These Peach Oat Bars are made with fresh peaches, and are super simple to make. They have a hint of cinnamon, and a vanilla drizzle, which is the perfect compliment to the fresh peaches. They are great for sharing, or popping into a lunchbox, or just enjoy one with a cup of tea.
These peach bars are my youngest daughter’s favourite treat, she calls them my peach pie cake cookies. That might sound ridiculous but honestly it’s a fairly accurate description and why they are worthy of her love.
This peach bar recipe can be made with slight variations depending on your tastes. YOu can add add 1/2 cup chopped pecans, or walnuts, and it adds a lovely texture and flavour. You can also try this recipe with different fruits like apple, raspberries etc.
HOW TO MAKE THE CRUMB BASE
In a large bowl add flour, oats, brown sugar, and cinnamon, then stir to combine. Add the cold cubed butter and using a pastry cutter, or knives, cut the butter into the dry ingredients until it looks crumbly.
Preheat oven and line an 8×8 (or 9×9 for thinner bars) square pan with parchment paper. Leaving an edge over hanging to make removing the bars easy after they are finished. Remove some of the crumb mixture and set aside to top the bars.
Pour the remaining crumb mixture into the prepared pan and use your hands to evenly press mixture into an even base layer. place the pan in the preheated oven to bake.
HOW TO MAKE THE FILLING
Add the egg, sugar, cornstarch, and salt to a bowl then whisk to combine. Then add the peeled and sliced peaches and stir to combine.
Once the base is finished baking remove from oven and pour the peach mixture over the hot base making sure it is an even layer. Then sprinkle the reserved crumb mixture over the top.
Return the bars to the oven and continue baking until bars are set and crumb is just golden.
Once the bars are finished baking remove from oven and cool on wire rack. Then remove bars from the pan, using the parchment, place on wired rack and then refrigerate for about two hours before adding drizzle and slicing. Use a clean sharp knife to slice, wiping it off between each slice.
HOW TO STORE THEM
These bars will stay good in an air tight container in the fridge for about a week, they are fine to spend a few hours at room temperature if you prefer them not cold.
Crumb base and topping:
- 1 cup all purpose flour
- 1/2 cup rolled oats
- 1/3 cup brown sugar
- 1 tsp. cinnamon
- 1/2 cup and 2 tbsp. cold butter, cubed
- 2 cups peeled and sliced peaches
- 1 egg
- 1/4 tsp. salt
- 1 tbsp. cornstarch
- 1/2 cup granulated sugar
- 1/2 cup icing sugar
- 2 tsp. vanilla
- 1-2 tbsp. milk
- Start by preheating the oven to 350 degrees, line an 8×8 pan with parchment paper leaving an over hanging edge.
- Make the base by adding flour, rolled oats, brown sugar, and cinnamon to a bowl and stir to combine. Add the cold cubed butter, then cut it into the flour mixture until its crumbly and well combined.
- Reserve 3/4 cups of this mixture to use as the topping. Pour the remaining crumb mixture into the prepared pan. Press into an even layer to cover the bottom of the pan. Place pan in preheated oven and bake for 20 minutes.
- While its baking make the filling by adding the egg, sugar, cornstarch, and salt to a bowl whisking to combine. Add the sliced peaches and stir until coated.
- Once the base is baked remove from the oven and pour the peach filling over the crumb bottom, make sure the layer is even.
- Take the reserved crumb mixture and sprinkle evenly over top of the peach filling. Place the bars back in the oven and bake for 30-35 minutes, until the bars are set.
- Remove from the oven and cool for 30 minutes on a cooling rack. After 30 minutes remove the bars from the pan and place on wired rack then refrigerate for 2 hours.
- Once the bars have chilled make the drizzle by combining all ingredients in a bowl and whisking to combine. Using a piping bag or spoon drizzle the icing over the top of the cooled peach oat bars.
- Slice using a sharp knife, cleaning after each slice. Enjoy!