Now that Labor Day has come and gone, it’s time to transition into Fall. Even though I probably won’t cool down here (in Texas) until mid-October, I’m just going pretend it feels like fall. With that in mind, let the fall baking begin!
Every year I love to make peach crisp and apple crisp. There’s just something about it that screams fall. To change things up, I decided to create a portable version that does anything but skimp on the crust! It’s full of brown sugar and buttery goodness! And better yet, it can be made all year long because it uses peach preserves. No more having to worry about peaches being in season! All you need to do top with a scoop of vanilla ice cream and caramel sauce and you’re good to go!
Grease and line 8×8 inch pan and preheat oven to 350 degreesStir sugars, melted butter, and flour on medium/low in a stand mixer (With paddle attachment)
Press evenly into bottom of the pan
Reserve 3/4 cup for topping
Spread the peach preserves evenly over crust
Top with remaining crust
Bake for 35-38 min or until peach layer is bubbly and the top is golden brown.
Set aside to cool for at least 30 min before slicing into bars