This recipe was a huge hit. I liked that it was a different way to use up peaches than my usual cobbler, and I am a sucker for anything with a crumble topping. I added extra peaches because I didn’t want to waste any. Recipe and photo courtesy of www.sallysbakingaddiction.com
Crust & Topping:
- 1 cup all-purpose flour
- 1/2 cup rolled oats (old fashioned or quick)
- 1/3 cup brown sugar
- 1 teaspoon cinnamon
- 10 tablespoons unsalted butter, cold and cubed
- 1/2 chopped pecans (optional)
- 1 large egg
- 1/2 cup granulated sugar
- 1 tablespoon all-purpose flour
- 1/4 teaspoon salt
- 2 cups peaches, peeled and chopped
- 1/2 cup powdered sugar
- 2 teaspoons heavy cream (or milk)
- 1/2 teaspoon vanilla extract
Preheat oven to 350 degrees. Line an 8×8 baking pan with aluminum foil with enough overhang for easy removal and spray with nonstick spray.
For 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 hands until it reaches coarse, pea-sized crumbs. Remove 3/4 cup of the mixture to use later for the topping. This is also the time to add in the chopped pecans if using. Evenly press the remaining oat mixture in the bottom of the prepared baking pan. Bake for 15 minutes as you prepare the filling.
For the filling: Whisk the egg and sugar together until smooth and creamy. Add in the flour and sale. Whisk until combined. Fold in the peaches. Remove the crust from the oven after 15 minutes and pour the filling over the hot crust. Sprinkle with the rest of the oat/pecan mixture and return to the oven. Bake for 30-32 minutes, or until golden brown on top. Allow to cool in pan for 30 minutes. Transfer to the fridge and allow to chill for 2 hours before cutting into squares.
For the vanilla glaze: Using a fork or spoon, whisk/stir the powdered sugar, cream and vanilla extract together until smooth. Drizzle over each square. Store bars tightly covered in the fridge.