These innovative dessert bars combine sweet summer peaches with a hint of Korean gochugaru chili flakes, creating a sophisticated sweet-heat flavor profile nestled between buttery shortbread and cinnamon crumble layers.
Recipe Details
Ingredients
- 250g all-purpose flour (for base)
- 170g unsalted butter, cold and cubed
- 100g light brown sugar, packed (for base)
- 2.5ml salt
- 900g fresh peaches, peeled and diced (about 6 medium)
- 100g granulated sugar (for filling)
- 30ml cornstarch
- 5-10ml gochugaru (Korean chili flakes)
- 5ml vanilla extract
- 15ml fresh lemon juice
- 2.5ml ground ginger
- 125g all-purpose flour (for crumble)
- 100g old-fashioned rolled oats
- 150g light brown sugar, packed (for crumble)
- 5ml ground cinnamon
- 115g unsalted butter, melted
- 30ml toasted sesame seeds
- 1.25ml salt (for crumble)
Instructions
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Preheat oven to 190°C (375°F). Line a 23x23cm (9x9-inch) baking pan with parchment paper, leaving overhang for easy removal.
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For the base, combine 250g all-purpose flour (for base), 100g light brown sugar, and 2.5ml salt in a food processor. Add 170g unsalted butter and pulse until mixture resembles coarse crumbs and starts to hold together.
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Press mixture firmly into the prepared pan, creating an even layer. Bake for 15 minutes until edges are lightly golden.
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While base bakes, prepare the filling: In a large bowl, combine 900g fresh peaches, 100g granulated sugar (for filling), 30ml cornstarch, 5-10ml gochugaru (Korean chili flakes) (start with 5ml/1 tsp for mild heat), 5ml vanilla extract, 15ml fresh lemon juice, and 2.5ml ground ginger. Toss gently to coat peaches evenly.
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For the crumble topping, mix 125g all-purpose flour (for crumble), 100g old-fashioned rolled oats, 150g light brown sugar, 5ml ground cinnamon, and 1.25ml salt (for crumble) in a bowl. Pour 115g unsalted butter over the mixture and stir until large clumps form. Mix in 30ml toasted sesame seeds.
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Remove partially baked base from oven. Spread peach filling evenly over the warm base.
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Sprinkle crumble topping over the peaches, covering them completely. Some peach juice may bubble through - this is normal.
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Return to oven and bake for 28-30 minutes until the topping is golden brown and peach filling is bubbling around the edges.
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Cool completely in the pan on a wire rack, at least 2 hours. The filling needs time to set properly.
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Using the parchment overhang, lift bars from pan. Cut into 16 squares with a sharp knife.
Tips
Gochugaru Heat Level: Korean chili flakes are milder than regular chili flakes with a sweet, smoky flavor. Start with less and adjust to taste - the heat should complement, not overpower the peaches.
Peach Preparation: To easily peel peaches, score an X on the bottom and blanch in boiling water for 30 seconds, then transfer to ice water. The skin will slip right off.
Chili Alternatives: If gochugaru is unavailable, use 2.5ml (1/2 tsp) mild paprika plus a pinch of cayenne pepper, though the flavor won't be quite the same.
Fruit Variations: Try this with nectarines, apricots, or a mix of stone fruits. Frozen peaches work too - thaw and drain well first.
Make-Ahead: Bars can be made 2 days ahead and stored covered at room temperature. They actually improve in flavor overnight.
Serving Suggestions: Serve at room temperature or slightly warmed with vanilla ice cream. A drizzle of honey and extra sesame seeds makes an elegant garnish.
Storage: Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. These bars freeze well for up to 2 months.
Texture Tip: Don't overbake - the center should still jiggle slightly when you remove from the oven. It will continue to set as it cools.