Saturday, June 15, 2013

Peach Apricot Crumb Bars

Every year my husbands side of the family gets together for Father's Day to barbecue and catch up. Being a baker, I feel a weird obligation to bring desserts. Or maybe it's that I feel like everyone expects me to bring something sweet. I don't want to let them down! I also love any excuse to make treats for others, this way I know I won't be tempted to eat the entire pan in a matter of days. No one needs to eat their weight in crumble bars!
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Sweet white peaches and apricot preserves nestled in between a brown sugar and whole wheat crumb crust. Perfect for your next get together or outdoor adventure.

Peach Apricot Crumb Bars
yields 15 medium sized squares
5 peaches, unpeeled, small dice
1/2 cup organic cane sugar
1 heaping tbl cornstarch
2 tsp cinnamon
1 tsp vanilla extract
2 cups whole wheat flour
1 cup all-purpose flour
1 cup organic light brown sugar
1 tsp baking powder
1/4 tsp salt
8 oz vegan butter, cold and cubed
1 1/2 tsp ener-g egg replacer whisked with 2 tbl water
1 1/2 cup (or 9oz) apricot preserves

Preheat the oven to 375.
Line (bottom and sides) a 9x13" baking dish with foil and grease.
Combine the peaches, 1/2 cup sugar, cornstarch, cinnamon and vanilla and set aside.
In a large bowl, combine both flours, brown sugar, baking powder and salt. Crumble in the butter and egg replacer and mix with your fingers or forks until the dough is moist and holds together in medium sized chunks.
Press 2/3rds of the mixture firmly down into the bottom of the pan. Spread the apricot preserves evenly around the entire bottom. Top with the peach mixture and sprinkle the remaining crumble over the top.
Bake for 45 minutes, turning once in between. Let cool before cutting.

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