Why must the filling be poured on a hot crust?

The filling must be poured onto the most hot and the most freshly baked crust for the most proper integration between the crust layer and the cream peach filling. A hot crust absorbs the initial layer of cream filling most effectively, creating the most beautifully cohesive and the most properly bonded crust-to-filling connection. Pouring the filling onto a cooled crust produces a weaker bond and a more easily separated individual layer when the bars are cut and lifted.

Can I use canned peaches instead of fresh?

Yes. Drain canned peaches most thoroughly — pressing firmly with paper towels to remove the maximum amount of syrup — before chopping and tossing with the filling ingredients. Excess syrup from inadequately drained canned peaches makes the filling too thin and the most improperly set. Fresh summer peaches produce the most vibrantly flavored and the most beautifully natural filling.

Can I substitute the heavy cream with something lighter?

The heavy cream is the single most important ingredient for the most luxuriously silky and the most deeply creamy pie-like filling texture that distinguishes these bars from every other peach crumble bar. Half-and-half can substitute for a slightly lighter result. Whole milk produces a noticeably thinner and less creamy filling. Non-dairy coconut cream substitutes for the most complete dairy-free version with a subtle tropical note.

Peaches and Cream Crumble Bars Easy Heavy Cream Streusel Recipe

Description

The most extraordinary Peaches and Cream Crumble Bars made with one dough by pulsing 2 1/2 cups flour 2/3 cup sugar and 1/2 tsp salt with 1 1/4 cups cold cubed butter until crumbly setting aside 1 1/2 cups for streusel pressing remainder into parchment-lined 9×13-inch pan baking 15 minutes until edges brown then while crust bakes adding 1/4 cup dark brown sugar to reserved crumbs and tossing to clumps and mixing 1 cup sugar 1/4 cup flour 1/2 tsp cinnamon 1/4 tsp salt with 5 cups chopped fresh peaches stirring in 6 tbsp heavy cream and optional vanilla pouring over hot crust sprinkling streusel and baking 45 minutes until bubbling and golden cooling completely and refrigerating 2 hours before cutting. A completely perfect heavy cream peach crumble bar recipe.

Ingredients

Scale

2 1/2 cups 350g All-Purpose Flour

2/3 cup 140g Granulated Sugar

1/2 tsp Salt

1 1/4 cups 280g Cold Unsalted Butter cut into small cubes

1/4 cup 50g Dark Brown Sugar for streusel only

1 cup 200g Granulated Sugar for filling

1/4 cup 35g All-Purpose Flour for filling

1/2 tsp Ground Cinnamon

1/4 tsp Salt for filling

5 cups Fresh Peaches pitted peeled and chopped approximately 7 to 8 peaches

6 tbsp 90ml Heavy Cream

1/2 tsp Pure Vanilla Extract optional

Instructions

1. Preheat oven to 350°F 180°C. Grease or parchment-line 9×13-inch pan with overhang.

2. Process flour, sugar, and salt until combined. Add cold cubed butter. Pulse to coarse crumble.

3. Set aside 1 1/2 cups crumb mixture for streusel. Press remaining firmly into pan.

4. Bake 15 minutes until edges slightly browned. Do not turn off oven.

5. Add dark brown sugar to reserved crumbs. Toss with fingers until large clumps form.

6. Mix filling sugar, flour, cinnamon, and salt in large bowl. Add peaches and toss. Combine cream and vanilla in small bowl. Stir into peaches.

7. Pour peach cream filling over still-hot crust. Spread evenly.

8. Sprinkle brown sugar streusel evenly over filling.

9. Bake 45 minutes until juices bubbling and streusel golden.

10. Cool completely on wire rack.

11. Refrigerate minimum 2 hours before cutting.

Prep Time: 20 minutes
Cook Time: 60 minutes
Category: Dessert, Bars, Summer
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 bar
Calories: 285
Sugar: 22g
Sodium: 85mg
Fat: 14g
Saturated Fat: 9g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 1g
Protein: 3g
Cholesterol: 38mg

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