Peach Crumble Squares with Bourbon Glaze are one of summer’s tastiest treats. Don’t let the season get by without making one or two (or three!) batches of these goodies!
Who can get through the summer season without eating as many fresh peaches as possible? Not me! They’re so sweet and juicy, and they don’t last long, do they?
I’ve got peach recipes for you if you’re searching: I made this Roasted Beet, Peach & Radicchio Panzanella Salad that makes a lovely side dish this season.
Fresh Peach Pie Pop Tarts (yum!) are one of my favorite peach recipes EVER, and my readers’ favorites, too!
Looking for a refreshing beverage? Peach-Rosemary Agua Fresca will hit the spot on a hot, summer day!
But let’s get back to these Peach Crumble Squares with Bourbon Glaze. Peach pies are great, but I haven’t yet made one that doesn’t get a little mushy. The solution? These Peach Crumble Squares with Bourbon Glaze!
Bourbon glaze, you say? Yes! Peaches and bourbon is a tasty combo, for sure.
Rest assured, though, these bars are equally delicious if you omit the bourbon and use orange juice or milk in the glaze, instead.
You’ll definitely need a fork for these squares because, as the name suggests, they’re pretty crumbly! I love them in the morning with my coffee, and later in the day with iced tea. I can’t wait to make these again because they were a big hit at my home.
I added almond slivers to the topping for some added crunch, and I wouldn’t have it any other way. Like I said, if you want to make the glaze without bourbon, it’s easy to do: use milk or orange juice and confectioners’ sugar (soooo easy) instead. Just be sure to let the bars cool completely before you drizzle with the glaze.
This recipe makes nine bars, unless you cut them small. No matter how you size them, make a batch of Peach Crumble Squares with Bourbon Glaze before the peaches have disappeared for the season. You’ll love them!
Patricia Conte/Grab a Plate
Serves Makes 9 squares
4.7 based on 3 review(s)
- 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
- 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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Add the almonds to the remaining mixture and set aside.
- Add the peaches to a bowl along with the orange juice, brown sugar, cinnamon, ginger, and cornstarch. Mix to combine.
- Spoon the mixture evenly over the dough.
- Use the remaining dough to sprinkle over the top of the peach mixture.
- Bake for 35-40 minutes, or until golden.
- Allow the bars to cool completely before drizzling the glaze on the top and cutting into squares.
- 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.
- Add more confectioners sugar to thicken, or more bourbon or orange juice, to taste, to thin the mixture.
If you don't want to use bourbon for the glaze, either use all orange juice, or all milk.