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Summer Peach Streusel Bars are the perfect summer treat. 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.
Although it’s still August, if feels like the end of summer.
Kids are going back to school, the weather has dipped a bit (at least here in Michigan), it’s getting darker earlier and there’s quite a few leaves peppering our front yard – but that has more to do with our annoying tree than anything. But I digress, fall is still is a month away and yet summer, at least to me, is over. With that said, I’ve been hanging on to what’s left with a death grip, trying to enjoy all the best things summer has to offer.
And these summer peach streusel bars are my way celebrating all of it.
To Make These Summer Peach Streusel Bars You Will Need:
- old fashioned rolled oats – Adds a chewy texture to the bars.
- unbleached all-purpose flour – Helps bind the mixture.
- pecans – If you have a nut allergy, simply omit this ingredient.
- granulated sugar – Adds sweetness to the streusel.
- light brown sugar – Adds a subtle caramel like sweetness. Both sugars will aid in crisping the streusel when baked.
- baking powder – Typically you don’t see this in streusel but keeps the crust tender.
- baking soda – Similar the ingredient listed above, you don’t see this in streusel but can aid in browning.
- fine salt – This balances out the sweetness.
- cinnamon (ground) – Adds warmth and depth to the streusel.
- ginger (ground) – Lends warmth and is spicy with slightly sweet flavor and a subtle peppery kick.
- nutmeg (ground) – Warm, aromatic with subtle hints of clove.
- unsalted butter – This is what binds the streusel together so you get those crisp buttery lumps of streusel.
- peach preserves – Adds a layer of sweetness and acts as a filling of sorts.
- lemon juice (freshly squeezed) – Adding this will add flavor, thin out the jam a smidge making it more spreadable.
- pure vanilla extract – Lends warmth and enhances the flavor of the peach filling.
- peaches – Use ripe, but not overly ripe peaches.
Preheat your oven to 350°F (or 180°C).
Make The Streusel:
In a large mixing bowl, measure and add 2 cups old fashioned rolled oats, 1½ cups unbleached all-purpose flour, 1/2 cup chopped pecans (omit this if you have a nut allergy), 3/4 cups of both white and light brown sugar (lightly packed), 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon fine salt, 3/4 teaspoon ground cinnamon, 1/2 teaspoon ground ginger and 1/4 teaspoon ground nutmeg.
Whisk or stir to combine.
Next, add in 1 cup cold unsalted butter.
Use a pastry blender to cut the butter and mix into the dry ingredients.
Until coarse crumbs form.
Reserve 1½ cups of the streusel mixture and set off to the side for the topping.
Build The Streusel Bars:
Add the rest of the streusel to an uncreased 10×15 jelly roll pan.
Gently spread and press (using fingers or the flat side of a glass or measuring cup) into an even layer. Bake on the middle rack of your preheated oven for 10 minutes.
Meanwhile, add 8 to 10 ounces of peach jam or preserves and the juice of a small lemon into a small saucepan. Heat over medium until warm and thinned out. Then remove and add in 1 generous teaspoon vanilla extract.
Note: The amount of jam/preserves needed will depend on the brand and how much fruit the jam has in it.
Once partially baked, remove the crust from the oven.
Pour the warm vanilla peach jam over top of the 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.
Sprinkle with the reserved streusel topping.
Return back to the oven and bake for 20 to 22 minutes, rotating the pan halfway during baking to ensure even browning.
Remove and let cool in the pan a bit before slicing.
Note: For larger pieces slice into 12 bars. And for smaller pieces slice into 16 bars.
Serve slightly warm as is or with a scoop of vanilla, vanilla bean or butter pecan ice cream. You could also drizzle with homemade butter rum or caramel sauce!
HOW TO STORE STREUSEL BARS:
Store leftover bars in an air-tight container at room temperature or in the fridge.
HOW LONG WILL STREUSEL BARS LAST:
In our house? 1 day. I’m kidding! If stored properly, these should last at room temperature for 3 days or in the fridge for up to 5.
Enjoy! And if you give this Summer Peach Streusel recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 12 servings
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.
- 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
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.
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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.
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Sere slightly warm as is or topped with vanilla, vanilla bean or butter pecan ice cream.
Note: Nutritional information is for bars only and does not include ice cream or any satoppings.
Serving: 1bar, Calories: 446kcal, Carbohydrates: 65g, Protein: 4g, Fat: 20g, Saturated Fat: 10g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Trans Fat: 1g, Cholesterol: 41mg, Sodium: 196mg, Potassium: 173mg, Fiber: 3g, Sugar: 39g, Vitamin A: 599IU, Vitamin C: 4mg, Calcium: 55mg, Iron: 2mg
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Laurie McNamara
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