Peaches and Cream Bars with Gluten Free Substitutions

Ingredients
- Ingredients:
- CRUST & TOPPING
- 1 cup (125g) all-purpose flour (GF use Domata)
- 1/2 cup (42g) old fashioned rolled oats (GF use GF Oats)
- 1/3 cup (67g) packed dark brown sugar (or light)
- 1 teaspoon ground cinnamon
- 10 Tablespoons (150g) unsalted butter, cold and cubed
- 1/2 cup (70g) chopped pecans, optional
- PEACH FILLING
- 1 large egg
- 1/2 cup (100g) granulated sugar
- 1 Tablespoon (8g) all-purpose flour (GF use Domata)
- 1/4 teaspoon salt
- 2 medium peaches, peeled and chopped (about 1.5 cups)
- VANILLA GLAZE
- 1/2 cup (60g) confectioners' sugar
- 2 teaspoons (10ml) heavy cream (or milk)
- 1/2 teaspoon vanilla extract
Directions
- Preheat oven to 350F degrees.
- Line 8x8 baking pan with aluminum foil with enough overhang on the sides for easy removal. Spray foil with nonstick spray.
- Make the crust/topping:
- In a large bowl, whisk the flour, oats, brown sugar, and cinnamon together until combined.
- Cut in the cold butter using a pastry blender or two forks until it reaches coarse, pea-sized crumbs.
- Remove 3/4 cup of the mixture, put in a small bowl and mix with pecans. This will be set aside for the topping.
- Evenly press the remaining oat mixture into the bottom of the prepared baking pan. Bake for 15 minutes as you prepare the filling.
- Make the filling:
- Whisk the egg and sugar together until smooth and creamy.
- Add the flour and salt. Whisk until combined. Fold in the peaches.
- Remove crust from the oven after 15 minutes and pour the filling over hot crust.
- Sprinkle with reserved oat/pecan mixture. Bake for 30-32 minutes or until golden brown on top. Allow to cool in the pan on a wire rack for 30 minutes.
- Transfer to the refrigerator and allow to chill for 2 hours before cutting into squares.
- Make the vanilla glaze:
- Using a fork or spoon, whisk/stir the confectioners' sugar, cream, and vanilla extract together until smooth.
- Drizzle over each square.
- Store bars tightly covered in the refrigerator. Bars stay fresh for up to 4 days.
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