Peach and Raspberry Oatmeal Bars
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These peach and raspberry oatmeal bars feature a buttery oatmeal crumble that serves as both the top and bottom of the bars. So simple to make and so delicious!
These bars are layered with sweet raspberry preserves and fresh juicy peaches.
Fresh peaches are probably in my top 10 favorite things about summer. Unfortunately we have to wait quite a while for them up here in Canada, as they’re only in season in the last weeks of August.
And well, they’re not generally a fruit that travels well, so I don’t even bother with the peaches I find out-of-season at the grocery store. I’ve yet to get one that wasn’t dry and mealy.
But fresh local peaches are a taste of heaven. Probably my all-time, very favorite fruit.
If you love this combination of peaches and oat crumble, try this heavenly peach and blueberry crisp!
Can I use canned or frozen peaches?
If peaches aren’t in season, you can definitely use canned or frozen peaches! If using canned, be sure to drain them well.
If you use frozen peaches, thaw them first, and then drain and pat them dry.
How to Make Peach and Raspberry Oatmeal Bars Step-by-Step
- Preheat the oven to 350 F. In a large bowl, combine 5 cups of peeled and sliced peaches (about 7 medium size peaches) and 2 tablespoons of lemon juice. (If you need some easy tips on peeling peaches, see this post from The Kitchn on peeling peaches without a knife).
- In a smaller bowl, combine a 1/2 cup of brown sugar, a 1/4 cup of cornstarch, a 1/4 teaspoon each of cinnamon, salt, and nutmeg.
- Add the mixture to the peaches and stir to combine. Set aside.
- In a large bowl, combine the 3 cups of flour, 3 cups of oatmeal, 1 1/2 cups brown sugar, 1 teaspoon baking powder, and 1 teaspoon kosher salt.
- Add 1 1/2 cups of melted butter and stir to combine. You should have large, moist crumbs.
- Press 2/3 of the crumbs evenly into the bottom of a 9 x 13 inch pan lined with parchment paper. Bake the crust in the preheated oven for 15 minutes and cool slightly.
7. With a spoon or spatula, spread 2/3 cup of raspberry jam or preserves into a thin, even layer over the crust.
8. Spread the peaches and all the juices in an even layer over the top. (Don’t worry if it seems like there’s a lot of juice. The cornstarch will help it set up and the bars won’t be runny, just juicy in a good way!)
9. Sprinkle evenly with the remaining crumbs. Transfer to the preheated oven and bake for about 35-40 minutes, until the filling is bubbling and the crumbs are light golden brown. The filling must bubble in order to activate the corn starch and allow the filling to set, so if in doubt, bake an extra few minutes.
- Let the bars cool to room temperature, about 2 hours, before slicing them.
Great on their own or with a scoop of vanilla ice cream!
Storage info
These bars will keep well in an airtight container in the refrigerator for 2-3 days.
You can also wrap them individually in plastic wrap and place them in an airtight, freezer-safe container and freeze for 3-4 months. 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 the sliced peaches in a bowl and toss gently with the lemon juice.
- In a medium bowl, combine the cornstarch brown sugar, salt, cinnamon and nutmeg. Sprinkle on top of the peaches and stir gently to combine. Set aside.
Crumb Layer
- In a large bowl, combine the oats, flour, brown sugar, baking powder, and salt. Stir in the melted butter.
- Press 2/3 of the mixture evenly into the bottom of the pan, reserving the rest for the top.
- Bake in the preheated oven for 10 minutes and let cool a bit.
- With a spoon or small spatula, spread the raspberry jam evenly over the bottom crust. Add the peaches with all their juices on top and distribute evenly. Sprinkle evenly with the remaining crumble.
- Return the pan to the oven and bake for an additional 30-40 minutes until the filling is bubbling (it must bubble to activate the cornstarch and allow the filling to set).
- Cool completely (about 2 hours) and cut into bars.
