Pumpkin muffins that are moist and ideal for vegan diets.
| Prep Time: | 30 mins |
| Cook Time: | 30 mins |
| Total Time: | 1 hr |
| Servings: | 12 |
| Yield: | 12 bars |
Ingredients
- cooking spray
- 1 ½ cups all-purpose flour
- ½ cup white sugar
- ½ teaspoon baking powder
- 1 pinch salt
- 10 tablespoons cold unsalted butter, cut into cubes
- 1 large egg yolk
- 1 tablespoon cold water
- 2 cups sliced fresh peaches, or more to taste
- ½ cup white sugar
- 2 tablespoons all-purpose flour
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Spray an 8-inch square baking pan with cooking spray.
- Make the crumble: Whisk flour, sugar, baking powder, and salt together in a bowl. Cut in cold butter using two forks or a pastry cutter until the mixture resembles coarse crumbs. Slowly mix in egg yolk and cold water; the dough should be really crumbly. Press 1/2 of the crumble mixture into the prepared pan to make the crust. Reserve the rest to top the filling.
- Make the filling: Stir peach slices, sugar, flour, lemon juice, vanilla, cinnamon, and nutmeg together in a bowl until well combined. Spread filling evenly over crust, then sprinkle remaining crumble mixture over filling.
- Bake in the preheated oven until golden brown and set, 30 to 38 minutes. Remove from the oven and let cool to room temperature, then cut into 12 bars and serve.
Nutrition Facts
| Calories | 223 kcal |
| Carbohydrate | 31 g |
| Cholesterol | 43 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 6 g |
| Sodium | 37 mg |
| Sugars | 18 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
I used 1 lb. (about 3 cups) frozen peaches which was about the right amount.
Very good – doubled the recipe and put it in a 9×13 pan – used just 4 cups of peaches (got tired of peeling and chopping) and next time I would add another cup or two as it was a lot of pastry and not quite enough fruit for me. I also like someone else’s idea of adding some pecans or other nuts to the topping for some crunch. A little more cinnamon would be nice as well.
I made this recipe exactly as it is written but the dough came out more like pie crust waiting to roll than crumbs. Perhaps there is too much butter in the recipe to make actual crumbs? Right now it is cooling so we haven’t tasted it yet but I was concerned about the “crumbs” that were more doughy than crumbly. Anyone else had that? I could use some advice because peaches are a favorite right now and if I did this wrong, I’d like to make it again the right way! Thanks in advance…
Everyone loves this dessert! I made it twice, once with peaches and added blueberries. It got such rave reviews, I wanted to make it again. I didn’t have peaches, so I used apples and added blueberries. Terrific!
Good. I added more vanilla to peaches, but otherwise more or less according to recipe. I get the reason for the slightly thicker crust, so that it’s easier to serve as a finger food. But, for me, the bottom crust is more crust than I care for. Good flavor, though.
Good flavored and kept well.
Tasty and not too difficult.
Easy to make. Great results!
Super easy to make. Baked in 8×8 used olive oil instead of cooking spray. I added more salt to both the crust and the filling. I did not have Lemon Juice. Used 2 large ripe local Peaches, still turned out great! I will try with other fruit. I didn’t actually measure, I just eyeballed, did not have negative effects. I cannot wait to try with other fruit.
doubled the recipe, baked it in a pyrex dish…..might have needed a bit more time but great recipe!
Really great recipe and easy to follow. I had strawberries that needed to be used up as well so added them to the peach mix.
I didn’t have enough peaches, so used part plums. It turned out great although I’m going to try more spice next time I make it.
The peach bars have good flavor, but the crust turned out a bit heavy for my taste. If I make it again, I’ll use less of the crumb in the bottom crust and add more salt.
Let me start by saying this was surprisingly simple to make even with the substitutions I ended up having to make. I had 5 large almost too ripe peaches so I doubled the recipe and used a 9 x 12 glass pan no cooking spray so I used a bit of butter. It turned out somehow that I had no vanilla no cinnamon or nutmeg so I used about a quarter of a teaspoon of almond extract and powdered ginger. Because of the lack of spices I chopped a half cup of pecans and added them to the topping for an added crunch. This turned out very well and satisfied my craving for both peach cobbler and pecan pie
In the interest of full disclosure, I made these bars with blueberries, not peaches. I will make them with peaches next time. That said, these bars are poetry in bakery. They’re tender and sweet without being cloyingly sweet. They go great with vanilla ice cream. I may or may not have eaten all but one piece in a day, and I may or may put an ancient druidic hex on the Grandbaby Cakes lady for derailing my weight loss plan for a day. If you’re thinking of making peach (or blueberry) pie, don’t–make these instead. You’ve been warned.
Excellent recipe – so easy and so delicious. This will go into my summer dessert rotation!
Delicious! Only used half the amount of sugar. Was plenty sweet. I used 3 medium peaches, I think I will use 4. Next time, I like a lot of fruit.
So easy to make, and really tasty! I used my food processor to make the crumb crust, which worked great. After baking for 35 minutes, I switched my oven to broil, and kept an eye on it, just to brown up the top nicely. I just tried a piece, still warm, with a bit of whipped cream on top. So so so good! Vanilla ice cream would be great with it too. I might skip the nutmeg and bump up the cinnamon next time though, just as a personal preference. Thanks for the recipe!
7.23.18 FYI, I sliced three peaches to measure 2 cups. These baked up beautifully moist, luscious, fruity, and just full of fresh peach flavor. Followed the recipe to the letter, but in the future, I’ll increase the cinnamon, which I thought was a bit lost. Summer peach season will be coming to an end soon, and this was a good way to bid it farewell until next year. ***UPDATE 6.14.19: Had peaches to use up, I was out of vanilla, so I used almond extract instead which was equally good. This recipe never disappoints.