Peach Crumb Bars

I love cobblers. Especially peach. But I'll be the first to admit that I can't make them worth a flip. Any time I've tried I've failed rather miserably. I have more success with things that have crumb or crumble or crisp in the name. So when I saw this recipe for Peach Crumb Bars here, I knew I needed to try it with the fresh peaches in season right now. I'm not sure what all of you can get, but there is just a short stretch where I can actually get quasi-soft peaches. I found some of those for this. I'm not sure how well it would work with those really hard white peaches that are most common in China. The ones I used for this are still nothing like a good southern peach in the US--they still have to be some hybrid between those and white peaches. I served this warm with a scoop of vanilla ice cream!

Peach Crumb Bars
1 1/2 cups all-purpose flour
1/2 cup sugar
1/2 tsp baking powder
1/8 tsp salt (can omit if using salted butter)
1/2 cup butter
1 egg white, beaten (if doubling, just use 1 egg)
3 cups peeled and sliced peaches
1 Tbs lemon juice
1/4 cup all purpose flour
1/2 cup sugar
1/8 tsp salt
1/4 tsp cinnamon
1/4 tsp nutmeg

Start by peeling and slicing peaches. Stir in 1 Tbs lemon juice and set aside. Then put flour, sugar, baking powder and salt into a bowl and whisk together. Use a pastry blender or two knives to cut in the butter, then the egg white.

Take half the dough and pat it into a greased 8x8 inch baking dish.

Return to the bowl of sliced peaches. Add flour, sugar, salt, cinnamon and nutmeg.

Stir together until well mixed. Spread evenly over dough that is pressed into the baking dish.

Take remaining dough and crumble over top of the peaches.

Bake at 375F (195C) for 45 minutes--until slightly browning. Cool and cut into bars.

Serve plain or its also great with ice cream on top! Enjoy!

Happy 4th of July!