dessertification

There are no shortage of delicious recipes using that most perfect of summer fruit, the peach. I saw this one though and thought it might be a little bit extra special. When the final step before baking involves drizzling melted butter over the whole thing, and then after baking you drizzle a nice little lemon glaze over it, which results in a very satisfying sizzle, the outcome can only be good.

I also like the inclusion of pecans in the topping. I was visiting friends in Raleigh recently and went to an excellent farmer’s market down there where a pecan vendor extolled the healthy virtues of the nut. He was selling dark chocolate pecan bars that he claimed had more omega 3s than the same amount of salmon and were therefore super good for you. That is my kind of logic. I bought a bar and a bag of pecans.

These are on the gooier side of crumble bars I have had in my time. In my book, that is a good thing. They really do come together in a snap. I made a batch for my mom’s annual family party. She liked them so much she bought the ingredients again the next day and I put another one together for her to take into work. The ratio of deliciousness of results to work involved here is really quite high.

The other nice thing is that these keep in the fridge for a few days so they can easily be made ahead of time for any picnic or cookout. This recipe is really a great way to showcase the perfectly juicy peaches that are everywhere right now.

Peach & Pecan-Oat Crumble Bars
adapted from The Kitchn

Dough:
1 c butter, softened
½ c brown sugar
2 t vanilla
2 ¼ c flour (you could use almost any variety here with good results I think)
1 t salt
½ t ginger
½ t cinnamon

• Grease 9×13 inch baking dish.
• Cream the butter, sugar and vanilla in a stand mixer until light and fluffy.
• Add the flour, salt, ginger and cinnamon. Mix to combine.
• Press the dough into the prepared pan and refrigerate while you make the filling.

Filling:
2 lb peaches, unpeeled (about 6-8. If you buy too many feel free to use more. It just makes a thicker filling layer.)
1 T sugar
1-2 T cornstarch (Use 2T if your peaches are especially juicy.)
¼ t salt

• Chop peaches into ½ inch chunks. Toss with sugar, cornstarch and salt. Set aside while you make the topping.

Topping:
1 stick butter, softened, divided
1 c old-fashioned oats
½ c flour
1 c pecans, chopped
½ t cinnamon
¼ t salt

• In your mixer, combine ½ stick butter, oats, flour, pecans, cinnamon and salt until nice and crumbly.
• Melt the other ½ stick of butter and set aside to cool a little.
• Spread the chopped peaches over the refrigerated dough. Sprinkle the topping all over, and then drizzle the melted butter on top.
• Bake at 350 for 40-45 minutes until topping is lightly browned.

Glaze:
juice of 1 lemon
1 – 1 ½ c powdered sugar

• Whisk juice and sugar together to form and thin glaze. Start with one cup sugar and add more as needed. Drizzle over the bars right when they come out of the oven.
• Once cooled, refrigerate until you serve them.