More stone fruit! I'm crazy about stone fruits, aren't you? This particular stone fruit recipe is a multi-layered bar using lovely fresh peaches. So many ways to serve it too. You can drizzle a confectioners sugar icing on it (as I did in first photo), or warm it slightly and serve with a scoop of ice cream, or just cut into squares, wrap them and take along on a picnic.
Fresh Peach and Almond Bars
Adapted from Sally's Baking Addiction
For the crust and topping
1 cup all-purpose flour
1/2 cup old fashioned rolled oats
1/3 cup packed dark brown sugar
1 teaspoon ground cinnamon
10 tablespoons unsalted butter, cold and cubed
1/2 cup sliced almonds
For the peach filling
1 large egg
1/2 cup granulated sugar
1 tablespoon all-purpose flour
1/4 teaspoon salt
2 medium peaches, peeled and chopped (about one and a half cups)
Preheat oven to 350 and line 8x8 baking dish with aluminum foil with enough overhang on the sides for easy removal. Spray foil with nonstick spray.
In a processor, pulse the flour, oats, brown sugar, and cinnamon to mix. Then add the cold, cubed butter and pulse until it reaches coarse, pea-sized crumbs. Reserve 3/4 cup of the mixture and add the sliced almonds to this. Set aside for the topping.
Press the remaining oat mixture into the bottom of the prepared baking pan. Bake for 15 minutes as you prepare the filling.
By hand, whisk the egg and sugar together until smooth and creamy. Add the flour and salt. Whisk until combined. Fold in the peaches.
Remove crust from the oven after 15 minutes and pour the filling over hot crust. Sprinkle with reserved oat/almond mixture. Bake for 30-32 minutes or until golden brown on top. Allow to cool in the pan on a wire rack for 30 minutes. Transfer to the refrigerator and allow to chill for 2 hours before cutting into squares.