Ripe summer peaches, crumbled pecan and brown sugar topping, sweet almond glaze. These Peach Crisp Bars are simply a bite of summer heaven.
For the Crust and Topping:
2 cups flour
1 cup quick-cook oats
2/3 cup packed light brown sugar
3 tsp ground cinnamon
1 1/2 cup cold butter, cut into small cubes
1 cup chopped pecans
1 cup granulated sugar
2 Tbsp flour
1/2 tsp salt
4 peaches, peeled and chopped (about 3 cups)
For the Almond Glaze:
1 cup powdered sugar
1/4 cup half and half
2 tsp almond extract
Preheat oven to 350 degrees. Line the bottom and sides of a 9X13 baking dish with foil (let the foil hang over the edges so you can easily lift the bars out when cooled). Spray with non-stick cooking spray. Set pan aside.
Make the crust/crumble topping: In a large bowl add flour, oats, brown sugar, and cinnamon. Mix until well combined. Using a pastry blender or two forks, cut in the cold butter until it is pea-sized crumbs. Remove 1 1/2 cups of the mix and put it in a small bowl set aside and mix with the pecans. This will be the crumble topping.
Press the remaining oat mixture evenly into the bottom of the baking dish. Bake for 18 minutes while you mix up the filling.
To make the filling: Whisk together the eggs and sugar until smooth and creamy. Add in the flour and salt, mix well. Fold in the diced peaches gently.
Remove the crust from the oven after 18 minutes and pour the filling over the hot crust. Sprinkle the reserved oat/pecan mixture over top evenly.
Bake for 35-40 minutes until golden brown on top. Allow to cool in the pan for 30-40 minutes and then cover and place in the fridge to cool for 2 hours before cutting.
Once chilled, you can lift the foil out and cut into squares. I make the almond glaze and drizzle over individual squares, but you can drizzle over the entire pan before cutting as well.
To make the Almond Glaze: Using a whisk, mix together the powdered sugar, half and half, and almond extract. Once smooth, drizzle over each square.
Stores well in the refrigerator for up to 5 days.