Brown-Butter Stone Fruit Crumble Bars

Serves 6 · 20 min prep · 50 min cook

Ingredients

• 1 3/4 cups all-purpose flour
• 1 cup old-fashioned rolled oats
• 3/4 cup packed light brown sugar
• 1/4 cup granulated sugar
• 3/4 tsp fine sea salt
• 1 tsp ground cinnamon
• 3/4 cup unsalted butter
• 3 cups sliced ripe peaches or nectarines
• 1 1/2 tbsp cornstarch
• 1 tbsp fresh lemon juice
• 1 tsp vanilla extract

Instructions

1. 1Preheat the oven to 350°F. Line an 8-by-8-inch baking pan with parchment paper leaving overhang on two opposite sides.
2. 2Melt the butter in a light-colored saucepan over medium heat, swirling often, until it turns amber and smells deeply nutty, about 5 to 7 minutes. Pour into a heatproof bowl and let cool 5 minutes.
3. 3In a large bowl combine the flour, oats, both sugars, salt, and cinnamon. Pour in the brown butter and stir with a fork until the mixture forms damp clumps.
4. 4Press roughly two-thirds of the crumble mixture firmly into an even layer in the bottom of the prepared pan to form the crust. Bake for 12 minutes until lightly set and fragrant.
5. 5While the crust bakes, toss the sliced stone fruit with the cornstarch, lemon juice, vanilla, and a spoonful of the remaining granulated sugar if the fruit is very tart.
6. 6Spread the fruit mixture evenly over the hot crust. Sprinkle the remaining crumble mixture over the top, squeezing some into larger clusters for texture.
7. 7Return the pan to the oven and bake 30 to 35 minutes more until the topping is deep golden and the fruit juices are thick and bubbling at the edges.
8. 8Cool completely in the pan on a wire rack for at least 1 hour so the bars set firmly enough to cut cleanly.
9. 9Lift out using the parchment, cut into 6 sturdy bars, and serve at room temperature or slightly warm. Perfect for packing into lunchboxes or cookout platters.