Peach Crumb Bars

Ingredients

• 4 1/2 cups peaches, peeled, pitted and diced, about 8 small peaches, use firm but ripe
• 1 3/4 cup granulated sugar, divided
• 3 1/2 Tbsp cornstarch
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp ginger
• 2 Tbsp orange juice
• 1 tsp orange zest, optional
• 3 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 3/4 cup salted butter, cold and diced into cubes
• 1 large egg
• 1/4 cup sour cream
• 1 1/2 tsp vanilla extract
• 1 Tbsp Turbinado sugar, optional

Directions

1. Heat the oven to 375 degrees. In a small mixing bowl, blend 3/4 cup granulated sugar with the cornstarch, cinnamon, nutmeg and ginger. Put the peaches in a large mixing bowl with the orange juice and optional orange zest, then toss them around. Scatter the spiced sugar over the fruit and toss again until the peaches are coated; let that sit while you make the crumbs.
2. In another large mixing bowl, whisk the flour, baking powder and salt. Work the butter into the flour mixture with a fork or pastry cutter until you have a rough, crumbly mixture. In a small bowl, whisk the egg, sour cream and vanilla extract, then pour that into the flour mixture and stir until it comes together. Add the remaining 1 cup granulated sugar and stir until combined.
3. Grease a 13x9 inch baking dish. Press half of the crumb mixture across the bottom in a level layer. Toss the peaches one more time, pour them over the crust, and spread both the fruit and juices evenly across the dish.
4. Cover the peaches with the rest of the crumb mixture, sprinkling it evenly over the top. If you are using the Turbinado sugar, sprinkle it over everything. Bake until the top is golden, 45-50 minutes. Serve the bars warm with optional vanilla ice cream, or let them cool and cut them into bars. If you like, you can serve them cold with sweetened whipped cream. Refrigerate the bars in a covered airtight container.