Last week, Jessica from How Sweet It is, featured a recipe for Brown Butter Peach Crumble Bars. From the moment I saw this recipe, I knew I had to make it. Especially because I always seem to have peaches that are always going overripe on me. This recipe sounded so perfect and I could only imagine how much better it would be with a scoop of Vanilla Ice Cream. Now, don’t be fooled by the picture. After I took the picture you better believe I scooped some more ice cream and peach bar on that plate! Which brings me to the serving size of this dessert. Jessica’s recipe says “makes 12 bars.” I’m sure I could have figured out a way to cut 12 bars, but then everyone’s serving size would be miniature. So I decided to keep it simple and write “serves 4 people.”
These bars are honestly perfect for dessert or just a snack. They are not super sweet so I would say that they definitely could be eaten for breakfast as well. Whenever you decide to eat them, they are well worth it. This is a super simple and delicious way to enjoy the season’s peaches.
Brown Butter Peach Crumble Bars
- 1 1/2 cup old-fashioned oats
- 3/4 cup whole wheat pastry flour [or all-purpose]
- 3/4 cup brown sugar
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 1/2 cup butter
- 4 ripe, medium peaches, chopped (about 2 cups peaches)
- Preheat oven to 350.
- In a large bowl, combine flour, sugar, oats, cinnamon and salt and mix until combined. Set aside.
- Heat a small saucepan over medium heat. Add the butter and stir continuously until it melts. It may bubble a little. As soon as you see small brown specks in the butter, remove it from the heat. This took me about 3 minutes. Add the butter, along with the vanilla, to the oat mixture. Stir until moistened. This may take a minute or two! Fold in the peaches.
- Butter and flour an 8×8 baking pan. Press batter into the pan. Bake for 25-30 minutes (the juicer your peaches are the longer you have to bake), then let cool completely – this can take up to 45 minutes! Cut and serve. Can be kept in the fridge or at room temperature in a sealed container.