Peach Nut Squares Recipes

PEACH SQUARES

Steps:

• Preheat oven to 350 degrees F/175 degrees C. Grease and flour a 9x13 inch pan.
• In a large mixing bowl, add the sugar, melted butter, eggs, and vanilla. Whisk until well-combined.
• Alternately fold in the sifted flour, peaches, and walnuts until well-combined. Pour into the prepared pan, and smooth out the batter so it's evenly distributed.
• Bake 35-40 minutes, or until the edges are golden brown and a toothpick inserted in the center comes out clean.
• Cool, slice, and serve. (Refrigerate for 30 minutes for easier slicing.) Dust with powdered sugar if desired.

HOMEMADE PEACH CRUMB BARS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Coat an 8x8-inch baking pan with cooking spray.
• Whisk flour, sugar, baking powder, and salt together in a bowl. Next, cut in the cold butter using 2 forks or a pastry cutter then slowly mix in the egg yolk and cold water. Don't worry if the dough seems really crumbly; it should be!
• Press 1/2 of the crumble mixture into the prepared pan to make the crust. Save the rest for the top of the bars.
• Stir together peach slices, sugar, flour, lemon juice, vanilla extract, cinnamon, and nutmeg until combined. Evenly add peach filling to the top of the crust.
• Sprinkle the remaining crumble over the peach filling.
• Bake in the preheated oven until golden brown and set, 30 to 38 minutes. Cool bars to room temperature, then cut and serve.

PEACH SQUARES

Steps:

• Adjust oven rack to middle position and heat oven to 375 degrees.
• Line 13x9-inch baking pan with aluminum foil, allowing excess to overhang pan edges. Spray pan with cooking spray.
• Process flour, 11/4 cups almonds, granulated sugar, 1/3 cup brown sugar, and 1/2 teaspoon salt in food processor until combined, about 5 seconds.
• Add butter and pulse mixture until it resembles coarse meal (some pea-sized pieces of butter will remain), about twenty 1-second pulses.
• Transfer 1/2 cup flour mixture to small bowl and set aside.
• Press remaining flour mixture firmly and evenly into bottom of prepared baking pan. Bake until golden brown, about 15 minutes.
• Meanwhile, toss remaining 1 tablespoon brown sugar with reserved flour mixture. Set aside.
• While crust is baking, remove blade from food processor and wipe out workbowl. Pulse peaches and preserves in food processor until mixture has 1/4-inch chunks, about five 1-second pulses (if larger chunks remain, scrape down sides and pulse 2 more times).
• Cook peach mixture in large nonstick skillet over high heat until thickened and jam-like, about 10 minutes.
• Off heat, add pinch salt, lemon zest, and lemon juice. Pour mixture over hot crust.
• Using fingers, pinch reserved flour mixture to create dime-sized clumps and sprinkle over peaches.
• Sprinkle remaining 1/2 cup almonds over top and bake until almonds are golden brown, about 20 minutes.
• Cool to room temperature, at least 2 hours. Using foil overhang, lift from pan and cut into 24 squares. Squares are best served on day they are baked because the crust can become soggy with time.
• To Reheat.
• To revive, simply place leftover squares side by side (with no spaces in between the squares) on a baking sheet and heat in a 350°F oven until the bottoms are crisp, 10 to 12 minutes. Allow to cool back to room temperature before eating.

PEACH SQUARES

Steps:

• Combine flour, sugar and salt in bowl.
• Add butter till well blended.
• Press dough evenlty into a 15 x 10 x 1 inch jellyroll pan.
• Bake at 350 degrees for 15 to 20 minutes.
• Combine next 4 ingredients, mix well. Pour peach mixture over hot crust, bake at 350 degrees for 25 minutes. When cool, cut into 3 x 2 inch bars. Dust with powder sugar.

PEACH NUT SQUARES

Steps:

• Preheat oven to 400°.
• Make crust: Mix Bisquick, sugar and almonds.
• Cut in butter until well blended, or mix in food processor.
• Press into bottom of lightly greased or lined 9"x13" baking pan.
• Bake for 12-15 minutes, until beginning to brown.
• Cool slightly.
• While crust is baking, peel, pit and slice the peaches.
• Combine with sugar, brown sugar, and lemon juice, and toss to mix.
• Stir preserves to ensure spreadable consistency. Add a small amount of water if necessary.
• Spread evenly over warm crust.
• Arrange peach slices evenly over jam.
• Combine brown sugar and nuts and sprinkle over top.
• Return to oven and bake for 30-45 minutes, until edges are browned and bubbly and peaches have begun to soften.
• Cool and slice into squares.