Peach Crumble Bars

I had a burst of baking inspiration this weekend. The sun was out, the weather was perfect and I was in my kitchen. You may think I missed out on the spring weather, but rest assure we spent tons of time outside. Plus, being inside an air conditioned apartment cooking with fresh spring ingredients sounds like a great way to spend an afternoon…to me, at least!

Now, for these peach crumble bars: brace yourself for deliciousness. They are dangerously addicting, especially when served with ice cream as dessert. They can also impress the biggest skeptic when accompanied by some tea. These little bars are also quite easy to make so you’ll be tempted to make them again and again. There, you’ve been warned now go make them and enjoy!

apricot crumble bars
One year ago: Kitchen Sink Granola

Source: Baking Illustrated
1 1/2 cups flour
1 1/4 cup rolled oats
1/3 cup sugar
1/3 cup light brown sugar, packed
1/4 tsp. baking soda
1/4 tsp. salt
1/2 cup pecans, almonds or combo, chopped
12 T. butter, very soft, cut into 12 pieces
1 generous cup peach jam (or other jam flavor of your choosing)

Preheat oven to 350. Grease 8×8 baking dish, then line with parchment paper – one sheet going lengthwise and another lying across the first one so all sides of the baking dish are covered . Grease parchment paper.
1. In a large bowl, mix flour, oats, both sugars, baking soda, salt and nuts with an electric mixer on low, until combined. With the mixer running, add butter pieces. Continue to beat another two minutes until well blended and resemble wet sand (or the batter comes together when pressed with your fingers)
2. Transfer two thirds of the oat mixture to the prepared pan and use your hands to press the crumbs evenly into the bottom. Bake until crust starts to brown, about 20 minutes.
3. Using a rubber spatula or spoon, spread preserves evenly over hot crust. Sprinkle all or of part of the remaining oat mixture over the preserve.
4. Bake until preserves start to bubble around the edges and the top is golden brown, about 30 minutes, rotating the pan halfway through.
5. Cool on a wire rack to room temperature, about 1-1 1/2 hour. Remove from baking dish, cut and serve.


2 Comments Add yours

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s