These fruity/creamy bars are nothing short of amazing. Four layers to love: buttery, brown sugar oat crust, creamy & juicy peach filling, pecan/cinnamon crumble, and an easy vanilla icing to finish it all off.
The peach filling leaves each bite ultra moist and the crumble on top maintains a slight crunch. These bars are a texture lover’s dream!
The peachy filling is made from peaches, egg, flour, and sugar. The egg and flour create a thick creamy sauce to envelope the diced peaches inside.
I adore the peach filling, but the crust and crumble might just be the stars of the show. They’re both made from the same dough, which makes things easy and convenient. I try to dirty as little bowls as possible when I can. I know you feel me there!
*Ingredients :
°1 1/2 cup sugar
°1/4 teaspoon salt
°1 1/2 cup (3 sticks) unsalted butter, refrigerated
+Fill
°4 large eggs
°2 cups sugar
°1 cup sour cream
°3/4 cup flour for all purposes
°Salt
°2lb peach, drill and thin slices *
*Methods :
Preheat oven until 350oF. grease the 9 × 13 inch frying pan with cooking spray; Aside.
In the mixer bowl, mix the flour, sugar and salt. Mix with paddle accessory until mixed. Cut the butter into small pieces and add them slightly at a time. Mix the butter until evenly mixed and the mixture appears crumbly. (This can also be done manually using a pastry cutter or using a fork.)
Remove 1 1/2 cup of mixture and set aside. Press the remaining mixture into the prepared frying pan. Bake in the preheated oven until golden brown, 12 to 15 minutes. Let it cool for at least 10 minutes.
In a large bowl, whisk together the eggs and sugar. Add sour cream, flour and salt. Fold the peach slices. Pour over cooked crust. Take the remaining 1 1/2 cup of dry mixture and sprinkle over the top of the peaches. Bake until the top is slightly browned and the filling is set, 45 to 50 minutes. Cool for at least 1 hour before chopping the bars. (I find this chip to be much better after it has been cooled for a few hours).
Store in the fridge.
Enjoy !
Source : allrecipes.Com
