Peach and Blackberry Crumb Bars
Servings 12
Equipment
- 8 x 8-inch Baking Dish
Ingredients
Crust & Topping:
- 1½ cups flour
- ½ cup white sugar
- ½ tsp baking powder
- ¼ tsp salt
- ⅛ tsp cinnamon
- ½ cup cold unsalted butter cut into cubes
- 1 small egg beaten
Peach Filling:
- ¼ cup white sugar
- ½ tbsp cornstarch
- ⅛ tsp cinnamon
- 3 large peaches peeled & diced **Fairly firm peaches with no shriveled skin
- ½ cup fresh blackberries
- ½ tsp vanilla extract or vanilla paste
- ½ tsp fresh lemon juice
Icing:
- ½ cup powdered sugar
- ¼ tsp vanilla extract or vanilla paste
- ½ tbsp milk more or less for desired consistency
Instructions
- Preheat the oven to 350 degrees. Line an 8×8 baking dish with some parchment paper, if desired. Lightly spray the baking dish and parchment with cooking spray.
- Make the crust/topping, by whisking the flour, sugar, baking powder, salt, and cinnamon in a medium bowl. Cut in the butter using a pastry cutter, until the butter mixture resembles coarse sand. Add the beaten egg and mix until the dough starts to hold together, but is still crumbly.
- Prepare the crust by firmly pressing a little more than half of the dough into the bottom of the prepared pan to make a crust.
- Prepare the fruit by combining the peaches, blackberries, sugar, cornstarch, cinnamon, vanilla, and lemon juice together in a small bowl. Mix until well combined. Pour the fruit evenly on top of the crust.
- Prepare the topping by pressing handfuls of the remaining crumb topping with your hands to create clumps. Scatter the clumps over the top of the peach layer leaving some fruit showing through.
- Bake the crumb bars by placing them into the oven to bake for 50-55 minutes, or until lightly browned.
- Cool completely then chill before cutting and icing.
- To make the icing, combine the powdered sugar, vanilla, and milk until creamy and smooth. Drizzle on top of the bars right before serving.