PEACH PIE CRUMBLE BARS

You know how you don't realize how much you miss something until you taste it again. That is how I felt about this dessert.  When I lived in North Carolina. We used to drive to Gaffney SC all the time to pick up bushels of peaches.  I love peach pie.  I had a friend who's mother used to make me fried peach turnovers which were so amazing.  Tim made this this past weekend and I couldn't stop taking bites of it all day long. So good. 

PEACH PIE CRUMBLE BARS


CRUST:

1 stick plus 5 tablespoons unsalted butter, room temperature, plus more for pan 1 cup sugar
2 cups all-purpose flour
1 teaspoon coarse salt

FILLING:
1 1/4 pounds peaches, pitted and cut into a 1/2-inch dice (3 1/2 cups) 1/2 cup sugar
2 tablespoons all-purpose flour
1 tablespoon fresh lemon juice
1/2 teaspoon coarse salt

Directions
Preheat oven to 375 degrees. Butter an 8-by-8-by-2-inch cake pan. Line with parchment, leaving a 2-inch overhang on two sides; butter parchment

Crust: Beat butter with sugar in a bowl until light and fluffy, about 3 minutes. Scrape down bowl. Add flour and salt; beat until dough forms clumps but does not completely hold together. Press 2 1/2 cups flour mixture into bottom and 1 inch up sides of prepared pan.

Filling: Stir together peaches, sugar, flour, lemon juice, and salt in a bowl. Pour into crust. Crumble remaining flour mixture evenly over top, squeezing to create clumps. Bake until bubbling in center and crust is golden, about 1 hour, 10 minutes (if browning too quickly, tent top with foil). Let cool 20 minutes. Remove from pan and let cool completely on a wire rack, about 1 hour. Cut into 2-inch squares.