NOTE: These are not bars that you can really pick up and eat ~ should probably use a plate and fork (since they're more like pie or cobbler than a harder cookie).
CARAMEL Glazed PEACH COBBLER BARS (sugar or sugar-free)
1 cup all-purpose flour………………………..1/2 cup old fashioned rolled oats
1/3 cup brown sugar (or brown Splenda, for sugar-free)
1 tsp. ground cinnamon………………………8 TB unsalted butter, cold & cubed
Peach Filling
1 TB flour………………………………………..2 tsp. lemon juice
1/2 cup granulated sugar (or regular white Splenda, for sugar-free)
Dash of salt……………………………………..1/4 tsp. cinnamon
2-3 medium peaches, peeled and chopped (I like the peel left on)
2 tsp. lemon juice
CARAMEL Glaze
1/2 cup powdered sugar (or slightly more than 1/4 cup regular white Splenda, whisked with enough cornstarch to equal 1/2 cup ~ for sugar-free)
2 tsp. milk or flavored liquid coffee creamer (Creme Brulee, Italian Sweet Cream, Caramel or Hazelnut ~ can be sugar-free)
1 tsp. caramel syrup or ice cream topping (can be sugar-free)
***
Preheat oven to 350. Line an 8" or 9" square baking pan with foil (extending about 2” up 2 sides); spritz well with buttery non-stick spray.
Pulse together the flour, oats, cinnamon and brown sugar/Splenda in your food processor. Add cubed butter and pulse in until mixture resembles coarse meal.
Press about half of the mixture into the bottom of the baking pan.
In a large bowl, stir together peaches, lemon juice, salt, sugar/Splenda, cinnamon and flour until all is moistened. {NOTE: If peaches aren’t very ripe and/or sweet, let them sit with lemon juice & sugar for about 5 minutes, before mixing in salt & flour.} (The lemon juice will keep the peaches from turning brown, so be sure everything is evenly coated) Spread peaches evenly over crust. Sprinkle remaining flour mixture over peaches and press down firmly with your hands.
Bake for about 45-55 minutes or until top is golden brown. Let it cool on a rack for a few minutes, then drizzle with glaze. ** Wait until the bars have cooled completely, before you pull them out of the pan by the foil "tabs" (or the sides will collapse a little ~ see my photos of what happens when you're impatient) * Cut into bars or squares.
CARAMEL Glaze: Mix the powdered sugar and caramel syrup in a small bowl, and gradually whisk the liquid into it until it’s a smooth, thick drizzle consistency. (Adjust consistency by adding more sugar or liquid)