Bready or Not Original: Peach-Almond Bars

Posted by on Aug 17, 2022 in Blog, blondies, Bready or Not, breakfast, cookies, nutty | Comments Off on Bready or Not Original: Peach-Almond Bars

These Peach-Almond Bars are peachy-keen, if you ask me! They aren’t super sweet and they really let the flavors of the fruit shine through.

Bready or Not Original: Peach-Almond Bars

I don’t do a lot with peaches because I live in Arizona and the peaches available here are not the best. There are a lot of things I miss about Central California, and the fresh fruit is a big one. (Oh, don’t start my yearning for strawberries…)

Bready or Not Original: Peach-Almond Bars

The good news is, you don’t need ripe or especially sweet peaches for this recipe because you add a touch of sugar and cook down the fruit. Lyle’s Golden Syrup is a British ingredient that can be found in the import section of a lot of grocery stores; there is no exact American substitute, but a mix of half light corn syrup and half honey is one I have seen in recipes more than once.

Bready or Not Original: Peach-Almond Bars

These bars are a pleasant mix of softness, crispness, peachiness, and crunchy almonds. Not only would they make for a good dessert or snack, but a fine breakfast as well.

Bready or Not Original: Peach-Almond Bars

These bars bring out the best in peaches without being hardcore sweet.
Course: Breakfast, Dessert, Snack
Keyword: almond, bars, peaches
Author: Beth Cato


  • 9×13 pan
  • aluminum foil
  • nonstick spray



  • 6 small peaches about 4 cups, peeled and chopped
  • 1/4 cup water
  • 1/4 cup Lyle’s Golden Syrup
  • 1 Tablespoon corn starch


  • 2 cups all-purpose flour
  • 1 cup almond flour sifted to remove lumps
  • 1 cup confectioners’ sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 sticks unsalted butter (1 cup) room temperature
  • 2 Tablespoons sliced almonds


  • Preheat oven at 350-degrees. Line a 9×13 pan with foil and apply baking spray
  • In a medium saucepan, cook the peaches, water, and golden syrup about 15 minutes at a simmer, until peaches are soft. Add corn starch and stir well to bring the liquid together. Let set a few minutes to gel.
  • In a mixing bowl, combine flour, almond flour, confectioners’ sugar, baking powder, and salt. Beat in the butter until it forms a lumpy dough.
  • Press about 2/3 of dough into the prepared pan. Use a piece of waxed paper and a heavy glass to really compress it. Spread the peach mixture on top. Add clumps of the remaining dough to sporadically cover. Sprinkle almonds on top.
  • Bake for about 40 minutes, until middle is set, not jiggly, with a golden brown crust across the top. Cool completely, speeding the process in the fridge if desired. Use foil to lift contents onto a cutting board to slice up. Store in a covered container, with waxed paper between the layers or with bars individually wrapped.