Here's my plan so far:
-travel until I'm broke
-read more books
-bake things for friends and make them happy
-write for this blog again
Actually, I've already got the first one covered. I am currently in the midst of a two week trip to Rome, Istanbul and Barcelona. Travel stories and photos coming soon.
In the meantime, I wanted to give you guys a little sweet taste of what I've been cookin' up in my kitchen. These bars are like a summery explosion in your mouth. Nothing beats butter, sugar and fresh peaches. Make these, sit on the grass with bare feet, soak up some sun, and be happy.
Peach Pie Crumble Bars
adapted from The Tart Tart
makes about 12 bars
75g rolled or instant oats
40g brown sugar
1 tsp baking powder
1/4 tsp salt
180g cold butter, cubed (or can easily substitute cold vegan margarine for vegan option)
2 tbsp cornstarch mixed with 1 tbsp water
1 kilo fresh peaches or nectarines, cut into small cubes
1 tsp vanilla extract
1 tbsp orang blossom water (optional)
juice of half of a lemon
85g brown sugar
Preheat your oven to 190ºC. Start by mixing all of your dry ingredients in a large bowl. Add the cold butter, using your fingers to combine until it reaches a sandy texture. Mix in the cornstarch and water and form 2/3 of the dough into a ball, placing in the fridge while you make the filling. The other 1/3 of the dough should stay crumbly, but you can put that in the fridge to chill out too.
Mix all of the filling ingredients in a bowl and stir well to coat the peaches completely. Set aside.
Take out your dough and press it into the bottom of a well-greased 9x9" pan. Spoon the peach filling evenly on top, and sprinkle with the remaining crumbly dough. Bake for about 45-50 minutes or until the top starts to turn golden brown. Let cool for about 15-20 minutes before cutting into bars.
Yes, I know it's hot and your oven will only make it hotter. These are worth it. Sorry not sorry.