Blueberry Peach Crumble Bars + It’s Friday!

Happy Friday Darling-Face!


Mom signed us up for that blueberry fundraiser again (*joy*) and now we have 2 large shoeboxes of those little gems sitting in the kitchen.


SO we are baking!


With some Friday Tunes of course:

Junebug–Robert Francis

Middle Of June–Noah Gunderson

Rich/Poor–Trampled By Turtles


Blueberry Peach Crumb Bars

(Or Sprite Bars?) adapted slightly from Smitten Kitchen’s recipe)

1 cup white sugar

1 teaspoon baking powder

3 cups flour

1 cup cold butter, (cubed)

1 egg (or 2 tablespoons water mixed with 1 tabelspoon cornstarch, this is what I used and it worked just fine)

2 teaspoons vanilla (I was planning on using almond extract here but we were out so vanilla turned out swell too, let me know if you try the almond version!)

1/4 teaspoon salt

zest and juice of 1 lime (hence how these things taste a little sprite-ish)

4 cups fresh or frozen blueberries

3 medium peaches, peeled and sliced thinly. (you must boil peaches for a minute or two then run them under cold water to loosen the skin and then use a paring knife to clean them off.  You may have already been aware of this, you’re so smart! I was behind the game on peach-peeling.)

1/2 cup sugar

2 tablespoons cornstarch

Preheat the oven to 375 degrees.  In a large mixing bowl combine the 1 cup of sugar, flour, baking powder and salt.  Then cut in the butter till the mixture is very fine and crumbly.  Add the egg (or water+cornstarch) and vanilla (mix those two together before adding it to the flour mixture)  to the flour and mix till the dough is still crumbly but able to be molded.  Press 2/3 of the crumble into a greased 9×13 pan and set it in the fridge with the rest of the crumble to wait while you make the filling.  To make the filling: combine the berries, peaches, lime zest, juice, 1/2 cup sugar, and 2 tablespoons cornstarch in another bowl and mix till fully incorporated.  Spread the berry+peach filling over the first layer of pressed crumble then sprinkle the remaining crumble evenly over the top.  Bake at 375 for 50 minutes (till golden).  Share!

And now, more obligatory glamour shots:


Go sit on your porch and hope it doesn’t flood again! Have a lovely weekend, all the best.