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