1cup(226g)cold unsalted butter, cut into 1/2-inch cubes
4mediumpeaches, peeled and sliced thinly
1tablespoon(15ml)amaretto*
1/4cupsliced almonds
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Instructions
Preheat oven to 350°F (175°C). Lightly grease a 9"x 13"x 2" baking pan.
In a large mixing bowl, stir together the flour, oats, brown sugar, and salt. Add the cold butter and mix with a pastry blender, a fork, or your fingers until the butter is the size of small peas. The dough will be crumbly but will hold together when pinched.
Set aside about 1 cup of crust mixture.
Press the remaining crust mixture evenly into the bottom of prepared pan. Bake 10 minutes.
Place the sliced peaces in a medium bowl. Add the Amaretto, and toss to coat.
After the crust has baked, arrange the peaches over the crust.** Sprinkle the reserved crust mixture over the peaches. Scatter the almonds over the top of crumb.
Bake 35 to 40 minutes, or until the edges are browned and the topping is lightly browned.
Cool in the pan before cutting into bars.
Notes
*You can substitute almond extract for Amaretto, although I'd use 1&1/2 to 2 teaspoons instead of a tablespoon. Unless you're a big almond extract fan, then just go for it.
**Arrange the peaches however you'd like. I usually go with long rows and fill in any gaps.
Store tightly covered at room temperature up to 2 days or in the refrigerator up to 5 days.