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Well I can’t believe this wraps up Stone Fruit Week! I’ve been planning it for months and now it’s finished in a snap.
The great news is that where I live peaches and plums are in season so I have a ton of new recipes that I can’t wait to make. Stone fruits are one of my favorites and I hope I make it to the local orchard to go peach picking before they are done for the season.
While these peaches weren’t hand picked by me I did manage to get them at the farmer’s market. I love getting my fruit at the farmer’s market because I can get 8-10 peaches for $3 while the same amount would cost me around $8 at the grocery store. Plus I know that they are coming from a local orchard and I like supporting our local farmers as much as I can.
So today I’m sharing these amazing Peach Pie Bars. They are so good they I had to get them out of the house or I would have eaten all of them. They were that good. The base is a shortbread cookie which is one of my favorites. Then the filling layer consists of peaches, sugar, and cinnamon. Then there is a nice crumble on top.
These bars were so good. The bottoms were buttery and sweet with the peach filling layer tasting just like peach pie. The crumble on top gave it a bit of crunch and helped it to taste like pie. All in all these are the perfect bars to take to a summer cookout or picnic because they travel well and will be gobbled up quickly.
For the Shortbread:
- 1 1/4 c. flour
- 1/2 c. powdered sugar
- 2/3 c. butter, melted
For the Peach Filling:
- 2 c. peaches, peeled and chopped
- 1/4 c. sugar
- 2 Tablespoons lemon juice
- 3 Tablespoons cornstarch
- 1 teaspoon cinnamon
For the crumble:
- 3/4 c. flour
- 1/2 c. oats
- 1/3 c. brown sugar
- 1 teaspoon cinnamon
- 1/3 c. butter
- Preheat the oven to 350 degrees.
- Line an 8 x 8 baking dish with foil or parchment paper.
- In a medium bowl combine the flour, powdered sugar, and butter. Press this mixture into the bottom of the prepared pan and bake for 15 minutes.
- Meanwhile, toss the peaches in a medium bowl with the sugar, lemon juice, cornstarch, and cinnamon. Set aside.
- In a medium bowl combine all the ingredients for the crumble. Mix until the mixture is a sand like consistency.
- Once the shortbread is removed from the oven pour the peach filling over top of the crust.
- Sprinkle the crumble over top of the filling.
- Bake for 35-40 minutes.
- Remove from oven and cool completely.
- Remove the bars from the pan using the foil or parchment and cut into bars.
Recipe adapted from Just So Tasty