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.

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…)

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.

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.

PrintBready or Not Original: Peach-Almond BarsThese bars bring out the best in peaches without being hardcore sweet.Course Breakfast, Dessert, SnackKeyword almond, bars, peachesAuthor Beth CatoEquipment9×13 panaluminum foilnonstick sprayIngredientsPeaches6 small peaches about 4 cups, peeled and chopped1/4 cup water1/4 cup Lyle’s Golden Syrup1 Tablespoon corn starchBars2 cups all-purpose flour1 cup almond flour sifted to remove lumps1 cup confectioners’ sugar1 teaspoon baking powder1/2 teaspoon salt2 sticks unsalted butter (1 cup) room temperature2 Tablespoons sliced almondsInstructionsPreheat oven at 350-degrees. Line a 9×13 pan with foil and apply baking sprayIn 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.OM NOM NOM!