Food recipes
Peach Raspberry Crumble Bars
Peach Raspberry Crumble Bars Ingredients: raspberries, raw peaches, yellow, raw sugars, granulated cornstarch spices, cinnamon, ground spices, ginger, ground wheat flour, white, all-purpose, unenriched oats sugars, br...
Peach Raspberry Crumble Bars
Ingredients:
raspberries, raw
peaches, yellow, raw
sugars, granulated
cornstarch
spices, cinnamon, ground
spices, ginger, ground
wheat flour, white, all-purpose, unenriched
oats
sugars, brown
sugars, granulated
leavening agents, baking soda
salt, table
butter, without salt
Directions:
In a large bowl, gently stir together raspberries, peaches, 1/4 cup sugar, cornstarch, cinnamon, and ginger.
Set aside.
Preheat oven to 350 F. Lightly spray a 9x13 baking dish with non-stick cooking spray.
(You could also use a deep dish 10 pie plate).
Whisk together flour, oats, brown sugar, 1/2 cup granulated sugar, baking soda, and salt in a large bowl.
Cut in the butter with your hands or two forks until mixture resembles coarse crumbs.
Press half of the crumble mixture into the bottom of the pan.
Spread fruit mixture over the top.
Sprinkle remaining crumble over top of fruit and press down lightly.
Bake for 30-35 minutes, until its beginning to turn golden brown.
Remove it from the oven to a wire rack to cool.
Serve warm, preferably with ice cream.
Recipe inspired by and adapted from my Peach Raspberry Crisp and A Kitchen Addiction.
Ingredients:
raspberries, raw
peaches, yellow, raw
sugars, granulated
cornstarch
spices, cinnamon, ground
spices, ginger, ground
wheat flour, white, all-purpose, unenriched
oats
sugars, brown
sugars, granulated
leavening agents, baking soda
salt, table
butter, without salt
Directions:
In a large bowl, gently stir together raspberries, peaches, 1/4 cup sugar, cornstarch, cinnamon, and ginger.
Set aside.
Preheat oven to 350 F. Lightly spray a 9x13 baking dish with non-stick cooking spray.
(You could also use a deep dish 10 pie plate).
Whisk together flour, oats, brown sugar, 1/2 cup granulated sugar, baking soda, and salt in a large bowl.
Cut in the butter with your hands or two forks until mixture resembles coarse crumbs.
Press half of the crumble mixture into the bottom of the pan.
Spread fruit mixture over the top.
Sprinkle remaining crumble over top of fruit and press down lightly.
Bake for 30-35 minutes, until its beginning to turn golden brown.
Remove it from the oven to a wire rack to cool.
Serve warm, preferably with ice cream.
Recipe inspired by and adapted from my Peach Raspberry Crisp and A Kitchen Addiction.