Raspberry Peach Squares.

I purchased the most beautiful peaches today and knew I had to whip up a lovely dessert for tonight.  I wanted to mix flavors a bit so I added raspberry preserve along with some fresh raspberries.  I think you guys are going to love these!


1 3/4 cup of sliced almonds
1 1/2 cup of King Arthur’s all purpose flour
1 tablespoon of ground flax seed meal
1/4 cup of granulated sugar
1/3 cup of packed light brown sugar
12 tablespoons of cold butter
1 1/2 cup of peaches that have been washed, peeled and pitted
1/2 cup of raspberry perserve
1/4 cup of raspberries
Juice from half of a lemon


Preheat the oven to 375 degrees.  Line your 13×9 with tin foil so that you can, after cooling, remove the bars easily for slicing.  Make sure there is a good enough edge of foil around the entire pan.  Spray with baking spray and set aside.

In your food processor, blend 1 1/4 cups of almonds, flour, granulated sugar, brown sugar,   1/2 teaspoon of salt.  Blend for about 30 seconds.  Then add the butter and pulse for 25 times.  The dough will look coarse with some small chunks.

Remove 1/2 cup of the dough mixture and set aside.  Pour out the remaining in the pan and evenly distribute throughout.  Go up the sides a bit and press firmly.  Bake for 12 minutes.  Remove and set aside.

Clean your food processor and then add peaches & preserve.  15 seconds of blending.  Then pour into a skillet over medium heat and let the fruit thicken up.  This will take about 12-14 minutes.  Then pour over the crust and spread evenly throughout.  Then top with the remaining dough – pinch it into small chunks and scatter on top.  Then spread the remaining almonds over top.  Bake for 20 minutes.  Remove and let cool for at least 2.5 hours or 2 hours and refrigerate for 30 minutes.  Remove the foil gently and place on a cutting board.  Slice into pieces and enjoy.


— Knead to Cook

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