Next, cover the crust with the peach mixture but leave the excess liquid in the bowl. You may want to use this liquid later if there is too much left. ( You can place that liquid into a small pan, and when the mixture thickens you can remove it from the heat and drizzle the sauce on top of the baked bars. )
Sprinkle the remaining dough over the peaches. If you like you can make some big crumble pieces by squeezing crumble mixture in your hand before sprinkling. Use your fingertips to press to the crumbles so they can stick to peaches.
Bake for 33-35 minutes until the top becomes golden brown and the crumbles are crunchy. Let it cool at room temperature for almost 1 hour. Then keep in the fridge for extra 1,5 hours until it is completely cool so you can have nicely cut bars.
Notes
* You can visit my how to blanch peaches post and peel-pit the peaches effectively without waste.
How to Store: You can keep the peach bars in an airtight container in the fridge for up to 4-5 days or in the freezer for up to 3 months.
The calorie information above is an estimate that is provided by an online nutrition calculator.
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