Peach Amaretto Crumble Bars
Sweet peaches, a buttery, almond crust, and a hint of amaretto make these bars irresistible. An egg-free, dairy-free, and easy summer treat.
Ingredients
Shortbread Crust and Crumble Topping
- 2¼ cups / 270 grams all purpose flour
- 182 grams / 13 tbsp plant based butter with salt - cold and cubed
- 4 tbsp / 50 grams cane sugar
- 2 tbsp 25 grams coconut sugar
- 2 tsp cinnamon
- 4 tsp amaretto
- 6 tbsp / 45 grams slivered almonds
- 4 tbsp / 30 grams slivered almonds for the top of the bars
Peach Filling
- 460 grams / 3.5 cups frozen peaches - defrost and cut into 1 inch pieces (425 grams fresh, peeled peaches)
- 1/2 cup / 100 grams cane sugar
- 2 tsp cinnamon
- 1 tbsp cornstarch
- 1 tbsp amaretto
Instructions
Shortbread Crust and Crumble
- Preheat the oven to 325F and line an 8x8 square pan with parchment paper.
- To a medium bowl add the flour, both sugars, and cinnamon; whisk to fully combine. Add the cold, cubed butter and cut it into the flour mixture until a sandy, pebble-like consistency is reached.
- To the butter/flour mixture add the 6 tablespoons of slivered almonds and the amaretto. Using a fork, incorporate the amaretto and almonds into the shortbread dough by lightly tossing it around. Reserve ¾ cup of the dough to be used as the crumble topping, add the rest of the dough to the prepared pan. Spread the dough out evenly and press it down. Bake the shortbread for 30 minutes or until golden brown along the edges. Remove the shortbread from the oven and let it cool for about 20 minutes.
Peach Filling
- While the shortbread crust is cooling, the peach filling can be prepared. In a medium bowl add the peaches. In a small bowl add the sugar, cinnamon, and cornstarch; whisk to fully combine and then add the mixture to the peaches. Fold the mixture in; add the amaretto and fold that in.
Assembly
- Pour the peach mixture over the baked crust and spread it out evenly. Take the reserved shortbread dough and evenly distribute it over the top of the peaches. Take the 4 tablespoons of slivered almonds and sprinkle over the top of the crumble. Bake the bars for 40 minutes or until the crumble looks golden brown. Let the bars cool in the pan for at least 20 minutes before transferring to a cooling rack. Let the bars completely cool before cutting and serving.These bars are best eaten same day. If stored in an airtight container they will keep for 2 to 3 days.