These peach and raspberry oatmeal bars have a buttery oatmeal crumble for both the top and bottom layers. Simple to make and absolutely delicious.
Layered with sweet raspberry preserves and juicy fresh peaches, these bars capture the best of summertime flavors. When peaches are in season they have an unmatched sweetness and texture; out of season they can be mealy, so use fresh ripe peaches when possible for the best results.
Can I use canned or frozen peaches?
Yes. If using canned peaches, drain them well. If using frozen peaches, thaw, drain, and pat them dry before mixing with the other filling ingredients.
How to Make Peach and Raspberry Oatmeal Bars Step-by-Step
- Preheat the oven to 350°F. In a large bowl, combine 5 cups peeled and sliced peaches (about 7 medium peaches) with 2 tablespoons lemon juice.
- In a smaller bowl, mix 1/2 cup packed brown sugar, 1/4 cup cornstarch, and 1/4 teaspoon each ground cinnamon, salt, and nutmeg.
- Pour the sugar-cornstarch mixture over the peaches and stir gently to combine. Set aside.
- In a large bowl, combine 3 cups all-purpose flour, 3 cups old-fashioned rolled oats, 1 1/2 cups packed brown sugar, 1 teaspoon baking powder, and 1 teaspoon kosher salt.
- Add 1 1/2 cups melted unsalted butter and stir until you have large, moist crumbs.
- Press about two-thirds of the crumbs evenly into the bottom of a 9 x 13-inch pan lined with parchment paper. Bake the crust for 10–15 minutes until set and slightly golden, then let it cool a bit.
- Spread 2/3 cup raspberry jam or preserves in a thin, even layer over the baked crust.
- Spread the peach mixture, including any juices, over the jam. Don’t worry if it seems juicy—the cornstarch will help the filling set as it bakes.
- Sprinkle the remaining crumble mixture evenly over the top. Bake for about 30–40 minutes, until the filling is bubbling and the top is light golden brown. The filling must bubble to activate the cornstarch and help it set; if needed, bake a few extra minutes.
- Allow the bars to cool to room temperature, about 2 hours, before slicing into squares.
Serve them plain or with a scoop of vanilla ice cream for an extra treat.
Storage info
Store the bars in an airtight container in the refrigerator for 2–3 days.
To freeze, wrap individual bars in plastic wrap and place them in an airtight, freezer-safe container. Freeze up to 3–4 months and thaw overnight in the refrigerator.
Enjoy! xx
Peach and Raspberry Crumb Bars
Ingredients
Filling
- 5 cups peeled and sliced peaches*
- 2 tablespoons lemon juice
- 1/4 cup cornstarch
- 1/2 cup packed brown sugar
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2/3 cup raspberry jam
Crumb Layer
- 3 cups old-fashioned rolled oats
- 3 cups all-purpose flour
- 1 1/2 cups packed brown sugar
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 1/2 cups unsalted butter, melted
Instructions
Filling
- Preheat the oven to 350°F and line a 9 x 13-inch pan with parchment or foil.
- Place sliced peaches in a bowl and toss with lemon juice.
- In a medium bowl, combine cornstarch, brown sugar, salt, cinnamon, and nutmeg. Sprinkle over the peaches and stir gently. Set aside.
Crumb Layer
- In a large bowl, mix oats, flour, brown sugar, baking powder, and salt. Stir in melted butter until large crumbs form.
- Press two-thirds of the mixture into the bottom of the prepared pan, reserving the rest for the top. Bake 10–15 minutes and let cool slightly.
- Spread raspberry jam over the crust, add the peach mixture with juices, and top with the remaining crumble.
- Return to the oven and bake 30–40 minutes until the filling is bubbling and the crumble is golden.
- Cool completely (about 2 hours) before cutting into bars.
Notes
*Canned or frozen peaches may be used. Drain canned peaches well. Thaw and pat frozen peaches dry before using.
Storage: Store in the refrigerator for 2–3 days. To freeze, wrap bars individually and place in an airtight freezer-safe container for 3–4 months.
Nutrition
Carbohydrates: 76 g |
Protein: 5 g