Peach-Pie Crumble Bars

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Original recipe from Martha Stewart

kept bysimbakins
recipe by

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Ingredients:

Crust
1 stick plus 5 tablespoons unsalted butter, room temperature, plus more for the 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 tablesoon fresh lemon juice
1/2 teaspoon coarse salt

Preheat oven to 375 degrees F.
Butter a 8-by-8-by-2-inch cake pan.
Line with parchment, leaving a 2-inch overhang on two sides, butter parchment.
Crust: Beat utter with sugar in a bowl unti 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 flour mixture into the bottom and 1 inch up sides of the prepared pan.
Filling: Stir together peaches, sugar, flour, lemon juice, and salt in a bowl.
Pour the filling into the crust.
Crumble remaining flour mixture evenly over the top, squeezing to create clumps.
Bake until bubbling in center and crust is golden, about 1 hour and 10 mintues (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.