While part of me is gravitating toward all things pumpkin these days, the more rational part (the part that actually goes outside in the 89% humidity) realizes that summer is still going strong, and the pumpkin extravaganza can wait. No worries, friends, pumpkin recipes are coming. But for now, I still have peaches to eat. Here in North Carolina, we will have peaches and blueberries for just a precious few weeks more and then apples and pumpkins will rein again. So, I’m loading up on peaches–freezing them, making peach jam, baking peach cobbler and trying new recipes like these delicious peach and berry bars.
These bars have an almond crust and topping, with thick, sweet peaches and blueberries in between. Summer deliciousness! You could substitute apricots, raspberries or whatever is fresh at your farmers markets. I may try this again with a thin layer of lemon curd over the crust to give some zing to the sweetness. They are great for picnics and late summer tailgating, so try them before the Polar Vortex returns and peaches are just a lovely memory of summer.
This recipe is based on one from Eating Well. I’ve changed up a few things to cut down on the sugar, but if you want the original recipe, you can find it HERE.
Peach Berry Bars (makes 18 bars)
Crust (also topping)
- 1 cup almond chopped raw almonds
- 1.5 cups organic whole wheat pastry flour
- 1/2 cup organic coconut palm sugar
- 1/2 tsp. kosher salt
- 1 tsp. cinnamon
- 4 Tbsp. cold, organic unsalted butter, diced
- 1 large farm egg
- 2 Tbsp. canola oil
- 1 tsp. vanilla extract
- 1/4 tsp. almond extract
- 1 Tbsp. organic coconut oil
- 4 cups, chopped fresh peaches
- 2 cups fresh blueberries, washed and stems removed
- 1/2 cup freshly squeezed orange juice
- 1/4 cup quick cook tapioca
- 1 tsp. vanilla extract
- Preheat oven to 400 degrees.
- Prepare the crust by combining 3/4 cups of the chopped almonds, flour, coconut sugar, salt and cinnamon in a food processor. Combine well.
- Add butter and pulse just until butter is incorporated (about 5-10 seconds).
- Combine oil, vanilla and almond extract in a bowl. With the food processor running on low, add the oil mixture and the egg. Blend until moist and crumbly. Reserve 1/2 cup of the crust to serve as the topping. Combine the reserved topping with the remaining chopped almonds and set aside.
- Coat a 9 x 13 pan lightly with coconut oil. Press the crust mixture evenly onto the bottom of the greased pan and set aside.
- In a saucepan, combine the fruit and orange juice and cook over medium heat for 5-6 minutes. Fruit should start to thicken. Add the tapioca and vanilla, stir well, and cook for another 4-5 minutes. Fruit should be very thick at this point.
- Pour the fruit mixture over the crust in the pan and spread evenly.
- Top the fruit with dollops of the reserved topping, pressing the topping into the fruit a bit.
- Bake for 15 minutes. Lower the oven temperature to 350 degrees and cook for 20 minutes more.
- Let bars cool for about 15 minutes. Put cooled bars in the refrigerator for about 30 minutes more to cool.
- Cut cooled bars and store in the refrigerator in an airtight container for 3-5 days.