Peaches & Cream Bars
July 03, 2016
Redolent:
[red-l-uh nt]
adjective
1. having a pleasant odor; fragrant.
2. odorous or smelling (usually followed by of)
3. suggestive; reminiscent (usually followed by of)
-----
I was ahead of the game this week with Sweet Sunday; the temperature was cool yesterday so I took advantage and baked then instead of waiting for today and risking that the temperature went up.
The only trouble with baking ahead is resisting the urge to taste test the platter, but I prevailed and luckily, this isn't just a photo of some crumbs on a plate... but no promises that it doesn't happen in the future!
Recipe:
Ingredients:
Crust & Topping
1 cup of all-purpose flour
1/2 cup of old fashioned rolled oats
1/3 cup of packed brown sugar
1 teaspoon of ground cinnamon
1/2 cup of unsalted butter, cold and cubed
1/2 cup of chopped pecans (optional)
Peach Filling
1 large egg
1/2 cup of granulated sugar
1 Tablespoon of all-purpose flour
1/4 teaspoon of salt
2 medium peaches, peeled and chopped (about 1 1/2 cups)
Directions:
01. Preheat oven to 350°F. Line the bottom and sides of an 8 or 9-inch square baking pan with aluminum foil or parchment paper, leaving an overhang on all sides to easily lift the bars out of the pan before cutting.
02. Spray with nonstick spray or grease with butter.
03. Set aside.
04. (Make the crust/topping) In a large bowl, whisk the flour, oats, brown sugar, and cinnamon together until combined.
05. Cut in the cold butter using a pastry blender or two forks until it reaches coarse, pea-sized crumbs. (I used my hands, it was simpler than trying to use two forks)
06. Remove 3/4 cup of the mixture, put in a small bowl and mix with pecans. This will be set aside for the topping.
07. Evenly press the remaining oat mixture into the bottom of the prepared baking pan.
08. Bake for 15 minutes as you prepare the filling.
09. To make the filling, whisk the egg and sugar together until smooth and creamy.
10. Add the flour and salt. Whisk until combined.
11. Fold in the peaches.
12. Remove crust from the oven after 15 minutes and pour the filling over hot crust.
13. Sprinkle with remaining oat/pecan mixture.
14. Bake for 30-35 minutes or until golden brown on top.
15. Allow to cool in the pan on a wire rack for 30 minutes.
16. Transfer to the refrigerator and allow to
chill for 2 hours.
17. Once chilled, lift the foil out of the pan using the overhang on the sides and cut into squares.
The original recipe also included a vanilla glaze, which I omitted, I figured they'd be sweet enough on their own, but if you're hankering for something extra sweet whip a batch of glaze and drizzle once cooled.
Hope everyone has had a good day.
Click "L" for a larger view.
Peaches & Cream Bars
July 03, 2016
Redolent:
[red-l-uh nt]
adjective
1. having a pleasant odor; fragrant.
2. odorous or smelling (usually followed by of)
3. suggestive; reminiscent (usually followed by of)
-----
I was ahead of the game this week with Sweet Sunday; the temperature was cool yesterday so I took advantage and baked then instead of waiting for today and risking that the temperature went up.
The only trouble with baking ahead is resisting the urge to taste test the platter, but I prevailed and luckily, this isn't just a photo of some crumbs on a plate... but no promises that it doesn't happen in the future!
Recipe:
Ingredients:
Crust & Topping
1 cup of all-purpose flour
1/2 cup of old fashioned rolled oats
1/3 cup of packed brown sugar
1 teaspoon of ground cinnamon
1/2 cup of unsalted butter, cold and cubed
1/2 cup of chopped pecans (optional)
Peach Filling
1 large egg
1/2 cup of granulated sugar
1 Tablespoon of all-purpose flour
1/4 teaspoon of salt
2 medium peaches, peeled and chopped (about 1 1/2 cups)
Directions:
01. Preheat oven to 350°F. Line the bottom and sides of an 8 or 9-inch square baking pan with aluminum foil or parchment paper, leaving an overhang on all sides to easily lift the bars out of the pan before cutting.
02. Spray with nonstick spray or grease with butter.
03. Set aside.
04. (Make the crust/topping) In a large bowl, whisk the flour, oats, brown sugar, and cinnamon together until combined.
05. Cut in the cold butter using a pastry blender or two forks until it reaches coarse, pea-sized crumbs. (I used my hands, it was simpler than trying to use two forks)
06. Remove 3/4 cup of the mixture, put in a small bowl and mix with pecans. This will be set aside for the topping.
07. Evenly press the remaining oat mixture into the bottom of the prepared baking pan.
08. Bake for 15 minutes as you prepare the filling.
09. To make the filling, whisk the egg and sugar together until smooth and creamy.
10. Add the flour and salt. Whisk until combined.
11. Fold in the peaches.
12. Remove crust from the oven after 15 minutes and pour the filling over hot crust.
13. Sprinkle with remaining oat/pecan mixture.
14. Bake for 30-35 minutes or until golden brown on top.
15. Allow to cool in the pan on a wire rack for 30 minutes.
16. Transfer to the refrigerator and allow to
chill for 2 hours.
17. Once chilled, lift the foil out of the pan using the overhang on the sides and cut into squares.
The original recipe also included a vanilla glaze, which I omitted, I figured they'd be sweet enough on their own, but if you're hankering for something extra sweet whip a batch of glaze and drizzle once cooled.
Hope everyone has had a good day.
Click "L" for a larger view.