Description
Juicy peach slices are coated in cinnamon and lemon, then layered between a rich, buttery crust and a crisp oat topping that bakes into warm, gooey, golden perfection.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup rolled oats
- 1/2 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup cold unsalted butter
- 2 cups fresh peaches diced
- 2 tablespoons granulated sugar
- 1 teaspoon cornstarch
- 1 teaspoon lemon juice
- 1/4 teaspoon ground cinnamon
Instructions
- Preheat oven to 350°F and line an 8×8-inch pan with parchment paper, leaving an overhang for easy removal.
- In a large bowl combine flour, oats, granulated sugar, baking powder, and salt.
- Cut cold butter into small cubes and use a pastry cutter or your fingertips to blend into the dry ingredients until coarse crumbs form.
- Reserve 1 cup of the crumb mixture; firmly press the remaining crumbs into the bottom of the prepared pan to form the crust.
- In another bowl toss diced peaches with 2 tablespoons sugar, cornstarch, lemon juice, and cinnamon until evenly coated.
- Spread the peach filling over the pressed crust in an even layer.
- Sprinkle the reserved crumb mixture evenly over the peach layer.
- Bake for 35–40 minutes, or until the top is golden brown and the filling is bubbling.
- Allow the bars to cool completely in the pan before lifting them out using the parchment overhang and cutting into squares.
Notes
- For extra flavor stir 1/2 teaspoon vanilla extract into the peach filling.
- Bars can be stored in an airtight container at room temperature for up to 3 days.
- Frozen peaches work well—thaw and drain any excess liquid before using.
- For a nutty crunch add 1/4 cup chopped almonds to the crumb mixture.