I just couldn't resist the peaches in the grocery store yesterday. Somehow a whole bagful jumped into my cart. Imagine that. Oh well. Guess that means I have to make a dessert with peaches in it. I couldn't find a recipe to make exactly what I was thinking, so I combined and adjusted a lemon bar recipe from the King Arthur Flour company with a peach pie filling recipe from a blog called Chocolate Moosey. 

Peach and Almond Bars

Ingredients
For the crust:
2 cups almond flour
6 tablespoons sugar
3 tablespoons cornstarch
6 tablespoons cold butter, diced
1 teaspoons vanilla
3 tablespoons crushed, sliced almonds

For the peach topping:
1 cup water
1 tablespoon lemon juice
1 cup sugar
1/4 cup cornstarch
1/2 teaspoon vanilla
3 cups peaches pitted and chopped
2 tablespoons crushed, sliced almonds

Directions:

Preheat oven to 350 degrees.

To make the crust, start with a medium bowl and mix the almond flour, sugar, cornstarch. Add the cold butter and use a pastry blender  (or use a fork) to cut the cold butter into pea sized pieces. Continue cutting the butter into the flour mixture until it starts to blend together. Add the vanilla and almond pieces and mix well.

Grease the bottom of an 8x8 pan and press the mixed ingredients into the bottom of the pan.

Bake for 12-15 minutes, or  until the edges start to turn brown,

To make the peach topping, combine the eater, lemon juice, sugar, and cornstarch into a medium saucepan and cook over medium heat until the mixture starts to thicken. Continue stirring as the mixture heats and thickens. Let the mixture cook for 2 minutes after it has thickened. 

Remove from heat. Stir in vanilla and peaches. Pour the peach mixture onto the baked crust and sprinkle 2 tablespoons of crushed, sliced almonds on top. Serve immediately or refrigerate for later.