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Easy Peach-Blueberry Crisp Bars

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These easy peach-blueberry crisp bars combine a buttery crumb topping with juicy peaches and blueberries for a perfect summer snack that’s quick to make and delicious.

Ingredients

Scale
  • 3 cups fresh peaches, peeled and sliced (about 450g)
  • 1 cup fresh blueberries (150g) or frozen, thawed and drained
  • ½ cup granulated sugar (100g)
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons cornstarch
  • ½ teaspoon ground cinnamon
  • 1¾ cups all-purpose flour (220g)
  • ½ cup rolled oats (45g)
  • ¼ cup almond flour (25g) (optional but recommended)
  • ¾ cup light brown sugar (150g)
  • ¾ cup unsalted butter (170g), cold and cubed
  • 1 teaspoon pure vanilla extract
  • ¼ teaspoon salt

Instructions

  1. Prepare the Fruit Filling (10 minutes): In a medium bowl, combine the sliced peaches and blueberries. Add the granulated sugar, lemon juice, cornstarch, and cinnamon. Toss gently to coat all the fruit evenly. Set aside for about 10 minutes.
  2. Make the Crumb Topping and Base (15 minutes): In a large bowl, mix together the all-purpose flour, rolled oats, almond flour, light brown sugar, and salt. Cut the cold cubed butter into the dry ingredients using a pastry cutter or forks until the mixture resembles coarse crumbs with some pea-sized pieces. Stir in the vanilla extract.
  3. Press the Base (5 minutes): Reserve about 1½ cups (around 200g) of the crumb mixture for the topping. Press the remaining crumb mixture firmly and evenly into the bottom of a greased 9×13 inch baking pan.
  4. Add the Fruit Layer (5 minutes): Spoon the peach-blueberry filling evenly over the pressed crumb base. Spread gently with a spatula to make the layer uniform.
  5. Top with Remaining Crumbs (5 minutes): Sprinkle the reserved crumb mixture evenly over the fruit layer.
  6. Bake (35-40 minutes): Preheat oven to 350°F (175°C). Bake on the middle rack until the topping is golden brown and the fruit filling is bubbling around the edges. Rotate pan halfway through baking if desired.
  7. Cool Completely (1 hour): Let the bars cool in the pan on a wire rack to set the filling and keep the topping intact.
  8. Slice and Serve: Use a sharp knife to cut into bars. For cleaner edges, warm the knife slightly under hot water and dry before slicing.

Notes

Use cold butter to keep the crumb topping flaky. Let bars cool completely before slicing to prevent crumbling. If topping browns too quickly, tent with foil halfway through baking. For juicier peaches, add an extra tablespoon of cornstarch. Gluten-free and vegan adaptations are possible by substituting ingredients as noted.

Nutrition

Keywords: peach bars, blueberry bars, crisp bars, summer snack, fruit bars, easy dessert, crumb topping, peach blueberry crisp

Find it online: https://bitefuljoy.com/easy-peach-blueberry-crisp-bars-recipe-perfect-for-summer-snacks/