Peach Apricot Crumble Bars

Before we get started here, I know what you’re thinking: “Peach already? Really, Amy? We’ve barely touched down on spring.” And yes! I realize we are a long ways away from peach season, as sad as it is for me to say that seeing as they are probably-maybe my favorite fruit (okay okay, at least my favorite of the stone fruits).

But you see, the genius of these bars is that they don’t require fresh peaches—they don’t even encourage it, actually. So put your foodie judgments away everyone, because all you need to make these bars is a jar of jam and a bag of some good frozen peach slices.

I ran across this recipe when I was at home over spring break while admiring The America’s Test Kitchen’s Menu Cookbook that I had checked out from the library. In case you didn’t know, America’s Test Kitchen are the people who run Cook’s Illustrated, among other publications like Cook’s Country. I’m not sure of your feelings about America’s Test Kitchen (tell me!), but I know I go through phases with them. Sometimes I’m really into the traditional and more intuitive type of cooking that relies less on scientifically-precise and descriptive recipes and more on the common-sense kitchen things your mom/grandma/friends have showed you along the way in the kitchen. Obviously this isn’t very in line with the Cook’s approach to cooking.

But at other times, how could I not fall for the precision in their recipes, the way they explain every reason to the success of their methods, or just the fact that their dishes almost always turn out as they promised they would? Bundle up a few handfuls of those recipes into menus (and organize them by seasons, to boot) and place some stunning and glossy pictures on the side and you have me sold my friends, sold. So if you can’t tell already, I’m a bit of a fan of America’s Test Kitchen right now.

How could I not be? I mean, just look at these bars! I wish you could try them out, I really could. Because these are really good. Like seriously, not-a-single-thing-wrong-about-them, really, really good. In fact, they are probably the perfect version of my ideal fruit bar. There, I said it! Perfect. A buttery, nutty and not-too-thin shortbread crust, a tart (if you use apricot jam, like me) and tangy fruit layer that tastes exactly as the sun and summer should, and a crunchy crumb topping with almond slices. Even my boyfriend who is hesitant towards sweets in general (I know, how can we be dating?) ate four bars right off the bat without a second thought.

And as mentioned above, the recipe says frozen peaches work best here—they found that frozen rather than fresh provide the best and most reliable consistency. That being said, the peaches I used were peaches my mom froze back during the end of last summer (being the smart woman she is), but a bag of good quality ones from the store will do just fine. So really, there’s no excuse not to go make these. Although I do think making and eating these in the dead of winter might be a little perverse, making them now in the early days of spring? It’s just enough to hold you over until you can get your hands on perfectly ripe and juicy peaches to eat by themselves in a few months. But truth be told, I might still be making these bars even then. Yep, they’re that good.

Easy Peach Apricot Crumble Bars
From The America’s Test Kitchen’s Menu Cookbook 
Makes around 20-24 square bars

The original recipe called for peach jam, which you could certainly use. I however enjoyed the tangy and tart flavor the apricot jam (and I also enjoyed the convenience factor that I already had apricot jam and that peach jam is a bit more difficult to find). Also, the almonds I used are these toasted, dry sliced ones from Trader Joe’s–they’re unusually and wonderfully crunchy. Any sliced almonds will do, but just thought I’d throw that out there.

1 1/2 cups (7 1/2 ounces) all-purpose flour
1 3/4 cups (6 1/2 ounces) sliced almonds
1/3 cup (2 1/3 ounces) granulated sugar
1/3 cup packed (2 1/3 ounces) packed light brown sugar, plus one tablespoon
1/2 teaspoon kosher salt
12 tablespoons unsalted butter, cut into 12 pieces and softened (I zapped mine in the microwave on defrost setting for about 20-30 seconds)
1 1/2 pounds frozen sliced and peeled peaches, thawed on paper towels to soak up any excess liquid
1/2 cup apricot jam (see note; peach can be used)
1/2 teaspoon lemon zest plus 1 teaspoon lemon juice

Preheat oven to 375 degrees and adjust oven rack to be in the middle position. Line a 13 x 9 baking dish with aluminum foil (or parchment paper) to make a “sling.” Butter the foil and any part of the baking dish the foil doesn’t cover. Set aside.

Process flour, 1 1/4 cups of the almonds, the granulated sugar, 1/3 cup of the brown sugar and salt in a food processor until combined, about 5 seconds. Add softened butter pieces and pulse until the mixture looks like coarse meal with a few pea-sized pieces of butter, about 20 1-second pulses.

Measure out 1/2 cup of the processed mixture and reserve for the crumble topping. Pour the rest of it into the prepared pan and, using a measuring cup or the back of a large shallow spoon, press into an even layer (note– you’ll need the food processor again so don’t clean it just yet). Bake crust in the preheated oven until fragrant and golden brown (especially around the edges), around 15 minutes.

Add the remaining 1 tablespoon of brown sugar to the reserved crumble topping mixture and stir to combine. Then pinch the mixture between your fingers and break into clumps the size of hazelnuts to form a streusel-like topping. Set aside.

Combine the thawed peaches and jam in the food processor and process until the peaches are broken up into chunks. It’s okay if the mixture just looks a little bit mushy–you’re just trying to break it down a little here. Transfer peach mixture to a large nonstick skillet and cook over high heat until thickened and with a more jam-like consistency, about 7-9 minutes. Off the heat, stir in the lemon zest, lemon juice, and a pinch of salt. Spread the cooked peach mixture over the hot crust into an even layer. Sprinkle over the reserved streusel topping and then the remaining 1/2 cup slivered almonds over the top of the jam layer. Bake in preheated oven until almonds are golden, about 20 minutes.

Let bars cool completely in pan, about two hours (I know this is very difficult because by this point the bars will smell amazing. But please wait, at least a little bit. I set mine on the concrete floor of the garage to speed up the process.) Carefully remove bars from pan using sling, cut into squares with a sharp knife, and serve. These squares are best eaten within 24 hours (trust me, not hard to do), but you can store them in the fridge for a few days too if you need to.

Peach Shortcakes

On Thursday morning at 6 am sharp my family (or rather, my parents, my twin sister Lindsey and I) boarded a plane for San Fransisco. My family takes an annual pilgrimage to my grandparent’s house near Santa Barbara every summer, but this time we decided to stop by and stay with my older sister Melissa for a few days at her svelte new job with Google in Mountain View (ooh, ahh). Lindsey brought her camera and snapped some really cool (in my opinion) shots of where we went–including San Fransisco’s Alcatraz Prison, Ghiradelli Square and downtown area, the Monterey Bay Aquarium, as well as some shots of what we have called “Google Land.”

I think I’ve always romanticized California in the past, but it’s pretty hard not to considering my experience with it: constant sunshine and clear skies, fresh, juicy fruit on the side of the roads, grandparents who always, always have the cookie jar stocked (never anything but butter pecan Sandies and crisp gingerbread snaps), and going out to eat while spending time with family. It’s basically the most leisurely, most wonderful way to spend your time–and did I mention the weather? I feel like I haven’t even had a summer yet, what with the mid-60 degree weather and constant overcast that Washington consistently blesses its citizens with. Because of this, I haven’t gotten that into seasonal cooking which is a real shame because there is practically nothing better than eating the freshest fruits and vegetables of the summer (preferably by the beach while wearing a bikini, of course).

But here in California, it just feels right to have a salad with fresh tomatoes, avocados, olives and a simple vinaigrette for dinner, or a ripe nectarine for lunch by the pool. After arriving at my grandparents last night and seeing the mounds of fresh, ripe peaches on the counter, I decided to make simple peach shortcakes for dessert tonight. My sister was a little mad at me with this– she said I was silly for not putting them in something a little more show-offy, like a peach upside-down cake or a lattice-crust pie. But the way I saw it, is I just wanted something that messed with the peaches as little as possible, and just had something on the side complement them.
I think this recipe is a classic, a tender, buttery and light shortcake that is versitile and the perfect vessel for ripe, tasty fruit. The batch I made tasted a bit funny and stale, due to my grandparents flour that might in fact be ancient. Oh well, even if they tasted a bit off tonight, at least I know I have a recipe I can go back to if for a simple but classic shortcake.

Peach Shortcakes

Adapted from Cook’s Illustrated

Serves 6

Amy’s Notes: You don’t have to peel the peaches if you don’t want to, but I think it’s nice. As Cook’s Illustrated instructed, if the peaches are firm enough to peel with a vegetable peeler, do that. If too juicy, submerge them in about 1 inch of simmering water and cover, for about 15 seconds or so. After that the skin should peel right off.

2 pounds ripe but firm peaches (4 to 5 medium), peeled, pitted, and cut into 1/4-inch-thick wedges
6 tablespoons sugar (or adjust to the sweetness of the fruit)

2 cups all-purpose flour
2 teaspoons baking powder
2 tablespoons sugar
1/2 teaspoon salt
2/3 cup buttermilk, cold
1 large egg
8 tablespoons unsalted butter , melted and cooled slightly

For the fruit, gently toss three-quarters of peaches with 4 tablespoons sugar in large bowl. Let stand 30 minutes.

For the biscuits, adjust oven rack to middle position and heat oven to 475 degrees. While peaches macerate, whisk flour, baking powder, 1 tablespoon sugar, and salt in large bowl. Whisk together buttermilk and egg in medium bowl; add melted butter and stir until butter forms small clumps.

Add buttermilk mixture to dry ingredients and stir with wooden spoon until dough comes together and no dry flour remains. Continue stirring vigorously for 30 seconds. Using greased 1/3 cup dry measure, scoop up mound of dough and drop onto parchment-lined rimmed baking sheet (if dough sticks to cup, use small spoon to pull it free). Repeat with remaining dough, spacing biscuits about 1 1/2 inches apart, to create 6 biscuits. Sprinkle remaining tablespoon sugar evenly over top of biscuits. Bake until tops are golden brown and crisp, about 15 minutes. Transfer to wire rack and let cool 15 minutes before assembling. Serve with whipped cream or vanilla ice cream.