Brown Sugar Peach Skyr Cake Crumble Bars

Brown Sugar Peach Skyr Cake Crumble Bars

These brown sugar peach skyr crumble bars are so simple to whip together and have the most tender thick brown sugar cake base. The base is almost brownie like but still teeters on cake territory in my book! The bars get topped with a generous slather of caramel sauce and get topped with fresh peaches and a buttery brown sugar crumble for the ultimate crumble bar.

Brown Sugar Peach Skyr Cake Crumble Bars

Serving: Makes 16 bars

Ingredients:

Peach Caramel Layer

• 2 fresh peaches

• ¼ cup white sugar

• ¾ cup homemade or store-bought caramel sauce

Brown Sugar Skyr Cake Base

• ¾ cup all-purpose flour (90 grams)

• ¼ teaspoon baking soda

• ⅛ teaspoon baking powder

• ¼ teaspoon salt

• ½ stick of butter, softened (56g)

• ¼ cup white sugar (50 grams)

• ¼ cup brown sugar (50 grams)

• ½ cup of Icelandic Provision’s Peach & Cloudberry skyr (113 grams)

• 1 egg

• 1 egg yolk

• 2 tablespoon of a neutral tasting oil (27 grams)

• 1 teaspoon vanilla extract

Brown Sugar Crumble

• ½ stick unsalted butter, softened (57 grams)

• ½ cup all-purpose flour (60 grams)

• ¼ cup brown sugar (50 grams)

• ¼ cup white sugar (50 grams)

• ¼ teaspoon salts)

Method:

Peach Caramel Layer

1. Wash, core and chop the peaches and sprinkle with white sugar.

2. Let the peach and sugar mixture sit for a few minutes so the excess water from the peaches is released.

3. Measure out the caramel sauce and set aside.

Brown Sugar Crumble

1. Combine the all-purpose flour, brown sugar, white sugar and salt in a bowl and mix till combined.

2. Add the softened butter and combine it into the flour mixture using your fingers or a fork until the butter is fully incorporated into the flour mixture.

3. Break the mixture into crumbles and set aside.

Brown Sugar Skyr Cake Base & Assembly

1. Preheat your oven to 350 degrees. Line an 8x8 pan with parchment leaving an overhang on all sides. Set aside.

2. In a medium bowl, combine the all-purpose flour, baking soda, baking powder and salt. Set aside.

3. In another medium sized bowl, add the softened butter, white sugar and brown sugar on medium high speed until well combined and smooth, about 2 minutes.

4. Once the butter and sugars have been incorporated, add the Peach & Cloudberry skyr, the egg, egg yolk, oil and vanilla extract until smooth and combined.

5. On low speed, gently add the flour mixture until fully combined.

6. Pour/spread this batter evenly on the lined pan.

7. Evenly spread the caramel sauce on the bar base make sure to leave a quarter inch border on the sides.

8. Once the caramel sauce has been spread, arrange the sugared peaches on top. Discard any extra water released from the peaches.

9. Break up the crumble and spread it evenly over the peaches.

10. Bake for 30-35 minutes or until fully baked through. No wet batter should stick when you test a toothpick.

11. Cool the bars fully for about an hour or two and drizzle with caramel sauce.

12. Slice and serve with a dollop of Peach & Cloudberry skyr!