Blueberry-Peach Crumble Bars

The perfect mix of chewy and crispy, these bars travel well, cut and wrapped individually or packed in an air tight container.

Blueberry-Peach Crumble Bars
  • 3 cups all-purpose flour
  • ¾ cup granulated sugar
  • ¾ cup firmly packed light brown sugar
  • ¾ cup plain yellow cornmeal
  • 1 teaspoon kosher salt
  • ½ teaspoon ground cinnamon
  • Zest of 1 lemon
  • 1½ cups cold unsalted butter, cubed
  • 2 large egg yolks
  • ¾ cup sliced almonds
  • 2½ cups sliced peeled fresh peaches
  • 2 cups fresh blueberries
  • ½ cup sugar
  • 2 tablespoons cornstarch
  • Juice of 1 lemon
  1. Preheat oven to 375°. Line a 13×9-inch baking pan with parchment paper, and spray with baking spray with flour.
  2. For crumble: In the work bowl of a food processor, place flour, sugars, cornmeal, salt, cinnamon, and zest; pulse until combined. Add cold butter, and pulse until mixture is crumbly. Add egg yolks, pulsing until a loose dough forms. Stir in almonds. Firmly pat 4½ cups mixture into bottom of prepared pan. Reserve remaining crumble.
  3. Bake until lightly browned, about 10 minutes.
  4. For filling: In a medium bowl, stir together peaches, blueberries, sugar, cornstarch, and lemon juice. Pour over crust; top with reserved crumble.
  5. Bake until golden brown, about 45 minutes. Let cool completely on a wire rack.