Michelle has been talking about picking peaches, so I went through my freezer and found a pint bag from last year that I needed to use up. We slice them and put on a little sugar and put them up for a taste of summer anytime.
I decided to make cookie bars with them. These sandwich the peaches between two layers of sweet crust. I used sliced peaches but I recommend you put chopped in the recipe as the slices were a little big for the bites I cut the bars into.
If using frozen peaches, let them come to room temperature and drain off excess juice (I just drank it!).
1 1/2 cups all-purpose flour
1 cups sugar, divided
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 stick cold butter, cut into 24 pieces
1 large egg
1 teaspoon vanilla extract
2 cups peaches, chopped
Juice and zest of one lemon
2 teaspoons cornstarch
Preheat oven to 375° F. Lightly butter an 8X8 baking pan.
In a food processor, pulse together flour, 3/4 cups sugar, baking powder, salt and cinnamon. Once mixed, cut in butter until crumbly. In a small bowl, whisk egg and vanilla until blended; add to flour mixture, pulsing until crumbly.
Press 2 cups of the crumb mixture onto bottom of a greased pan. Reserve the rest for the topping.
Toss peaches with lemon juice and zest. In a small bowl, mix cornstarch and remaining 1/4 cup of sugar. Add sugar mix to peaches and toss to coat. Spread over crust and sprinkle with reserved topping. Press down lightly.
Bake until lightly browned and filling is bubbly, 40-45 minutes. Cool completely in pan on a wire rack. Cut into bars.