Summer is a time of year when people can enjoy their pick of fresh fruit at farm stands, supermarkets, and other retailers. Among these sweet offerings are peaches, which are a common ingredient in many different types of desserts, from cobblers to pies. The following recipe for fresh peach crumble bars is a cross between a cake and a cookie and comes from Saving Room for Dessert as adapted from AllRecipes.com.

Fresh Peach Crumble Bars

Yields 20

Crust/Crumb topping:

1 cup granulated sugar

3 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1/4 teaspoon ground cinnamon

1 cup unsalted butter, cold, cut into cubes

1 large egg, lightly beaten

Peach layer:

1/2 cup granulated sugar

1 tablespoon cornstarch

1/4 teaspoon ground cinnamon

5 large peaches, peeled and diced

1 teaspoon fresh lemon juice

Icing:

1 cup powdered sugar

1/4 teaspoon almond extract

1 tablespoon milk (more or less for desired consistency)

1. Preheat oven to 350 degrees Fahrenheit if using a glass pan or dark metal pan or 375 degrees for a light metal pan. Lightly grease or spray a 13-by-9-inch baking pan and set aside.

2. In a medium bowl, whisk together 1 cup of sugar, 3 cups of flour, baking powder, salt, and cinnamon. Using a pastry cutter, blend in the butter until the mixture resembles coarse sand. Add the lightly beaten egg and mix until the dough starts to hold together, but is still crumbly. Gently press a little more than half the dough into the prepared pan. (Optional: Use a food processor to combine these ingredients.)

3. In a large mixing bowl, whisk together 1/2 cup of sugar, cornstarch, and cinnamon. Add the diced peaches and toss to combine. Drizzle the lemon juice over the peaches and toss to coat. Pour the peach mixture over the crust and spread evenly.

4. Directly handling the dough, press together handfuls of the remaining crumb topping to create clumps. Scatter the clumps and remaining crumbled topping over the fruit layer, leaving some peaches showing through.

5. If using a glass or dark metal pan, bake at 350 degrees for 50 to 55 minutes or until lightly browned. If using a light metal pan, bake at 375 degrees for 40 to 45 minutes. Cool completely, then chill before cutting and icing.

6. Whisk together the powdered sugar, almond extract, and milk. Drizzle on the bars just before serving.