Get the Recipe:
Peach Crumble Bars
Peach Crumble Bars combine a buttery crust and crumble with fresh peaches for an irresistible sweet treat.
Ingredients
- 2 cups (240 g) all-purpose flour
- 1 1/2 cups (149 g) old-fashioned rolled oats
- 1 cup (200 g) firmly packed light brown sugar
- 1/4 teaspoon salt
- 1 cup (226 g) cold unsalted butter, cut into 1/2-inch cubes
- 4 medium peaches, peeled and sliced thinly
- 1 tablespoon (15 ml) amaretto*
- 1/4 cup sliced almonds
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.
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