Crust & Topping
- 192 grams (1 1/2 Cups) All-Purpose Flour
- 45 grams (1/2 Cup) Oats (Rolled or Quick)
- 100 grams (1/2 Cup) Light or Dark Brown Sugar
- 55 grams (1/2 Cup) Sliced Almonds
- 171 grams (6oz) Unsalted Butter, cold and cut into small cubes
- 2 Medium Peaches, peeled and thinly sliced
- 94 grams (3/4 Cup) Raspberries
- 1/2 Medium Lemon, squeeze juice for fruit
- 2 Teaspoons Vanilla Extract
- 113 grams (1/2 Cup) Granulated Sugar
- 30 grams (1/4 Cup) All-Purpose Flour
- Pinch of Salt
- Preheat the oven to 350F/180C and line an 8-inch X 8-inch pan with parchment paper or greased foil so that the foil overhangs on the sides, spray with nonstick spray, and set aside.
- In a large bowl mix together the flour, oats, brown sugar, and sliced almonds until fully combined. Using clean hands or a pastry blender, blend the butter into the mixture. Mix until no large chunks of butter remain. Press half of the mixture into the prepared pan and bake for 15 minutes.
- While crust is baking make filling. In a large bowl mix, the peaches and raspberries with lemon juice and vanilla extract set aside
- In a separate bowl mix together the flour, granulated sugar, and salt. Then sprinkle over the fruit, mixing carefully with clean hands so the berries don't break.
- When the crust is baked carefully layer the fruit over the crust, use a slotted spoon or your hands so the excess liquid doesn't get added to the bars. Adding all of that extra liquid will create soggy bars so leave the liquid behind. Then sprinkle the remaining crust/topping mixture on top. Bake for an additional 35-40 minutes, or until golden brown. Let cool then slice into bars. Store leftovers in an airtight container at room temperature or if you live in a warm climate I would store the bars in the fridge to keep them fresh.
- Prep Time: 15
- Cook Time: 55
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: dessert bars, sweet, fruit bars, raspberry peach, brown butter, crust, shortbread topping, fruit bars