Description
Buttery shortbread base layered with fresh peaches and a cinnamon-spiced oat crumble, baked to golden perfection. A portable summer dessert that balances sweet, tart, and crunchy textures.
Ingredients
1 1/2 cups all-purpose flour
1/2 cup granulated sugar
1/2 teaspoon salt
1 cup unsalted butter, cold and cubed
3 medium ripe peaches, peeled and sliced
2 tablespoons lemon juice
1/4 teaspoon cinnamon
1 cup rolled oats
1/4 cup brown sugar
1/2 teaspoon ground cinnamon
3 tablespoons all-purpose flour
Instructions
Preheat oven to 350°F (175°C)
Line an 8×8-inch baking dish with parchment paper
In a bowl, combine 1 1/2 cups flour, 1/2 cup sugar, and salt
Add cold butter and mix until crumbly
Press 2/3 of mixture firmly into prepared dish
Reserve remaining crust for topping
In another bowl, toss peaches with lemon juice and 1/4 teaspoon cinnamon
Spread peach mixture over crust
For crumble: mix oats, brown sugar, cinnamon, and 3 tablespoons flour
Sprinkle half over peaches
Dot with remaining crust mixture before adding final crumble layer
Bake 35-40 minutes until golden and bubbly
Cool completely before cutting
Notes
Use canned peaches if fresh are unavailable
Store in airtight container up to 3 days
Excellent served with a scoop of vanilla ice cream
Nutrition
- Serving Size: 1 bar
- Calories: 220
- Sugar: 18g
- Sodium: 80mg
- Fat: 10g
- Saturated Fat: 6g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg