Peach & Pecan Crumble Pie Bars

Buttery, shortbread base, topped with slices of sweet peaches, covered in a nutty, oaty, pecan crumble.

Peaches are finally in season, so I couldn’t resist buying a few punnets for some baking!

I loved the idea of making a peach pie, but I wanted to do something a bit less complex, and that could be sliced up and given away more easily, so I decided to make peach pie bars.

To add a bit more flavour to my bake,I decided to add a pecan crumble topping, which gives a lovely nutty flavour and crunchy texture to the pie bars.

These were a delicious hot dessert, and even good just sliced up cold! If your looking for the flavour of a pie without the effort then I recommend these!

I will be bringing my peach pie bars to Fiesta Friday#74 this week, hosted by ANGIE, Loretta @ Safari Of The Mind and Caroline @ Caroline’s Cooking.

Happy Friday!

Variations: You could use any fruit in these bars, apple or pear would be good, and you could add some berries!

Ingredients: Makes 15 slices

Shortbread:

• 250g butter
• 150g caster sugar
• 350g plain flour

Peaches:

• 4-5 peaches, peeled, stoned and sliced

Pecan crumble:

• 150g butter
• 100g caster sugar
• 300g flour
• 1 handful of porridge oats
• 50g crushed pecans

To Make:

The Shortbread:

Preheat the oven to 170C and grease and line a rectangular brownie dish.

Rub together the butter, flour and sugar to form a breadcrumb-like consistency.

Press the mixture into the baking dish, covering the entire area.

Bake in the preheated oven for 20-25 minutes until cooked through and golden brown.

The Peach Filling:

Lay the sliced peaches over the top of the shortbread, until completely covered, return to the oven and bake for 10-15 minutes.

The Crumble Topping:

Rub together the butter, sugar and flour to form a breadcrumb like consistency. Then stir through the oats and pecans.

Pour the crumble mixture over the peaches and make sure they are completely covered.

Return to the oven for another 25-30 minutes until golden brown.

Leave to cool slightly, then remove from the tin and slice into 12-15 squares.

Serve warm with a dollop of vanilla ice cream.