I canned peaches, froze peaches, and made jam with all the peaches that I had this month. I still had some leftover so I made peach cobbler, upside down peach cake, peaches and cream, and peach cream pie. I also love peach financiers but they don't use up much peach so I tried a new recipe for Peach Crumb Bars and after making these, I'm not going back. This recipe blew all of my other peach recipes sooooo far out of the water.
This isn't a stellar photo as I didn't realize I'd fall in love with it and want to tell everyone about it but you can see prettier photos on the site where I found the recipe for Fresh Peach Crumb Bars:
My crumb did not stick together well. I added about 1 TBSN milk to help it stick together a little better. You want your crumb to be fairly dry so don't try too hard to get it to stick, but if you are not able to form small clumps for the topping, a tiiiiiiny bit of milk can help.
I also had a TON of crumb for the topping and considered not using it all, and I'm glad I did. It was delicious.
I did not add the powdered sugar topping. I would for a party but it was delicious without it.
I peeled, cut, and refrigerated my peaches in sugar water for a few days before I used them and they tasted amazing. As I did not plan to use peaches in a recipe that needed the peaches cut smaller, I just drained the peaches, poured them in a bowl, added the ingredients from the recipe, then used meat cutting scissors to easily and mess-free cut the peaches into smaller pieces.
The recipe says to cool completely, chill, and then slice before serving, which I did as well, but I liked it best still warm out of the oven.
I shared some with friends and they raaaaaaved about this dessert. I can't wait to try it with fresh pears, apples, etc!