Ginger Peach Crumble Bars

Name: Ginger Peach Crumble Bars
Ingredients: FOR THE PEACH FILLING:; 2-1/2 cups Peaches, Peeled And Diced; 1 Tablespoon Freshly Squeezed Lemon Juice; 1/4 cups Flour; 1/2 teaspoons Cornstarch; 1/2 cups Sugar; 1/8 teaspoons Salt; 1-1/2 Tablespoon Crystallized Ginger, Diced; 1/2 teaspoons Cinnamon; 1/8 teaspoons Freshly Grated Nutmeg; FOR THE CRUST AND CRUMBLE:; 1-1/2 cup Flour; 1/2 cups Sugar; 1/2 teaspoons Baking Powder; 1/4 teaspoons Salt; 1/4 teaspoons Cinnamon; 1/2 cups Cold Butter, Cut Into Small Pieces; 1 whole Small Egg, Beaten; 1/2 teaspoons Vanilla Bean Paste Or Vanilla Extract

19 ingredients

10 steps

Ingredients

FOR THE PEACH FILLING:
2-1/2 cups Peaches, Peeled And Diced
1 Tablespoon Freshly Squeezed Lemon Juice
1/4 cups Flour
1/2 teaspoons Cornstarch
1/2 cups Sugar
1/8 teaspoons Salt
1-1/2 Tablespoon Crystallized Ginger, Diced
1/2 teaspoons Cinnamon
1/8 teaspoons Freshly Grated Nutmeg
FOR THE CRUST AND CRUMBLE:
1-1/2 cup Flour
1/2 cups Sugar
1/2 teaspoons Baking Powder
1/4 teaspoons Salt
1/4 teaspoons Cinnamon
1/2 cups Cold Butter, Cut Into Small Pieces
1 whole Small Egg, Beaten
1/2 teaspoons Vanilla Bean Paste Or Vanilla Extract

Directions

1

For the peach filling:
2

To a mixing bowl, add peaches and lemon juice and stir gently together. Fold in all of the remaining filling ingredients until combined. Set aside.
3

Preheat oven to 375°F. Grease an 8x8 baking pan.
4

For the crust/crumble:
5

In another mixing bowl, stir together the flour, sugar, baking powder, salt, and cinnamon. Using a pastry blender, cut in the cold butter until the mixture resembles crumbs. In a small bowl, mix together the egg and vanilla. Add the egg/vanilla mixture to the crumb mixture and stir to incorporate.
6

Press half of the crumb mixture firmly into the bottom of the baking pan, making sure to completely cover the bottom to the edges.
7

Spread the peach filling mixture evenly over the crust.
8

Crumble the remaining crumb mixture over the top of the peaches.
9

Bake for 40-45 minutes or until the top is golden brown and set. Cool completely on a wire rack. Cut into 9 squares and serve.
10

Recipe adapted from Brown Eyed Baker, via Two Peas and Their Pod.