Peach and Raspberry Crumb Bars
Crust and topping
  1. 2 cups flour
  2. 1 cup quick oats
  3. 2/3 cup brown sugar
  4. 2 tsp cinnamon
  5. 1 1/4 cups butter, cut in 1/2 inch cubes still slightly cold
  6. 1/2 tsp almond extract (optional)
  7. 1/2 tsp salt
Filling
  1. 3/4 cup raspberry jam, warmed
  2. 2 eggs
  3. 3/4 cup sugar
  4. 1 tbsp flour
  5. 1 tbsp corn starch
  6. 1 tsp vanilla extract
  7. 4 ripe peaches peeled, seeded and diced ( I prefer white fleshed peaches)
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Instructions
  1. Preheat oven to 350
  2. 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.
  3. 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.
  4. * 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.
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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.  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!