I love when peaches come into season!  I buy them by the case during this time of year because the juiciness of a ripe, white fleshed peach is something I can’t turn down. This Peach and Raspberry Crumb Bar is the perfect way to use those fresh peaches. I had a few peaches sitting on my counter this morning that probably wouldn’t have lasted another day so I threw together these bars not quite knowing what to expect and they came out super yummy, they remind me of warm cobbler on a cool, fall day!
Ingredients
- CRUST and TOPPING:
- 2 cups flour
- 1 cup quick oats
- 2/3 cup brown sugar
- 2 tsp. cinnamon
- 1 1/4 cup butter cut int 1/2 inch cubes still slightly cold
- 1/2 tsp. almond extract
- 1/2 tsp. salt
- FILLING:
- 3/4 cup raspberry jam warmed
- 2 eggs
- 3/4 cup sugar
- 1 Tbs. flour
- 1 Tbs. cornstarch
- 1 tsp. vanilla extract
- 4 ripe peaches peeled, seeded and diced
Instructions
- Line a 9x13 baking pan with foil and spray with cooking spray. In a large bowl mix together flour, sugar, oats, cinnamon, salt, almond extract and butter until crumbly. Reserve 11/2 cups of crumb mixture for topping. Press remaining crumb mixture into bottom of the pan to form crust and bake for 15 minutes.
- While crust is baking beat eggs and sugar together until creamy then add the flour, cornstarch, and vanilla and beat until well combined. Fold in diced peaches. When crust is done, carefully spread jam over the entire crust careful not to push holes into the crust, top with peach mixture and then sprinkle with remaining crumb mixture. Bake for 30-35 more minutes until crumbs are toasted and filling looks set. Cool bars on a wire rack for at least 30 minutes then cool completely in the fridge before cutting into bars, about 3 hours.
Notes
Important note, if your peaches are super ripe and juicy and it seems like the filling is too runny, just discard some of the liquid when spreading the peach mixture over the jam. This will ensure that your bars set properly.
