Between Father’s Day, the U.S. Open and the simple fact that the weather is GORGEOUS right now, the odds of you attending or hosting a barbeque this weekend are probaby pretty high. If you haven’t decided on a dessert to make yet, look no further! I found an easy and delicious peach crumb recipe on Table for Two‘s website – if you haven’t checked the blog out yet, it’s one of my favorites!
I know it seems like I’ve been writing about peaches a lot lately, and yes, I’ve certainly had my fair share for snacks on the side, but this is the perfect time for the delicious fruit. Peach season = best season, in my opinion. And yes, I will probably say the same thing about apples in the fall, for the record.
Alright, focusing now. I’ve got to keep this one quick so you guys can run to the grocery store for ingredients, right?
Peach Crumb Bar
Recipe courtesy of Table for Two
- 3 cups AP flour
- 1 cup granulated sugar
- 1 tsp. baking powder
- 1/4 tsp. salt
- 2 sticks of unsalted butter cut into 1-inch cubes
- 1 egg lightly beaten
- Roughly 6 peaches (peeled, sliced and diced)
- 2 tbs. lemon juice
- 3/4 cup granulated sugar
- 1/2 cup AP flour
- 1/4 tsp. salt
- 1/4 tsp. ground cinnamon
- 1/4 tsp. ground nutmeg
Preheat oven to 375 degrees. Line a 9X13-inch pan with parchment paper.
Dough: whisk flour, sugar, powder and salt together. Add butter cubes and mash it into the dough until it starts looking crumble (half-inch sized crumbs). Table for Two recommended using a pastry blender. I didn’t have one available so I used a fork. It was tedious but will work just fine. Add egg and continue mashing together until dough looks crumbly.
Pour half of the dough onto the pan, spread it out and press it down firmly.
In another bowl, Mix the peaches, sugar and lemon juice together lightly. In a separate bowl, whisk the flour, salt, cinnamon and nutmeg together and then gently stir it into the peach mixture. Like I said, it’s an easy recipe, but it does require some space, a few bowls and a cutting board to keep things organized.
Pour the full peach mixture on top of the dough in the pan, then spread the remaining half of the dough on top.
Bake for 45 minutes or until golden brown. Per Table for Two’s advice, I broiled on low for a few minutes to get that color just right.
Now for the hardest part of the recipe – cool it COMPLETELY. I know. It was so hard waiting with the smell filling my kitchen, living room and whole apartment.
Cut into squares.
If you store it in an airtight container and refrigerate it, the peach crumb should stay fresh for up to a week.