Description
Delicious fresh peach bars with a sweet and tangy peach filling layered between a buttery oatmeal crumb base and a crunchy almond streusel topping, perfect for a summery dessert or snack.
Ingredients
Scale
Peach Filling
- 3 cups ripe peaches (about 5-6 peaches), peeled and chopped
- ¼ cup brown sugar
- ½ teaspoon lemon zest
- 1 tablespoon lemon juice
- ¼ cup water
- 2 teaspoons cornstarch mixed with 1 tablespoon water
Oatmeal Crumb Base
- 1¼ cups rolled oats
- 1¼ cups unbleached all-purpose flour
- ¾ cups brown sugar
- ½ teaspoon cinnamon
- ¾ teaspoon baking soda
- ¾ teaspoon salt (slightly rounded)
- 10 tablespoons unsalted butter (1 stick + 2 tablespoons), melted
Crumble Topping
- ½ cup sliced almonds
Instructions
- Preheat the Oven: Preheat your oven to 350° Fahrenheit to prepare for baking the bars.
- Make the Peach Filling: In a shallow skillet, combine the peeled and chopped peaches, brown sugar, lemon zest, lemon juice, and water. Bring to a boil while stirring occasionally, then reduce the heat to medium and cook for about 5 minutes until the sugar dissolves and peaches become saucy. Whisk together cornstarch and water, then pour the slurry into the peaches, stirring constantly. Cook for one more minute until the mixture thickens. Remove from heat and let cool.
- Prepare Oatmeal Crumb Base: In a large bowl, mix rolled oats, flour, brown sugar, baking soda, salt, and cinnamon until well combined. Add melted butter and stir until the mixture is uniform.
- Assemble the Crust: Press 2 cups of the crumb mixture evenly into the bottom of an 11 x 7 inch baking pan, ensuring there are no gaps. Par-bake the crust in the preheated oven for 15 minutes.
- Make the Crumble Topping: Add sliced almonds to the remaining crumb mixture and toss gently to combine.
- Assemble the Bars: Spread the cooled peach filling evenly over the par-baked crust. Sprinkle the almond-studded crumble mixture loosely over the peach layer.
- Bake the Bars: Bake the assembled bars for 30 minutes or until the topping is golden brown.
- Cool and Serve: Let the bars cool completely to room temperature before slicing into approximately 24 squares measuring 1¼ inches each.
Notes
- Use ripe but firm peaches for best texture; avoid overly soft or bruised fruit.
- Peeling peaches is easier if you blanch them briefly in boiling water for 30 seconds and then plunge into ice water.
- If peaches are not in season, frozen peaches (thawed and drained) can be substituted.
- Ensure the crust is pressed firmly and evenly to avoid crumbling when sliced.
- For a nuttier flavor, lightly toast the sliced almonds before adding them to the crumble topping.
- Bars can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to 1 week.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend and ensure oats are certified gluten-free.
Nutrition
- Serving Size: 1 square
- Calories: 190 kcal
- Sugar: 12 g
- Sodium: 120 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 20 mg
