Celebrate summer with these blueberry-peach crumble bars. Packed with fruit, chia seeds, oats, whole wheat flour, and not a lot of added sugar, they are perfect for an anytime dessert or even an afternoon snack when you’re craving a little something sweet.
How is it August already? Why is it that summer just flies by, but winter just drags on FOREVER here? People are complaining about the heat and humidity we’ve been having here in New England, but honestly I’m savoring every sweaty moment of it because I know this time of year is fleeting and come January I will be longing for sunshine and heat. I’m writing this from my porch while it’s 90 degrees out and probably 100% humidity. I have the AC pumping inside for Tucker (our golden retriever, for anyone new around here) — poor guy is longing for snowy January right about now — and I don’t even care that I might be sweating a little (ok, a lot) just sitting here.
Things have been quieter around here because we’ve been making the most of summer. We’ve been at the beach and just enjoying all that New England has to offer. After all, it’s our last summer just two of us, so we need to make it count. But I’m also cooking up a storm in our brand new kitchen and have some good things coming for you guys! Let’s start with these blueberry-peach crumble bars, shall we? I made these on a whim one day after spending a (very hot) morning picking blueberries with my 18-month old niece who was much better at eating them off the bush than actually putting them in the basket. (I think she had the right idea.) I did manage to come home with over 2 quarts of blueberries and knew I needed to bake something right away.
After looking around online for a recipe, I couldn’t find one that satisfied my desire for something sweet, but also not completely overloaded with butter (or coconut oil) and sugar. I wanted something that we could enjoy for dessert but also maybe have for an afternoon snack. So I got a few ideas from other recipes and then did what I do best — changed them all and crossed my fingers that what I created comes out edible. Have I mentioned I’m terrible at following recipes?
I knew when I took the first bite that I needed to share these with you guys. The husband confirmed those sentiments when he came home and promptly ate 3.
As I sit here writing this, I’m wishing I had one to snack on. I think another batch is coming to our kitchen very soon!
Blueberry-Peach Crumble Bars
Makes: 12 Bars
Cook time: 40-45 minutes
- 3 cups blueberries
- 2 Tbsp pure maple syrup
- 1 Tbsp water
- 3 Tbsp chia seeds
- Zest and juice of 1/2 of a lemon
- 2 small peaches, sliced into half moons
- 2 cups oats
- 1 1/2 cups whole wheat pastry flour
- 1 tsp baking powder
- 3/4 cup brown sugar
- 1/2 cup (1 stick) unsalted butter, melted
- 1/2 cup plain Greek yogurt (2% or 4%)
- Preheat oven to 350 F. Add half of the blueberries (1 1/2 cups), water, and maple syrup to a small sauce pan over medium heat. Bring to a boil for 1 minute. Remove from heat and mash blueberries with a fork just until juices explode from the fruit. Stir in chia seeds, lemon juice, and zest. Let sit until ready to use. It should form a jam like substance.
- Meanwhile, mix all of the crust ingredients together EXCEPT Greek yogurt. Then remove half the mix and mix in the Greek yogurt just to that half. You will use this for the crust. The other half without the Greek yogurt will be your topping.
- Spread crust on a greased 8×11 pan and pat down to form into one thick crust. Bake for 10 minutes.
- While crust is baking, mix remaining blueberries with the blueberry-chia mixture. Remove pan from oven and spread blueberry mixture over top then add sliced peaches.
- Top with topping mixture and return to oven for 30-35 minutes, until topping is golden brown and filling is bubbling.
- Let cool on counter and then slice into bars. Store in refrigerator for up to 5 days. They can be enjoyed cold straight from the fridge or heat them up in oven or microwave. Optional: serve with vanilla ice cream or Greek yogurt.