Peaches are finally doing exactly what I’ve been hoping for.
They’re ripe, juicy and fragrant — the perfect thing to bite into when the heat makes everything sticky. A huge, sun-warmed peach is refreshingly satisfying in a way that’s different from, but comparable to, a gooey triple chocolate fudge brownie.
Success with peaches feels a bit like the little domestic victories we celebrate: when a child uses the potty, rides a bike without training wheels, or makes their bed without being reminded. I suddenly feel very grown-up — and a little guilty for never learning to make my bed. Why bother when you’ll be getting back in it in a few hours?
I’d been sniffing the peaches on my countertop for days and realized I needed to use them before they passed the point of no return. The choice was simple: eat them fresh or turn them into baked goods. I may have gone a little overboard at the market — how many berries can one person actually eat? At least I didn’t toss these peaches into the back of the fridge like so many other fresh buys that later become sad crisper-drawer casualties.
Look at these beauties. Two words: Juicy. Sweet.
Enter the blueberry crumble bars idea — adapted here for peaches.
I made gooey crumble bars earlier this year: rich with butter, brown sugar and oats, and full of bursty berries. They were so irresistible I practically ate the pan. For these, the only change was brown butter. Say it with me: brown butter.
Brown butter is simply butter cooked until it turns golden and nutty, giving a deep, toasty flavor that makes everything better.
You can take away my all-purpose flour. You might even convince me to eat something vaguely vegetable-like. But my butter? That’s non-negotiable.
Here’s a peek at normal life: pan straight from the oven, fork straight from the drawer, and a steaming hot bar straight into my mouth — even if it scorches the roof of my mouth a little. These tiny moments are the ones I enjoy most.
Brown Butter Peach Crumble Bars
Yield:
12
bars
Ingredients
- 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)
Instructions
-
Preheat oven to 350°F (175°C).
-
In a large bowl, combine flour, brown sugar, oats, cinnamon and salt. Mix until combined and set aside.
-
Heat a small saucepan over medium heat. Add the butter and stir continuously until it melts and begins to brown with small brown specks. Remove from heat (this takes about 3 minutes). Stir the vanilla into the browned butter and add to the oat mixture. Stir until moistened, then fold in the chopped peaches.
-
Butter and flour an 8×8-inch baking pan. Press the batter into the pan and bake for 25–30 minutes, depending on how juicy the peaches are. Let cool completely before cutting — this can take up to 45 minutes. Store in a sealed container at room temperature or refrigerated.
Dessert
American
Did you make this recipe?
Share a photo on social media and tag it with #howsweeteats. I appreciate you so much!
I would offer you one for breakfast, but they’ve all already disappeared — which is unfortunate, since I haven’t been able to taste anything since they came out of the oven.