Cook techniques
Measuring Ingredients
Accurately measure your flour and sugar using the spoon-and-level method to ensure the right texture for the crumble bars.
Cutting in Butter
Use a pastry cutter or your fingertips to cut the cold, cubed butter into the dry ingredients until the mixture resembles coarse crumbs, which creates a flakier texture in the crust.
Pressing Crust
Press half of the crumb mixture firmly into the baking dish to create a solid base for the crumble bars.
Tossing Peaches
Gently toss the sliced peaches with lemon juice and spices to evenly coat them, enhancing their flavor while preventing browning.
Layering
Spread the peach mixture evenly over the crust to ensure every bite is filled with juicy peaches, then crumble the remaining topping evenly over the fruit.
Baking
Bake until the top is golden brown and the peaches are bubbly, checking occasionally to avoid over-baking and ensure a perfect finish.
Cooling
Allow the bars to cool completely in the pan before cutting to prevent them from crumbling and to help them set properly.
FAQ
Can I use canned peaches instead of fresh?
Yes, you can use canned peaches, but be sure to drain them well and adjust the sugar amount based on their sweetness.
Can I substitute almond flour for all-purpose flour?
You can, but the texture may vary. Almond flour can make the bars denser; you may need to experiment with the liquid ingredients.
How should I store the leftover crumble bars?
Store them in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Can I freeze these bars?
Yes, you can freeze the bars. Wrap them tightly in plastic wrap and foil, then place them in an airtight container for up to 3 months.
What can I use as a topping instead of nutmeg?
You can leave out the nutmeg or substitute it with extra cinnamon or a spice blend that complements the peaches.
