This recipe is easy and comes together fairly quickly with minimal sweat effort. It even tastes better the next day when the fruit works its way into the crust for a softer, more buttery bite.
It’s time to open a bottle of rosé and plop an ice cube into the glass, kick the feet up on the porch and turn on the oven. But, the peaches are juicy, and when the fruit is ready, it’s time to spring into action. I felt particularly industrious and decided to make a bar crumble since it would take quite a bit of peaches and we had many to spare.
I decided to make a bar crumble since it would take quite a bit of peaches and we had many to spare.
- 2 cups all -purpose flour
- 1 ½ cups
old fashionedrolled oats
- ½ cup granulated sugar
- ½ cup firmly packed light brown sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 6 oz butter (1 ½ sticks), very cold cut into ½ inch cubes
- 1 teaspoon vanilla extract
- 4 peaches, pitted and sliced ¼ inch thick
- Preheat oven to 350° F
- Combine flour, oats, sugars, cinnamon, baking powder, and salt in a large bowl. Add butter and mix with a pastry blender or your fingers until combined. The mixture will be crumbly, but should hold together when pinched.
- Set aside 1 cup of crust mixture.
- Transfer remaining crust mixture to a 9x
13 inchbaking pan. Press firmly and evenly into the bottom of the pan.
- Bake crust for 10 minutes. Remove from oven.
- Layer peaches over the partially baked crust, making sure to overlap the slices. Drizzle the vanilla extract over peach slices. Sprinkle remaining crust mixture over peaches.
- Bake 35- 40 minutes or until crumble topping is golden brown. Cool completely before cutting into bars.