Monday, September 2, 2019

Peach Cobbler Bars


We have really been enjoying the fruit this summer. But sometimes I buy more than we can eat in a reasonable amount of time. Surely I'm not the only one?

So, when that happens, I gladly turn the fruit into a baked good; or a baked GREAT. This was definitely a baked GREAT.


All the goodness of peach cobbler baked into a bar form, then covered with a delectable almond icing. This was the perfect dessert for Labor Day weekend, reminding us that summer is not over til September 21, people! But even if it feels more like fall, you will love the summer flavors in this dessert.


Find more great ideas at Inspire Me Monday, Inspire Me Monday 2, Fabulous, Hearth and Soul, Twinkly Tuesday.


Peach Cobbler Bars

Crust:
1 1/2 cups flour
3/4 cup cold butter, cubed
1/8 tsp. salt
1/2 cup sugar

Filling:
2 eggs
1/3 cup flour
1 cup sugar
1/2 cup sour cream
1/8 tsp. salt
2-3 cups peaches, peeled and finely diced

Almond Icing:
1 cup powdered sugar
5 Tbsp. heavy whipping cream
1 tsp. almond extract

For the crust, stir flour, salt and sugar together. Add butter and cut in with a pastry blender, two knives or your fingers until mixture resembles coarse sand. (Alternatively, combine flour, salt and sugar in the bowl of your food processor. Add the cubed butter and pulse until the mixture resembles coarse sand. You want to see some pieces of butter in the mixture.)

Reserve 1 cup crumbs.

Pour remaining crumbs into a greased 9x13 baking dish and press down firmly. Bake at 350° for 15 minutes.

While the crust is baking, prepare the filling. Whisk eggs, flour, sugar, sour cream and salt together. Fold in the peaches.

Pour peach mixture over top of baked crust layer. Sprinkle filling layer with remaining cup of crumbs. Bake at 350° for 1 hour or until set.

For the icing, combine the powdered sugar, cream and almond extract and stir with a spoon or whisk until smooth. After bars have cooled for 1/2 hour, drizzle top with the icing. Serve warm or at room temperature. Refrigerate leftovers.

Recipe Source: Can't Stay Out of the Kitchen
© Copyright Elenacooking.com
 
countercounter