Chili-Lime Peach Crumble Bars

Chili and lime have long brightened fresh fruit in Mexican street snacks, and that spark meets ripe peaches here. Buttery oat crumble cradles a chili-lime peach filling for portable summer bars with gentle heat and zest.

Serves 9 · 20 min prep · 40 min cook

Estimate for one serving

• 355 cal
• 4g protein
• 48g carbs
• 17g fat
• 4g fiber

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Ingredients

• 4 medium ripe peaches
• 2 cups all-purpose flour
• 1 cup old-fashioned rolled oats
• 3/4 cup light brown sugar
• 1/4 cup granulated sugar
• 12 tbsp melted unsalted butter
• 1 tsp ground cinnamon
• 1/2 tsp chili powder
• 2 tsp lime zest
• 2 tbsp fresh lime juice
• 1 tbsp cornstarch
• 1/2 tsp kosher salt
• 1 tsp vanilla extract

Instructions

1. 1Preheat the oven to 350°F and line an 8-inch square baking pan with parchment, leaving overhang on two sides.
2. 2In a large bowl combine flour, oats, brown sugar, cinnamon, salt, and half the chili powder; pour in the melted butter and vanilla and stir until a damp, clumpy dough forms.
3. 3Press two-thirds of the dough firmly and evenly into the bottom of the prepared pan to form the crust.
4. 4Pit and dice the peaches into 1/2-inch pieces, then toss them with granulated sugar, lime zest, lime juice, cornstarch, and the remaining chili powder until juicy and evenly coated.
5. 5Spread the peach filling in an even layer over the crust, scraping every bit of syrup from the bowl.
6. 6Crumble the remaining dough over the peaches, squeezing some pieces into larger clusters for texture.
7. 7Bake until the topping is golden brown and the peach juices bubble at the edges, 35 to 40 minutes.
8. 8Cool the pan completely on a wire rack for at least 1 hour so the bars set firmly enough to cut cleanly.
9. 9Lift out using the parchment, slice into 9 squares with a sharp knife, and wipe the blade between cuts.
10. 10Serve at room temperature or slightly chilled; the chili-lime edge brightens the sweet peaches.