The other day, BK came home from a stop at his parents’ with a huge bag of beautiful, ripe peaches. They had done the pick-your-own thing at a nearby farm and ended up with about 70 million pounds of peaches that the two of them couldn’t finish. Ding! These peaches and cream bars were a perfect thing to make. They are cobbler-like and have an obscene amount of butter. In other words, they are delicious! With the last days of summer approaching, they are a perfect Labor Day treat to take advantage of the soon-to-be-gone produce.
Crust and Topping:
3 cups all purpose flour
1½ cups sugar
¼ teaspoon salt
1 ½ cups (3 sticks) unsalted butter, slightly softened
4 large eggs
2 cups sugar
1 cup sour cream
¾ cup all purpose flour
pinch of salt
3 pounds peaches, pitted and sliced thin
Preheat the oven to 350F. Grease a 9×13-inch pan with cooking spray; set aside.
In a large bowl, combine the flour, sugar, and salt. Cut the butter into small pieces and add in a few at a time. Mix until the butter is evenly combined and the mixture appears crumbly. (I go old school and use a fork, but a pastry cutter works great also.)
Take out 1½ cups of the mixture and set aside. Press the remaining mixture into the prepared pan. Bake in the preheated oven until golden brown, 12 to 15 minutes. Let cool for at least 10 minutes.
In a large bowl, whisk together the eggs and sugar. Add in the sour cream, flour and salt. Fold in the sliced peaches. Pour over the cooked crust. Take the remaining 1½ cups of the dry mixture and sprinkle over the top of the peaches. Bake until the top is lightly browned and the filling is set, 45 to 50 minutes. Cool at least 1 hour before cutting into bars.
Store in the refrigerator.
Slightly adapted from The Pastry Queen via Taste and Tell.