Ingredients:

  • 2 cups all-purpose flour
  • 1 cup old-fashioned rolled oats
  • 3/4 cup brown sugar, packed
  • 1 cup unsalted butter, chilled and cubed
  • 1 tsp ground cinnamon
  • 1/2 tsp salt
  • 4 cups fresh peaches, peeled and diced
  • 1/2 cup granulated sugar
  • 2 tbsp cornstarch
  • 1 tbsp lemon juice
  • 1 tsp vanilla bean paste or extract
  • 1/4 tsp ground nutmeg

Instructions:

  1. In a large bowl, whisk together the flour, oats, brown sugar, cinnamon, and salt.
  2. Use a pastry cutter or food processor to blend the chilled cubed butter into the flour mixture until the texture resembles coarse crumbs with some pea-sized lumps remaining.
  3. Line a 9-inch square baking pan with parchment paper and press roughly two-thirds of the dough firmly into the bottom.
  4. Bake the crust at 350°F (175°C) for 10–12 minutes until the edges are pale gold.
  5. In a saucepan over medium heat, combine diced peaches, granulated sugar, cornstarch, lemon juice, vanilla, and nutmeg.
  6. Stir constantly for 5–8 minutes until the peaches soften and the liquid becomes a thick, translucent glaze; remove from heat and let sit for 5 minutes.
  7. Pour the thickened peach mixture over the pre-baked crust and spread evenly with a spatula.
  8. Sprinkle the remaining one-third of the dough over the top, gently pressing it down to adhere to the fruit.
  9. Bake for 30–35 minutes until the top is mahogany-colored and the fruit is bubbling around the edges.
  10. Allow the bars to cool completely in the pan for at least 2 hours before lifting and slicing.