Ginger Peach-Blueberry Crumble Bars

  • 2½ c. flour
  • 1/2 c. granulated sugar
  • 6 T. cold butter, cut into cubes
  • 1 egg
  • 1½ tsp. baking powder
  • 1 tsp. powdered ginger
  • 2 c. peaches, peeled and cut into small cubes
  • 2 T. lemon juice
  • 2 T. cornstarch
  • 1/2 c. packed brown sugar
  • 1/2 c. blueberries, fresh or frozen

Preheat the oven to 350° F. Spray an 8x8-inch baking pan with cooking spray and set aside.

Combine the first 6 ingredients (flour through powdered ginger) in a large resealable bag. Remove as much air as you can from the bag and seal it tightly. Using your fingers, squish the contents of the bag together to form coarse crumbs. Remove about half of the mixture and place it in the bottom of the prepared baking pan. Press it firmly into the bottoms of the pan, reserving the other half of the mixture for the top of the bars.

Toss the peaches with the lemon juice, cornstarch, and brown sugar together in a bowl until the fruit is well-coated. Pour the peach mixture over the crust and dot with the blueberries. Sprinkle the remaining crumb mixture evenly over the top of the fruit.

Bake in the preheated oven for 40-50 minutes or until the crumb topping is slightly browned and the fruit is thickened, bubbly, and soft enough to pierce easily with a fork. Allow the bars to cool completely before slicing and serving. Store any leftovers covered in the refrigerator.

  • Yields: 9 servings
  • Preparation Time: About an hour
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