Summer Peach Streusel Bars

Instructions

Preheat your oven to 350°F (or 180°C).

MAKE THE STREUSEL:

In a large mixing bowl, measure and add oats, unbleached all-purpose flour, chopped pecans, both white and light brown sugar, baking powder and baking soda, fine salt, ground cinnamon, ginger and nutmeg. Whisk or stir to combine.

Add in cold unsalted butter. Use a pastry blender to cut the butter and mix into the dry ingredients until coarse crumbs form. Remove 1½ cups of the streusel mixture and set off to the side (this is for the topping).

BUILD THE STREUSEL BARS:

Pour the remaining streusel mixture into an un-greased 10 x 15 jelly roll pan. Gently spread and press into an even layer. Bake on the middle rack of your preheated oven for 10 minutes.

Meanwhile, add peach jam and lemon juice into a small saucepan. Heat over medium until warm and thinned out. Then remove off of the heat and stir in the vanilla extract. Pour the warm vanilla peach jam over top of the warm crust. Use an offset spatula to spread the jam in an even layer, leaving 1/2-inch (or so) border.

Cut the peaches in half, remove the pit and slice into 1/2 to 3/4-inch slices before arranging on top of the jam. Lastly, sprinkle the reserved streusel topping over top.

Return back to the oven and bake for 20 to 22 minutes, rotating the pan halfway through baking. Remove and let cool a bit before cutting and serving.

Sere slightly warm as is or topped with vanilla, vanilla bean or butter pecan ice cream.

Desserts & Sweet Treats