Peach Crumb Bars
In the summer, there is nothing better and more seasonal than this recipe for peach crumb bars. With three layers, two of which are the same recipe, it's peach perfection!
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INGREDIENTS
- 16 tbsp unsalted butter room temperature
- 1 cup sugar
- 2 egg yolks
- 1 tsp vanilla extract
- 2 1/3 cups flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup apricot preserves
- 2 large ripe peaches
- 1 tbsp brown sugar
- 1 tsp cinnamon
- 1/2 tsp ground ginger
INSTRUCTIONS
- In the bowl of an electric mixer, cream the butter and sugar until light and fluffy, 3-5 minutes. Add egg yolks one at a time, mixing between each addition until incorporated. Add vanilla and mix. The dough may look curdled but that is normal.
- Add the flour, baking powder, and salt. Mix until just combined and no dry streaks remain, 1-2 minutes.
- Line an 8×8 baking dish with a parchment sling and butter the sides. Add half of the dough to the prepared pan and press evenly to create the bottom crust.
- Spread jam on the bottom crust. Line the sliced peaches over the preserves. This usually takes three rows, and as long as the peaches are even, overlap peaches if necessary. Sprinkle with brown sugar, cinnamon, and ground ginger. Top with the remaining dough by breaking it into small pieces evenly over the peaches.
- Bake in a preheated 350°F oven for 35-45 minutes. If the top seems to be getting too brown, cover with foil. The bars will become puffed and golden on the top and the edges should have a little bubbling from the preserves.
- Remove from the oven and let cool completely before cutting, at least 4 hours. If not, they will not cut well. Remove parchment sling and cut into squares.
#peach #summer #dessert
The best Peach Crumble Cake recipe
Ingredients:
For the Crumb:
- 3/4 cup or 105g all-purpose flour
- 2 tablespoon or 25g granulated sugar
- 3 tablespoon or 45g packed light brown sugar
- 5 tablespoon or 70g unsalted butter, melted
- heaped 1/8 teaspoon salt
Cake batter:
- 6 tablespoon or 84g unsalted butter
- 1/2 cup or 110g packed light brown sugar
- 1/4 cup or 50g granulated sugar
- 1 teaspoon or 5ml pure vanilla extract
- 2 large eggs at room temperature
- 1 1/3 cups or 190g all purpose flour
- 1 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/3 cup plus 1 tablespoon or 95ml milk
- 1/3 cup or 80ml full fat yogurt
For the Peaches:
- 3 1/2 cups or 420g chopped peaches
- 2 tablespoon or 16g all-purpose flour
- 2 tablespoon or 30g packed light brown sugar
Instructions:
1- preheat the oven to 350F. Line 9x9 inch baking pan with parchment paper, leaving a 2 inch overhang at each side.
2- For the crumb topping, combine flour, both sugar and salt ( if you’re using unsalted butter) in a medium bowl and whisk to blend evenly so that there are no lumps of brown sugar. Add melted butter to dry ingredients and stir with a spoon until evenly combined, then toss with your fingertips to form large crumbs. Cover with a tea towel and set aside.
3- For the cake batter, combine melted butter, both sugars, vanilla in a medium bowl and whisk until pale and fluffy looking. Whisk in eggs one at the time until very light and creamy. Mix in yogurt. Sift flour, baking powder and salt into a small bowl and whisk to blend evenly. Add it to the wet mixture and fold it in by hand with a spatula until mostly incorporated. Pour in milk and fold it in until the batter is evenly combined. Spread batter evenly into prepared pan.
4- for the peaches topping, combine flour with sugar and then sprinkle it over the chopped peaches. Toss it all together until peaches are evenly coated and scatter evenly over the batter. Then scatter clumps of crumb topping evenly on top to cover the peaches.
5- Bake fir 40-50 minutes until the crumbs are lightly golden and the cake feels firm to touch. A toothpick inserted into the centre should comes out without any wet batter. Transfer to a wire rack and let cool for at least 30 minutes before serving.
How to store peach crumb cake?
This cake will keep well in a airtight container for 1 day at room temperature, and then keep it in refrigerator for up to 5 days. To serve, pull it out from the fridge about 20 minutes in advance.
Peach Crumble | Everyday Food with Sarah Carey
You didn't think I'd finish summer fruit week without a making a dessert, did you? Crisps and crumbles are some of my absolute favorite desserts. I just love it when the oven concentrates fruit at the peak of its sweetness into syrupy deliciousness. Top that off with a buttery, crunchy crumble and ... yum!
Sarah's Tip of the Day:
I'm using 2 pounds of peaches in my crumble today, but you can use any seasonal fruit you like. (You'll need to adjust the amounts of lemon juice, sugar, and cornstarch depending on the fruit you use; click here for specific measurements: And guess what? The crumble topping freezes well, so why not make a double batch and save half for another day? You can thank me later!
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Recipe Ingredients:
For The Filling
2 pounds peaches or nectarines, cut into 1/2-inch wedges (6 cups)
3/4 cup granulated sugar
1 tablespoon lemon juice
4 teaspoons cornstarch
1/2 teaspoon coarse salt
For The Topping
6 tablespoons unsalted butter, room temperature
1/4 cup light-brown sugar
1 cup all-purpose flour (spooned and leveled)
1/2 teaspoon coarse salt
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Peach Crumble | Everyday Food with Sarah Carey
Ina Garten's 5-Star Fresh Peach Cake | Barefoot Contessa | Food Network
Ina uses local ingredients to make her rustic-style Peach Cake!
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The Barefoot Contessa is back, and this time she is teaching viewers how to cook like a pro. Ina Garten lifts the veil on all her entertaining tips, sharing techniques and professional strategies along with incredibly elegant and easy recipes.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Fresh Peach Cake
Recipe courtesy of Ina Garten
Total: 1 hr 5 min
Prep: 15 min
Cook: 50 min
Yield: 8 servings
Level: Easy
Ingredients
1/4 pound (1 stick) unsalted butter, at room temperature
1 1/2 cups sugar, divided
2 extra-large eggs, at room temperature
1 cup sour cream, at room temperature
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon kosher salt
1 teaspoon ground cinnamon
3 large, ripe peaches, peeled, pitted, and sliced
1/2 cup chopped pecans
Directions
Preheat the oven to 350 degrees F. Grease a 9-inch square baking pan.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and 1 cup of the sugar for 3 to 5 minutes on medium-high speed, until light and fluffy. With the mixer on low, add the eggs, one at a time, then the sour cream and vanilla, and mix until the batter is smooth. In a separate bowl, sift together the flour, baking soda, baking powder, and salt. With the mixer on low, slowly add the dry ingredients to the batter and mix just until combined. In a small bowl, combine the remaining 1/2 cup sugar and the cinnamon.
Spread half of the batter evenly in the pan. Top with half of the peaches, then sprinkle with two-thirds of the sugar mixture. Spread the remaining batter on top, arrange the remaining peaches on top, and sprinkle with the remaining sugar mixture and the pecans.
Bake the cake for 45 to 55 minutes, until a toothpick inserted in the center comes out clean. Serve warm or at room temperature.
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Ina Garten's 5-Star Fresh Peach Cake | Barefoot Contessa | Food Network
Peach Coffee Cake recipe by Cooks Illustrated
Cook’s Illustrated flavorful Peach Coffee Cake with moist yellow cake, buttery cinnamon crumbs and ripe peaches!
Peach Cobbler Pound Cake???? | Peach Crumble Topping W/Glaze | This Topping is AMAZING!!!
Heyyyyyy Errrrrrbody!!!
Today we're making a Peach Cobbler Pound Cake with a Peach Crumble Topping with Glaze. #PeachPoundCake #PeachCrumbleTopping #PoundCakeQueen????
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STEP BY STEP INSTRUCTIONS ARE PROVIDED IN THE VIDEO.
INGREDIENTS I USED:
Bake in oven preheated to 325 degrees for approx. 1 hour 30 mins (Depends on your oven)
3 Cups Swans Cake Flour
3 Sticks of Butter (Room Temperature)
3 Cups Sugar
5 Large Eggs (Room Temperature)
1/2 Tsp Baking Powder
1/4 Tsp Salt
1 Cup Milk (Room Temperature)
1 21 oz. Can Peach Pie Filling
1 29 oz. Can Sliced Peaches
1 Tablespoon Vanilla Extract
1 Tablespoon Creme Bouquet
1 Tsp Orange Extract
Cinnamon
Nutmeg
Brown Sugar
Liquid Butter
CRUMBLE TOPPING FOR 2 CAKES: (Can refrigerate to use later)
1.5 C All Purpose Flour
1 C Sugar
1 Tablespoon or more of Cinnamon
1 Tablespoon Brown Sugar
1.5 Sticks of Butter
FOR GLAZE I USED:
Powdered Sugar
Peach Juice
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