Peach-basil crumble bar

It’s peach season! This past Saturday marked the first day of summer.

Summer is the best. Grocery stores now have to rearrange everything to make room for the influx of seasonal fruits and produce. And for once, they actually might have everything you’re looking for in stock. No more gross, frozen alternatives!

So, I’m going to take advantage of these happy times as much as possible. I think I’ll tackle apricots next (but probably after a few more experiments with the good ol’ peach). See my other peach recipe on Invitation/Annual, here: roasted white peach and ginger iced tea.

I originally wanted to make a peach pastry tart, but the puff pastry was nowhere to be found (grocery stores… you win some, you lose some). So I made this instead, adapted from Deb Perelman’s peach shortbread. Not too shabby – it’s like a pop tart, but for grown-ups.

Ingredients
2 peaches, pitted
2 basil leaves
1 egg
1 cup unsalted butter
3/4 cup + 2 tbsp white sugar
2 tbsp brown sugar
1 tsp baking powder
2 3/4 cups all-purpose flour
1/4 tsp cinnamon, ground
1/8 tsp nutmeg, ground
1/4 tsp salt

1. Brown the butter by melting it in a saucepan over medium-low heat. Stir constantly, scraping bits off the bottom of the pan. Remove from heat immediately once it starts to turn brown and smell nutty. Keep an eye on it, because it burns quickly. *Tip: Save the wrapper of the butter to grease your baking pan later!

Peach-basil crumble bar

 

2. Transfer the brown butter to a small bowl and pop it in the freezer, uncovered. Let it sit for about 30 minutes, or until solidified.

3. Preheat oven to 375°F.

4. If you have a butter wrapper handy, use it to grease the insides of a 9×13 inch pan. If not, just use a little bit of butter or nonstick spray, and coat.

5. In a medium bowl, whisk together the white sugar, brown sugar baking powder, flour, cinnamon, nutmeg, and salt. Then, mix the solidified brown butter and egg into the dry ingredients – either with your hands or two forks. Combine until the mixture is crumbly, like cornmeal, with bits of butter here and there.

Peach-basil crumble bar

 

6. Pat 3/4 of the crumbs (you can eyeball this, but more is better than less in this case) into the bottom of the pan. Press firmly until you’ve formed a pretty solid crust.

7. Thinly slice the peaches into super thin slices, between 1/8 to 1/4 of an inch thick. Then, lay them out flat in an even layer on top of the crust.

Peach-basil crumble bar

Peach-basil crumble bar

Peach-basil crumble bar

 

8. Chiffonade the basil leaves (cut into thin strips) and sprinkle those in an even layer on top of the peaches.

Peach-basil crumble bar

Peach-basil crumble bar

Peach-basil crumble bar

 

9. Finally, top off everything with the remainder of the crumble.

10. Bake in the oven for about 30 minutes, or until the top is browned (especially around the edges).

11. Let it cool completely before slicing into squares and serving!

Peach-basil crumble bar

Peach-basil crumble bar

2 responses


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Hey Jacqueline! I tried making this, do I add the egg to the crumb?

August 1, 2014 10:05 pm

Hey Diana! Oops – good catch! Sorry I had forgotten to include the egg in the recipe. Yep, you add it into the crumb with the browned butter :)

August 2, 2014 7:59 pm

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