1tablespoonTurbinado sugar(or any coarse sugar, optional)
4 ½cupscanned peaches drained well and patted dry(two 23.5 oz cans)
Preheat oven to 375 degrees Fahrenheit.
Prepare topping by stirring together all of crust ingredients EXCEPT the turbinado sugar until incorporated.
Divide dough in half and spread half of the dough on the bottom of a greased 9x13 in pan. Set the second half aside.
In a large mixing bowl, gently stir peaches, lemon juice, and lemon zest together. Set aside.
In a small bowl whisk together ¾ cup brown sugar, cornstarch, cinnamon, and nutmeg. Pour over peaches and gently toss together until the peaches are evenly coated.
Place peaches on top crust. If there is a lot of liquid in with the peaches, this could mean that the peaches were not drained and patted dry. If that’s the case, do not pour all the liquid on top of the crust. Scoop the peaches out of the liquid with a slotted spoon and place on the crust.
Sprinkle remaining half of crumb mixture over the peaches. It’s okay if there are some peaches peeking through.
Sprinkle top with turbinado sugar. This is optional but gives a nice sweet crunch to the topping.
Bake for 40-45 minutes or until golden brown and bubbling.
Serve warm with ice cream or whipped cream. Or wait to cool and cut into bars.
The calories shown are based on the recipe being cut into 12 pieces, with 1 serving being 1 peach bar. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**