Ingredients
- Filling:
- 4 ripe peaches, peeled + cubed
- 3 tbsp butter
- 4 tbsp dark brown sugar
- 1/4 tsp cinnamon
- 1/2 lemon or lime, juiced
- 2 tsp orange blossom water
- 1 tbsp cornstarch
- Oat Crumble:
- 1/2 cup (75g) all-purpose flour
- 1/2 cup (85g) whole wheat flour
- 1 cup (110g) rolled oats
- 1/2 cup (100g) light brown sugar
- pinch of sea salt
- 1/2 tsp cinnamon
- 1/4 tsp cardamom
- 6 tbsp butter, softened
- 2 tbsp maple syrup or honey
- 1 tbsp milk
Preparation
Step 1
To make the filling, heat the butter and sugar together in a medium saucepan over a low flame. Add the peaches and other remaining ingredients and stir. Turn the heat up to medium and let the mixture simmer for about 10-15 minutes or until the water from the peaches has reduced to a thicker sauce. Slowly stir in the cornstarch, whisking to get rid of any lumps, then remove from the heat. Let cool as completely as possible before assembling the bars.
Line an 8x8" pan with parchment paper and preheat the oven to 350ºF (175ºC). For the crumble, combine the flours, oats, sugar, salt + spices in a large bowl. Using your hands, add in the butter and syrup or honey until a crumbly mixture forms. Add the milk and continue to work the dough with your hands. It should be dry, but able to stick together when squeezed between your fingers. Press 3/4 of the mixture into your prepared pan, firmly pushing it down evenly and into the corners. Spread the peach filling on top, then sprinkle the remaining crumble across the peach mixture. Bake for 35-40 minutes or until lightly golden brown. Remove from the oven and let the bars cool completely in the pan before slicing and serving (otherwise they may be too soft and fall apart). Keep in the fridge until ready to eat.