Take advantage of summer’s fresh peaches with these easy bars. A four layered bar with a brown sugar/oat crust, topped with a creamy peach filling, pecan streusel, and finished off with luscious vanilla glaze.
Let’s get peachy!
Peaches are one of my favorite summer fruits. Actually, I don’t think I can play favorites. There are so many glorious gems to chose from this time of year… mango, raspberries, strawberries, blueberries, pineapples – I love them all! I’m a total fruit-aholic and my latest recipes definitely reflect that.
Juicy peaches are in their prime right about now and I have been eating them like crazy.
These fruity/creamy bars are nothing short of amazing. Four layers are involved: buttery, brown sugar oat crust, creamy & juicy peach filling, pecan/cinnamon crumble, and an easy vanilla glaze to finish it all off. The peach filling leaves each bite ultra moist and the crumble on top maintains a slight crunch. These bars are a texture lover’s dream!
The peachy filling is made from peaches, egg, flour, and sugar. The egg and flour create a thick creamy sauce to envelope the diced peaches inside. I adore the peach filling, but the crust and crumble are to die for! They are both made from the same dough, which makes things nice and easy. I try to dirty as little bowls as possible when I can.
The crust/crumble is made from 5 easy ingredients. Probably things you have in your kitchen right now! Oats, flour, brown sugar, cinnamon, and butter. You’re going to cut the cold butter into the other ingredients. I recommend using a pastry cutter. It makes things so much easier. I bought mine for less than $10. It is worth its weight in gold! Especially if you have plans to make my Salted Caramel Apple Pie.
Cut the cold butter in until it is crumbly. Pea-sized, coarse crumbs is what you’re aiming for. Reserve 3/4 cup of the oat mixture for the topping, to which you’ll add pecans. Don’t worry, they’re optional if you’re not crazy about pecans like I am. The rest of the oat mixture will be pressed into your pan for the crust.
This is what the coarse crumbs of the oat mixture will look like:
Prebake the crust slightly, then pour the creamy peach filling over the crust. What you will LOVE most about these bars is that the juicy filling seeps into the crust as it bakes, making the bars unbelievably moist. The tender, brown sugary crust will melt in your mouth.
The bars only take about 30 minutes in the oven. Your kitchen will smell like a cross between cinnamon rolls and peach pie. Two of my favorite things in one! Allow the bars to cool before cutting and drizzling with the vanilla glaze. The glaze is made from 3 simple ingredients: heavy cream (or milk), powdered sugar, and vanilla extract.
Drizzle the glaze on top and prepare to be amazed.
I think I found my new favorite dessert. Definitely one of the best ways to enjoy all of these fresh summer peaches! What’s your favorite way to enjoy peaches?
Makes 12 squares. Recipe may easily be doubled to fit in a 9x13 pan, baking time will increase to 35 minutes. Store bars tightly covered in the refrigerator. Bars stay fresh for up to 4 days.
- 1 cup (125 grams) all-purpose flour
- 1/2 cup (42 grams) old fashioned rolled oats (or quick oats)
- 1/3 cup (67 grams) dark brown sugar (or light)
- 1 teaspoon ground cinnamon
- 10 Tablespoons (150 grams) unsalted butter, cold and cubed
- 1/2 cup (70 grams) chopped pecans, optional
- 1 large egg
- 1/2 cup (100 grams) granulated sugar
- 1 Tablespoon (8 grams) all-purpose flour
- 1/4 teaspoon salt
- 2 medium peaches, peeled and chopped (about 1.5 cups)
- 1/2 cup (60 grams) confectioners' sugar
- 2 teaspoons (10 ml) heavy cream (or milk)
- 1/2 teaspoon vanilla extract
- Preheat oven to 350F degrees. Line 8x8 baking pan with aluminum foil with enough overhang on the sides for easy removal. Spray foil with nonstick spray.
- Make the crust/topping: In a large bowl, whisk the flour, oats, brown sugar, and cinnamon together until combined. Cut in the cold butter using a pastry blender or two forks until it reaches coarse, pea-sized crumbs. See photo above. Remove 3/4 cup of the mixture, put in a small bowl and mix with pecans. This will be set aside for the topping.
- Evenly press the remaining oat mixture into the bottom of the prepared baking pan. Bake for 15 minutes as you prepare the filling.
- Make the filling: Whisk the egg and sugar together until smooth and creamy. Add the flour and salt. Whisk until combined. Fold in the peaches. Remove crust from the oven after 15 minutes and pour the filling over hot crust. Sprinkle with reserved oat/pecan mixture. Bake for 30-32 minutes or until golden brown on top. Allow to cool in the pan on a wire rack for 30 minutes. Transfer to the refrigerator and allow to chill for 2 hours before cutting into squares.
- Make the vanilla glaze: Using a fork or spoon, whisk/stir the confectioners' sugar, cream, and vanilla extract together until smooth. Drizzle over each square.
Recipe Source: sallysbakingaddiction.com
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I am taking full advantage of summer’s finest fruits!
I know it’s not a summer fruit, but you can’t resist this Salted Caramel Apple Pie!
Have a great weekend!