What to Do with Tart Yellow Peaches? Make a Yellow Peach Oat Crumble Bar!

Peach season is here, but we all occasionally end up buying peaches that are painfully tart. Throwing them away is such a waste, so let's turn them into a healthy, nutritious treat instead. Zero baking experience needed‼️ Foolproof‼️

(I recommend reading the friendly tips at the end of this post❤️❤️❤️).

This recipe uses measuring cups. If you don't have cups on hand, please convert the measurements.

🍞Ingredients:

🎈Crust & Crumble Topping: All-purpose flour 1 cup, rolled oats 1 cup, brown sugar 1/2 cup, ground cinnamon 1 tsp (optional), baking powder 1 tsp, salt 1/4 tsp, butter 2/3 cup.

🎈Filling: 4 to 5 medium yellow peaches, ground cinnamon 1 tsp, cornstarch 2.5 tbsp, brown sugar 1/3 cup.

🍞Method:

1️⃣Prepare your baking pan first. Mine is a 22cm round pan, though a square or rectangular pan with a similar surface area works just fine. Line it with foil and lightly spray with oil to prevent sticking. See Photo 3.

2️⃣See Photo 4 for this step.

3️⃣Press half of the oat mixture into the pan to form the bottom crust, then bake in a preheated 180°C oven for about 13 minutes.

4️⃣Meanwhile, prepare the yellow peach filling. Once the crust finishes its 13-minute bake, take it out and let it cool slightly. Spread the prepared peach filling evenly over the crust, then scatter the remaining half of the oat crumble mixture over the top. See Photo 5 for this step.

5️⃣Bake at 180°C for 30 minutes. Remove from the oven and let cool completely. Best enjoyed the same day.

❤️Friendly Tips & Baker's Notes:

1 When pressing the mixture into the bottom pan, don't use it all up at once. Remember to save half of it for the crumble topping.

2 The peach filling will release plenty of juice after tossing. Do not pour the peach filling straight from the bowl onto the crust, as all that extra liquid will go in too. Leave the excess juice behind and use only the drained fruit, otherwise the finished bake will turn out soggy.

3 The original formula is shown in the last photo, with a few minor tweaks of my own.

4 Your slices don't need to look perfectly neat. A rustic, crumbly texture is completely normal, though letting it cool completely makes slicing much easier than cutting it warm.

5 I wasn't quite sure what to call this dessert in Chinese since it isn't strictly a traditional pie or a cake. Calling it a Yellow Peach Oat Crumble Pie sounds lovely.

6 You can also make this exact recipe with cherries, apples, blueberries, or blackberries. Every version is delicious, so save this recipe for later.