Peach Crumble Squares with Bourbon Glaze

Patricia Conte/Grab a Plate

Serves Makes 9 squares

Peach Crumble Squares with Bourbon Glaze

Save Recipe

Print Recipe

4.7 based on 3 review(s)

Ingredients

For the Dough:
• 2/3 cup all-purpose baking flour
• 1/2 cup whole wheat flour
• 1/2 cup oats
• 1/3 cup brown sugar
• 1-1/4 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/2 teaspoon fresh ground ginger
• 7 tablespoons cold butter, cubed
• 2 tablespoons water
• 2 tablespoons slivered almonds, reserved
• Nonstick cooking spray
For the Filling:
• 4 peaches, peeled and diced
• 3-4 tablespoons orange juice
• 3 tablespoons brown sugar
• 1/2 teaspoon cinnamon
• 1/4 teaspoon fresh ground ginger
• 1 tablespoon cornstarch
For the Bourbon Glaze:
• 1/2 cup confectioners sugar (add a bit more if you need to thicken the glaze, and a bit more liquid, to taste, to thin it)
• 1-1/2 tablespoons bourbon
• 1 tablespoon orange juice
• Note: If you don't want to use bourbon, use additional orange juice, or use 2-1/2 tablespoons of milk instead.

Instructions

For the Dough:
1. Preheat the oven to 350 degrees F. Line an 8x8-inch baking pan with aluminum foil so it overhangs the edges slightly, and spray lightly with cooking spray. Set aside.
2. Add the all-purpose and wheat flour to a bowl along with the oats, brown sugar, cinnamon, salt, and ginger. Use a whisk to combine.
3. Add the butter, a little at a time, and use two forks or your fingers, to combine the mixture, cutting the butter into the mixture so it is crumbly.
4. Add the water to the mixture and stir to incorporate it. The dough should not be wet or sticky, but just moist and still crumbly.
5. Add about 3/4 of the dough mixture to the lined baking pan. Distribute it evenly across the pan and lightly press it down with your fingers.
6. Add the almonds to the remaining mixture and set aside.
For the Filling:
7. Add the peaches to a bowl along with the orange juice, brown sugar, cinnamon, ginger, and cornstarch. Mix to combine.
8. Spoon the mixture evenly over the dough.
9. Use the remaining dough to sprinkle over the top of the peach mixture.
10. Bake for 35-40 minutes, or until golden.
11. Allow the bars to cool completely before drizzling the glaze on the top and cutting into squares.
For the Glaze:
12. Combine the confectioners sugar with the bourbon and orange juice (or all orange juice or all milk if you don't want to use bourbon) and stir until smooth.
13. Add more confectioners sugar to thicken, or more bourbon or orange juice, to taste, to thin the mixture.

Notes