Summer Peach Streusel Bars

Summer Peach Streusel Bars are the perfect late summer dessert. A simple streusel consisting of old fashioned rolled oats, chopped pecans and earthy spices is both the crust and the crumbly topping that sandwiches ripe juicy peaches nestled in a vanilla peach jam. Serve as is or with a scoop of vanilla or butter pecan ice cream. Yields 12 to 16 - depending on how you cut it.

Course Desserts & Sweet Treats

Cuisine American

Keyword baking, bars, easy recipe, peach, streusel, summer baking

Prep Time 15

Cook Time 35

Total Time 50

Servings servings

Calories 446

Author Laurie McNamara

Equipment

Ingredients

2 cups old fashioned rolled oats
1½ cups unbleached all-purpose flour
1/2 cup chopped pecans omit if allergic
3/4 cup granulated white sugar
3/4 cup light brown sugar lightly packed
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt sea salt or himalayan
3/4 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 cup unsalted butter cold
8 to 10 ounces peach jam or preserves
1 small lemon juiced
1 teaspoon vanilla extract
1 pound ripe peaches cut into ½-inch slices

FOR SERVING (optional):

vanilla, vanilla bean or butter pecan ice cream
butter rum sauce
homemade caramel sauce

US Customary - Metric

Instructions

Preheat your oven to 350°F (or 180°C).

MAKE THE STREUSEL:

In a large mixing bowl, measure and add oats, unbleached all-purpose flour, chopped pecans, both white and light brown sugar, baking powder and baking soda, fine salt, ground cinnamon, ginger and nutmeg. Whisk or stir to combine.
Add in cold unsalted butter. Use a pastry blender to cut the butter and mix into the dry ingredients until coarse crumbs form. Remove 1½ cups of the streusel mixture and set off to the side (this is for the topping).

BUILD THE STREUSEL BARS:

Pour the remaining streusel mixture into an un-greased 10 x 15 jelly roll pan. Gently spread and press into an even layer. Bake on the middle rack of your preheated oven for 10 minutes.
Meanwhile, add peach jam and lemon juice into a small saucepan. Heat over medium until warm and thinned out. Then remove off of the heat and stir in the vanilla extract. Pour the warm vanilla peach jam over top of the warm crust. Use an offset spatula to spread the jam in an even layer, leaving 1/2-inch (or so) border.
Cut the peaches in half, remove the pit and slice into 1/2 to 3/4-inch slices before arranging on top of the jam. Lastly, sprinkle the reserved streusel topping over top.
Return back to the oven and bake for 20 to 22 minutes, rotating the pan halfway through baking. Remove and let cool a bit before cutting and serving.
Sere slightly warm as is or topped with vanilla, vanilla bean or butter pecan ice cream.

Notes

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.

Note: Nutritional information is for bars only and does not include ice cream or any satoppings.

Nutrition