Peach Crumble Bars
Peach crumble bars are a delightful combination of sweet peaches and a buttery crumble topping, perfect for any occasion.
Ingredients
Peach Filling
- 450 grams 450 grams (2 cups) peaches, peeled and cut into small pieces Main flavor component
- 30 grams 30 grams (2 tablespoons) granulated sugar For peach sweetness
- 2 teaspoons 2 teaspoons cornstarch Thickens the peach filling
- 1 teaspoon 1 teaspoon fresh lemon juice Brightens flavor
- 1 teaspoon 1 teaspoon almond extract Adds depth
Crumble Base and Topping
- 140 grams 140 grams (1 cup) all-purpose flour Provides structure
- 130 grams 130 grams (1 cup and ⅓ cup) rolled oats Adds chewiness
- 155 grams 155 grams (¾ cup) granulated sugar Sweetens the filling and topping
- 1 teaspoon 1 teaspoon cinnamon Enhances flavor
- ¼ teaspoon ¼ teaspoon salt Optional, balances sweetness
- 150 grams 150 g (⅔ cup) unsalted butter, melted and cooled Creates a rich texture
Instructions
Preparation
- Preheat your oven to 350°F (177°C). Grease an 8-inch square oven-proof dish and line it with parchment paper.
- Chop the peaches into small pieces and combine them in a medium bowl with fresh lemon juice, almond extract, cornstarch, and sugar. Stir gently until well-coated.
- In a separate bowl, mix all-purpose flour, rolled oats, granulated sugar, cinnamon, and optional salt.
- Pour melted and cooled butter into the dry ingredients and stir until combined, creating a crumbly texture.
- Press about two-thirds of the crumble mixture firmly into the prepared dish, creating a sturdy base. Spoon the peach mixture over this base.
- Sprinkle the remaining crumble mixture over the peach layer.
Baking
- Bake in the preheated oven for 33 to 35 minutes until the top is golden brown and the fruit is bubbling.
- Allow to cool at room temperature for about an hour, then refrigerate for 1.5 hours before cutting into pieces.
Notes
For best results, ensure to use ripe peaches and avoid over-mixing the crumble. Ensure that the bars are adequately chilled before cutting for cleaner edges.