Peach Orchard Squares

The perfect blend of buttery crust, juicy fruit, and golden crumble. These bars are dreamy with a scoop of vanilla ice cream or a dollop of whipped cream — and if you're feeling creative, try adding blueberries or a brown butter twist

Yield: 12 bars
Prep Time: 15 mins
Cook Time: 45-50 mins
Special Equipment: 9 x 13 casserole or baking dish

Ingredients

• For the crust and topping:

• 3 cups all-purpose flour

• 1 cup granulated sugar

• 1 tsp baking powder

• ½ tsp salt

• ½ tsp ground cinnamon

• 1 cup (2 sticks) cold unsalted butter, cubed

• 1 large egg

• For the filling:

• 5 large peaches, peeled and diced

• ½ cup granulated sugar

• 1 tbsp cornstarch

• 1 tsp ground cinnamon

• 1 tsp fresh lemon juice

• Optional glaze:

• 1 cup powdered sugar

• ¼ tsp almond extract

• 1 tbsp milk (more if needed)

Directions

1. Preheat oven to 350°F (or 375°F if using a light metal pan). Grease a 9x13-inch baking dish.

2. In a large bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon. Cut in the butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Mix in the egg until crumbly.

3. Press a little more than half of the mixture into the bottom of the prepared pan to form the crust.

4. In a separate bowl, toss the diced peaches with sugar, cornstarch, cinnamon, and lemon juice. Spread evenly over the crust layer.

5. Crumble the remaining dough mixture over the peach filling, leaving some of the fruit exposed.

6. Bake for 45–50 minutes, or until the top is golden and the filling is bubbling. Let cool completely.

7. To make the glaze, whisk together the powdered sugar, almond extract, and milk until smooth. Drizzle over the cooled bars before serving.