Side Pannel
Peach Crisp Bars
Peach Crisp Bars
- Recipe Submitted by maryjosh on 10/19/2016
Ingredients List
- 2 3/4 cups all-purpose flour, DIVIDED
- 1 1/2 cups sugar, DIVIDED
- 3/4 cup chopped pecans
- 1/2 teaspoon salt, DIVIDED
- 1 egg, beaten
- 1 cup (2 sticks) cold unsalted butter, cut into small cubes
- 6 large peaches (about 2 to 2 1/4 pounds)
- 1 teaspoon ground cinnamon
- 1 teaspoon pure vanilla extract
- 1/2 cup old-fashioned (rolled) oats
Directions
Generously grease a 9- by 13-inch baking pan with butter or coat with nonstick cooking spray (or line with parchment paper); set aside.
In the bowl of a large food processor, pulse together 2 1/2 cups flour, 1 cup sugar, pecans, and 1/4 teaspoon salt until combined. Add egg; process about eight times using 1-second pulses, or until fine crumbs are formed. Add cold butter cubes; process 12 to 14 times using 1-second pulses, or until mixture starts to clump. Measure out 1 1/2 cups of crumbs and set aside. Evenly press the remaining crumbs into the bottom of the prepared pan.
With the rack adjusted to the center position, preheat the oven to 350°F. Add enough water to a large pot to cover the peaches once they are added (the pot will probably be about 1/2 to 2/3 full of water). Bring the water to a rolling boil. Gently lower the peaches into the boiling water and cook for about 30 seconds until the skins start to split. Use a slotted spoon to immediately transfer the peaches from the boiling water into an ice bath (a large bowl filled with ice and water). After 20 seconds in the ice bath, remove a peach, pinch the skin, and slip off and discard the skin.
Cut the peaches into slices, discarding the pits, and place them in a large bowl. Sprinkle the sliced peaches with the remaining 1/4 cup flour, 1/2 cup sugar, 1/4 teaspoon salt, cinnamon, and vanilla; toss until evenly coated. Transfer the peaches to the top of the shortbread crust, arranging them so that they are in an even layer.
Add the oats to the bowl of the food processor and pulse 5 times (1-second pulses). Add the reserved shortbread crumbs to the food processor and pulse 5 more times to combine with the oats.
Evenly sprinkle the peaches with the shortbread crumb/oat mixture. Bake for 40 to 45 minutes or until the crumbs are starting to turn light golden brown. Remove the pan to a wire rack and allow to cool completely before cutting into bars.
In the bowl of a large food processor, pulse together 2 1/2 cups flour, 1 cup sugar, pecans, and 1/4 teaspoon salt until combined. Add egg; process about eight times using 1-second pulses, or until fine crumbs are formed. Add cold butter cubes; process 12 to 14 times using 1-second pulses, or until mixture starts to clump. Measure out 1 1/2 cups of crumbs and set aside. Evenly press the remaining crumbs into the bottom of the prepared pan.
With the rack adjusted to the center position, preheat the oven to 350°F. Add enough water to a large pot to cover the peaches once they are added (the pot will probably be about 1/2 to 2/3 full of water). Bring the water to a rolling boil. Gently lower the peaches into the boiling water and cook for about 30 seconds until the skins start to split. Use a slotted spoon to immediately transfer the peaches from the boiling water into an ice bath (a large bowl filled with ice and water). After 20 seconds in the ice bath, remove a peach, pinch the skin, and slip off and discard the skin.
Cut the peaches into slices, discarding the pits, and place them in a large bowl. Sprinkle the sliced peaches with the remaining 1/4 cup flour, 1/2 cup sugar, 1/4 teaspoon salt, cinnamon, and vanilla; toss until evenly coated. Transfer the peaches to the top of the shortbread crust, arranging them so that they are in an even layer.
Add the oats to the bowl of the food processor and pulse 5 times (1-second pulses). Add the reserved shortbread crumbs to the food processor and pulse 5 more times to combine with the oats.
Evenly sprinkle the peaches with the shortbread crumb/oat mixture. Bake for 40 to 45 minutes or until the crumbs are starting to turn light golden brown. Remove the pan to a wire rack and allow to cool completely before cutting into bars.
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