Peach Raspberry Crumb Bars
Total Time
1 hr 5 mins
Prep Time
15 mins
Cook Time
50 mins
Rating
4.75 out of 5 stars
(8)
Ingredients
24
- 3 cups diced peeled peaches
- 2 cups raspberries, fresh or frozen
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
- 3 tablespoons honey
- ½ cup all-purpose flour
- 2-3 teaspoons cornstarch, depending how juicy your fruit is, see note below
- 3/4 cup granulated sugar
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- 3 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1 cup cold unsalted butter, cut into small pieces
- 1 large egg, lightly beaten
- 1/2 teaspoon pure vanilla extract
- Turbinado sugar, for sprinkling on bars, optional
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Preparation
Step 1
Preheat the oven to 375 degrees F. Spray a 9×13-inch baking pan with cooking spray and set aside.
Step 2
For peach raspberry filling, place the diced peaches and raspberries in a large bowl and add the lemon juice, vanilla extract, and honey. Gently stir.
Step 3
In a separate small bowl, whisk together flour, cornstarch, sugar, salt, and cinnamon. Pour over the fruit mixture and gently stir. Set aside.
Step 4
For the dough, in a large bowl whisk together the flour, sugar, baking powder, salt, and cinnamon. Cut in the butter with a pastry blender or two forks until butter is mixed in, but you still have small pea size chunks of butter.
Step 5
Mix the vanilla and egg together. Add into the flour and butter mixture and combine. The dough will be crumbly. Pat half of the dough into the prepared pan.
Step 6
Spread the peach raspberry mixture evenly over the bottom crust. Crumble the remaining dough over the fruit layer. Sprinkle turbinado sugar, if using.
Step 7
Bake for 50-55 minutes, or until the top is golden brown and fruit it starting to bubble a little on the sides. Cool completely on a wire rack. Cut into squares and serve. We like the bars with vanilla ice cream.
Step 8
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Chef's notes
If you are using frozen raspberries, use 3 teaspoons cornstarch because the raspberries will be more juicy as they defrost with the peaches.
Store cooled bars in an airtight container for up to 3 days in the fridge.
