A peaches and cream bar recipe that contains lots of oats, cinnamon and fruit – can be adapted to whatever fruit is in season!

This is an awesome recipe – full of oats and cinnamon flavours, with a nice buttery feel.  Originally from Sally’s Baking Addiction, I’ve tried this recipe a number of times, using a gluten-free flour blend, and different fruit, and it always works really well.  I’m guessing this can be used with any fruit really.  The trick is probably putting the cream in with the vanilla glaze, rather than just milk … this really brings in a creamy flavour!  Either way, just try things out and let me know how you go!

Peaches and cream slice
Yields 12
Print
Prep Time
20 min
Cook Time
45 min
Prep Time
20 min
Cook Time
45 min
270 calories
34 g
43 g
14 g
4 g
7 g
82 g
10 g
21 g
0 g
6 g
Nutrition Facts
Serving Size
82g
Yields
12
Amount Per Serving
Calories 270
Calories from Fat 124
% Daily Value *
Total Fat 14g
22%
Saturated Fat 7g
36%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 43mg
14%
Sodium 10mg
0%
Total Carbohydrates 34g
11%
Dietary Fiber 2g
7%
Sugars 21g
Protein 4g
Vitamin A
9%
Vitamin C
3%
Calcium
2%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the crust & topping
  1. 1 cup (125g) all-purpose flour (substitute gluten-free blend if needed)
  2. 1/2 cup (42g) oats
  3. 1/3 cup (67g) brown sugar
  4. 1 tsp ground cinnamon
  5. 150g unsalted butter, cold and cubed (dairy free if needed)
  6. 1/2 cup (70g) chopped nuts
For the filling
  1. 1 large egg
  2. 1/2 cup (100g) granulated sugar
  3. 1 tbs (8g) all-purpose flour (gluten-free if needed)
  4. 2 medium peaches, peeled and chopped (about 1.5 cups)
For the glaze
  1. 1/2 cup (60g) icing sugar
  2. 2 tsp (10mL) cream (or coconut cream)
  3. 1/2 tsp vanilla extract
Instructions
  1. Preheat oven to 180C. Line 8x8 baking pan with parchment paper.
For the crust/topping
  1. In a large bowl, whisk the flour, oats, brown sugar and cinnamon together until combined. Cut in the cold butter using a pastry blender or two forks until it reaches coarse, pea-sized crumbs. Remove 3/4 cup of the mixture, put in a small bowl and mix with nuts. This will be set aside for the topping.
  2. Evenly press the remaining oat mixture into the bottom of the prepared baking pan. Bake for 15 minutes.
For the filling
  1. Whisk the egg and sugar together until smooth and creamy. Add the flour and whisk until combined. Fold in the peaches.
  2. Remove crust from the oven after 15 minutes and pour the filling over hot crust.
  3. Sprinkle with reserved oat/nut mixture.
  4. Bake for 30-32 minutes or until golden brown on top.
  5. 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.
For the glaze
  1. Using a fork or spoon, whisk/stir the icing sugar, cream and vanilla extract together until smooth. Drizzle over each square.
  2. Store bars tightly covered in the refrigerator. Bars stay fresh for up to 4 days.
Adapted from Sallys Baking Addiction
beta
calories
270
fat
14g
protein
4g
carbs
34g
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Adapted from Sallys Baking Addiction
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