Ginger Peach Crumble Bars

• FOR THE PEACH FILLING:
• 2-1/2 cups Peaches, Peeled And Diced
• 1 Tablespoon Freshly Squeezed Lemon Juice
• 1/4 cups Flour
• 1/2 teaspoons Cornstarch
• 1/2 cups Sugar
• 1/8 teaspoons Salt
• 1-1/2 Tablespoon Crystallized Ginger, Diced
• 1/2 teaspoons Cinnamon
• 1/8 teaspoons Freshly Grated Nutmeg
• FOR THE CRUST AND CRUMBLE:
• 1-1/2 cup Flour
• 1/2 cups Sugar
• 1/2 teaspoons Baking Powder
• 1/4 teaspoons Salt
• 1/4 teaspoons Cinnamon
• 1/2 cups Cold Butter, Cut Into Small Pieces
• 1 whole Small Egg, Beaten
• 1/2 teaspoons Vanilla Bean Paste Or Vanilla Extract

1. For the peach filling:
2. To a mixing bowl, add peaches and lemon juice and stir gently together. Fold in all of the remaining filling ingredients until combined. Set aside.
3. Preheat oven to 375u0b0F. Grease an 8x8 baking pan.
4. For the crust/crumble:
5. In another mixing bowl, stir together the flour, sugar, baking powder, salt, and cinnamon. Using a pastry blender, cut in the cold butter until the mixture resembles crumbs. In a small bowl, mix together the egg and vanilla. Add the egg/vanilla mixture to the crumb mixture and stir to incorporate.
6. Press half of the crumb mixture firmly into the bottom of the baking pan, making sure to completely cover the bottom to the edges.
7. Spread the peach filling mixture evenly over the crust.
8. Crumble the remaining crumb mixture over the top of the peaches.
9. Bake for 40-45 minutes or until the top is golden brown and set. Cool completely on a wire rack. Cut into 9 squares and serve.
10. Recipe adapted from Brown Eyed Baker, via Two Peas and Their Pod.

peaches, freshly squeezed lemon juice, ubc, cornstarch, sugar, salt, ginger, cinnamon, nutmeg, crumble, flour, sugar, baking powder, ubc, ubc, butter, egg, vanilla bean paste

Taken from tastykitchen.com/recipes/desserts/ginger-peach-crumble-bars/ (may not work)