1 1/4cupbuttercut int 1/2 inch cubes still slightly cold
1/2tsp.almond extract
1/2tsp.salt
FILLING:
3/4cupraspberry jamwarmed
2eggs
3/4cupsugar
1Tbs.flour
1Tbs.cornstarch
1tsp.vanilla extract
4ripe peachespeeled, 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.