I had the most beautiful peaches and really wanted to bake with them. I started with my blueberry crumb bar recipe, and after a couple of tries, I was so happy with the results. My co-worker taste testers were, too! —Amy Burns, Newman, Illinois
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3 cups all-purpose flour
1-1/2 cups sugar, divided
1 teaspoon baking powder
1/2 teaspoon salt
Dash ground cinnamon
1 cup shortening
1 large egg
1 teaspoon vanilla extract
9 medium peaches, peeled and chopped
1 teaspoon almond extract
4 teaspoons cornstarch
Preheat oven to 375°. Whisk flour, 1 cup sugar, baking powder, salt and cinnamon; cut in shortening until crumbly. In another bowl, whisk egg and vanilla until blended; add to flour mixture, stirring with a fork until crumbly.
Reserve 2-1/2 cups crumb mixture for topping. Press remaining mixture onto bottom of a greased 13x9-in. baking pan.
Toss peaches with almond extract. In another bowl, mix cornstarch and remaining sugar; add to peaches and toss to coat. Spread over crust; sprinkle with reserved topping.
Bake until lightly browned and filling is bubbly, 40-45 minutes. Cool completely in pan on a wire rack. Cut into bars.
Test Kitchen Tips
If you're craving a bit of summer in the off-season, try making these bars with canned peaches. Just substitute 5-1/2 cups canned peaches (drained well before measuring) for the fresh fruit.
Want a bold and fresh flavor combination? Try sprinkling minced fresh basil over these right before serving. The anise-y bite pairs surprisingly well with the juicy fruit flavor.