There have been a few times when some didn’t realize there was a spread laid out in the break room. We try to spoil those he works with on occasion. John said people kept texting him throughout the day letting him know how much they enjoyed the treats. I got so many rave reviews over everything. I sent this pie along with all the other desserts (and half of the Southern Nectarine Cobbler) to John’s office last week. The top crust is just streusel (crumble) so it’s incredibly easy too. But who doesn’t enjoy a slab of pie every now and then? This one is doubly easy because I used a store bought crust on the bottom. I can’t recommend their fruits highly enough.Įvery dessert was so mouthwatering. They turned out marvelously in those desserts. The nectarines and peaches were absolutely delicious. The recipe turned out so fantastic, I thought I would share it again. I made a Peach Pinwheel Cobbler, Peach Cobbler Amandine, Cast Iron Peach Cobbler and this pie using the peaches. I made a Southern Nectarine Cobbler and a Nectarine Pie with the nectarines. I received a large box of nectarines and peaches from the Washington State Fruit Commission in August 2019. It has a luscious peach filling topped with a brown sugar crumble topping that’s amazing. To avoid freezer burn you can wrap each individual bar in plastic wrap before placing them in the freezer safe bag.I have a Peach Pie recipe to die for. To FREEZE these bars you should let them cool completely and then place them in an airtight container/bag for 3 months. STORE cooked peach bars in an airtight container for about 3 days at room temperature for up to week in the fridge. Slice and peel the peaches ahead of time and keep them in an airtight container in the fridge. To make these ahead, make the dough, press it into the pan, and cover it for 24 hours before topping it with the peach mixture. At this point the skin should easily peel off with a gentle rub. Quickly pull them out and pop them in a bowl of ice water to stop them from cooking any further. Bring a pot of water to a boil, drop in a few peaches (only a few so that they aren’t touching), and boil for 30 seconds. There is a super cool trick you can use to make peeling peaches easily. They will ripen quicker in a closed space like that, and it will be a more natural process than any other kitchen hack. If your peaches aren’t quite ripe yet you can put them in a brown paper bag. The skin should be a little wrinkly because that means the water has evaporated and the peach flavor has become more concentrated! The parchment paper should help prevent anything from sticking to the bottom of your pan. Remove from the oven and allow the bars to cool for 45 minutes before cutting and serving. Place in the preheated oven and bake for 35-45 minutes or until the top begins to brown. Pour the crumb topping over the peaches.īAKE. Pour the peach mixture into the pan over the pastry dough. Using a pastry blender, cut in the cold cubed butter until small clumps form. In a medium size mixing bowl, combining the oats, flour, brown sugar, cinnamon, and salt, whisk together. Place in the bottom of the prepared pan.ĬRUMB TOPPING. After the dough has chilled, roll it out into a 9×13 inch rectangle. Meanwhile, slice the peaches, remove the skin and combine them along with the flour, cornstarch, brown sugar, cinnamon, vanilla, and lemon juice in a large bowl, toss together to coat evenly. Knead the dough into a ball, then pat flat and wrap with plastic wrap. Cut the butter into the mixture with a pastry blender until pea-size clumps form. Slowly pour into the flour mixture, mixing until combined. In a separate bowl whisk together the egg yolk and ice water. In a large bowl whisk together the flour, sugar and salt. Preheat oven to 350 degrees, line the bottom of a 9×13 inch pan with parchment paper, set aside.ĭOUGH.
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