But this early diet didn't inhibit his love of peaches; if anything, it deeply embedded an avidity towards peaches that outstrips most other food enthusiasms. So when the first ripe round of tiny fuzzy peaches came into my local market, I decided to find some way to mark the occasion.
A pie? A crumble? How about something more like a cookie? These bars have a firm, buttery base, heaped with peaches, whose skins were so tangerine and rosy I didn't want to peel them off. I left them on for color and didn't chop them too finely, then topped the whole thing with an oat and pecan crumble, nutty and toasted. There's plenty of butter but not a whole lot of sugar in the bars, so the final grace note is a drizzle of lemon glaze to punch up the peaches' own sweetness.
They're sweet and buttery, chewy and a little crumbly, with a jammy filling of sweet summer peaches. They're better than baby food, perhaps — but nothing, at least in my household, is considered as fine as a good, ripe peach.
Peach & Pecan Oat Crumble Barsmakes 9x13" pan
1 cup unsalted butter, softened at room temperature for 1 hour
1/2 packed cup dark brown sugar
2 teaspoons vanilla
2 1/4 cups flour
1 teaspoon salt
1/2 teaspoon ginger
1/8 teaspoon cinnamon
2 pounds peaches, unpeeled (about 8 peaches)
1 tablespoon sugar
1 tablespoon cornstarch
1/4 teaspoon salt
Pecan Oat Topping
1/2 cup unsalted butter, softened at room temperature for 1 hour, divided
1 cup old-fashioned oats
1/2 cup flour
1 cup pecans, finely chopped
1/4 teaspoon cinnamon
1/4 teaspoon salt
Juice of 1 lemon, about 3 tablespoons
1/2 to 1 cup powdered sugar
Heat the oven to 350°F and lightly grease a 9x13-inch baking dish.
In the bowl of a stand mixer (or in a large bowl, using a hand mixer) cream the butter with the brown sugar and vanilla until light and fluffy. Turn off the mixer and add in the flour, salt, ginger, and cinnamon. Mix dry ingredients in just until the dough is soft and pulled together. Press the dough firmly into the bottom of the prepared baking pan and refrigerate while preparing the filling and topping.
Roughly chop the peaches into 1/2-inch pieces and toss with the sugar, cornstarch, and salt. Set aside.
Wipe out the mixer bowl and mix 1/4 cup softened butter with the oats, flour, pecans, cinnamon, and salt until soft and crumbly. Melt the remaining 1/4 cup butter and set aside to cool.
Spread the chopped peaches over the chilled dough base. Evenly crumble the topping over the peaches, and drizzle with the melted butter.
Bake for 45 minutes or until the topping is lightly browned.
Whisk together the lemon juice with enough powdered sugar to make a thin glaze. Drizzle over the bars.
Cool (or chill) for at least an hour before slicing and serving. I do recommend chilling these; they will stay fresh (and slice more cleanly) for about 5 days when stored well-covered in the fridge.
(Images: Faith Durand)