Peach Crumb Bars

Colorado Peach Crumb Bars

Colorado Peaches are plentiful in the grocery stores this time of year.  They are gorgeous just to look at and even better to cook with.  I found this delicious recipe on line at Pinterest posted by two peas and their pod.

I modified the recipe and omitted the sugar and flour for the peach filling.  The original recipe called for 1 cup sugar and 1/2 cup flour in the filling.  I did not add more sugar and the flour, since the peaches were at their peak, ripe and full of color and natural sugars.

Ingredients:

***for the crumble***

• 3 cups all-purpose flour
• 1 cup granulated sugar
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1 cup margarine or unsalted butter, cold
• 1 egg, slightly beaten

Assemble the ingredients.

In the bowl of a stand mixer add 3 cups all-purpose flour.

Measure and add to bowl 1 cup granulated sugar.

Add 1 teaspoon baking powder.

Add 1/4 teaspoon salt.

Add 1/4 teaspoon ground cinnamon.

Whisk them together.

Add 1 cup (2 sticks) margarine or unsalted butter.
It should be cold when added to the dry flour mixture.

Mix together.

Lightly beat egg before adding to mixing bowl.

Add egg and mix on medium-low speed.

Mix until texture resembles coarse cornmeal.

The butter pieces will be no larger than small peas.

Grease the bottom of a 9x13" baking pan.

Put a long piece of parchment paper in the bottom of the pan.

Let the parchment extend up the two sides of the pan
and overhang slightly on both ends.
(This will make it easy to remove the bars from the pan after they have baked.)

Place half the dough into the prepared pan.

Pat the dough evenly into the pan.
Place the pan and the remainder of the dough in the
refrigerator while you prepare the peach filling.

Ingredients:

***for the peach filling***

• 5 cups sliced peaches (about 6 peaches, peeled)
• 2 tablespoons lemon juice (1/2 lemon)
• 1 tablespoon all-purpose four
• 1 tablespoon granulated sugar
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg

To peel peaches, drop into boiling water for 30 seconds to loosen peel.

Then, drop into cold water.

Skins will slide off.

Slice peaches.

Squeeze lemon juice over peaches and toss to coat,
so peaches will not turn brown.

Add 1 Tablespoon sugar to peaches.

Add 1 Tablespoon flour.

Add 1/4 teaspoon salt.

Add 1/2 teaspoon ground cinnamon.

Add 1/4 teaspoon ground nutmeg.

Toss gently together to coat peaches.

Peaches are ready for the crust.

Pour peaches over crust.

Spread evenly to the edges of the pan.

Crumble the remaining dough over the peach layer.

Bake in a preheated 375 degree oven for 45 minutes.

When baked, top will be slightly brown.  Cool completely
and chill in refrigerator before cutting in squares.

Enjoy!

One of the orchards I found on line in Colorado.

Colorado Peaches from High Country Orchards and Vineyards.

Beautiful!

Peaches have inspired artists for centuries...

Claude Monet

Pierre Auguste Renoir

Shitao Riverbank of Peach Blossoms

Momohatozu Huizong

Van Gogh

PB&J Ice Cream Sandwiches- Cooking with Aiden

Cooking with Kids is Fun!

And, cooking with my three year old grandson is even better.  He loves peanut butter and jelly, so the choice was easy.  It is summer in Iowa, and what is better than cookies and ice cream.  This recipe is a little messy but very yummy and fun to make.  Kids love shapes and using cookie cutters.  He was identifying the shapes that he is learning such as rectangles and circles.  He also knows bunnies, stars, gingerbread men, and cats.

I prepared half of the refrigerated peanut butter cookie dough before Aiden came over.

Roll out cookie dough on a lightly floured surface.

I cut the first batch into rectangles.

Place on parchment paper or ungreased cookie sheet.

Ingredients:

• 1- 18 oz. roll refrigerated peanut butter cookie dough
• all-purpose flour
• raspberry, grape, or strawberry jelly
• vanilla ice cream

Pick out your favorite cookie cutters.

Roll out cookie dough on lightly floured surface.

Cut out shapes with cookie cutters.

Place on parchment paper.

Continue rolling dough.

Cut out cookies until all dough is used.

Bake in a 350 degree oven for 8-10 minutes,
until edges are firm and tops are browned.

Cool cookies.

Place 1 teaspoon jam on flat side of cookie.

Spread evenly on all the cookies.

You can use another flavor of jelly.

Place a small scoop of ice cream on jam.

Taste the ice cream,
(and have Grandma wash the spoon).

Continue adding the ice cream.

You need to quickly do this before the ice cream melts.

Top with another cookie, flat side down, and press lightly.

Repeat with remaining cookies.

It may get a little messy.

 Continue.

Freeze for 4 or more hours until ice cream is firm.

In the mean time, wash the cookie cutters.

Place frozen PB&J Ice Cream Sandwiches on a serving plate.

Enjoy!

Share with Mom and Dad.

Spending the day with Grandpa & Grandma