Peach Oat & Almond Crumble Bars

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Ingredients

 45 medium peaches, peeled and chopped; or 1 (600 g) bag frozen peach slices, thawed and chopped
 ⅓ cup granulated sugar (75 mL)
 1 tsp tsp lemon zest (5 mL)
 1 tbsp lemon juice (15 mL)
 1 tbsp cornstarch (15 mL)
 1 cup all purpose flour (250 mL)
 1 cup rolled oats (250 mL)
 ½ cup sliced almonds (125 mL)
 ½ cup lightly packed brown sugar (125 mL)
 ½ tsp cinnamon (2 mL)
 ½ tsp salt (2 mL)
 ⅓ cup canola oil (75 mL)
 1 large egg
 1 tsp vanilla (5 mL)

Directions

1

Preheat oven to 400° F (200° C). Line an 8x8 inch (20x20 cm) square baking pan with parchment paper.

2

In a saucepan over medium heat, combine peaches, sugar and lemon zest and bring to a simmer.

3

In a small dish, whisk together lemon juice and cornstarch and add to saucepan. Gently simmer until mixture is thickened, 1 to 2 minutes. Set aside to cool slightly.

4

In the bowl of a food processor fitted with the s-shaped blade, combine flour, oats, almonds, brown sugar, cinnamon and salt. Pulse 10 to 12 times until almonds are processed to roughly the size of a grain of rice.

5

In a small bowl, whisk together canola oil, egg and vanilla.

6

With the food processor running, drizzle in wet mixture until just combined. Scrape down the sides of the bowl and pulse 2 or 3 more times. Texture will be evenly mixed and crumbly. Set aside 1 cup (250 mL) for crumble topping.

7

Press crumble base evenly into the bottom of the prepared pan, ensuring it is pushed into each corner.

8

Pour peaches onto cookie base and spread evenly. Sprinkle reserved crumble topping evenly over peaches.

9

Bake at 400° F for 15 minutes, then reduce heat to 350° F (175° C) and bake for an additional 20 minutes; until peaches are bubbly and topping is golden brown.

Peach Oat & Almond Crumble Bars
IngredientsDirections

Recipe provided courtesy of Great Tastes of Manitoba. Visit their website for video instructions on how to prepare Peach Oat & Almond Crumble Bars and other great Manitoba recipes. MOGA is a Product Placement Sponsor of Great Tastes of Manitoba.

Ingredients

 45 medium peaches, peeled and chopped; or 1 (600 g) bag frozen peach slices, thawed and chopped
 ⅓ cup granulated sugar (75 mL)
 1 tsp tsp lemon zest (5 mL)
 1 tbsp lemon juice (15 mL)
 1 tbsp cornstarch (15 mL)
 1 cup all purpose flour (250 mL)
 1 cup rolled oats (250 mL)
 ½ cup sliced almonds (125 mL)
 ½ cup lightly packed brown sugar (125 mL)
 ½ tsp cinnamon (2 mL)
 ½ tsp salt (2 mL)
 ⅓ cup canola oil (75 mL)
 1 large egg
 1 tsp vanilla (5 mL)

Directions

1

Preheat oven to 400° F (200° C). Line an 8x8 inch (20x20 cm) square baking pan with parchment paper.

2

In a saucepan over medium heat, combine peaches, sugar and lemon zest and bring to a simmer.

3

In a small dish, whisk together lemon juice and cornstarch and add to saucepan. Gently simmer until mixture is thickened, 1 to 2 minutes. Set aside to cool slightly.

4

In the bowl of a food processor fitted with the s-shaped blade, combine flour, oats, almonds, brown sugar, cinnamon and salt. Pulse 10 to 12 times until almonds are processed to roughly the size of a grain of rice.

5

In a small bowl, whisk together canola oil, egg and vanilla.

6

With the food processor running, drizzle in wet mixture until just combined. Scrape down the sides of the bowl and pulse 2 or 3 more times. Texture will be evenly mixed and crumbly. Set aside 1 cup (250 mL) for crumble topping.

7

Press crumble base evenly into the bottom of the prepared pan, ensuring it is pushed into each corner.

8

Pour peaches onto cookie base and spread evenly. Sprinkle reserved crumble topping evenly over peaches.

9

Bake at 400° F for 15 minutes, then reduce heat to 350° F (175° C) and bake for an additional 20 minutes; until peaches are bubbly and topping is golden brown.

Yield:  9 servings
Recipe courtesy of Great Tastes of Manitoba