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Anything is good, in moderation. I cook because I love to and because I can share with those around me. I crochet for the same reason.

Do what you want to do, enjoy what you do and use it to touch those around you.

Oct 6, 2011

Peach Crunch Bars

I have canned brandied peaches and was looking for something to do with them, and this was the result.  Using the juice in the recipe give a nice boost of flavor.  If you are using store purchased canned peaches OR fresh peaches, find some peach juice in your local market.  Served warm with a yogurt topping, this is a very nice breakfast.  If you cannot find powdered coconut, use shredded and pulse it in a food processor. 

  2 Cups Peaches                                                 1/2 Cup Powdered Coconut
  2 TB Sugar                                                        1/4 Cup Light Brown Sugar, Firmly Packed
  2 TB Lime Juice                                                1/2 Tsp Ground Cinnamon
  2 TB Water                                                       1/4 Tsp Salt
  1 1/2 Tsp Corn Starch                                        1/4 Cup Canning Juice OR Peach Juice
  1/4 Tsp Almond Extract                                     1/2 Cup Butter, Softened       
  1/2 Cup All Purpose Flour                                                       
  1/2 Cup Whole Wheat Flour                                                    
  1 Cup Oatmeal                                                                        

Peel and dice the peaches and mix with the sugar and lime juice in a medium saucepan.  Cook over medium, stirring constantly, for three minutes.  Combine the water and the cornstarch until cornstarch is dissolved then add to the Peach mixture and cook until it starts to thicken.  Remove from the heat and add the almond extract, set aside.

Preheat the oven to 350 degrees.  Spray an 8 x 8 pan with non stick cooking spray and set aside.  In a large bowl, combine the flours, oatmeal, coconut, brown sugar, cinnamon and salt.  Add the syrup (or juice) and butter.  Blend with a fork until the mixture resembles coarse meal.  Pour 2/3 of the crumb mixture in the baking pan.  Press this firmly into the pan to make the bottom crust and bake for 15 minutes.  Spoon the peach mixture evenly over the top and sprinkle remaining crumbs on top.  Bake an additional 25 to 30 minutes until lightly browned.  Remove to a cooling rack and let sit at least 15 minutes before cutting into 12 bars.

Per Serving: 208 Cal (42% from Fat, 7% from Protein, 51% from Carb); 4 g Protein; 10 g Tot Fat; 6 g Sat Fat; 2 g Mono Fat; 27 g Carb; 3 g Fiber; 10 g Sugar; 20 mg Calcium; 1 mg Iron; 107 mg Sodium

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