White Peach Bars
The View From the Great Island
Delicately flavored White Peach Bars are a lovely mid-summer alternative to frozen desserts!
- 2 large ripe but firm white peaches
- 1 tbsp fresh lemon juice
- 1 tbsp cornstarch
- 1 cup, 2 sticks, unsalted butter (at room temperature)
- 0.66666666666667 cup sugar
- 0.5 tsp salt
- 1 tsp vanilla extract
- 0.5 cup oat flour (substitute regular flour if you like)
- 1.5 cups all purpose flour
- 2 tbsp rolled oats (quick cooking or regular)
- Set the oven to 350F
- 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 a 9x9 baking dish that has been lightly sprayed. 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. 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.