Ginger Peach Crumble Bars
Adapted from [Two Peas & Their Pod|http://www.twopeasandtheirpod.com/peach-crumb-bars/]
Yields: 9 bars
Ingredients
- For the Filling:
- 2-1/2c peaches, peeled and diced
- 1T lemon juice, freshly squeezed
- 1/4c flour
- 1/2t cornstarch
- 1/2c sugar
- 1/8t salt
- 1-1/2T crystallized ginger, diced
- 1/2t cinnamon
- 1/8t freshly grated nutmeg
- For the Crust/Crumble:
- 1-1/2c flour
- 1/2c sugar
- 1/2t baking powder
- 1/4t salt
- 1/4t cinnamon
- 1/2c cold butter, cut into small pieces
- 1 small egg, beaten
- 1/2t vanilla bean paste or vanilla extract
Instructions
!For the Filling:
To a mixing bowl, add peaches and lemon juice and stir gently together. Fold in all of the remaining filling ingredients until combined. Set aside.
Preheat oven to 375. Grease an 8x8 baking pan.
!For the Crust/Crumble:
In another mixing bowl, stir together the flour, sugar, baking powder, salt, and cinnamon. Using a pastry blender, cut in the cold butter until the mixture resembles crumbs. In a small bowl, mix together the egg and vanilla. Add the egg/vanilla mixture to the crumb mixture and stir to incorporate.
Press half of the crumb mixture firmly into the bottom of the baking pan, making sure to completely cover the bottom to the edges.
Spread the peach filling mixture evenly over the crust.
Crumble the remaining crumb mixture over the top of the peaches.
Bake for 40-45 minutes or until the top is golden brown and set. Cool completely on a wire rack. Cut into 9 squares and serve.