Southern Peach Streusel Bars Recipes

HOMEMADE PEACH CRUMB BARS

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.

SOUTHERN PEACH STREUSEL BARS

Steps:

• First, prepare the filling so that it has time to cool. Begin by peeling and removing the pits from 4 of the peaches. Roughly chop the flesh. In the bowl of a food processor, combine the peaches, sugar, lemon juice, and cornstarch. Blend thoroughly until smooth. Transfer the puree into a medium saucepan over medium heat. Whisk the mixture occasionally until it has thickened significantly and bubbles are breaking regularly on the surface. Turn off the heat, and incorporate the vanilla and ginger. Set aside and let cool. Preheat your oven to 350˚F. Lightly grease a 9 x 13-inch baking pan. In the bowl of a stand mixer or food processor, beat the margarine briefly to soften.Add in the brown sugar and thoroughly cream together with the margarine until fluffy and homogeneous. Sift in the flour, pecan or almond meal, cornstarch, cinnamon, and salt, and mix on low speed to combine. Slowly drizzle in the non-dairy milk, a teaspoon at a time. Add just enough to bring everything together into a cohesive dough when pressed. Take 2/3 of the dough and crumble it across the bottom of the prepared pan. Use your fingers to press it into one even layer to form the base. If you do not have enough to cover the bottom, use a bit more of the dough, though the base should not be too thick. Bake for 12 - 15 minutes, until golden brown. Meanwhile, knead the chopped pecans into the remaining dough to create the streusel topping. When the base is ready, remove from the oven and evenly spread the cooled peach filling on top. Roughly chop the remaining peach, and scatter it across the peach jam filling. Sprinkle streusel over the peaches, breaking apart clumps as necessary. Bake for 20 to 25 minutes, until the streusel is golden brown and aromatic. Let cool completely before slicing.