Description
Delightfully sweet and tangy Fresh Peach Bars featuring a juicy peach filling nestled between a buttery oatmeal crumb crust and a crunchy almond topping. Perfect for a summer dessert or snack, these bars combine tender peaches with a cinnamon-spiced oat base for a delicious homemade 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 (175°C) to prepare for baking the crust and assembled bars.
- Make the Peach Filling: In a shallow skillet, combine peaches, brown sugar, lemon zest, lemon juice, and water. Bring the mixture to a boil, stirring occasionally. Reduce heat to medium and cook for 5 minutes until peaches become soft and saucy. Whisk the cornstarch and water slurry together and slowly pour it into the peach mixture while stirring constantly. Cook for another 1 minute until the filling thickens, then remove from heat and let it cool.
- Prepare Oatmeal Cookie Base: In a large bowl, mix rolled oats, flour, brown sugar, cinnamon, baking soda, and salt. Stir well. Add the melted butter and mix until all ingredients are fully combined to form the crumbly dough.
- Press and Par-bake Crust: Take 2 cups of the oatmeal mixture and press it evenly into the bottom of an 11 x 7 inch baking pan, ensuring no gaps. Place the pan in the oven and par-bake this crust for 15 minutes until it is lightly golden.
- Prepare Crumble Topping: Add sliced almonds to the remaining oatmeal mixture and gently toss to combine, forming the crumbly topping.
- Assemble Bars: Once the crust is cooled slightly, spread the cooled peach filling evenly over it. Sprinkle the almond crumb topping loosely over the peach layer.
- Bake the Bars: Return the baking pan to the oven and bake for 30 minutes or until the topping is golden brown and the bars are set.
- Cool and Slice: Remove the pan from the oven and allow the bars to cool completely to room temperature. Once cooled, slice into 24 bars roughly 1¼ inches each for serving.
Notes
- For best flavor, use ripe, juicy peaches that are in season.
- If fresh peaches are not available, thawed frozen peaches can be used but drain excess liquid before cooking.
- Press the crust firmly to avoid crumbling when slicing the bars.
- Allow bars to cool completely before cutting to help them hold their shape better.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- You can substitute sliced almonds with chopped pecans or walnuts for a different nutty flavor.
Nutrition
- Serving Size: 1 bar
- Calories: 180 kcal
- Sugar: 13 g
- Sodium: 150 mg
- Fat: 8 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 20 mg
