PEACH PIE CRUMBLE BARS

Ingredients:

• Shortbread Base:
  • 1 1/4 cups all-purpose flour
  • 1/2 cup powdered sugar
  • 1/4 teaspoon salt
  • 2/3 cup unsalted butter, melted
• Peach Layer:
  • 3 cups chopped peaches (about 4-5 large peaches)
  • 1/4 cup granulated sugar
  • 2 tablespoons fresh lemon juice, or water
  • 3 tablespoons cornstarch
• Crumble Topping:
  • 3/4 cup flour
  • 1/4 cup large flake oats, quick oats, or old-fashioned oats
  • 1/3 cup brown sugar
  • 1 teaspoon cinnamon
  • 1/3 cup unsalted butter, melted
• Glaze:
  • 1 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • 4-5 tablespoons cream, or milk

Instructions:

1. Preheat oven to 350°F (175°C). Line an 8x8 inch pan with parchment paper, leaving an overhang around the edges.
2. Make the Shortbread Base: In a medium bowl, whisk together the flour, powdered sugar, and salt. Stir in the melted butter. Press the mixture into the bottom of the pan and bake for 15 minutes.
3. While the base is baking, make the Peach Layer: In a large bowl, combine the chopped peaches, sugar, lemon juice, and cornstarch. Toss to coat evenly.
4. Make the Crumble Topping: In a medium bowl, combine the flour, oats, brown sugar, and cinnamon. Stir in the melted butter until the mixture resembles coarse crumbs.
5. Assemble the bars: Once the shortbread base has baked, spread the peach mixture over top. Then, sprinkle the crumble topping over the peaches.
6. Bake for 35-45 minutes, or until the top is golden brown.
7. Let cool completely: Once the bars have cooled, make the glaze by whisking together the powdered sugar, vanilla extract, and cream in a small bowl until smooth. Drizzle the glaze over the bars and enjoy!

Notes:

• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• If using frozen peaches, thaw and drain them before using. You may need to cook them for a few minutes longer to thicken the filling.
• For a fun twist, add 1/2 teaspoon of almond extract to the peach layer.
• To make a gluten-free version of these bars, use gluten-free flour and gluten-free oats.

I hope you enjoy this recipe!