These Dessert Bars Are Peachy Keen

Crust / Crumb Topping

• 1 cup granulated sugar
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1 cup cold unsalted butter, cut into cubes
• 1 large egg, lightly beaten

Peach Layer

• 1/2 cup granulated sugar
• 1 tablespoon cornstarch
• 1/4 teaspoon ground cinnamon
• 5 large peaches, peeled and diced
• 1 teaspoon fresh lemon juice

Icing

• 1 cup powdered sugar
• 1/4 teaspoon almond extract
• 1 tablespoon milk, more or less for desired consistency

Directions

1. Preheat oven to 350 F if using a glass pan or dark metal pan, or 375 F for a light metal pan. Lightly grease or spray a 13 x 9-inch baking pan and set aside.
2. In a medium bowl, whisk together 1 cup sugar, 3 cups flour, baking powder, salt, and cinnamon. Using a pastry cutter, blend in the butter until the mixture resembles coarse sand. Add the lightly beaten egg and mix until the dough starts to hold together but remains crumbly. Gently press a little more than half the dough into the prepared pan. A food processor may also be used for this step.
3. In a large mixing bowl, whisk together the peach-layer sugar, cornstarch, and cinnamon. Add the diced peaches and toss to combine. Drizzle the lemon juice over the peaches and toss to coat. Pour the peach mixture over the crust and spread evenly.
4. Using your hands, press together handfuls of the remaining crumb topping to create clumps. Scatter the clumps and remaining crumbled topping over the fruit layer, leaving some peaches showing through.
5. If using a glass pan, bake at 350 F for 50 to 55 minutes or until lightly browned. If using a metal pan, bake at 375 F for 40 to 45 minutes. Cool completely, then chill before cutting and icing.
6. Whisk together the powdered sugar, almond extract, and milk. Drizzle over the bars just before serving.