Stone Fruit Bars

These are delicious! Fabulous right out of the oven and even better when cooled down. The recipe is from Brown Eyed Baker. She originally made the recipe with peaches only, but I had peaches and plums on hand. This worked out great, the peaches were slightly more tart than the plums. Mmmmmm! Fall is here!

Stone Fruit Bars

3 cups all-purpose flour
1 cup sugar
1 t. baking powder
¼ t. salt
1 c. unsalted butter, cold
1 egg, lightly beaten

5 cups diced or sliced peaches and/or plums (about 7 peaches)
2 T. lemon juice
½ c. all-purpose flour
1 c. sugar
¼ t. salt
½ t. ground cinnamon
¼ teaspoon ground nutmeg (I omitted)

Preheat the oven to 375 . Grease a 9×13-inch baking pan.

For the dough- In a medium bowl whisk the flour, sugar, baking powder and salt. Use a pastry blender to cut in the butter, and then the egg. The dough will be crumbly. Press half of the dough into the pan. Place the pan and the remainder of the dough in the refrigerator while you prepare the filling.

For the filling- Place peaches and/or plums in a large bowl and sprinkle with lemon juice. Mix gently. In a separate bowl whisk together the flour, sugar, salt, cinnamon and nutmeg. Pour over the fruit and mix gently.

Spread the fruit mixture evenly over the crust. Crumble the remaining dough over the fruit layer. Bake in the preheated oven for 45 minutes, or until the top is slightly brown. Cool completely before cutting into squares.