Peaches and blueberries are a favorite combination in our house. Thanks to my sister in law (and Harry and David)! This was a perfect Sunday afternoon treat (this would be good for breakfast, too). Adapted from pastryandbeyond.
Crust and Crumbles
- 1 cup all-purpose flour
- 1 cup and 1/3 cup rolled oats
- 1/2 cup granulated sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- ⅔ cup unsalted butter, melted and cooled
- 1 cup peaches, peeled and cut into small pieces
- 1 cup blueberries
- 1-2 tablespoons granulated sugar
- 2 teaspoons cornstarch
- 1 teaspoon fresh lemon juice
- 1 teaspoon almond extract
- Preheat the oven to 350°F. Grease 8 inch square oven-proof dish and line the bottom and sides with parchment paper, about 2 inches of overhang on each side.
- Mix the peaches and blueberries with lemon juice and then with the almond extract. Next, toss with cornstarch and sugar. Set aside.
- Mix the flour, rolled oats, sugar, cinnamon, salt well in a medium bowl. Then add the melted butter and stir with a spoon or spatula.
- Place ⅔ of the mixture into an oven-proof dish that is lined with parchment paper. Use your hands or a spoon to spread the mixture evenly.
- Next, cover the crust with the peach mixture but leave the excess liquid in the bowl. You may want to use this liquid later if there is too much left. (You can place that liquid into a small pan, and when the mixture thickens you can remove it from the heat and drizzle the sauce on top of the baked bars. )
- Sprinkle the remaining dough over the peaches. If you like you can make some big crumble pieces by squeezing crumble mixture in your hand before sprinkling. Use your fingertips to press to the crumbles so they can stick to peaches.
- Bake for 33-35 minutes until the top becomes golden brown and the crumbles are crunchy. Let it cool at room temperature for almost 1 hour. Then keep in the fridge for extra 1,5 hours until it is completely cool so you can have nicely cut bars.