For a quick, easy and mouthwatering summer treat
try this fruity and buttery peach crumble bars
There is nothing like a bite of a delicious peach-filled dessert especially when peaches are as juicy and tasty as this summer. I simply love their natural sweetness squooshed between two layers of shortbread-buttery crumble. With just the perfect amount of crunchiness coming from the rolled oats mixed in the dough, and gooey-ness from the bubbling juice released by the peaches while baking.
I posted a similar recipe before for blueberry crumble bars. Just as tempting and as summery.
I’m now debating about what I love the most. The crumble bursting with blueberries and a hint of lemon flavor, or peaches with a touch of cinnamon… Man oh man, it’s not an obvious choice. NOT easy at all.
I guess we don’t have to play favorites right now. It’s summer after all. Both fruits are readily available and you can try them both.
And now that I think of it, here is a brilliant idea. The next crumble I’ll whip up will have blueberries AND peaches. Ha! Problem solved.
I know it’s a summer and you don’t feel like baking. But when you see how easy and quick this recipe is, you’ll want to turn on your oven to bake these. NOW! No matter how hot and sweaty it’s going to get 😉
Recipe originally posted on Cooking with Manuela in August 2016
Preheat the oven to 375° F (190° C). Melt the butter in double boiler, or in the microwave for about 40 or 50 seconds. I set the microwave for 30 seconds, check and check every other 10 seconds. Let it cool down.
In a bowl, mix the flour, oats, regular sugar, brown sugars and salt.
Add the melted butter, vanilla extract and the egg. Mix until combined. You will get a coarse, crumbly mixture.
Move some of the crumble to an 8×8 (20×20 cm) pan, lined with parchment paper, or greased with butter and flour. Save about a third of the crumble for the top.
Press the dough to the bottom of the pan, with the back of your spoon (or your hands). Bake at 375° F (190° C) for 10 minutes.
In a bowl, combine the peach slices, with 1/3 cup of sugar, cinnamon and cornstarch. Mix.
Distribute the peaches evenly over the dough.
Sprinkle the top of the peaches with the remaining dough that was set aside. I like to see bigger pieces of dough on top, so I squeeze the dough in my hand before crumbling it on top.
Bake for 35 to 40 minutes until lightly golden on top. Let it cool before cutting into squares.