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Fresh Peach Crumb Bars Recipe

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Fresh Peach Crumb Bars feature a juicy, warmly spiced peach filling layered between buttery oat and pecan crumble, then finished with a simple vanilla icing.

Ingredients

  • 2 1/4 cups chopped fresh very ripe peaches (about 345 grams; no need to peel them)
  • 5 tablespoons granulated white sugar
  • 1/8 teaspoon salt
  • 1/2 tablespoon fresh lemon juice
  • 3/4 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1 1/2 tablespoons cornstarch (mixed with 2 tablespoons cold water to form a slurry)
  • 1/2 cup unsalted butter (at room temperature)
  • 1/3 cup light brown sugar (lightly packed)
  • 1 teaspoon pure vanilla extract
  • 3/4 cup all-purpose flour
  • 3/4 cup old-fashioned rolled oats
  • 1 tablespoon cornstarch
  • 1/4 teaspoon salt
  • 3/4 cup chopped pecans (or walnuts)
  • 1 tablespoon old-fashioned rolled oats (for the top)
  • 3 tablespoons powdered sugar
  • 1/4 teaspoon pure vanilla extract
  • 1 tablespoon heavy whipping cream

Instructions

  1. Add the peaches, granulated sugar, and 1/8 teaspoon salt to a medium saucepan over medium heat. Cover and cook until the peaches are soft and jammy, about 7 to 10 minutes, stirring occasionally.
  2. Reduce the heat to medium-low. Stir in the lemon juice, cinnamon, nutmeg, and cornstarch slurry. Cook for about 30 seconds, stirring constantly, until thickened. Set aside to cool while preparing the crust.
  3. Using a hand-held electric mixer, cream together the butter, brown sugar, and 1 teaspoon vanilla extract in a large bowl.
  4. Add the flour, 3/4 cup rolled oats, 1 tablespoon cornstarch, and 1/4 teaspoon salt. Beat just until combined, then stir in the chopped pecans or walnuts.
  5. Preheat the oven to 350°F. Line an 8.5 by 4.5-inch loaf pan or equivalent pan with parchment paper, leaving enough overhang on all four sides to lift out the bars.
  6. Press about half of the dough evenly into the bottom of the prepared pan. Spread the peach filling evenly over the dough.
  7. Crumble the remaining dough over the peach filling and sprinkle 1 tablespoon rolled oats on top.
  8. Bake for about 50 minutes, or until the top is golden brown. Cool completely, about 2 hours, before icing.
  9. Whisk together the powdered sugar, 1/4 teaspoon vanilla extract, and heavy whipping cream until smooth. Drizzle the icing over the cooled bars.
  10. Allow the icing to set before slicing into 8 bars and serving.

Notes

  • The cooked peach filling should have a consistency between jam and peach pie filling: thick and fruity without being overly sweet or syrupy.
  • Very ripe peaches provide the best flavor and texture, and they do not need to be peeled.
  • Walnuts can be substituted for pecans.
  • Allow the bars to cool completely before icing and slicing so the layers hold together cleanly.

Nutrition

Find it online: https://yumfamilyrecipes.com/fresh-peach-crumb-bars-recipe/