Description

A rustic, portable dessert featuring a buttery oat crumble topping over a sweet and tart filling of peaches and blueberries, with an optional base layer to prevent sogginess.

Ingredients

Scale

3 large ripe peaches, peeled and sliced (about 900g)
2 cups fresh blueberries (300g)
1/2 cup granulated sugar (100g)
2 tablespoons lemon juice (30ml)
2 tablespoons cornstarch (15g)
1 teaspoon vanilla extract (5ml)
1 1/2 cups old-fashioned rolled oats (120g)
1 cup all-purpose flour (125g)
1/2 cup light brown sugar, packed (100g)
1 teaspoon ground cinnamon (2g)
1/2 teaspoon salt (3g)
1/2 cup unsalted butter, cold and cubed (113g)
1/2 cup chopped pecans or walnuts, optional (60g)
1/2 cup flour (60g) for base layer
1/4 cup brown sugar (50g) for base layer
1/4 cup unsalted butter, melted (57g) for base layer

Instructions

Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish and line with parchment paper if desired.
For the base layer, mix 1/2 cup flour, 1/4 cup brown sugar, and 1/4 cup melted butter until crumbly. Press firmly into the bottom of the prepared pan and set aside.
In a large bowl, combine sliced peaches, blueberries, granulated sugar, lemon juice, cornstarch, and vanilla. Toss to coat evenly.
Pour the fruit mixture over the base layer in the pan and spread evenly.
In a separate bowl, whisk together 1 cup flour, 1/2 cup brown sugar, cinnamon, and salt. Add cold cubed butter and cut in using a pastry cutter or fork until the mixture resembles coarse crumbs.
Fold in chopped nuts if using. Sprinkle the topping evenly over the fruit layer without pressing down.
Bake for 45-50 minutes until the topping is golden brown and the fruit is bubbling. Cover loosely with foil if browning too quickly.
Cool completely in the pan on a wire rack for 1-2 hours to allow the filling to set.
Cut into 12-16 squares and serve at room temperature or chilled.

Notes

Use cold butter for the topping to ensure a crisp texture. Do not skip the base layer to prevent a soggy bottom. Cool completely before cutting to ensure bars hold their shape. Can be stored in the fridge for up to 5 days or frozen for up to 3 months.

Prep Time: 20 minutes
Cook Time: 45-50 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 bar
Calories: 280
Sugar: 28
Sodium: 180
Fat: 10
Saturated Fat: 6
Carbohydrates: 45
Fiber: 3
Protein: 3

Keywords: blueberry peach crisp, labor day dessert, fruit bars, oat crumble, summer baking, make-ahead dessert