It dawned on me the other day that I haven’t shared any peach (or zucchini) recipes yet this summer (Gasp!) and summer is almost officially over. I mean, duh, what was I thinking, peaches are like one of the best things of summer. So I got busy and made these Peach Bars that I’ve had marked forever in one of my cooking magazines.
These bars are so, so good. A shortbread crust with a layers of fresh peaches and peach jam then sprinkled with some reserved crust crumbs. Totally yummy, right? But then I decided to drizzle a little glaze on top, it was a great decision! The glaze is completely optional, buuut highly recommended!I honestly could have eaten the entire pan of these which is why I sent them away to a friend’s house and my husband’s office. I know there are still peaches out there (thank goodness!) so go get yourself some and make these bars. They would be the perfect thing to add to your Labor Day menu.Print
Peach Bars – A delicious shortbread crust topped with fresh peaches and finished off with a shortbread crumble on top. So, so delicious!
- 1 ½ cups flour
- 1 ¾ cups sliced almonds ((divided))
- 1/3 cup sugar
- 1/3 cup brown sugar plus 1 Tbsp. brown sugar
- 12 Tbsp. butter (, cut into pieces and softened)
- 1 ½ pounds peaches (, peeled and coarsely chopped)
- ½ cup peach jam
- ½ tsp lemon zest plus 1 tsp lemon juice
- GLAZE: ((optional))
- 1/2 Tbsp. melted butter
- 3/4 cup powdered sugar
- 1/2 tsp. vanilla
- 1 Tbsp. half-n-half (or enough to make a
- Line a 9 x 13 baking pan with aluminum foil. Spray with baking spray. Preheat oven to 350 degrees.
- Use a food processor to prepare the crust. Combine the flour, 1 ¼ cups of the almonds, granulated sugar, 1/3 cup brown sugar, ½ tsp salt. Add the butter and process with 15-20 pulses.
- Set aside 3/4 cup of this mixture to use for the topping
- Press the rest of the crust mixture into the pan. Bake the crust until lightly golden brown, about 15.
- Add the 1 tablespoon of brown sugar to the reserved topping and set aside to use later.
- While the crust is cooking, wipe out the food processor and add the peaches and the peach jam, pulse 5-7 times. Cook the peaches in a skillet for 10 minutes over medium-high heat. Remove from heat and add in the lemon zest, juice, and a pinch of salt.
- Pour the hot peach mixture over the warm crust.
- Using fingers, pinch reserved flour mixture to make dime-size clumps and sprinkle over peaches Sprinkle remaining 1/2 cup almonds over top and bake until golden brown, about 20 minutes. Let cool and drizzle with glaze if desired.
- Allow the bars to cool for a few hours before serving.
- To make glaze: whisk together all the ingredients until smooth. Drizzle over cooled bars.
Recipe Source: America’s Test Kitchen Best Summer Recipes