It’s peach season and we adopt a tree from Masumoto’s Farm each year. This year, we had an abundance of peaches. This bar was a total hit with the hubby as it was sweet and hearty with a tinge of salt – just like him. Hahahahaaa. I crack myself up.
Peach Crumble Bars
Adapted slightly from Pastry & Beyond
- 1 1/2 cup all purpose flour
- 2 cup rolled oats
- 1 1/4 cup sugar
- 1 1/2 tsp cinnamon
- 1/2 tsp salt
- 1 cup melted unsalted butter
- 2 1/2 cups peeled fresh peaches, diced (I bet you could use frozen but I haven’t tried yet)
- 3 TBSP sugar
- 3 tsp cornstarch
- 1 1/2 tsp fresh lemon juice
- 1 1/2 tsp almond extract
- Nuts for the top if desired
Preheat oven to 350 degrees. Grease a 11×7 or 13×9 baking pan. line with parchment paper so you can pull the bars out of the pan once cooled.
In a medium bowl, mix peaches, lemon juice, extract. Then add cornstarch and sugar. Set aside.
In another bowl, mix everything but the melted butter. Then add the melted butter.
Using half the oat mixture, line the bottom of the pan. Add the peaches but not the liquid. I actually drained each scoop of peaches to make sure the liquid was left in the bowl.
Then squeeze walnut sized chunks of the remaining oat mixture and drop it on top of the peaches. It’ll clump together and make a crunchy top. I also added sliced almonds. I think pecans would be really good too.
Bake for 33-35 mins or until the top is light brown. Cool completely before trying to cut.
Would be great with a side of ice cream! Enjoy!!