A sunny day, a delicious picnic lunch, a beautiful skyline, a family walk, a father-daughter game of catch. And most of all, the girls on break from their camp jobs, for a rare summer day at home. Just a few of the things that made last Monday such a special day. (Apparently you are never too old to visit the ice cream truck, and that is a good thing.)
These peach bars would be a fabulous addition to any picnic, whether it’s down by the lake or in your own backyard. What I love about this recipe is that it makes a small but delicious batch – just enough to enjoy for a few meals without feeling guilty. These bars are truly a portable slice of summer!
Peach Pie bars
(adapted from Dessert for Two)
3 small slightly underripe peaches (note: just ripe is fine too)
1 Tbsp Scotch whiskey
1 Tbsp brown sugar
7 Tbsp unsalted butter, softened
1/3 cup sugar
2/3 cup flour
1/2 tsp cinnamon
1 Tbsp cornstarch
Preheat oven to 350 degrees, and line a 9″ x 5″ loaf pan with parchment paper.
Peel the peaches and slice them into 1/4″ thick slices. Place them in a bowl and pour the whiskey and brown sugar on top. Let soak while you make the crust.
To make the crust, combine the butter, sugar, flour and cinnamon in a bowl. Place 1/4 cup of the dough aside, then press the rest in the bottom of the loaf pan. Pack it firmly and evenly.
Stir the cornstarch into the peach mixture, then pour the mixture over the crust. Crumble the remaining dough on top.
Bake 35 – 40 minutes, until fragrant and golden brown. Let squares cool completely before cutting.
Makes 8 bars.