RECIPE - Peach Crumble Bars

Check out that peachy goodness

I'll be the first to admit that I am not a big baker at all and am not really that much into sweets or desserts (with the exception of chocolate. Of course.) However, when another batch of uber ripe, locally grown peaches arrived in our weekly From the Farmer CSA box, I thought I would try and do them justice by incorporating them simply into peach crumble bars (because what isn't improved by sugar and two sticks of butter?)

These bars are basically a riff off the traditional peach crumble but cut into much neater and dare I even say snack friendly square wedges.

Ingredients/Gear

• 4-6 ripe peaches, sliced (some recipes may call for peeling and dicing, but I actually kept the skin on for color and also because the peaches hold together better this way. Also I'm lazy.)
• 3 1/4 cups all-purpose flour, divided (3 cups for the dough, 1/4 cup for the peach filling)
• 1 1/2 cups granulated sugar, divided (1 cup for the dough, 1/2 cup for the peach filling)
• 1 teaspoon baking powder
• Pinch of salt
• 1/2 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 2 sticks (equivalent of 1 cup) cold butter, cut into small cubes
• 1 egg, beaten
• Optional: juice of half a lemon (to balance out overripe/too sweet fruit)
• 9 x 13 baking pan
• Mixing bowls
• Measuring cups and spoons
• Pastry cutter (or a fork)
• Extra butter for greasing (or cooking spray)

Procedure

1. Preheat the oven to 375 degrees F. Spray down or grease your baking pan.
2. To make the crumble dough, mix together the flour, sugar, baking powder and salt. At this point you can add your cold butter cubes and cut the butter into the dry flour mixture using your pastry cutter, or a large form. You'll know the butter has been incorporated when you end up with a crumbly mixture - make sure you don't have any massive clumps of butter that are still visible. 
3. Pour about half of the dough into the baking pan and pat it out until the entire bottom surface is covered. At this point, make enough space in your fridge for the remaining half of the crumble dough mixture and the pan and pop them in there so they stay chilled while you prepare the peach slice filling.
4. In a new bowl, whisk together the flour, sugar,  pinch of salt, cinnamon and nutmeg. Put your peach slices into a new mixing bowl and if using, add the lemon juice. Pour the flour/spice mixture over the peaches and carefully stir to combine everything. 
5. Spread the peach slices over the layer of crumble dough. This will be a bit messy because of the flour and spices mixed in but try to layer the slices evenly without too much overlap.
   
6. Pour remaining crumble dough over the peach slices layer so you have a delicious buttery peach sandwich. 
7. Place pan in the oven for approximately 45 minutes. You'll know it's ready when the crumble mixture on top is a light golden brown and/or the house begins to start smelling like a delicious peach orchard with butter trees. 
8. Remove from oven and let the bars cool down (yeah, it's hard) before cutting them into squares. Serve warm with vanilla ice cream or keep in an airtight container for delicious snackage later on. 

And voila - a good way of using up perfectly ripe summer peaches (besides eating them right out of the box over the sink.)