Sheet-Pan Peach Cornmeal Crumble Bars

Serves 6 · 20 min prep · 45 min cook

Ingredients

• 1 1/4 cups all-purpose flour
• 3/4 cup fine yellow cornmeal
• 3/4 cup, packed light brown sugar
• 1/2 tsp kosher salt
• 1/2 tsp baking powder
• 10 tbsp cold unsalted butter, cubed
• 1 large egg yolk
• 4 cups ripe peaches, sliced 1/2-inch thick
• 1/4 cup granulated sugar
• 1 1/2 tbsp cornstarch
• 1/2 tsp ground cinnamon
• 1 tbsp fresh lemon juice
• 1 tsp vanilla extract

Instructions

1. 1Preheat the oven to 375°F and line a rimmed quarter sheet pan or 9x13-inch pan with parchment, leaving overhang on the long sides for easy lifting.
2. 2In a large bowl whisk flour, cornmeal, brown sugar, salt, and baking powder until evenly combined.
3. 3Add the cold butter cubes and work them in with your fingertips or a pastry cutter until the mixture looks like coarse crumbs with some pea-size bits remaining.
4. 4Stir in the egg yolk until the dough just starts to clump when squeezed; reserve this mixture for the topping.
5. 5Press the remaining dough firmly and evenly into the bottom of the prepared pan to form a compact crust.
6. 6Bake the crust alone for 12 minutes until it looks set and just beginning to color at the edges.
7. 7While the crust bakes, toss peach slices with granulated sugar, cornstarch, cinnamon, lemon juice, and vanilla until every piece is coated and no dry cornstarch remains.
8. 8Spread the peach mixture evenly over the hot crust, then sprinkle the reserved crumble mixture loosely over the fruit so some peaches still peek through.
9. 9Return the pan to the oven and bake 28 to 32 minutes more until the topping is golden, the fruit is bubbling thickly at the edges, and the kitchen smells like peach cobbler.
10. 10Cool the pan on a wire rack at least 45 minutes so the juices set; lift out with the parchment and cut into six sturdy bars.
11. 11Serve slightly warm or at room temperature; perfect for potlucks and last-blast summer cookouts.