A summer peach dessert combining crumb bars and peach cobbler into juicy Peach Crumb Bars - made healthier with whole wheat flour, coconut oil and Greek yogurt.
Whole Wheat Peach Crumb Bars
2 1/2cpeachesdiced; about 4 small peaches
1tbsporange juicefreshly squeezed
1/2cwhole wheat flour
4tbspsolid coconut oilor 6 tbsp cold butter, cut into pieces
1/8cgreek yogurtor sour cream
1tbspturbinado sugarfor sprinkling.
Preheat oven to 375 F. Line a 8x8 inch baking dish with parchment paper, allowing for overhang on the sides.
Pit and dice peaches, you could also peel them if preferred. Toss peaches with orange juice and orange zest. In a small bowl combine 1/4 cup white sugar, 2 tbsp brown sugar, cornstarch, cinnamon and ginger. Sprinkle over peach mixture and toss until evenly coated; set aside.
In a large mixing bowl whisk together flours, baking powder and salt. Using a fork or pastry cutter cut in cold coconut oil (or butter) until mixture looks like crumbs. In a small bowl combine egg, Greek yogurt and vanilla. Stir into flour mix until well incorporated. Add remaining 1/2 cup white and 4 tbsp brown sugar and stir to combine.
Firmly press 2/3 of the mixture into prepared baking dish. Toss peaches one more time and spread over bottom crumb layer. Sprinkle remaining crumb mix over peaches and sprinkle with coarse white or turbinado sugar.
Bake for 40-45 minutes until golden brown. Serve warm with vanilla ice cream or cool and cut into bars. My family prefers these peach bars fresh and still warm from the oven.
The recipe can easily be doubled and baked in a 9x13 inch pan. Bake for 45-50 minutes then.