Blueberry Peach Crumble Bars – a delicious layer of blueberry and peach filling sitting on top a buttery crust, topped with a crumbly streusel
Summer is in full swing here. That means the bathing suits have been purchased, books are being read next to the pool, my tan is getting better day by day (I’m still white as a ghost, but I’m trying), and my list of to-make summer recipes keeps on growing. I’m obsessed with fruit in the summer: fruit salad, fruit desserts, fruit as breakfast, lunch, and dinner. But when it comes to making a fruit dessert, what screams summer more than peaches and blueberries?
The combination of peach and blueberry is one of my favorite flavor combos of all time. It just works so well together! Light and refreshing but full of flavor, these crumble bars are the perfect summer dessert.
How to make Blueberry Peach Crumble Bars:
These bars are a little bit of work, but so worth it. Plus they look fancy, like you’ve been slaving away in the kitchen for hours and hours. But all it comes down to is three simple steps: the crust, the filling, and the crumble topping. The optional fourth step is to add a glaze on top, which is totally optional but I highly recommend it.
First, make the crust. The method for making this crust is just like a scone or pie crust: sift together the dry ingredients, add the cold butter, stir in the wet ingredients, chill. Once the crust is made, pour about 2/3 of it into a parchment-lined pan and bake until slightly golden. Then, add the blueberries and peaches to a bowl with sugar, lemon juice, and cinnamon and let sit until the fruit starts releasing juices. Pour this fruit filling over the baked crust, top with the crumble topping, then bake until bubbling and lightly golden brown.
Looking for more summer recipes?
Blueberry Peach Crumble Bars (Vegan)
Crust & Crumble
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 tsp. baking powder
- pinch of salt
- 1 1/2 tsp. ground flaxseed
- 1/2 cup vegan butter, such as Earth Balance cold and cubed
- 1 tsp. vanilla extract
- 1/3 cup chopped pecans
Blueberry & Peach Filling
- 2 cups blueberries, fresh or frozen
- 1 heaping cup peaches, peeled and chopped
- 2 Tbsp. granulated sugar
- 1/2 tsp. ground cinnamon
- 1 Tbsp. lemon juice
- 2 Tbsp. cornstarch
For the crust:
- In a small bowl, combine the ground flaxseed with 1 1/2 Tbsp. of water. Mix well, then set aside until thickened, about 5-7 minutes.
- Sift together the dry ingredients (flour, baking powder, and salt), then add the sugar and mix well to make sure there are no lumps. Add the cold, cubed butter and mix with your hands until the mixture resembles course crumbs. Add the flax and vanilla and mix well. If this mixture starts to get warm at any point, throw it in the fridge to chill for 5-10 minutes. Just like a pie crust, you want it to stay cold!
- Press about 2/3 of the crust mixture into a parchment-lined 8"x8" baking pan. Make sure to really press the mixture into the corners or else the fruit juice could seep down and make the crust soggy. Chill the crust for 15 minutes. While the crust is chilling, preheat the oven to 375ºF.
- Once the 15 minutes has passed, bake the bottom crust for 15 minutes until set and slightly golden brown. In a separate bowl, add the chopped pecans to the remaining 1/3 of the crust, then set aside (this will become the top crumble!).
For the filling:
- In a large bowl, combine the blueberries and peaches. Sprinkle the sugar, cinnamon, and lemon juice over top, and let sit for 15 minutes until the fruit has started to release some of its juice. After 15 minutes, drain some of the juice from the bottom of the bowl, then add the cornstarch to the fruit and mix well.
- Pour the blueberry filling over the baked crust. Sprinkle the remaining crust over top and gently pat into the filling. Bake 35 minutes until bubbling and light golden brown.
For the glaze:
- In a small bowl, mix 1 cup of powdered sugar with 1 Tbsp. of nondairy milk. Mix until smooth, then drizzle over the fruit bars.
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