I’m baaaaack! Just in time for the thick of summer when I usually begin winding down due to lazy, hot days. Days when I would much rather open a bottle of rosé and plop an ice cube into the glass while kicking my feet up on the porch than turn on the oven. However, it was harvest time for the peach trees and when the fruit is ready, it’s time to spring to action. I felt particularly industrious and decided to make a bar crumble since it would take quite a bit of peaches and we had many to spare.
This recipe is easy and comes together fairly quickly with minimal sweat effort. It even tastes better the next day when the fruit works its way into the crust for a softer, more buttery bite.
Peach Crumble Bars
adapted from here
Yield: 15 2 ½ inch bars
2 cups all -purpose flour
1 ½ cups old fashioned rolled oats
½ cup granulated sugar
½ cup firmly packed light brown sugar
1 teaspoon ground cinnamon
½ teaspoon baking powder
¼ teaspoon salt
6 oz butter (1 ½ sticks), very cold cut into ½ inch cubes
1 teaspoon vanilla extract
4 peaches, pitted and sliced ¼ inch thick
Preheat oven to 350° F
Combine flour, oats, sugars, cinnamon, baking powder, and salt in a large bowl. Add butter and mix with a pastry blender or your fingers until combined. The mixture will be crumbly, but should hold together when pinched.
Set aside 1 cup of crust mixture.
Transfer remaining crust mixture to a 9x 13 inch baking pan. Press firmly and evenly into the bottom of the pan.
Bake crust for 10 minutes. Remove from oven.
Layer peaches over the partially baked crust, making sure to overlap the slices. Drizzle the vanilla extract over peach slices. Sprinkle remaining crust mixture over peaches.
Bake 35- 40 minutes or until crumble topping is golden brown. Cool completely before cutting into bars.