Peach Crumblies

 

 



These crumb bars combine the best of a peach pie and the best of a crumb cake into one amazing dessert.

Yield: 24 bars
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes

Ingredients:

 

For the Dough:
3 cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking powder
¼ teaspoon salt
1 cup (2 sticks) unsalted butter, cold
1 egg, lightly beaten

For the Filling:
5 cups diced or sliced peaches (about 7 peaches, peeled)
2 tablespoons lemon juice
½ cup all-purpose flour
1 cup granulated sugar
¼ teaspoon salt
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
 

Directions:

 

1. Preheat the oven to 375 degrees F. Grease a 9x13-inch baking pan.
2. For the Dough: In a medium bowl whisk together the flour, sugar, baking powder and salt. Use a pastry blender to cut in the butter, and then the egg. The dough will be crumbly. Pat half of the dough into the prepared pan. Place the pan and the remainder of the dough in the refrigerator while you prepare the filling.
3. For the Filling: Place the diced (or sliced) peaches in a large bowl and sprinkle with lemon juice. Mix gently. In a separate bowl whisk together the flour, sugar, salt, cinnamon and nutmeg. Pour over the peaches and mix gently.
4. Spread the peach mixture evenly over the crust. Crumble the remaining dough over the peach layer.
5. Bake in the preheated oven for 45 minutes, or until the top is slightly brown. Cool completely before cutting into squares.
 
To die for.....You are a genius

Quick and so easy... Creamy Skillet Chicken

2 -3 boneless skinless chicken breasts

2 garlic cloves, minced

1 cupmushroom, sliced

1 mediumonion, minced

1 tablespoon vegetable oil

1/2 teaspoonsalt

1/4 teaspoonpepper

1/2 cupsour cream

1/2 cup thickened cream

1/2 cupchicken broth

1/4 cup cooked bacon, crumbled (optional)

1/2 teaspoon dried Italian seasoning

Directions:

1. In a large non-stick frying pan, heat oil and cook onions until almost soft. Add garlic and mushrooms, cook til mushrooms soften. Set aside and keep warm.
2. Chop chicken into bite sized pieces Brown chicken in hot pan, adding more oil if required.
3. Add onion, garlic and mushroom mixture back to pan. Stir in chicken broth and Italian herbs.
4. Cover and cook for 20 minutes, simmering over low heat.
5. Add sour cream, thickened cream and bacon, stir through until warmed, DO NOT boil as it will separate. Just heat it gently for a few minutes until the flavours blend.
6. For a change, add broccoli pieces in the last few minutes of cooking, or green beans, corn niblets -- serve over pasta if you like or as a dish on it's own. A definite favourite at my house!