Peach Crumb Bars

Prep Time 30

Cook Time 50

Total Time 1 20

Yields squares

3 cups (360 g) all-purpose flour, (stir, spoon, & level)
1 cup (200 g) granulated sugar
1 tsp baking powder
½ tsp salt
½ tsp ground cinnamon
1 cup (226 g) unsalted butter, (2 sticks) room temperature, cut into Tablespoons
1 large egg

Preheat oven to 375 degrees Fahrenheit. Lightly grease a 9x13-inch baking dish.
FOR THE CRUST/TOPPING: In the bowl of a stand mixer, mix together the dry ingredients. Cut the butter into Tablespoon size pieces and add to the flour mixture. Use the paddle attachment to break up the butter into small flakes. (Can also use a food processor or pastry blender to do it by hand.) Then add the egg and mix until the mixture feels like wet sand and can clump together when squeezed. Press ⅔ of the mixture onto the bottom of the prepared baking dish. Save the other ⅓ for later.
FOR THE PEACHES: In a medium bowl, whisk the sugar, cornstarch, lemon juice, and cinnamon. Add the diced peaches and fold to combine. Evenly distribute the peaches over the bottom crust. Crumble the remaining crust mixture over the peach layer. (I like to squeeze/clump it together in my hands first, for bigger chunks.)
Bake at 375˚F for 45 to 50 minutes or until lightly golden brown on top and bubbling in the center. Cool completely.
FOR THE GLAZE: Whisk the glaze ingredients together in a small bowl, adding the milk a little at a time until the desired consistency is reached. Drizzle over cooled bars. Cut and serve.

About the crust: The colder the butter, the more crumbly the texture will be. Room temperature butter will make the crust and crumble on top more solid/chunky. But don’t use overly soft butter.
TO STORE: Leftover bars can be stored in an airtight container or in the baking pan covered tightly with a lid, plastic wrap, or foil. Store at room temperature for up to 3 days or refrigerated for up to 5 days.

Recipe lightly altered from Saving Room For Dessert