Ok, you guys. This is it. School starts today. Ew.
It’s not that I don’t love school and learning and advancing the nursing profession (because who doesn’t love that??). I do. I really do. But working 36 hours a week and taking 4 classes makes for a fairly hectic schedule. I needed something to cheer me up and take my mind off the impending life-craziness.
So, Peach Crumble Bars. Naturally. Peaches are so hot right now, and I’d been dying to make something with them for days and days. These are prefect. The crust holds together sturdily on the bottom and is perfectly crumbly on top. The filling is sweet and tart, and I love the color I got from using white peaches.
Even though late summer means classes starting up again, it means peaches are in season and I can make these fabulous bars. It definitely makes the end of August a little more bearable!
Prep time: 15 minutes | Bake time: 45 minutes | Total time (with cooling): about 1 hour and 30 minutes
Yield: at least 16 2×2 inch bars
Crust and Crumble
- 1 ½ cups flour
- ½ cup sugar
- ½ tsp baking powder
- Pinch of salt
- ½ cup unsalted butter, cold and cubed
- 1 egg
- 4 peaches, sliced
- 1 tbsp lemon juice
- ¼ cup flour
- ½ cup sugar
- pinch of salt
- ½ tsp cinnamon
- ¼ tsp nutmeg
Preheat oven to 375 º F. Butter an 8×8 baking pan and set aside. In a small bowl whisk together flour, sugar, baking powder and salt. Using a fork or pastry cutter, cut in butter until it’s the size of small peas. Add the egg and mix together until just combined. Spoon half of the mixture in to the baking dish and press evenly in to the bottom of the pan.
Next, make the peach filling. In a large bowl, mix all of the filling ingredients together until blended and peaches are completely covered. Spoon filling over the bottom crust. Evenly sprinkle the rest of the crust mixture on top of the peaches. Place in oven and bake for 45 minutes, until the crumble is slightly golden brown. Remove and let cool completely before cutting.
Anyone who went to Deerfield can relate to my undying love for crisp.
Deerfield Academy is where I went to high school. It’s a boarding school in Western Massachusetts and will always always hold a special place in my heart. Particularly because their desserts were out-of-control delicious. (Yeah, my high school had amazing food… We were lucky).
Especially their crisps. Every Thursday (and some Friday’s if we were lucky) we would have crisp for dessert. Cherry crisp, apple crisp, blueberry crisp. All sorts of crisps. They were amazing and are just such a timeless American dessert.
Which is probably why I was so excited about this blackberry and peach variety. I wanted a simple, nostalgic and classic dessert. This couldn’t haven’t been more perfect. The ingredients are all pantry staples, save for the fruit which was a synch to buy at the grocery store. I was able to slip out during dinner, put the crisp in the oven and have it ready, warm and yummy right in time for the meal to be finishing up. And I just loved the combination of these two summer fruits.
This dessert has rekindled my love of crisp that stems from my Deerfield days, and I love it all the more for it. Do you have any desserts that remind you of growing up? You can totally borrow my love of crisp if you want… I wont mind :).
- 5 ripe peaches, sliced, core removed
- 3 pints blackberry
- 3 tablespoons flour
- Juice of 1 lemon
- 1 stick of butter, melted
- 1 cup flour
- ½ cup brown sugar
- ½ cup granulated sugar
- ½ tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp salt
Preheat oven to 350 º F. In a large bowl, mix the peaches, berries, flour and lemon juice. Pour the mixture into a 9×13 baking pan and set side. For the topping mix all of the ingredients in a large bowl until the mixture is nice and crumbly. Sprinkle evenly over the peach and berry mixture. Bake for approximately 35-40 minutes, until the topping is golden brown and the berries are nice and bubbly. Serve immediately.
Loosely adapted from The Pioneer Woman