There is no shortage of fried food to be found at the fair, but there is also fresh produce available. Baker Nancy Burguson prepares some recipes using the peaches she found at the fair.
NANCY’S COOKIE CRISP PEACH BARS (makes 1-9” square pan)
For the filling:
3 jumbo peaches (or 5 smaller peaches) about 2-1/2 cups of peaches washed, and cubed into small squares
1/2 tsp lemon juice
1/2 tsp fresh lemon zest
1/4 cup all-purpose flour
1/4 plus 2 tbsp granulated sugar
1 tsp ground cinnamon
Place cubed peaches in a large bowl. Mix flour, sugar and cinnamon together and add to cubed peaches. Sprinkle lemon juice and zest over peach mixture and blend enough to mix in but do not smash peaches.
3 cups baked cookies (your choice of cookies) Reserve ½ cup crumbs for topping
1/2 cup butter (softened)
1/2 cup chopped nuts (toasted) your choice of nut
Place 2-1/2 cups cookies in food processor and process to break cookies into large pieces. Add butter and process enough to blend in. It should look very chunky. Do not over process or it will just turn to mush!
Spray a 9-inch baking pan with baking spray and line with parchment paper.
Spread cookie/butter pieces in the pan over parchment
Carefully spoon and spread peach topping over all.
Bake in preheated 350-degree oven for 40 minutes.