Brown Butter Peach Crumble Bars
Rating
Prep time:
Cook time:
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Serves: 12
These delicious peach crumble cookie bars are even better topped with a scoop of ice cream.
Ingredients
- ½ cup butter
- 1 roll (16.5 oz) Pillsbury™ refrigerated sugar cookies
- ⅓ cup all-purpose flour
- ½ teaspoon ground cinnamon
- 3 cups frozen sliced peaches, thawed and drained, from two 10-oz bags, coarsely chopped
- 3 tablespoons all-purpose flour
- ¼ cup packed brown sugar
- 2 teaspoons lemon juice
- ½ cup powdered sugar
- 2 teaspoons water
Instructions
- Heat oven to 350°F. Line 9-inch square pan with foil, allowing some to hang off edge; spray with cooking spray.
- In 2-quart saucepan, heat butter over medium heat 2½ to 3 minutes, stirring constantly, until butter begins to brown and smells nutty. Remove from heat; cool 5 minutes. Transfer to small microwavable bowl.
- In large bowl, break up cookie dough. Stir in ⅓ cup flour, ¼ teaspoon of the cinnamon and ¼ cup of the browned butter. Press 1¼ cups of the dough mixture evenly in bottom of pan to make crust. Bake about 20 minutes or until golden brown and center is set; cool 10 minutes.
- Meanwhile, in same 2-quart saucepan, add peaches, 3 tablespoons flour, remaining ¼ teaspoon cinnamon, the brown sugar, lemon juice and 2 tablespoons of the browned butter. Stir until peaches are thoroughly coated. Cook over medium heat 2 to 3 minutes, stirring constantly, until thickened. Spread cooked peach mixture on top of baked cookie base.
- Crumble remaining dough mixture on top of peach layer. Bake 32 to 35 minutes or until dough is set and light golden brown. Cool completely, about 2 hours.
- Heat remaining 1 tablespoon browned butter in small microwavable bowl uncovered on High 10 to 15 seconds or until melted. Stir in powdered sugar and water. If necessary, microwave uncovered on High 5 to 10 seconds or until thin enough to drizzle. Drizzle on top of bars. Cut into 4 rows by 3 rows.
Watch video:
Brown Butter Peach Crumble Bars
Brown Butter Peach Crumble Bars…need we say more?RECIPE: http://bit.ly/2qc2AEB
Julkaissut Pillsbury Tiistaina 25. huhtikuuta 2017
