Grab some end-of-summer peaches and start baking! Start with these Peach and Raspberry Pie Bars…
You know how sometimes you have an idea? An idea for a recipe that you know is going to work no matter what? Or maybe you just think I’m crazy because you don’t really have ideas like that… and you just like to find recipes on the internet and try them out and hope that they work. You’ll have to excuse my brain… which is on overdrive 100% of the time trying to figure out what to bake next. The peaches in my head told me they’d be good with raspberries in a pie-sort-of-dessert. And that’s where the idea for these Peach and Raspberry Pie Bars comes from. This all happened one morning on the treadmill, by the way (the idea, that is). See? I told you I might be crazy.
I have a secret about how I keep my flour organized in my kitchen: I use a special, large, airtight container to hold my flour, but I don’t like to take it out of the bag. Instead, I place the bag in the container, and as I use the flour, I tear down the top of the bag little-by-little so it’s easy to scoop out the flour from inside the bag. This is the way I keep track of what flour I’ve purchased (and how new it is).
Anyway……………….. this is what the crust is going to look like after you mix it all up with your mixer.
Get yourself some clean hands and use them to press the crust into the pan and slightly up the sides.
Bake the crust until it’s golden brown.
Mix peaches with sugar and spices (if you need help on how to peel the peaches, visit this post: How to Peel Peaches).
Next comes the topping.
The topping ingredients are mixed with butter to make a crumbly mixture.
For assembly: the peaches are spread on top of the baked crust.
A few raspberries are scattered on top.
The crumbly topping mixture comes next, and then into the oven it goes!
Once the pie bars have cooled completely, use the handles of the parchment paper to gently lift them out of the pan and onto a cutting board. Use a knife to loosen the edges if you need to.
Cut these into beautiful squares and serve them up to peach and pie lovers everywhere. My little treadmill dessert “idea” turned into a big hit around the house. We had relatives visiting, and they seemed pretty happy to be munching on these for dessert and for breakfast too. They were gone almost immediately. So like I said before, grab those peaches and get to work. Pie bars kind of have a way of making people happy.
Thanks for hanging out with me and my peaches this week That’s my last peach recipe of the summer. At least, I think so…
Peach and Raspberry Pie Bars
Yield: 4 dozen bars
Prep Time: 50 min
Cook Time: 1 hour
1 cup (2 sticks) unsalted butter, at room temperature
1/2 cup granulated white sugar
2 cups All Purpose Gold Medal® Flour
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon kosher salt
4 pounds (about 6) peaches, peeled, pitted & sliced into wedges
4 Tablespoons (1/2 stick) unsalted butter, melted
1/3 cup packed light brown sugar
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
2 cups quick cooking oats
1 1/3 cups All Purpose Gold Medal® Flour
1 cup packed light brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup (2 sticks) cold unsalted butter, cut into pieces
1 1/2 cups fresh raspberries
1. Prepare the crust: Preheat the oven to 375°. Line a 9x12-inch baking pan with parchment paper (you want the parchment to come up the sides so you can use it as "handles" later to lift the dessert out of the pan). With an electric mixer, beat the butter with the sugar at medium speed until light and fluffy, about 2 minutes. At low speed, beat in the flour, spices and salt until a soft dough forms. Use clean hands to press the dough over the bottom of the prepared pan and 1/2 inch up the side in an even layer. Bake in the center of the oven for about 15 minutes, or until the crust is golden and set. Let cool on a rack.
2. Meanwhile, prepare the filling: Place the peaches in a large bowl. Drizzle in the butter and stir in the sugar, cinnamon and nutmeg.
3. Prepare the topping: In a large bowl, mix the oats with the flour, light brown sugar, cinnamon, baking soda and salt. Using fingers (wash your hands and take off your rings first!), squeeze the butter into the oats & sugar and crumble together until the mixture resembles coarse meal. (Alternately, you can use a pastry cutter, but ultimately you'll want to just use your hands).
4. Assemble the bars: Spread the peach filling over the crust. Scatter raspberries on top and then the crumbs. Bake in the center of the oven for 50 to 60 minutes, or until the topping is golden. Let cool completely on a rack before cutting into 2-inch bars. It's even better if you have time to refrigerate the bars until chilled and then cut from there. Once the pie bars have cooled completely, use the handles of the parchment paper to gently lift them out of the pan and onto a cutting board. Use a knife to loosen the edges if you need to.
*Store the bars in a covered container in the refrigerator until ready to munch.
Disclosure: This recipe was written for Gold Medal Flour, a product that I use every day in my kitchen.