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The base is a shortbread-like tasting cake with a gooey peach center and a crispy brown sugar streusel topping that makes these bars absolutely irresistible.
For the streusel:
In a small bowl combine all of the streusel ingredients. Run the mixture through your fingers until it forms a crumbly mixture, about the size of small peas. Keep in fridge until ready to use.
For the crust:
Preheat the oven to 375 F. Line a 9×13-inch baking pan with parchment paper, or foil. (If using foil, spray or butter it lightly.) Set pan aside.
In a medium-size bowl, whisk together the sugar, cinnamon, baking powder, salt, vanilla and flour. Add the cold pieces of butter and the egg. Using a pastry cutter or 2 knives, cut the butter and egg into the dry ingredients until evenly incorporated (I used the hand mixer to do this step). You will be left with a crumbly mixture. Press the dough into the bottom of the prepared pan.
For the peach filling:
Put the peaches in a medium sized bowl. Pour the lemon juice, vanilla, flour, sugar, salt, and cinnamon over the peaches and toss until the peaches are fully coated. Pour the peach mixture evenly over the crust and sprinkle on the streusel topping.
Bake for 45-55 minutes or until golden brown. You can test with the toothpick method but keep in mind the peach filling will still be wet. When it’s done, remove the pan from the oven and place it on a cooling rack. Cool completely before slicing into bars. Enjoy!
Every choc-aholic’s dream wrapped up in a gluten free ice cream cake.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!