Makes : 20 large bars Prep time: 30 minutes Bake time: About 1 hour total
Crust and Crumble
3 cups of all purpose flour
1/2 cup Dixie Crystals brown sugar
1/2 cup Dixie Crystals granulated sugar
1 cup cold Organic Valley Butter
1 teaspoon baking powder
1/2 teaspoon salt
1 and 1/2 teaspoons Nielsen Massey pure vanilla extract
2 cups Dixie Crystals granulated sugar
1 cup Organic Valley sour cream
3/4 cups all purpose flour
1/8 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon Nielsen Massey pure vanilla extract
6 large, ripe peaches peeled and sliced thin
1 and 1/2 cups Dixie Crystals confectioners sugar
3 tablespoons Organic Valley half and half
Preheat your oven to 350 degrees. Spray a 9×13 inch pan with non stick spray and set aside.
In your stand mixer, mix together all of your dry ingredients for the crumble.
Cut your cold butter into small pieces and add to your mixer.
Mix until the crumble resembles large peas.
Add in the egg and vanilla and mix until combined.
Set aside2 and 1/2 cups for the topping.
Press the remaining crumble into your prepared pan.
Use the bottom of a cup measurer to press the pack the crumble down well so it stays together while baking and cutting
Set aside while you make the batter
Bake for 14 minutes, or until golden brown, being careful not to over bake.
Set aside to cool while you make the filling.
Make the batter
In a large bowl, whisk together by hand your 4 eggs and 2 cups of sugar
Add in the sour cream, cinnamon and salt.
Mix in the flour until combined.
Now, fold in your peaches being careful not to break them apart.
Pour the mixture carefully over the cooled crust.
Sprinkle the remaining 2 and 1/2 cups crumble all over the top.
Bake for about 50 minutes, or until the top is lightly golden brown and set.
Let the bars cool for about an hour on top of the stove before you drizzle on the glaze.
Whisk together the glaze ingredients until smooth and creamy.
Drizzle over the completely cooled bars.
Cut into any size square you wish 🙂
If you have any leftover, make sure to wrap them in wax paper and heavy duty foil, then freeze for up to two months!