As we near the end of summer, the fruit gets a little sweeter. The summer rainstorms enable berries and peaches to plump up to the point of bursting, making it the perfect time to infuse them into every baked good our Kitchen Aid mixer can whip up. Last year, I couldn’t stop making this peach walnut breakfast bread, and this year, it’s all about these blackberry peach crumb bars. It’s somewhat like a breakfast food, but suitable enough for dessert as well!
It always amazes me that some people don’t like peaches. I realize that while they are a bit messy and sometimes can be difficult to peel, the reality is that nothing comes close to how delicious a peach is and how perfect they are for summer and fall baking.
Yes, if I could have my way, I would be putting peaches in EVERYTHING for Fall since they take to warm fall spices as well as how I take to wearing every sweater in my closet when the temperatures dip beneath 65 degrees.
Hey, what can I say, we both just like to be surrounded by warm things!
These blackberry peach crumb bars combine a little bit of that fall warmness with the ripest blackberries and the juiciest peaches on a market shelf near you. If you were smart and froze some peaches earlier this season, you can also use thawed frozen peaches, but I strongly recommend using fresh blackberries for this.
After creating a quick filling by pureeing the peaches, the blackberries, and a few spices together, it gets gingerly layered between a crumbly base and a super crumbly topping with some additionally zingy spices like cardamom and cloves.
Go on and tell me you don’t want to sink your teeth into those perfect layers.
Make sure you have these items on hand before you start cooking!
Using the end of season fruit to create these amazing blackberry peach crumb bars.
- 3 cups All-Purpose Flour
- 1 cup cold unsalted butter cut into cubes
- 1 cup granulated white sugar
- 1/2 tsp salt
- 1 tsp baking powder
- 1 large egg
- 1 tsp cardamom
- 1/2 tbsp cinnamon
- 1/2 tsp cloves
- 1 quart blackberries
- 4 medium peaches skinned and sliced
- 1 tbsp lemon juice
- 1 tbsp lemon zest
- 2 tbsp cornstarch
- 1/2 cup granulated white sugar
- 1/2 tbsp vanilla extract
Preheat oven to 375° F. Grease a 9x13 inch baking pan with butter.
Combine together the flour, 1 cup of white sugar, baking powder, salt and spices into a food processor. Pulse a few times to make sure it's mixed together.
Add the cubed butter into it and run until the dough mixture looks like wet sand and will stick together if you press it between your fingers. Pulse the egg in until the dough is mixed.
Press half of the mixture into the bottom of the greased pan and reserve the other half for the crumb topping.
In a clean food processor, combine the blackberries, peaches, lemon juice, lemon zest, and vanilla extract. Process together until the mixture looks like a thick soup.
Add sugar and cornstarch to food processor and pulse together until combined. You're looking for the consistency of a thick preserve or thinned out jam.
Pour the blackberry peach mixture onto the bottom crust and ensuring that the mixture is spread evenly over the crust. Crumble the remaining dough mixture on top of the blackberry filling.
Place on a cookie sheet and bake in the oven for 30-40 minutes until the top is golden brown. Let cool completely before cutting. It may help to freeze the bars slightly to cut and remove them without crumbling apart.