Peach Crumble Bars
Prep
10 min
Cook
55 min
Serves
16
Skill
Vegetarian
_(1).png?format=webp&width=1376 "Peach Crumble Bars")
Prep
10 min
Cook
55 min
Serves
16
Skill
Ingredients
Crumble
- 6 Weet-Bix wheat biscuits, finely crushed
- 1 ½ cups wholemeal flour
- ¾ cup brown sugar
- 1 tsp baking powder
- ½ tsp ground cinnamon
- 170g margarine, melted
Peach Filling
- 1 tbs cornflour
- 4 large peaches, stoned and diced
- 2 tsp lemon juice
Nutrition per serving
801 kJ
energy kj
3 g
protein
4 g
saturated fat
2.8 g
dietary fibre
24 g
carbohydrate
12 g
sugars
158 mg
sodium
Method
- Preheat oven to 180˚C. Oil a 20cm square baking pan and line with baking paper.
- Mix together the Weet-Bix, flour, brown sugar and baking powder in a large mixing bowl. Add the melted butter and mix until well combined. Press half of the mixture into the bottom of the slice tin to form a thin, even bottom layer. Bake for 10 minutes or until lightly golden and remove from the oven.
- While the base is cooking, place the diced peaches in a large bowl. Sprinkle with the cornflour and toss to coat. Add the lemon juice and mix well.
- Spoon the peach filling over the cooked base,
- Sprinkle with the remaining crumble mixture and firmly press down the top layer. Return to the oven and bake for 40-45 minutes or until the crumble is golden brown.
- Leave to cool before cutting into bars. Store in an airtight container for 4-5 days.
Tips
If peaches are not in season, you can use a tin of peaches in juice. Drain well before using.
Crumble
- 6 Weet-Bix wheat biscuits, finely crushed
- 1 ½ cups wholemeal flour
- ¾ cup brown sugar
- 1 tsp baking powder
- ½ tsp ground cinnamon
- 170g margarine, melted
Peach Filling
- 1 tbs cornflour
- 4 large peaches, stoned and diced
- 2 tsp lemon juice
Nutrition per serving
801 kJ
energy kj
3 g
protein
4 g
saturated fat
2.8 g
dietary fibre
24 g
carbohydrate
12 g
sugars
158 mg
sodium
- Preheat oven to 180˚C. Oil a 20cm square baking pan and line with baking paper.
- Mix together the Weet-Bix, flour, brown sugar and baking powder in a large mixing bowl. Add the melted butter and mix until well combined. Press half of the mixture into the bottom of the slice tin to form a thin, even bottom layer. Bake for 10 minutes or until lightly golden and remove from the oven.
- While the base is cooking, place the diced peaches in a large bowl. Sprinkle with the cornflour and toss to coat. Add the lemon juice and mix well.
- Spoon the peach filling over the cooked base,
- Sprinkle with the remaining crumble mixture and firmly press down the top layer. Return to the oven and bake for 40-45 minutes or until the crumble is golden brown.
- Leave to cool before cutting into bars. Store in an airtight container for 4-5 days.
Tips
If peaches are not in season, you can use a tin of peaches in juice. Drain well before using.