I have no idea how other bloggers do it. I follow some incredible blogs that are run by busy mothers, teachers and lawyers. I have no children and my career, while it can be stressful at times, has a far more forgiving schedule than that of teachers and lawyers. But some how they do it, they produce beautiful, delicious food and they post regularly. Maybe it gets easier with time. Anyway, enough about the struggle of finding time to write a blog.
Right now is one of my favorite times of the year in Colorado…it’s Palisade Peach season!! Recipes in our house go a little peach crazy this time of year. I pretty much have yogurt with a peach on top every morning, dinner recipes include peach and prosciutto pizza, grilled pork tenderloin with peaches, peach caprese salads and BLTs with peaches instead of tomatoes. But hands down my favorite are the peach desserts, peach pie, peach galette, homemade peach ice cream and these blueberry and peach crumb bars!
These bars whip up quickly and are the perfect dessert for a BBQ. This recipe is very flexible and can be doubled or cut in half depending on how many people you have. You can enjoy them warm out of the oven or cold the next morning for breakfast. I love them topped with a little vanilla ice cream. These bars are so delicious I don’t have any pictures of the finished product. We ate them all before I remembered I hadn’t taken any pictures of them! Whoops! You’ll just have to make them to see what they look like.
Blueberry and Peach Crumb Bars
Prep Time: 30 minutes
Cook Time: 45 minutes
Yields: 24 bars
2 cups fresh blueberries
2 cups peaches, pitted and slices
½ cup sugar
1 tablespoon cornstarch
1 cup sugar
1 teaspoon baking powder
3 cups all-purpose flour
1 cup unsalted butter (2 sticks)
¼ teaspoon salt (optional)
Preheat the oven to 375°F. Coat a 9×13 inch pan with butter or non-stick cooking spray.
Stir together the sugar and cornstarch. Gently mix in the blueberries and peaches. Set aside.
In a medium bowl, stir together the sugar, flour, and baking powder. Mix in salt, if using. Use a fork or pastry cutter to blend in the butter and egg. Dough will be crumbly.
Pat half of dough into the prepared pan. Layer the fruit mixture evenly over the crust and crumble left over dough onto the fruitlayer.
Bake for 45 minutes, or until golden brown on top. Cool completely before cutting into squares.
You can use 4 cups of any fruit. I’ve made this recipe with just blueberries, just peaches, blueberries and apricots and raspberries and peaches.
If you half the recipe, use a 9×9 baking dish. Still use 1 egg. The dough will be slightly stickier so you will have to bake it for an additional 5-10 minutes.
To make this recipe gluten free, simply replace the flour with Bob’s Red Mill Gluten Free 1 to 1 Baking Flour.