Peach Crumble Bar Recipe
One of my favorite desserts is slightly sour fruit tart and similar recipes. Combined with the smell of butter, that sour fruit becomes dizzying for me. This time, instead of tart dough, I used crumble dough and baked it on a rectangular tray and served in square slices. Everyone who tasted it loved it. Since the dough is not kneaded, it is a slightly easier dough than tart dough. Tart dough is a dough that requires a lot of arm strength because it is difficult to put together. But in this recipe, we don't have to worry about collecting the dough, so it's not as tiring as tart dough.
The thing you need to pay attention to while making the dough is to keep it away from heat. For example, if your oven worked for a while and heated the kitchen, that environment is not very suitable. Or if your hands are warm, it would be better to cool your hands by taking a glass of cold water between your hands before starting the dough. Our aim in the dough is to mix with the flour before the butter melts and form crumbs. Since all kinds of heat sources will accelerate the melting process of butter, it is necessary to prepare the dough in a cold environment with as cold ingredients as possible.
After the dough goes into the oven, it should start to cook before the butter melts and spreads, so it is very important that the oven is preheated. Another important point is the amount of cooking peaches. If the peaches are too juicy, it will wet the pulp and cause the gold to become pasty. Even if the juice is extracted too much, the peach flavor is less felt in the dough and the dough flavor becomes dominant. That's why you need to adjust the cooking amount well. I cannot give the cooking time. Because this will vary depending on many reasons, from the juiciness of your peaches to the thickness of the bottom of the pan you use. Cook the peaches until the peaches are cooked and the juice becomes a thick jam. Let the water decrease, but not completely run out.
Even if a certain time is given in the recipe, it is a time adjusted according to the environment and the materials used by the person giving the recipe. It doesn't mean you should use the same amount of time. For example, don't continue cooking while the cake is burning in front of your eyes because the recipe says to bake the cake for 45 minutes. Trust your eyes, not the recipe. Or, just because a cake recipe says 4 cups of oil, don't add 4 cups of oil to the cake. Recipes are written by human hands, after all, wherever there are people, there is a possibility of error. The recipe may be misspelled, you may have made a mistake while copying from somewhere. Trust your mind, not the recipe.
For crumble dough;
- 200 gr. butter, cut into cubes and frozen,
- 4 cups flour,
- 1 cup sugar,
- 1 egg,
- 3 tsps of vanilla sugar,
- 1/2 tsp baking powder.
For peach filling;
- 5 peaches,
- 1/2 cup sugar,
- 1/2 tsp cinnamon.
- Remove the seeds of the peaches, peel and cut into cubes,
- Put into a pan add sugar on top,
- Cook in high heat until it reaches a dense consistency, like jam,
- Add cinnamon, stir a bit and remove from heat,
- For the dough mix all the ingredients into a bowl,
- Then rub into the mixture using your fingertips to make a light breadcrumb texture,
- Do not overwork it or the crumble will become heavy,
- Sprinkle 2/3 of the the mixture evenly over a baking sheet,
- Spread peach sauce on top and the remaining crumble dough on top of peaches,
- Bake in a 190 degrees C preheated oven until the top is golden brown.