Description
Delight in the sweet and tangy flavors of these Fresh Peach Bars featuring a luscious peach filling nestled between a buttery oatmeal crust and an almond-studded crumble topping. Perfect for a summery dessert or a snack, these bars combine tender peaches with warm cinnamon-spiced oatmeal for a comforting treat.
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
- 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
- ½ cup sliced almonds
Instructions
- Preheat Oven: Preheat your oven to 350°F to prepare for baking the peach bars.
- Make the Filling: In a shallow skillet, combine the chopped peaches, brown sugar, lemon zest, lemon juice, and water. Bring the mixture to a boil over medium heat, stirring occasionally. Reduce the heat to medium and cook for 5 minutes until the peaches are soft and saucy. Whisk together cornstarch with water to make a slurry, then stir it into the peach mixture. Cook for 1 minute more until thickened. Remove from heat and let cool.
- Prepare Oatmeal Cookie Base: In a large bowl, mix rolled oats, flour, brown sugar, baking soda, salt, and cinnamon. Add the melted butter and stir until all ingredients are thoroughly combined. Press 2 cups of this mixture evenly into the bottom of an 11 x 7 inch baking pan, leaving no gaps.
- Par-Bake Crust: Place the pan with the crust in the oven and bake for 15 minutes to set the base.
- Prepare Crumble Topping: To the remaining oatmeal mixture, add the sliced almonds and toss until combined to create the crumble topping.
- Assemble Bars: Spread the cooled peach filling evenly over the par-baked crust. Sprinkle the crumb topping evenly over the peach layer.
- Bake Bars: Return the pan to the oven and bake for 30 minutes or until the topping is golden brown and bubbly.
- Cool and Serve: Allow the bars to cool completely to room temperature before cutting into 24 squares.
Notes
- To peel peaches easily, blanch them in boiling water for 30 seconds, then plunge into ice water before peeling.
- If fresh peaches are unavailable, frozen sliced peaches can be used; thaw and drain excess juice before cooking.
- For a nuttier flavor, you can toast the sliced almonds before adding to the crumble topping.
- Ensure the peach filling is cooled before assembling to prevent sogginess in the crust.
- Store bars in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Nutrition
- Serving Size: 1 square (about 2 inches)
- Calories: 180 kcal
- Sugar: 15 g
- Sodium: 150 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 20 mg
