You’ll need about 3 to 4 peaches for this recipe, and the best part is you don’t have to bother peeling them! They get soft enough and lose the fuzz, so it’s not worth the effort to take the skin off. If you don’t have access to fresh peaches, you can use thawed nectarines or frozen peaches instead.
Makes 9 to 12 bars
- 1 pound (454 grams) peaches
- 1 tablespoon fresh lemon juice
- ½ teaspoon almond extract
- 2 tablespoons granulated sugar
- 1 tablespoon cornstarch
Crumble and Crust
- 1 cup (130 grams) all-purpose flour
- 1⅓ cup (117 grams) rolled oats
- ¾ cup (150 grams) granulated sugar
- ½ teaspoon cinnamon
- ¼ teaspoon cardamom
- ¼ teaspoon salt
- 10 tablespoons (142 grams) unsalted butter, melted
Make the Filling
- Preheat the oven to 350°F. Grease an 8-inch square cake pan and line the bottom and sides with parchment paper leaving a few inches overhang on the sides.
- Pit and cut the peaches into 1-inch pieces. Mix in the lemon juice and almond extract.
- In a small bowl, mix the sugar and cornstarch together and then toss with the peaches to combine. Set aside.
Make the Crumble
- Mix the flour, rolled oats, sugar, cinnamon, cardamom and salt together in a medium bowl. Pour the butter over the top and mix together to create a shaggy dough.
- Press ⅔ of the mixture into the pan with your hands into an even layer.
- Add the peach mixture over the top of the crust, leaving the excess liquid in the bowl.
- In small chunks, dot the top of the peaches with the remainder of the dough.
- Bake for about 35 minutes or until the top is golden brown. Let them cool before cutting them into bars and serving. Cover and refrigerate leftovers for up to 3 days.