My inspiration for today’s recipe: “Fake it ’til you make it.”
As freezing temperatures sweep through Charleston this week, I am going to pretend it’s actually summer until it comes true.
Can’t. handle. the. cold.
Crumbly fruit bars are just one way to pretend it’s summertime. If you’ve never tried the blackberry-peach combination, get on it. Besides the pretty colors, the flavor can’t be beat. With these bars, the juicy fruits are pressed between two layers of crisp, buttery oats. Warm, summery smiles all around, guaranteed.
What are “summery smiles” you ask? I don’t know exactly. I made it up. But I imagine we smile a whole lot more in the summer than in the winter. An easy-going kind of smile that just comes naturally in the warm and sunny weather. Not the forced ouch-this-hurts-my-dry-crackling-skin kind of wintertime smile.
Anyway.
I’m keeping things short and sweet (no pun intended) around here today, because the pictures speak for themselves.
In full disclosure, I actually did make these bars last summer, hence all of the lively greenery in the background. However I’m sure they will be equally as wonderful with a backdrop of snow (or freezing rain in my case…).
Like I said, FAKE IT ’til you make it.
Blackberry Peach Crumble Bars
Makes about 12 bars
Ingredients:
1 1/4 cup granulated sugar, divided
1 teaspoon baking powder
2 cups all purpose flour
1 cup rolled oats
1/4 teaspoon salt
1 cup cold unsalted butter, cut into small pieces
2 tablespoons milk
3 large peaches, peeled and chopped
1 cup blackberries, roughly chopped
1/4 cup cornstarch
2 tablespoons lemon juice
Directions:
1. Preheat oven to 375 degrees. Grease a 9×9 inch pan and set aside.
2. In a medium bowl, combine 3/4 cup of the sugar, baking powder, flour and salt. Cut in the butter pieces and egg until butter chunks become size of peas. Spread half of this mixture in the bottom of the pan. Press down to form the crust.
3. In a separate bowl, combine remaining 1/2 cup of sugar, cornstarch and lemon juice. Mix in the chopped blackberries and peaches and stir to combine. Spread this fruit mixture over the crust in the pan. Crumble the rest of the flour mixture evenly over top of the fruit.
4. Bake 40-45 minutes or until the crumble on top is golden brown. Cool completely, cut into squares and serve.
Refrigerate any remaining bars in an airtight container for up to five days.
Counting My Cupcakes 