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See 5 recipes Download free cookbookPeach and Blackberry Oat Crumble Bars
Peach Blackberry Crumble Bars
Juicy fresh peaches and blackberries bake between a buttery oat crust and crisp cinnamon crumble, then cool into sturdy picnic-ready bars.
Prep Time:105 minCook Time:45 minTotal Time:150 minServings:16Difficulty:Medium
These bars turn a generous August fruit haul into a dessert sturdy enough for picnics and market-day sharing. Peaches soften into bright, jammy pieces while blackberries add tart pockets and a deep purple streak through every square.
One brown-sugar oat mixture does two jobs: firmly packed into the pan, it becomes a substantial base; scattered loosely over the fruit, it bakes into crisp clusters. Melted butter makes the mixture quick to assemble and removes the need to cut cold butter into flour.
Cornstarch thickens the fruit juices as they bubble, while lemon and a restrained amount of sugar keep the filling lively rather than candy-sweet. Cutting the peaches into small, even pieces helps them soften on the same schedule as the berries.
Full cooling is part of the method, not an optional pause. The filling continues to set as the slab returns to room temperature, giving clean edges that hold together in a container or on a picnic plate.
Nutrition (per serving)
Calories:248 kcal
Protein:3 g
Carbs:37 g
Fat:11 g
Directions
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1
Heat the oven to 350°F. Line a 9-by-13-inch metal baking pan with parchment, leaving an overhang on the two long sides, and lightly butter the exposed short sides.
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2
Whisk the flour, oats, brown sugar, cinnamon, and salt in a large bowl. Pour in the melted butter and stir until no dry flour remains and the mixture forms moist clumps when squeezed.
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3
Set aside 2 cups of the oat mixture for the topping. Press the remainder firmly and evenly into the prepared pan, compacting the corners and edges with the bottom of a flat measuring cup.
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4
Bake the crust for 12 minutes, until the surface looks dry and the edges are just beginning to color. Transfer the pan to a rack while you prepare the fruit; keep the oven on.
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5
Place the diced peaches and blackberries in a large bowl. Whisk the granulated sugar and cornstarch together in a small bowl, sprinkle it over the fruit, then add the lemon juice and vanilla. Fold gently until the fruit is evenly coated without crushing the berries.
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6
Spread the fruit mixture, including any juices, evenly over the warm crust. Break the reserved oat mixture into pieces ranging from pea-size to small walnut-size and scatter them over the fruit without pressing.
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7
Bake for 32 to 35 minutes, rotating the pan once, until the topping is deep golden and the fruit bubbles thickly in several places, including near the center. Cool completely in the pan on a rack for at least 90 minutes.
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8
Use the parchment to lift the cooled slab from the pan. Cut into 16 bars with a sharp knife, wiping the blade between cuts, and keep the bars in a single layer until serving.
Ingredients
- Unsalted Butter, Melted:12 tablespoons
- All-Purpose Flour:1 1/2 cups
- Old-Fashioned Rolled Oats:1 1/2 cups
- Packed Light Brown Sugar:3/4 cup
- Ground Cinnamon:1 teaspoon
- Fine Salt:3/4 teaspoon
- Ripe Fresh Peaches, Pitted and Diced:3 cups
- Fresh Blackberries:2 cups
- Granulated Sugar:1/4 cup
- Cornstarch:3 tablespoons
- Fresh Lemon Juice:2 tablespoons
- Vanilla Extract:1 teaspoon
Tips & Notes
- Choose peaches that yield slightly at the stem end but are firm enough to dice cleanly; overly soft fruit can make the filling loose.
- If the kitchen is warm, refrigerate the fully cooled slab for 20 minutes before cutting for especially neat edges.
- Store the bars in a covered container in the refrigerator for up to 4 days. For transport, keep them chilled and separate layers with parchment.
