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Saturday, October 28, 2017

ChezCindy: Double Oat Peach Crumble Bars

Double Oat Peach Crumble Bars

These oat bars just happen to be gluten free.  Using a standard old fashion bar cookie recipe, normally made with all-purpose flour and raspberry jam, I made them with oat flour and peach jam.  I wanted to test out how the recipe would do eliminating the gluten.  There is zero difference in process or results.  Peach jam was used as the filling thanks to a successful peach season this past summer.  I had made several batches of peach jam with an abundance just waiting to be eaten.  The beauty of this recipe is that you can use your favorite fruit jam of any flavor, homemade or store-bought.  The outcome is somewhat like a crumb-topped pie, but much easier as there is no rolling of dough.  It is a great recipe for kids to make who are just starting to learn about baking. 

Double Oat Peach Crumble Bars
2 sticks unsalted butter, softened
2 1/4 cups oat flour
1 cup rolled oats
1/2 cup sugar
1/2 cup light brown sugar
1/2 teaspoon kosher salt
1 egg, lightly beaten
2 cups peach jam

Preheat oven to 350 degrees.  Butter an 8-inch square pan, line with parchment paper. 

Working with a stand mixer, add the softened butter, flour, oats, sugars, and salt to the mixing bowl.  Mix on low speed to combine.  With the mixer running, add in the beaten egg, mixing until the ingredients come together resembling course crumbs.  Remove 2 cups and set aside.  Press the remaining crumb mixture into the bottom of the prepared pan, forming an even layer.  Spread the jam over the crumb layer.  Crumble the 2 cups of crumb mixture over the jam to form a top layer. 

Bake until lightly browned, 40-45 minutes.  Cool completely in the pan before cutting into bars. 


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