Ingredients
1cupall-purpose flour,spoon and leveled
½cupold fashioned rolled oats,or quick oats
⅓cupbrown sugar,packed light or dark
1tspground cinnamon
10tbspunsalted butter,cold and cubed
½cuppecans,chopped, optional
1largeegg
½cupgranulated sugar
1tbspall-purpose flour
¼tspsalt
2medium peaches,(about 1½ cups), peeled and chopped
½cupconfectioners’ sugar
1tbspmilk
½tsppure vanilla extract
Preparation
Preheat oven to 350 degrees F. Line the bottom and sides of an 8 or 9-inch square baking pan with aluminum foil or parchment, leaving an overhang on all sides to easily lift the bars out of the pan before cutting.
Spray with nonstick spray or grease with butter. Set aside.
In a large bowl, whisk the flour, oats, brown sugar, and cinnamon together until combined. Cut in the cold butter using a pastry blender or 2 forks until it reaches coarse, pea-sized crumbs.
Remove ¾ cup of the mixture, put in a small bowl, and mix with pecans. Set aside for the topping.
Evenly press the remaining oat mixture into the bottom of the prepared baking pan.
Bake for 15 minutes while preparing the filling.
Whisk the egg and sugar together until smooth and creamy. Add the flour and salt. Whisk until combined. Fold in the peaches.
Remove crust from the oven and pour the filling over hot crust. Sprinkle with reserved oat-pecan mixture.
Bake for 30 to 32 minutes or until golden brown on top. Allow to cool in the pan on a wire rack for 30 minutes. Transfer to the refrigerator and allow to chill for 2 hours.
Once chilled, lift the foil out of the pan using the overhang on the sides and cut into squares.
Using a fork or spoon, whisk the confectioners’ sugar, cream, and vanilla extract together until smooth.
Add 1 tablespoon of milk to thin out if needed. Drizzle over each square.
Serve and enjoy.
