Recipes: Blueberry Peach Bars

And just like that, spring has passed and summer weather is here. We're busy planning some short vacations and beach trips, my scooter is all tuned up and ready to ride, we're filling up on ice cream and water ice, and the farmer's markets are filled with the best produce and flowers. 

Speaking of summer produce, I've sat down and thought about it and I don't think peaches get the hype they truly deserve. Summer is all about berries and watermelon and though I love those, peaches are pretty amazing. So to celebrate this fresh summer weather, we're making some simple and delicious pie bars with peaches and blueberries. 

Peach Raspberry Bars

Makes 12 bars

Crust:
3/4 cup flour
1/2 cup brown sugar
1 cup oats
heaping 1/4 teaspoon salt
6 tablespoons butter, melted
1/2 teaspoon cinnamon

Filling:
3 peaches
3/4 cup blueberries
1 teaspoon cornstarch
1/2 lemon
1 tablespoon sugar

Topping:
1/2 cup + 2 tablespoon flour
1/2 cup oats
1/4 cup brown sugar
1/4 teaspoon cinnamon
sprinkle of salt
3 tablespoon butter, melted

Prepare a 8x8 baking pan by spraying with a light layer of cooking spray and lining with a parchment paper so two sides hang over for easy removal. Preheat oven to 375 degrees.

Make your crust: In a large mixing bowl, mix together oats, flour, brown sugar, cinnamon, and salt with a wooden spoon. Add in melted butter and mix until combined and clumpy. Spread into an even layer in the prepared baking sheet. 

To make your filling, thinly slice peaches and place on top of crust in a single layer. Fill in between the peach slices with raspberries cut in half. Once you've created one layer, sprinkle with corn starch, juice from the lemon, and 1/2 tablespoon of sugar. Add another layer of peaches and raspberries and then sprinkle with remaining 1/2 tablespoon of sugar.

Topping: In the same mixing bowl you made the crust in, add oats, flour, brown sugar, cinnamon, and salt with a wooden spoon. Add in melted butter and mix until combined and clumpy. Using your hands, sprinkle lumps of the topping onto the peaches/raspberries. You should be able to see the peaches through the top.

Bake for 30-40 minutes, or until the top is golden brown and the fruit is cooked through. Cool completely before cutting into squares. These bars are on the softer side, so store them in the refrigerator.

Peach Blueberry Bars 2.jpg