Juicy peaches and tart sweet blueberries make a perfect combination – and keeps with the old saw what grows together goes together, as we move into peak season for both fruits. I love the combination in a crumble or a cobbler, like this saucy version, but a convenient handheld version is perfect for summer grilling parties or picnics. Not only are these delicious, but they’re pretty too, with the variegated oranges and blues. They are just a fresh bite of summer!
Dice the peeled peaches into reasonable sized bites that will be easy to eat. I really love the simple hint of vanilla, but if you like you could add a dash of cinnamon or nutmeg to either the crust or the filling. When you toss the fruit with the lemon juice and cornstarch, it will look way too loose and liquidy, but I promise it will set nicely when baking and slice easily. I love these as nice squares, like a lemon bar or blondie, but larger pieces served on a plate with a scoop of ice cream or whipped cream make an elegant dessert.
Ingredients
- Fro the Base and Crumble
3 cups all-purpose flour
¾ cup granulated sugar
¾ cups packed light brown sugar
¾ cup yellow cornmeal
1 teaspoon kosher salt
Zest of one lemon
1 ½ cups (3 sticks) unsalted butter, cold
2 large egg yolks
2 teaspoons vanilla extract
¾ cup sliced almonds
- For the Filling
2 ½ cups peeled and diced peaches
2 cups fresh blueberries
½ cup granulated sugar
2 Tablespoons cornstarch
½ teaspoon vanilla extract
Juice of one lemon
Directions
- For the Base and Crumble
- Preheat the oven to 350 degrees. Line a 9 by 13-inch baking pan with nonstick foil or parchment paper, leaving an overhang to lift out the bars. Spray with cooking spray.
- Put the flour, sugar, brown sugar, cornmeal, salt and lemon zest into the bowl of a food processor. Pulse several times to combine. Cut the butter into small cubes and add to the processor and pulse until the mixture is crumbly. Add the almonds and pulse to combine. Add the egg yolks and vanilla and blend until it just starts to come together as a dough. Transfer 4 ½ cups of the mixture to the prepared pan, reserving the rest, and press it down into a tight, even layer that reaches all the edges of the pan and has no gaps. Bake until lightly browned, about 10 minutes.
- For the Filling
- Put the diced peaches and blueberries in a bowl and toss with the sugar and cornstarch to evenly coat. Add the lemon juice and vanilla and gently toss to combine everything thoroughly. Pour the fruit mixture over the baked crust – it will look very liquid, but it will all come together in the end. Use your fingers to break up the remaining crumble mixture and sprinkle it in an even layer over the top of the fruit. Bake until golden brown all over, about 45 minutes. Cool completely set on top of a wire rack.
- Use the overhanging foil to lift the bar out of the pan, then cut into squares. The bars will keep in an airtight container for two days.
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