August 22, 2012

Peach Blueberry Breakfast Bars

Summer is deliciously overwhelming with its fresh fruits and veggies, and though we mostly just nosh them raw or very simply cooked, sometimes I want to highlight their flavors in a special dish.
I've been making these Breakfast Bars for years, and just changing up the fruit.  I made a cherry version here and have also used frozen berries in wintertime.  While I don't make these frequently (can you say copious amounts of butter and sugar?), they are a great treat to enjoy and to share with friends and neighbors.

PEACH BLUEBERRY BREAKFAST BARS  (adapted from Farmgirl Fare's recipe)
Bottom Crust
2 cups old-fashioned oats
3/4 cup all-purpose flour
3/4 cup (packed) light brown sugar
1/4 teaspoon baking soda
1/4 teaspoon salt
10 Tbsp (1 stick + 2 Tbsp) butter, melted
1 teaspoon pure vanilla extract

Middle layer
2 cups fresh or canned peaches, peeled (if fresh) chopped into 1 inch pieces
2 cups fresh or frozen blueberries
1/2 cup granulated sugar
3 Tbsp all-purpose flour

Top Layer
1 cup all-purpose flour
1/2 cup (packed) light brown sugar
1/2 cup (1 stick) butter

Heat the oven to 425 degrees and get out a 9" x 13" pan. In a bowl, combine the oats, flour, brown sugar, baking soda, and salt.  Add the melted butter and vanilla and mix until combined.

Press this mixture evenly into the bottom of the pan with your fingers. Because it's so buttery, it should be able to be pushed around easily.

Prepare the middle, fruit layer. Toss the peaches and blueberries with the 3 tbsp of flour and sugar.  I even use the same bowl as the bottom crust to save on doing dishes.  Then spread this mixture over the bottom crust.
On to the next layer (and use that bowl again!).  For the crumb topping, mix the remaining dry ingredients (flour/brown sugar) together in a bowl and add the cold butter, cut into small pieces.  With a pastry blender, fork, or even your fingers until you get pea-sized crumbs.  Sprinkle over the fruit.
Pop it in the oven for 15 minutes at 425 degrees, then turn it down to 350 and bake another 25 minutes (or more) until the top is nicely browned.
It will be bubbling hot when it comes out, and if you can resist cutting yourself a piece, please do. It's much better when cooled (even chilled in the fridge) because it becomes easier to cut into bars.  But to each her own.
These are so delicious for breakfast (duh) with coffee or just for anytime you want to indulge in some non-health food.


  1. Oh dear goodness Kathleen...I would very much like to just dive into that dish and swim around in that beautiful, delicious looking masterpiece you've created!

    It looks incredible :) Thank you for sharing the recipe!

  2. Mmmm...I'm thinking this would be great with a big scoop of vanilla ice cream =)

  3. Bookmarked ... this looks delish! Thanks for sharing!


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