I’m having a love affair with peaches and these bars are everything I want in a summer sweet. They are decadent while still being wholesome. One of my biggest inspirations in the kitchen is experimenting with small batch and specialty products. These bars are a riff on my blueberry pie bars but were inspired by some of my favorite pantry ingredients. Runamok’s Wildflower Honey infused Maple Syrup in particular. With notes of brown sugar and caramel I knew I wanted to pair it with luscious peaches. I have been loving cultured butter and have been baking more often using all purpose flour after discovering Hayden Flour Mills stone milled flours. I wanted these bars to taste like the real deal. Buttery, classic but also slightly elevated with the addition of tahini. Tahini is rich and creamy and seems to make everything taste better. I adore it paired with stone fruit and cinnamon. Its a combination I have been returning to all summer. Here the the peaches bubble creating a sticky sweet almost caramel like filling that is jammy and intense once cooled. I like to let these bars cool and eat them at room temperature or cold from the fridge.
Peach Tahini Crumble Bars
Description
I’m having a love affair with peaches and these bars are everything I want in a summer sweet. They are decadent while still being wholesome. One of my biggest inspirations in the kitchen is experimenting with small batch and specialty products. These bars are a riff on my blueberry pie bars but were inspired by some of my favorite pantry ingredients.
Ingredients
Crumb
1 cup all-purpose flour, gf or spelt flour
1/2 cup rolled oats
1 teaspoon baking powder
1/2 teaspoon cinnamon
Pinch of salt
6 tablespoon butter, melted
2 tablespoon tahini
1/4 cup maple syrup
Filling
3 cups peaches , sliced
2 tablespoons arrowroot
2 tablespoons maple syrup
Instructions
- Preheat the oven to 350 degrees. Line a loaf pan with parchment paper allowing the access to hang over the sides.
- In a small bowl combine the peaches , arrowroot and maple syrup. Set aside.
- In a separate bowl stir together butter, tahini, maple syrup and cinnamon in a small mixing bowl. Add flour, oats, baking powder, and salt and stir well to fully combine. Divide the crumb mixture in half, and press half of it into the prepared loaf pan to form a thin, even bottom crust layer.
- Top with the fruit and then crumble the remaining dough on top. Press down the crumb compacting the bars and helping to stick the top layer to the fruit.
- Bake for 45 minutes, or until top is lightly golden. Let cool completely in the pan before removing and cutting. Store at room temperature or refrigerate.
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