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RASPBERRY PEACH BARS
Jun. 13th, 2014 05:16 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
nverlandRASPBERRY PEACH BARS
Makes 12
1 cup (2 sticks) unsalted butter, at room temperature
1 cup brown sugar
1 large egg yolk
1/2 teaspoon salt
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour, divided
2/3 cup raspberry jam
3 cups raspberries
3 cups sliced peaches
1/4 cup sugar
2 tablespoons cornstarch
Crumble topping:
6 tablespoons cold unsalted butter, cubed
1/2 cup brown sugar
2/3 cup all-purpose flour
1/4 teaspoon cinnamon
Preheat oven to 350 degrees. Grease a 9-by-13-inch pan; line with parchment.
Using a stand mixer, combine butter and brown sugar, beating until fluffy. Beat in egg yolk, salt and vanilla. Add 2 cups flour; mix until well combined.
Spread dough into bottom of prepared pan, pressing firmly with your hands.
Using an offset spatula, spread jam over dough.
In a bowl, combine berries, peaches, sugar, remaining 1/4 cup flour and cornstarch. Gently toss, then distribute over crust.
Mix crumble ingredients, cutting butter into dry ingredients until the crumble is the consistency of peas. Sprinkle over fruit.
Place the pan on a foil-lined baking sheet to catch any drips. Bake 45 to 50 minutes, until topping is golden and the fruit is bubbling. Cool completely before slicing.
Makes 12
1 cup (2 sticks) unsalted butter, at room temperature
1 cup brown sugar
1 large egg yolk
1/2 teaspoon salt
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour, divided
2/3 cup raspberry jam
3 cups raspberries
3 cups sliced peaches
1/4 cup sugar
2 tablespoons cornstarch
Crumble topping:
6 tablespoons cold unsalted butter, cubed
1/2 cup brown sugar
2/3 cup all-purpose flour
1/4 teaspoon cinnamon
Preheat oven to 350 degrees. Grease a 9-by-13-inch pan; line with parchment.
Using a stand mixer, combine butter and brown sugar, beating until fluffy. Beat in egg yolk, salt and vanilla. Add 2 cups flour; mix until well combined.
Spread dough into bottom of prepared pan, pressing firmly with your hands.
Using an offset spatula, spread jam over dough.
In a bowl, combine berries, peaches, sugar, remaining 1/4 cup flour and cornstarch. Gently toss, then distribute over crust.
Mix crumble ingredients, cutting butter into dry ingredients until the crumble is the consistency of peas. Sprinkle over fruit.
Place the pan on a foil-lined baking sheet to catch any drips. Bake 45 to 50 minutes, until topping is golden and the fruit is bubbling. Cool completely before slicing.
