Black Sesame Peach Oat Crumble Bars with Lime Yogurt Cream

Black Sesame Peach Oat Crumble Bars with Lime Yogurt Cream 🍑✨ These crumble bars are built for that sweet spot between easy dessert and afternoon coffee treat: jammy peaches, crisp oat crumbs, a nutty black sesame finish and a cool lime yogurt cream on the side. The base uses the same crumble mixture as the topping, so the recipe stays simple, but the finished bars still feel layered and polished. 🥄 Yield: 9 bars Time: about 1 hour, plus cooling Ingredients: For the peach layer: - 4 ripe but still firm peaches, pitted and sliced about 1 cm thick - 1 tbsp maple syrup or light brown sugar - 1 tbsp lime juice - 1 tsp finely grated lime zest - 1 tsp vanilla extract - 1 tbsp plain flour or cornflour - Tiny pinch of fine salt For the oat crumble: - 150 g rolled oats - 125 g plain flour - 85 g light brown sugar - 1 tsp ground cinnamon - 1 tbsp black sesame seeds, plus 1 tsp extra for the top - 1/2 tsp baking powder - 1/4 tsp fine salt - 125 g unsalted butter, melted - 1 tbsp maple syrup For the lime yogurt cream: - 180 g thick Greek yogurt - 1 tbsp maple syrup or honey - 1 tsp lime zest - 1 tbsp lime juice - 1/2 tsp vanilla extract - Pinch of salt Method: 1. Prep the tin. Heat the oven to 180C / 350F. Line a 20 cm / 8 inch square tin with baking paper, leaving a little overhang so the slab lifts out easily. 2. Make the peach layer. Toss the sliced peaches with maple syrup or sugar, lime juice, lime zest, vanilla, flour and a tiny pinch of salt. Let them sit while you mix the crumble. The peaches should look glossy, not soupy. 3. Mix the crumble. Stir oats, flour, brown sugar, cinnamon, black sesame, baking powder and salt in a bowl. Add melted butter and maple syrup, then mix until you have damp crumbs that hold together when squeezed. 4. Build the base. Press about half the crumble firmly into the lined tin. Use the bottom of a glass or measuring cup to compact it evenly, especially in the corners. 5. Add the fruit. Spoon the peaches over the base in an even layer, including any glossy juices, but avoid flooding the tin. Scatter the remaining crumble over the top and finish with the extra black sesame. 6. Bake. Bake for 36-42 minutes, until the top is deep golden, the edges are bubbling and the centre no longer looks wet. If the top browns early, loosely cover with foil for the last few minutes. 7. Cool and slice. Cool in the tin for at least 45 minutes, then lift out and cool fully on a rack. For the neatest bars, chill for 30 minutes before cutting into 9 squares. 8. Make the lime yogurt cream. Stir Greek yogurt with maple syrup or honey, lime zest, lime juice, vanilla and salt. Keep it cold until serving so it contrasts with the buttery crumble. 🍽️ Serving and storage: - Serve the bars at room temperature or gently warm with a spoon of cold lime yogurt cream. - Add toasted almonds or pistachios if you want extra crunch. - Store bars in an airtight container for 2 days at room temperature, or 4 days in the fridge. - The yogurt cream keeps separately for 3 days. Stir before serving. Save this for late-summer peaches, lunchbox treats and dessert boards. 🌿