Sweet Corn & Peach Crumble Bars

Serves 6 · 20 min prep · 45 min cook

Ingredients

• 1 cup fresh sweet corn kernels
• 3 medium ripe peaches
• 1 3/4 cups all-purpose flour
• 3/4 cup old-fashioned oats
• 3/4 cup light brown sugar
• 1/4 cup granulated sugar
• 12 tbsp unsalted butter
• 1/2 tsp baking powder
• 3/4 tsp kosher salt
• 1/2 tsp ground cinnamon
• 1 tbsp cornstarch
• 2 tsp fresh lemon juice
• 1 tsp vanilla extract

Instructions

1. 1Preheat oven to 350°F. Line an 8-inch square baking pan with parchment, leaving overhang on two sides for easy lifting. Melt the butter and let it cool slightly.
2. 2In a large bowl combine flour, oats, brown sugar, baking powder, salt, and cinnamon. Pour in the melted butter and vanilla; stir until the mixture forms moist clumps.
3. 3Press two-thirds of the crumble mixture firmly and evenly into the bottom of the prepared pan to form the crust. Bake 12 minutes until just set and lightly fragrant.
4. 4While the crust bakes, cut the corn kernels from the cob if needed and roughly chop. Pit and dice the peaches into small bite-size pieces. Toss peaches and corn with granulated sugar, cornstarch, and lemon juice.
5. 5Remove the hot crust from the oven. Spread the peach-corn filling evenly over it. Sprinkle the remaining crumble mixture loosely over the fruit so some pieces stay chunky.
6. 6Return the pan to the oven and bake until the topping is golden brown and the fruit juices bubble at the edges, 28 to 32 minutes.
7. 7Cool the pan completely on a wire rack, at least 1 hour, so the bars set firmly. Use the parchment overhang to lift out the slab.
8. 8Cut into 6 neat bars with a sharp knife. Serve at room temperature or slightly warm; leftovers keep covered at room temp one day or refrigerated three days.