Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Grease and lightly flour an 8x8 inch baking pan. You can also line it with parchment paper, leaving an overhang, for easy removal.
- In a large bowl, whisk together the flour, sugar, and salt.
- Add the cold, cubed butter to the flour mixture. Use a pastry blender or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs. You should still see small pieces of butter.
- Press the crumb mixture evenly into the bottom of the prepared baking pan. Use the bottom of a measuring cup to firmly compact the crust.
- Bake the crust for 15-20 minutes, or until lightly golden brown. Keep a close eye on it to prevent burning.
- While the crust is baking, prepare the peach filling. In a large bowl, combine the sliced peaches, sugar, flour, lemon juice, almond extract (if using), and cinnamon (if using). Gently toss to coat the peaches evenly.
- Once the crust is baked, remove it from the oven. Pour the peach filling evenly over the warm crust.
- Return the baking pan to the oven and bake for 30-35 minutes, or until the filling is bubbly and the crust is golden brown. The peaches should be tender and cooked through.
- Let the peach bars cool completely in the baking pan before cutting into squares. This is important because the filling will firm up as it cools, making it easier to slice.
- Once cooled, cut the peach bars into squares and serve. They’re delicious on their own, or you can top them with a scoop of vanilla ice cream or a dollop of whipped cream.
Notes
For the best results, use cold butter and don't overmix the crust. Ripe, but firm peaches are ideal for the filling. Let the bars cool completely before cutting to ensure the filling sets properly. Store leftover bars in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. For longer storage, freeze the bars as described in the article.