Description
These Peach & Raspberry Crumb Bars combine the juicy sweetness of ripe peaches and tart raspberries with a buttery, crunchy crumb topping. Baked to golden perfection, these bars make a delightful dessert or snack that's perfect for summer or any time you crave fresh fruit baked into a tender crumb crust.
Ingredients
Crust and Topping
- 192 Grams (1 1/2 Cups) All-Purpose Flour
- 45 Grams (1/2 Cup) Oats (Rolled or Quick)
- 100 Grams (1/2 Cup) Light or Dark Brown Sugar
- 55 Grams (1/2 Cup) Sliced Almonds
- 171 Grams (6oz) Unsalted Butter, cold and cut into small cubes
Filling
- 2 Medium Peaches, peeled and thinly sliced
- 94 Grams (3/4 Cup) Raspberries
- 1/2 Medium Lemon, juice only
- 2 Teaspoons Vanilla Extract
- 113 Grams (1/2 Cup) Granulated Sugar
- 30 Grams (1/4 Cup) All-Purpose Flour
- Pinch of Salt
Instructions
- Prepare Crust and Topping: Preheat your oven to 350°F (180°C) and line an 8-inch by 8-inch pan with parchment paper or greased foil, allowing an overhang to lift the bars easily later. Spray with nonstick spray and set aside. In a large bowl, combine the all-purpose flour, oats, brown sugar, and sliced almonds. Integrate the cold, cubed butter into the dry ingredients by hand or with a pastry blender until no large butter chunks remain, creating a crumbly texture.
- Initial Bake of Crust: Press half of this crumb mixture evenly into the prepared pan to form the base. Bake in the preheated oven for 15 minutes to set the crust, then remove from the oven.
- Make Fruit Filling: While the crust bakes, place the peeled and thinly sliced peaches and raspberries into a large mixing bowl. Add the fresh lemon juice and vanilla extract to enhance the flavor profile. In a separate small bowl, mix together the flour, granulated sugar, and salt. Sprinkle this sugar-flour mixture over the fruit and gently mix by hand to avoid breaking the delicate berries, ensuring the filling is coated evenly.
- Assemble Bars: Carefully layer the fruit mixture over the partially baked crust. Use a slotted spoon or your hands to drain off any excess juice before adding the fruit on top, as too much liquid will make the bars soggy. Then evenly sprinkle the remaining crumb topping over the fruit layer.
- Final Bake: Return the pan to the oven and bake for an additional 35 to 40 minutes, or until the crumb topping is golden brown and the fruit is bubbly. Remove from the oven and allow the bars to cool completely in the pan.
- Serve and Store: Once cooled, lift the bars from the pan using the parchment or foil overhang, slice into 12 bars, and serve. Store any leftovers in an airtight container at room temperature for up to 3 days. In warm climates, refrigerate to maintain freshness for up to a week.
Notes
- Use cold unsalted butter to achieve a crumbly and flaky topping texture.
- Peeling the peaches ensures a smoother texture and easier eating experience.
- Avoid adding excess fruit juice to the bars to prevent sogginess.
- You can substitute rolled oats with quick oats if preferred, but rolled oats provide better texture.
- Store bars in a cool place or refrigerate in warm climates to prolong freshness.
- For a nut-free version, omit the almonds.
