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Peach Streusel Cookie Bars With Almond Glaze

These delightful peach streusel cookie bars feature a buttery cookie base topped with fresh peaches and a crumbly streusel. Finished with a drizzle of sweet almond glaze, they are perfect for dessert or a sweet snack.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 4 People
Calories 200 kcal

Equipment

  • 1 9x13-inch baking pan
  • 1 mixing bowls
  • 1 measuring cups and spoons
  • 1 whisk
  • 1 rubber spatula
  • 1 oven mitts
  • 1 cooling rack

Ingredients
  

  • 1.5 cups all-purpose flour
  • 0.5 cup granulated sugar
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon salt
  • 0.5 cup unsalted butter Softened.
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 cups fresh peaches Peeled and diced.
  • 1 cup powdered sugar
  • 2 tablespoons almond milk Or regular milk.
  • 0.5 teaspoon almond extract

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease and line a 9x13-inch baking pan with parchment paper, leaving some overhang for easy removal.
  • In a mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt until well combined.
  • In a separate bowl, cream the softened butter using a rubber spatula or mixer. Then, add the egg and vanilla extract, and mix until smooth.
  • Gradually combine the dry ingredients with the wet mixture until just incorporated, being careful not to overmix.
  • Reserve about 1 cup of the cookie dough for the streusel topping, and spread the remaining dough evenly in the bottom of the prepared baking pan.
  • Evenly distribute the diced peaches over the cookie base.
  • Crumble the reserved cookie dough over the peaches to form the streusel topping.
  • Bake in the preheated oven for 25-30 minutes, or until the tops are golden brown and a toothpick inserted in the center comes out clean.
  • While the bars bake, prepare the almond glaze. In a small bowl, whisk together the powdered sugar, almond milk, and almond extract until smooth and drizzle-worthy.
  • Once the bars are out of the oven, let them cool in the pan for about 10-15 minutes. Then, lift the bars out using the parchment paper and allow them to cool completely on a cooling rack.
  • Once cooled, drizzle the almond glaze over the bars, slice them into squares, and serve.

Notes

Feel free to substitute the peaches with other fruits like blueberries or cherries based on your preference.
These bars can be stored in an airtight container for up to 3 days at room temperature. For longer storage, keep them in the refrigerator for up to a week.
To enhance the flavor, you can add a pinch of cinnamon to the cookie dough.