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(c) A Marcy Goldman, BetterBaking.Com Original Recipe

Peach Nectarine Crumble Bars

Beautiful fresh, fruity squares that are sweet, tangy and sunny. Extra touches in the recipe makes these extraordinary (but also easy). A great 9 by 13 inch pan recipe.

3 cups all-purpose flour
1 cup sugar
1 tsp baking powder
1/2 tsp salt
3/4 cup salted butter, in cubes
1 egg
1/4 cup sour cream
1/2 teaspoon pure vanilla extract

Fruit Filling
5-6 cups diced nectarines and peaches (skin on)
3/4 cup sugar  
3 tablespoon cornstarch
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon ginger
2 tablespoon orange juice
2 tablespoons apricot jam
2 tablespoons brown sugar

Preheat oven to 375 degrees. Generously spray a 9 by 13 inch baking pan with non-stick cooking spray. Line a baking sheet with parchment paper and place pan on baking sheet.

For the pastry, in a mixer bowl, blend flour, sugar, baking powder and salt. Cut butter into flour mixture with a fork or pastry cutter until mixture resembles coarse crumbs. Add in the egg, sour cream and vanilla extract and mix into flour mixture until well barely combined.  Press half of mixture in the baking dish.

For the fruit filling, in a large bowl, combine the fruit, sugar, cornstarch, cinnamon, nutmeg, ginger, orange juice and apricot jam. Place on pastry in pan. Top with remaining pastry (which should be crumbly). Dust top with brown sugar.

Place in oven, immediately reducing temperature to 350 F.
(If pastry is not crumbly, semi freeze it and then grate it up or finely mince it with a knife)

Bake 45-50 minutes until golden.

© This is a Marcy Goldman/ original recipe
This recipe is for sole, personal use of visitors of BetterBaking.Com Online Magazine. Marcy Goldman/ recipes are for your enjoyment but not to be posted or reprinted without express permission of the author/baker. Thank you kindly for respecting my copyright and happy baking. BetterBaking.Com, established 1997.
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