Ingredients
Directions
Preheat oven to 400° F (200° C). Line an 8x8 inch (20x20 cm) square baking pan with parchment paper.
In a saucepan over medium heat, combine peaches, sugar and lemon zest and bring to a simmer.
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.
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.
In a small bowl, whisk together canola oil, egg and vanilla.
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.
Press crumble base evenly into the bottom of the prepared pan, ensuring it is pushed into each corner.
Pour peaches onto cookie base and spread evenly. Sprinkle reserved crumble topping evenly over peaches.
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.
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
Directions
Preheat oven to 400° F (200° C). Line an 8x8 inch (20x20 cm) square baking pan with parchment paper.
In a saucepan over medium heat, combine peaches, sugar and lemon zest and bring to a simmer.
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.
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.
In a small bowl, whisk together canola oil, egg and vanilla.
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.
Press crumble base evenly into the bottom of the prepared pan, ensuring it is pushed into each corner.
Pour peaches onto cookie base and spread evenly. Sprinkle reserved crumble topping evenly over peaches.
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
