White Peach Bars
White Peach Bars ~ these are thing things summer dreams are made of, with delicate and juicy white peaches baked up in a butter golden shortbread crumble crust!
Servings: 12 servings
Calories: 273kcal
Ingredients
filling
- 2 large ripe but firm white peaches
- 1 Tbsp fresh lemon juice
- 1 Tbsp cornstarch
dough
- 1 cup (2 sticks) unsalted butter, at room temperature
- 2/3 cup sugar
- 1/2 tsp salt
- 1 tsp vanilla extract
- 1/2 cup oat flour (substitute regular flour if you like)
- 1 1/2 cups all purpose flour
- 2 Tbsp rolled oats, quick cooking or regular
Instructions
- Set the oven to 350F. Lightly spray a 9x9 baking dish. I like to line it with a piece of parchment so I can lift out the bars for neat cutting, but this isn't necessary.
- Wash and slice the peaches, but do not peel them. Put the slices in a bowl and toss gently with the lemon juice and the cornstarch. Set aside.
- Cream the butter and sugar together and then beat in the salt and the vanilla. Blend in the flours and stir just until the mixture comes together in a crumbly texture. Do not add the rolled oats at this time.
- Take about 2/3 of the dough and press lightly into the bottom of your prepared baking dish. Flour your hands if the dough is too sticky to pat down.
- Give the peaches a final toss and lay them out across the dough. If they are super juicy, don't add all the extra juices.
- Mix the oats into the remaining dough with your fingertips. Crumble it over the peaches. Don't worry about covering all the fruit, some can peek through.
- Bake for about 40-45 minutes, until the crust is just beginning to turn golden around the edges and the fruit is bubbling.
- Let cool a bit before cutting.
Nutrition
Calories: 273kcal | Carbohydrates: 30g | Protein: 3g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 101mg | Potassium: 93mg | Fiber: 1g | Sugar: 13g | Vitamin A: 554IU | Vitamin C: 2mg | Calcium: 12mg | Iron: 1mg