Peach Crumble Bars

June 12, 2016

My husband’s family moved from northern Quebec to St. Catharine’s Ontario for the love of peaches. Legend has it his Grandparents packed up the bakery, loaded the truck, summoned the nine children and moved to the fruit belt of Ontario. Peach pies, preserves and baskets of ripe peaches seasoned the fruit basket. My Mother-in-Law baked up the most delicious Peach Pies. My first was 22 years ago and every summer at the picnic BBQ sits two or three. These Smoked Peach Crumble Bars celebrate my loving Pa-in-Law.

I smoked these peaches with real fire—a fire that concentrated the sugars, and highlighted the buttery texture of the shortbread crumble. Try it yourself by looking through the How to Smoke Baking Ingredients. If not, Liquid Smoke is an acceptable alternative, or skip the smoke all together, but choose these Peach Crumble Bars for their deliciousness. They scream summer on green grass, breezy Willow trees, laughing children and seated family on lawn chairs. These Smoked Peach Crumble Bars are for you Maurice, in your honour for Father’s Day. You are my gentle and kind, very loving Pa. I made them in gratitude for your constance and goodness. A genuine man you are, who inspires strength and propels us forward.

This recipe was slightly adapted from the recipe on Sweet Pea Kitchen. Christina has created a beautiful website with great looking recipes. Check it out!

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Ingredients

Makes 24 bars

Volume Grams Ounces

Ingredients for the crumble

3 cups 375 grams 13.5 ounces all-purpose flour
1 cup 198 grams 7 ounces granulated sugar
1 teaspoon 1 teaspoon 1 teaspoon baking powder
1/4 teaspoon 1/4 teaspoon 1/4 teaspoon fine salt
1/4 teaspoon 1/4 teaspoon 1/4 teaspoon cinnamon powder
1 cup (2 sticks) 227 grams 8 ounces unsalted butter, cold and diced
1 50 grams 1.75 ounces lightly beaten egg

Ingredients for the Peach Filling

About 7 About 7 About 7 peaches, peeled and diced, smoke optional
liquid smoke to taste (optional)
2 tablespoons lemon juice
63 grams all-purpose flour
113 grams granulated sugar
¼ teaspoon ¼ teaspoon ¼ teaspoon fine salt
½ teaspoon ½ teaspoon ½ teaspoon cinnamon powder
¼ teaspoon ¼ teaspoon ¼ teaspoon ground nutmeg

Instructions

MISE EN PLACE FOR THE CRUMBLE

Preheat the oven to 375ºF.
Grease the bottom and sides of a 9” X 13” glass or light-colored metal baking pan.
Cut a long piece of parchment paper in the bottom of the pan, letting the parchment extend up the two short sides of the pan and overhang slightly on both ends. (This will make it easy to remove the bars from the pan after they have baked.)
Grease the parchment too.
Measure the flour, sugar, baking powder, salt and cinnamon in the bowl of a mixer. Stir to combine.

Measure the cold butter and return it to the fridge. Remove one egg.

MISE-EN-PLACE FOR THE PEACHES

Set a of water on the stove and bring it to a boil.
Set an ice bath to the side of the stove.
Fetch alarge Asian wok strainer wok strainer or large handheld skimmer strainer.
Set a clean tray for the peeled peaches.
Cut an X at the bottom of each peach and set aside.

Once the water is boiling, drop as many peaches as will fit comfortably and simmer for 30-60 seconds.

Remove the peaches from the boiling water and set into the ice bath.

Repeat with any remaining peaches
Starting at the cut cross hatch, peel the skin of the peaches and set on a tray.

Measure and combine the flour, sugar, salt, cinnamon, nutmeg in a small bowl and set aside.
Optional: Smoke the peeled peaches. See How to Smoke Baking Ingredients.
Cut the peaches into medium size dice and set in a large bowl.
Sprinkle and gently blend the lemon juice and the peaches.

ASSEMBLING THE PEACH CRUMBLE BARS

If using a stand mixer, fit the paddle otherwise ready your hand mixer.
Add the diced butter to dry ingredients and toss to coat.
Mix on low speed until the texture resembles a course meal.

Add egg and mix on medium-low speed until butter pieces no larger than small peas. Divide the dough in half.
Pat half of dough (15.25 ounces/437 grams) into the prepared pan.

Shortbread crumble pressed into the prepared pan.

Set the other half of the crumble to the side.
Finish the peach filling by gently tossing the diced peaches with the flour, sugar, salt, cinnamon and nutmeg mixture. Mix gently.

Spread the peach mixture evenly over the crust.
Crumble the remaining dough over the peach layer.
Bake in preheated 375ºF oven for 45 minutes, or until top is slightly brown.
Cool completely on wire rack then transfer to the refrigerator to chill before cutting into squares.