peaches and cream bars
 
 
Serves: 9 bars
Ingredients
  • Crust & Topping:
  • 1 cup all-purpose flour
  • ½ cup old fashioned oats
  • ⅓ cup brown sugar (light or dark will do!)
  • 1 tsp cinnamon
  • 10 tbsp cold butter, cubed
  • Filling:
  • 1 large egg
  • ½ cup sugar
  • 1 tbsp flour
  • ¼ tsp salt
  • 2 medium peaches, peeled and chopped
  • Glaze:
  • ½ cup confectioners sugar
  • 1 tbsp heavy cream (or milk will do!)
  • ½ tsp vanilla extract
Instructions
  1. Preheat oven to 350F, and line an 8x8 baking pan with foil, then butter or grease it and set aside.
  2. Make the crust/topping by whisking together the flour, oats, brown sugar and cinnamon in a large bowl until combined. Using two forks or a pastry cutter, cut in the cold cubed butter until a coarse, crumb texture is achieved. Measure out ¾ cup and set aside to be used for the topping. Pout the rest into your prepared baking pan, and press firmly to create the bottom crust.
  3. Bake for 15 minutes as you prepare the filling.
  4. Whisk the egg and sugar together until smooth and creamy. Add the flour and salt. Fold in the chopped peaches.
  5. Remove the crust from the oven, and immediately pour peaches on top of it. Top with the remaining crumble mixture, and return to the oven for 30-32 minutes, unil just lightly golden.
  6. Allow to cool for 30 minutes on wire rack, then transfer to refridgerator to cool for an hour before cutting and glazing.
  7. When ready to glaze, combine the confectioners sugar, vanilla and heavy cream until you have a thick glaze. (Add more milk or powdered sugar as needed to achieve desired thickness).
  8. Drizzle over each square and let set for about 15 minutes before serving.
  9. Store bars in airtight container in the refridgerator for up to 3 days.
Recipe by pretty plain janes at https://prettyplainjanes.com/2014/08/13/peaches-and-cream-bars/