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Peach apricot crumble bars
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1 1/2 cups (7 1/2 ounces) | all-purpose flour |
1 3/4 cups (6 1/2 ounces) | sliced almonds |
1/3 cup (2 1/3 ounces) | granulated sugar |
1/3 cup | packed, (2 1/3 ounces) packed light brown sugar, plus one tablespoon |
1/2 teaspoon | kosher salt |
12 tablespoons unsalted butter, cut into 12 pieces and softened (I zapped mine in the microwave on defrost setting for about 20-30 seconds) | |
1 1/2 pounds | frozen sliced and peeled peaches, thawed on paper towels to soak up any excess liquid |
1/2 cup | apricot jam, (see note; peach can be used) |
1/2 teaspoon | lemon zest plus 1 teaspoon lemon juice |
Preheat oven to 375 degrees and adjust oven rack to be in the middle position. Line a 13 x 9 baking dish with aluminum foil (or parchment paper) to make a “sling.” Butter the foil and any part of the baking dish the foil doesn’t cover. Set aside.
Process flour, 1 1/4 cups of the almonds, the granulated sugar, 1/3 cup of the brown sugar and salt in a food processor until combined, about 5 seconds. Add softened butter pieces and pulse until the mixture looks like coarse meal with a few pea-sized pieces of butter, about 20 1-second pulses.
Measure out 1/2 cup of the processed mixture and reserve for the crumble topping. Pour the rest of it into the prepared pan and, using a measuring cup or the back of a large shallow spoon, press into an even layer (note– you’ll need the food processor again so don’t clean it just yet). Bake crust in the preheated oven until fragrant and golden brown (especially around the edges), around 15 minutes.
Add the remaining 1 tablespoon of brown sugar to the reserved crumble topping mixture and stir to combine. Then pinch the mixture between your fingers and break into clumps the size of hazelnuts to form a streusel-like topping. Set aside.
Combine the thawed peaches and jam in the food processor and process until the peaches are broken up into chunks. It’s okay if the mixture just looks a little bit mushy–you’re just trying to break it down a little here. Transfer peach mixture to a large nonstick skillet and cook over high heat until thickened and with a more jam-like consistency, about 7-9 minutes. Off the heat, stir in the lemon zest, lemon juice, and a pinch of salt. Spread the cooked peach mixture over the hot crust into an even layer. Sprinkle over the reserved streusel topping and then the remaining 1/2 cup slivered almonds over the top of the jam layer. Bake in preheated oven until almonds are golden, about 20 minutes.
Let bars cool completely in pan, about two hours (I know this is very difficult because by this point the bars will smell amazing. But please wait, at least a little bit. I set mine on the concrete floor of the garage to speed up the process.) Carefully remove bars from pan using sling, cut into squares with a sharp knife, and serve. These squares are best eaten within 24 hours (trust me, not hard to do), but you can store them in the fridge for a few days too if you need to.
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