
Steps:
- Mix graham crumbs, 1/4 cup sugar and butter in 13x9-inch pan; press onto bottom of pan.
- Beat cream cheese and remaining sugar in medium bowl until blended. Whisk in 1-1/2 cups COOL WHIP; spread over crust. Top with peaches. Refrigerate until ready to use.
- Add boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Add ice cubes; stir until melted. Refrigerate 5 min. or until thickened. Whisk in remaining COOL WHIP; spread over peaches. Refrigerate 4 hours or until firm.
Nutrition Facts : Calories 230, Fat 13 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 30 mg, Sodium 190 mg, Carbohydrate 0 g, Fiber 0.6875 g, Sugar 0 g, Protein 3 g
PEACH SQUARES
Make and share this Peach Squares recipe from Food.com.
Provided by 4-H Mom
Categories Dessert
Time 1h
Yield 25 bars, 12 serving(s)
Number Of Ingredients 9
Steps:
- Combine flour, sugar and salt in bowl.
- Add butter till well blended.
- Press dough evenlty into a 15 x 10 x 1 inch jellyroll pan.
- Bake at 350 degrees for 15 to 20 minutes.
- Combine next 4 ingredients, mix well. Pour peach mixture over hot crust, bake at 350 degrees for 25 minutes. When cool, cut into 3 x 2 inch bars. Dust with powder sugar.
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