Disclosure: This post is sponsored by Maseca. However, the recipe and all opinions are my own.
What type of effect does that crumbly little bit that sits on top of coffee cake, or fruit crisps, or crumble bars have on you? I’ve come to accept those scrumptious crumbs as my weakening kryptonite. I have zero will power or restraint when a crumbly beauty is near, especially if a fork is within hands reach. Forget about it.
I have been in a cooking frenzy the last couple of days, working on project after project. Then at a certain point, I realized I needed a reward treat for my cooking efforts. Don’t misinterpret what I’m saying… everything I’ve been creating has been lovely and delicious, it’s just that I needed a crumbly mouthwatering topping in my mouth. I had a big basket of fresh peaches on the table, and the earning desire of the taste of corn. I though how can I get all these desires into one dish, and make it fast? The answer my friend is Maseca. I used it as my base flour and built around it. I made fresh peach crumble bars from start to finish in under an hour, and I was pleased as peach punch! Give it a try. Make it for the next family function you’re attending, or make a batch and plan a picnic, they are that delicious and deliver all the crumbles you’ll ever need.
Ingredients for fresh peach crumble bars:
- 1 – cup Maseca corn flour
- 3/4 – cup almond meal
- 1/2 – cup corn meal
- 1 – cup unbleached flour
- 1/2 – teaspoon sea salt
- 1 – cup sugar
- 16 – tablespoons butter (2 sticks) (melted)
- 4 – large peaches (ripe, peeled, cored, and cut into wedges)
- 1/2 – cup brown sugar
- 1/4 – teaspoon cinnamon
- Preheat oven to 350 degrees fahrenheit.
- Line a 8×8 baking pan with wax paper allowing an inch to stick out over the edges. This will help remove the bars once baked.
- Combine Maseca, almond meal, corn meal, flour, salt, and sugar to a mixer. Mix on low for 1 minute to combine dry ingredients.
- Pour butter into dry ingredients, then mix on medium to combine. Mixture will be crumbly and appear like little peas.
- Press 2/3 of mixture into the bottom of prepared 8×8 pan.
- Top with fresh peach slices.
- Then sprinkle peaches with brown sugar and cinnamon.
- Top peaches with remaining crumble mixture by crumbling over the top.
- Bake for 35 to 40 minutes, or until golden brown on top.
- Remove from oven, and cool for 1 hour. Cut into 9 generous servings.